Sous Vide Pickled Mushrooms Failure?

Zach_1211996

Hi all,

I am new to the ChefSteps website/community. I have been binging your content for the last couple of weeks and I am loving all of the information and recipes.

One recipe that really intrigued me and that I recently attempted was your sous vide pickling recipe: https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick?utm_source=newsletter&utm_medium=general&utm_campaign=july-21-2020.

I attempted to pickle mushrooms, but they didn't come out quite right. Even though I followed all the directions thoroughly, 3 (of 5) jars failed to seal properly, and more worrisome, even in the jars that sealed properly there appears to be a ton of air/space at the top on the container that wasn't there originally. The mushrooms, which at first had almost filled the jar, shrank to about 1/2 of their original volume. My assumption is that the mushrooms must've harbored a significant amount of air that was vented to the top of the jar during the heat treatment step.

I was hoping that someone might be able to inform me if these jars are safe. I was considering opening all the jars (even the sealed jars), combining their contents, and re-applying the heat treatment (sous vide) step. Does this sound dangerous or ill-informed?

Please note that I am a completely novice canner.

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Zach_1211996

Updating with a "During/After Sous Vide" picture.

montebello1964

I suspect you are correct that the heat collapsed the mushrooms so they took up less space and the liquid level dropped.

The lower temp does increase the liklihood that you won't get a good seal because less air is forced out so there is less of a vacuum to pull down the lid. The way I deal with this is to ramp up the temp to 180°F for the last 5 minutes. This will have no effect on the texture, but will create a stronger vacuum.

If any of your jars have a questionable seal, just store them in the fridge and you will be fine.

Also, if the contents are sticking up above the top of the liquid, I would turn the jars upside down and let them sit like that to ensure that the brine is fully exposed to all the contents (maybe turn them upside down and right side up a few times, letting them sit for a day). The acidity of the brine is essential to make them safe.

Francois_346702

Hi there,

As far as I remember, this CS recipe is not intending at properly sealing the jars (because low temp indeed). They mention in the recipe that the jars keep up to 6 months, which is short and what to expect for a pickle which is not sealed. Anyways, the solution being saturated in vinegar, you honnestly do not risk much. I have a jar of pickled leeks I did that way almost a year ago and they are still good.

Next time for the mushroom, perhaps try to grill them a bit befor putting in jars? This way you collapse them in a grill pan, not in the jar?

Cheers,

Zach_1211996

Thank you for your reply. If there is a next time, I will take your suggestion and try grilling in advance.

Zach_1211996

Thank you for your reply. I hate stressing over pickles, but I am new to canning/pickling and don't quite know the safety parameters.

I am more worried about the jars that sealed properly, but now have have several pieces of mushroom above the brine. I will try your suggestion to let them sit for a day upside down/on their side.

GuillermoTrimmer_1552082

Thanks, I will keep that thing in my mind.

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