Go to the Article: Tips & Tricks: Capture July in a Jar
Two questions:
1) Why don't they seal sometimes?
2) Can I use your method with jars from Weck (worked fine for e.g. Crème Brûlée or yogurt) If it is unclear what kind of j ars I mean follow the link:
http://www.ebay.de/itm/6-WECK-Einkochglaser-1-2-Liter-Sturzform-RR100-Auswahl-Kostenloser-Versand-/291377946887?var=&hash=item43d77aa107:m:muUMLinsarXIsG1qD6mrgAA
love the animation!
Why does the size of the jar matter?
"The technique here was designed specifically for quart-sized jars. You can use it with jars of another size, but you’ll have to experiment with the cook time to see how long it takes to get the contents of those jars to 140 °F / 60 °C.!" https://www.chefsteps.com/activities/low-temp-pickling-with-joule
ad 1) Sorry, no idea ad 2) You can use them, but you'll have to manually release the pressure during the heating process.
I'm a bit wondering about the temperature, when it comes to hygiene: What about Bombages, Botulinum? Isn't this too low?
Acidity cares about all those litte beasts.
Thx for the answer. But why do I have to release the pressure manually? If I make Crème Brûlée or yogurt the bubbles por out during the heating process by its own. At least the twenty or thirty batches I made I the past.
I want to get Grant saying "PICKLES!!!" as a ringtone.
For your first question, there are a variety of reasons why your jars don't seal sometimes:
There could be something embedded in the seal: food particle, spice particle, dust, etc.
There could be a very fine crack or split in the seal
There could be a very fine warping of the lid that prevents contact of the seal to the jar
The seal never made contact with the jar/was improperly seated
Really, anything that could prevent the seal from touching the jar, or even a shock to the jar after the fact could protentially cause the seal to separate from the jar, allowing air to get in.
I hope that helps.
I would really like to see temperature and timing for 500ml.
You could always try experimenting with it. Make one with a 1 liter jar (only slightly more than a quart), determine what the results are, then try different times until the results are replicated.
Just waiting for my Joule to arrive in September I believe it is.
Of course I can try that.? But first I had to by new jars just for this test, invest the work and ending up with a product I can hardly use because the quantity is way to large (best case) or I have a product that does not taste. Normally chefsteps provide temperature tables and different quantities. Asking for that is not a complete unreasonable thing.
I'm not too sure what you're going to need to invest in other than a liter jar. By your previous post, I'm assuming you already have 500 mL jars. The concentrations and ingredients would be the same. The temperature you cook the pickles at would be the same. The only difference would be the time in which you cook it. Are you indicating that the recipe might be one that you don't like? If that's the case, you run into that risk any time you try a new recipe.
I'm not suggesting it's an unreasonable request. I honestly could not find any recipes of ChefSteps where the volume of what they're cooking effects their recommended temperature. If you have examples, please share them. Now, they have put up recipes in the past: crème brûlée and chicken liver pâté, for example, where they recommend specific volume or quantities to cook in the jars, but they do not have alternative time recommendations for different volumes listed. Sometimes, in the comment sections, you'll find recommendations, but they do not list them, at least very frequently, in the recipes.
The trick is to achieve a partial vacuum in the jar. In order to achieve this, one has to release excessive hot air/steam. When the jar cools, the pressure inside sinks - here's your desired vacuum.
If these directions are only for quart jars, why are there also pint jars in the video (and the video banner)? By which I really mean, if y'all/they figured out the maths for pint jars too, why aren't you/they sharing those numbers?
Hi mmwwah, We used the same time/temp combo for the smaller jars as we did for the quart jars, which you can do safely. What we didn't do is run trials for the shortest amount of cook time it would take to pasteurize pickles in a smaller jar.
I just took a class in Oregon at the Oregon Coast Culinary Institute, given by the master food preservers in that county. We were canning fresh albacore tuna. In the power point presentation, one of the warnings given was for refrigerator pickles. I understand you are not making refrigerator pickles here. I'm just wondering if you might know why refrigerator pickles might be dangerous. This is news to me. The women giving the class didn't have the answer. I didn't think botulism bacteria could thrive in an acidic environment. LOVE what you guys are doing there.
if some of the food floats to the top will it spoil? and in that case how can i prevent that?
Thank for the inspiration, some pictures of the results: https://500px.com/robertvangeenhuizen1/galleries/food
From what I understands, vinegar prevent the pathogens from growing, while cooking kills the pathogens
How do you avoid the garlic to turn weird colloured?
Can you use this technique for prolonged storage in vacuum bags? Vac your pickles > circulate for recommended time > store in pantry. Thoughts?
I have made the pickles. they look actually good, except the garlic. they changed color into a weird blue-greenish color. I do not know why?
This happens often from what I've observed. My research has found that garlic has sulfur compounds that react with even the smallest amounts of copper to create the blue/green color. The culprit is probably the water you used. Apparently copper is also present in butter and lemon juice. I've also read that the amino acids in the garlic reacting with vinegar causes the color change.
Really late reply, but I bet it has something to do with a difference in acid levels in the refrigerated recipes being different. I assume many recipes call for a lower acidity, one that may not properly prevent botulism/listeria, which is pretty bad. If it's at a safe pH, I can't imagine that refrigerator pickles would be any more dangerous than cupboard ones. So they were probably painting with a broad brush is all.
Sure, I don't see why that wouldn't work. But would that be a benefit over the convenience of jars?
If I'm reading the below comments correctly this actually can be done with pint jars?
I sous vide pickled some pickles two years ago in smaller jars and they did great - There are tons of recipes for low temp pasteurized cucumber pickles online. I was thinking of trying it again using Ball's Pickle Crisp product but I'll have to wait until next year; didn't plant cucumbers this year!!
so this is more of a sous vide canning question not for pickles. If i made a batch of pear honey (essentially equal parts pear to sugar cooked into molten lava of goodness) would a low temp sous vide cook work for canning these?
Hey all. I'm so excited about my Joule, which is supposed to arrive on Friday, that I could spit. A question about vessels - can you use a large plastic tub (instead of a cooking pot) to process the pickling jars in? This would make it possible to process many more jars at a time. Hope so!
i'm concerned about botulism can anybody shed some light ? Since we aren't cooking at a high temp say 185. Is this ugly bug a worry with This method?
World Health Org on botulism + pH -- "C. botulinum will not grow in acidic conditions (pH less than 4.6), and therefore the toxin will not be formed in acidic foods (however, a low pH will not degrade any pre-formed toxin). Combinations of low storage temperature and salt contents and/or pH are also used to prevent the growth of the bacteria or the formation of the toxin." If you're still unsure, check this out http://www.healthycanning.com/acidity-of-water-and-vinegar-combinations-in-home-canning/
Am I correctly understanding that none of the pickle (cucumber) recipes are shelf stable?
I do not have the refrigerator space to store large amounts of pickles in jars.
I have had a problem in the past with the pickles being soggy (not crisp).
I was hoping this method would alleviate this soggy problem and still be kept in my cellar.
Yea I use a big cambro for weekly meal prep. As long as your joule can maintain the water temp you're fine.
The recipes that you cook at 140 for 2 1/2 hours are shelf stable if a proper seal forms, he goes over it in the video.
Yes
Bread and butter ghost pepper relish here I come !
ive heard that if you blanch the garlic first it will prevent blueing. however still edible just looks wierd
Can you use this canning technique for jams and jellies as well?
Will this method work for canning tomato sauces, marinara and salsas?
I'm looking forward to making these, but I mainly saved it for the intro. "... a second phalanx of cookies..." pure writing gold. Reminds me of Brian Regan's piece on serving sizes, "A serving of Fig Newtons is one sleeve".
Can I still works the recipe if I don’t have Jars
Seeing as this is an older question, wondering if anyone has any updates on the time/temp issue if one were to use 2 quart jars? Thanks!
