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Pickling peppers
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Hell Fire Grill
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Joined: 17 Mar 2007
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PostPosted: Tue Aug 14 12 7:36 am    Post subject: Reply with quote

Hes a pepper shes a pepper wouldn't you like to be a pepper too?
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k.a.m.
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PostPosted: Tue Aug 14 12 8:55 am    Post subject: Reply with quote

Tony,
Welcome to the closet picklers club. Very Happy
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k.a.m.
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PostPosted: Tue Aug 14 12 8:56 am    Post subject: Reply with quote

Hell Fire Grill wrote:
Hes a pepper shes a pepper wouldn't you like to be a pepper too?

I am a pepper are you a pepper? Very Happy
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SVonhof
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PostPosted: Tue Aug 14 12 9:19 am    Post subject: Reply with quote

k.a.m. wrote:
Scott, those peppers look mighty tasty. Very Happy Would you like to join the closet picklers club?


I am in!
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k.a.m.
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PostPosted: Tue Aug 14 12 9:55 am    Post subject: Reply with quote

Scott,
Welcome to the closet picklers club. Very Happy
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Mr Tony's BBQ
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PostPosted: Tue Aug 14 12 7:45 pm    Post subject: Reply with quote

Its been a solid 12 hours, no projective vomiting nor jet-pack poopin, so I guess I'm gonna live long enough to enjoy my time in the closet picklers club!!! Cool Very Happy Just gotta watch for wayward farm equipment Confused
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Teleking
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PostPosted: Wed Aug 22 12 4:28 am    Post subject: Reply with quote

For a group of people that think they take food safety seriously, here are some FACTS to explain exactly why your unprocessed recipes are outdated and dangerous.

http://missvickie.com/canning/canning%20errors.html

http://missvickie.com/canning/sources.html

http://www.pickyourown.org/canning_whyuseacanner.htm

http://www.life123.com/food/canning-preserving/canning/introduction-to-the-home-canning-process.shtml

http://www.ehow.com/info_8461422_dangers-home-canning.html

http://live.psu.edu/story/48334#nw44
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Manana
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PostPosted: Wed Aug 22 12 5:39 am    Post subject: Reply with quote

Teleking wrote:
For a group of people that think they take food safety seriously, here are some FACTS to explain exactly why your unprocessed recipes are outdated and dangerous.

http://missvickie.com/canning/canning%20errors.html

http://missvickie.com/canning/sources.html

http://www.pickyourown.org/canning_whyuseacanner.htm

http://www.life123.com/food/canning-preserving/canning/introduction-to-the-home-canning-process.shtml

http://www.ehow.com/info_8461422_dangers-home-canning.html

http://live.psu.edu/story/48334#nw44


For one guy that can't seem to get it...It's not about the knowledge, it's about your delivery of said knowledge .

Edited to add: Where exactly did anyone take anything seriously besides you on this post? Laughing
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SoEzzy
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PostPosted: Wed Aug 22 12 6:32 am    Post subject: Reply with quote

Even with the knowledge... it's about the knowledge.

http://missvickie.com/canning/canning%20errors.html
If you take the first article, it clearly say that this is for low acid foods it also says jack about water bath canning, it talks extensively about pressure canning. I find it hard to equate food in a 7% acid solution being low acid, but perhaps they mean the food not the solution it's in?

http://missvickie.com/canning/sources.html
Canning is an exact science, you absolutely should only use recipes that are proven safe be a reliable source, that includes altitude adjustments. NEVER alter the recipe or canning instructions.

Just exactly what was said repeatedly, these are proven recipes, and you shouldn't alter the known recipe.


http://www.pickyourown.org/canning_whyuseacanner.htm
212°F (full rolling boil) OK OK Temperature water boils at sea level. Canning temperature for acid fruits, tomatoes (with added lemon juice), pickles, and jellied products in a boiling-water canner.
180 to 212°F (simmering boil) OK OK Canning temperatures are used to destroy many common bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase.
140 to 165°F Warming temperatures prevent active growth, but may allow survival of some microorganisms.


If you fill the jar with boiling vinegar it will take some of the heat out of the vinegar, if it brought it down to 180 it's still good enough to destroy many common bacteria.

If it chilled down to 165, it prevents active growth, but may allow survival of some microorganisms.

The next person who pickles some peppers, please use the time to continue to monitor the temperature of the solution, and make a note of how long it takes to drop below 180, 165 and 140°

If you are in doubt about any preservation technique don't use that technique, if you find a recipe that includes water canning or pressure canning, then you had better be using water bath canning or pressure canning.

FOLLOW THE RECIPE or take the consequences!
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BUGSnBBQ
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PostPosted: Wed Aug 22 12 6:58 am    Post subject: Reply with quote

Teleking wrote:
For a group of people that think they take food safety seriously, here are some FACTS to explain exactly why your unprocessed recipes are outdated and dangerous.

http://missvickie.com/canning/canning%20errors.html

http://missvickie.com/canning/sources.html

http://www.pickyourown.org/canning_whyuseacanner.htm

http://www.life123.com/food/canning-preserving/canning/introduction-to-the-home-canning-process.shtml

http://www.ehow.com/info_8461422_dangers-home-canning.html

http://live.psu.edu/story/48334#nw44


While I do agree with most of what those articles say, you don't seem to grasp the FACT that as long as the PH level is correct, you won't have a problem killing your relatives.

OOPS, wrong thread Laughing
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erniesshop
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PostPosted: Wed Aug 22 12 7:35 am    Post subject: Reply with quote

After reading this Mess.............I'm going to get Pickled !
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SVonhof
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Joined: 03 Sep 2010
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PostPosted: Thu Sep 20 12 8:35 am    Post subject: Reply with quote

Not to drag up an old topic that has been dragged though the ringer about safety.....

But, as a member of the closet picklers club, I have to see if other members would agree that I should open up my pickled peppers and try them out since we have more on the plants and I can do another batch (I only have a single jar of them so far).

PS, they have been in the fridge since I did it....
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k.a.m.
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PostPosted: Thu Sep 20 12 8:45 am    Post subject: Reply with quote

I normally do not refrigerate until the jar has been opened. I wait a minimum of three months before I try them to let the flavors come together. I would say if your getting excited then try them and place back in the fridge when through. Very Happy
This is how I do it. YMMV Wink Very Happy
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MacEggs
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PostPosted: Fri Sep 21 12 10:14 pm    Post subject: Reply with quote

^^^^^^ What he said.

signed, CPC member #7
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Pickled Eggs

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BUGSnBBQ
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PostPosted: Sat Sep 22 12 3:49 am    Post subject: Reply with quote

^^^^^ What they said ^^^^^

I let my stuff sit a minimum of 2 months, 3-4 being better. Since you have carrots on there, I would lean toward the 4 month mark (carrots are more dense and take much longer to absorb the flavors). That being said - open 'em up and have a taste! See if you're liking the flavor profile. Pickling stuff is a trial and error kind of thing (for taste, not the process) that can take a while to figure out what you like.

FWIW - If y'all dont hear from me again, I just opened up a jar of pickled eggs from 2010 Laughing Laughing .




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SVonhof
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PostPosted: Sat Sep 22 12 7:05 am    Post subject: Reply with quote

I opened them up and tried them. They are still crunchy (especially the carrots of course) and have good flavor. The vinegar is pretty strong though and my wife said they need to sit longer....

I will leave them and will end up doing another batch and let those sit longer before opening and sit on the shelf in the pantry instead of the fridge.
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MacEggs
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PostPosted: Sat Sep 22 12 8:53 pm    Post subject: Reply with quote

BUGSnBBQ wrote:
FWIW - If y'all dont hear from me again, I just opened up a jar of pickled eggs from 2010 Laughing Laughing .


Oh my ..... that looks delicious!!
You will be fine ..... Hey! .... you still there? Shocked Wink

My eggs have never gone 2 years, as they get consumed long before that. Very Happy
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"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill
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BUGSnBBQ
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PostPosted: Sun Sep 23 12 3:30 am    Post subject: Reply with quote

MacEggs wrote:
Hey! .... you still there? Shocked Wink


YEP! We ate most of them last night, and we're still alive Wink Laughing

MacEggs wrote:
My eggs have never gone 2 years, as they get consumed long before that. Very Happy


We try not to let stuff sit quite that long either, but we have 60-70 jars, of all kinds of things, at any given time (We can a LOT of stuff Laughing ). I was rearanging/adding things when I came across these. They tasted as good as they looked! That was our last jar, so time to make more. I'm gonna try your Beet eggs on a few jars. I don't care for Beets, but the wife loves them. Happy wifey = Happy lifey Laughing Laughing
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MacEggs
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PostPosted: Sun Sep 23 12 5:11 am    Post subject: Reply with quote

Oh man, I bet they were good! I will take your word for it, for sure. Smile

BUGSnBBQ wrote:
I'm gonna try your Beet eggs on a few jars.

I believe that was Jarhead who did that.
I personally have never tried it with beets ....

BUGSnBBQ wrote:
I don't care for Beets, but the wife loves them. Happy wifey = Happy lifey Laughing Laughing

because I'm not crazy about beets either. My wife loves them too. Confused
However, I do eat them from time to time to make sure my system is working. Shocked Shocked Laughing Wink
And you are correct ..... always gotta keep the ladies in your life happy. Very Happy

Sorry, Scott, for the hijack.
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Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill
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SVonhof
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PostPosted: Sun Sep 23 12 7:42 am    Post subject: Reply with quote

MacEggs wrote:
Sorry, Scott, for the hijack.


No worries!
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