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Closet picklers of the world unite.
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k.a.m.
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PostPosted: Sat Aug 11 12 8:12 am    Post subject: Closet picklers of the world unite. Reply with quote

I have been accused of poisoning myself, my family and friends with the way I Pickle my peppers.
During a recent post in General BBQ I posted the way I Pickle peppers and Teleking correctly pointed out, that all recipes that include water bath processing and pressure cooking, should be followed to the letter. What he did not point out is, recipes that do not require water bath processing or pressure cooking may still be valid.
When picking recipes choose wisely, choose the ones you like and follow the recipe.
Closet picklers of the world unite, you have nothing to lose but your Ball's, (blue books), and chains.

Welcome to the club my fellow closet picklers.
1.) k.a.m.
2.) 1buckie.
3.) Jarhead.
4.) Manana. -(honorary member not sure how she pickles yet as closets do not count.)
5.) TrailerBuilder.
6.) Canadian Bacon
7.) MacEggs
8.) BUGSnBBQ
9.) erniesshop
10.) ifnyakin
11.) Oregon smoker
12.) Hell Fire Grill ( Reduced to temporary 50 yrs. +1 probation)
13.) tacklebox
14.) Toga
15.) Mr Tony's BBQ
16.) Mrs. K.A.M.
17.) SVonhof
18.) coyote
19.) ArnoldZiffel
20.) feldon30
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Last edited by k.a.m. on Wed Aug 06 14 3:50 am; edited 14 times in total
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1buckie
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PostPosted: Sat Aug 11 12 8:28 am    Post subject: Reply with quote

I save my pickle juice....any kind, all mixed together, dill, bread'n' butter, sweet, burger chips, extra spicy, etc.
Big jars of it in the fridge.....

Mix it w/ BBQ sauce & braize ribs in it, in foil, then take them out & glaze with same for the last 1/3 of the cook....

Been doin' it that way for years....

Pickled ribs....Does that count ??
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Jarhead
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PostPosted: Sat Aug 11 12 8:57 am    Post subject: Reply with quote

Kevin, I guess I'll come out of the closet and admit to the hot brine method.
I like it because it keeps the pickles crisp and not mush.
Just the way I was taught. Heck I remember them in a crock with a lid on it. No seal at all there. And I'm still kickin' Laughing
I just noticed this is about peppers, I do hot pack them, but no HWB.
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Manana
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PostPosted: Sat Aug 11 12 9:24 am    Post subject: Reply with quote

I've been pickled in the closet before.

I was in college and that's all the details I'm giving.


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k.a.m.
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PostPosted: Sat Aug 11 12 9:35 am    Post subject: Reply with quote

Manana wrote:
I've been pickled in the closet before.

I was in college and that's all the details I'm giving.


Manana, excepting your problem is half the battle my dear Welcome to the club. Very Happy
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TrailerBuilder
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PostPosted: Sat Aug 11 12 11:13 am    Post subject: Reply with quote

Manana wrote:
Quote:
I've been pickled in the closet before.

I was in college and that's all the details I'm giving



Manana, at least you hid in the closet, Kevin is normally pickled on his patio Wink


Razz Laughing Razz Laughing
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Manana
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PostPosted: Sat Aug 11 12 11:30 am    Post subject: Reply with quote

Laughing Laughing Laughing Laughing


I bet that's an Old Milwaukee hat isn't it? Laughing
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Canadian Bacon
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PostPosted: Sat Aug 11 12 8:31 pm    Post subject: Re: Closet picklers of the world unite. Reply with quote

k.a.m. wrote:
I have been accused of poisoning myself, my family and friends with the way I Pickle my peppers.
During a recent post in General BBQ I posted the way I Pickle peppers and Teleking correctly pointed out, that all recipes that include water bath processing and pressure cooking, should be followed to the letter. What he did not point out is, recipes that do not require water bath processing or pressure cooking may still be valid.
When picking recipes choose wisely, choose the ones you like and follow the recipe.
Closet picklers of the world unite, you have nothing to lose but your Ball's, (blue books), and chains.

I think our methods are identical Kevin
I boil my jars and remove....add washed split peppers....bring my brine mixture to a boil using Pickling vinegar (7% acidity) something they never had when the blue book was written. Pour into my sterilized jars...leave a little head room and wipe the brim of the jar to make sure its clean and lid. Lids pop....store in a cool dark place....never ever had one go bad and have eaten from jars over a year old.

Just my method...and has served me well.
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MacEggs
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PostPosted: Sat Aug 11 12 9:42 pm    Post subject: Reply with quote

I have to plead ignorance when it comes to this "blue book."

When it comes to my pickled eggs,
I got most of my info from just talking to people.
Plus a little research on the interweb.
Some trial and error, some frustration, and so on. Never got sick.
I find the KISS method works best .... just like good BBQ! Very Happy

And, yes, pickling vinegar is your friend. Wink
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PostPosted: Sat Aug 11 12 10:11 pm    Post subject: Reply with quote

MacEggs wrote:
I have to plead ignorance when it comes to this "blue book."


Ball Blue Book

Ball Complete Book of Home Preserving

If you want to preserve fruit, meat, veg, legumes, etc buy them both... they are well worth it, buy in bulk and set up a pantry, it's great to come in of an evening, open up a few canning jars and heat a good meal in 20 minutes or so!
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BUGSnBBQ
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PostPosted: Sun Aug 12 12 2:36 am    Post subject: Re: Closet picklers of the world unite. Reply with quote

k.a.m. wrote:
Closet picklers of the world unite, you have nothing to lose but your Ball's, (blue books), and chains.


Hi, my name is Jeff, and I'm a closet pickler Shocked Laughing . I'm (almost) ashamed to admit I don't ever use a water process on my pickles and I haven't killed or made anybody sick in 20+ years and hundreds of jars. I've been trying my best to poison somebody by not pressure canning, but so far no luck. I'm truly sorry for my incompetence, and for that I apologize Wink Laughing Laughing
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erniesshop
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PostPosted: Sun Aug 12 12 5:03 am    Post subject: Reply with quote

Guy's.........I right next to you all...........Hot Jar's and Brine !
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BUGSnBBQ
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PostPosted: Sun Aug 12 12 10:34 am    Post subject: Reply with quote

Just went down to the dungeon to grab a jar of peppers. Found a quart of Jalapenos that's 2 years old.



I dunno...




I'm gonna take a chance and eat some. If y'all don't hear from me again, thanks for the memories Laughing Laughing Laughing
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k.a.m.
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PostPosted: Sun Aug 12 12 11:18 am    Post subject: Reply with quote

Good Luck BUGSnBBQ. Those look mighty tasty wish I was there. Very Happy
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Canadian Bacon
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PostPosted: Sun Aug 12 12 11:50 am    Post subject: Reply with quote

Nice knowing you Bugs. Laughing
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PostPosted: Sun Aug 12 12 12:00 pm    Post subject: Reply with quote

We've got our 'Do Not Resuscitate' forms signed and we're ready to go -



Wish us luck! Laughing Laughing Laughing
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1buckie
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PostPosted: Sun Aug 12 12 8:54 pm    Post subject: Reply with quote

BUGSnBBQ wrote:
We've got our 'Do Not Resuscitate' forms signed and we're ready to go -



Wish us luck! Laughing Laughing Laughing



Bugs, send me your address & I'll mail you some of the wife's apricot / jalepeno jelly
( canned by water bath method, cause that's what the recipe calls for Very Happy )........
You can have it on English muffins the next morning......
I'm keepin' a good thought for ya here !!!


PS: I don't know what I'm doin' so she does the canning...
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"


Last edited by 1buckie on Sun Aug 12 12 9:02 pm; edited 1 time in total
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k.a.m.
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PostPosted: Sun Aug 12 12 9:02 pm    Post subject: Reply with quote

1buckie wrote:
( canned by water bath method, cause that's what the recipe calls for Very Happy )........

Ken,
I am going to allow this but only because your recipe calls for it. Wink Razz Very Happy Laughing
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1buckie
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PostPosted: Sun Aug 12 12 9:04 pm    Post subject: Reply with quote

k.a.m. wrote:
1buckie wrote:
( canned by water bath method, cause that's what the recipe calls for Very Happy )........

Ken,
I am going to allow this but only because your recipe calls for it. Wink Razz Very Happy Laughing



See Edit ~~~> It not me, really !!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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k.a.m.
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PostPosted: Sun Aug 12 12 9:16 pm    Post subject: Reply with quote

1buckie wrote:
k.a.m. wrote:
1buckie wrote:
( canned by water bath method, cause that's what the recipe calls for Very Happy )........

Ken,
I am going to allow this but only because your recipe calls for it. Wink Razz Very Happy Laughing



See Edit ~~~> It not me, really !!

Well there ya go problem solved. Very Happy
Bugs you up and around yet?
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