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Old 15th August 2008, 04:56 PM
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Default The basics of pickling

When making pickles, it is important to follow the recipe you are using closesly. This is not only to insure food safety, but the taste of the food as well. No matter what pickles you are making, there are a few simple rules you should follow to make sure that your pickles turn out to be a crispy, tangy, tasty treat!

  • Use uniform produce. Your pickles will process more evenly and pack better.
  • Scrub your vegetables well, and be sure and remove all of the blossom end by slicing it off. An enzyme in the blossom can cause spoilage or soggy pickles.
  • Pack the cucumbers or vegetables snuggly in the jar to allow for full movement of the liquid. You want to fit as many cucumbers as possible, as they will normally shrink as they become pickled.
  • Keep your jar rims clean and dry for a great seal. Do not screw the ring on too tightly, or the seal could becomd compromised.
  • Process according to the instructions, and don’t forget to alter for higher altitudes.
  • Label your jars, and store them in a cool dry place- and don’t forget to keep a jar out for eating!
  • Remember to let fresh-pack pickles ‘ripen’ for a week or two, so their flavor fully develops before eating.
Here is a basic step by step procedure to pickling your pickles. Each recipe will vary however, so do not use this for your pickle recipes unless specified. This is just to give you an idea of the pickling procedure.
1) Pick the firmest cucumbers available for your pickling batch.
2) Decide on which recipe you will use.
3) Clean and rinse your cucumbers to prepare for pickling.
4) Mix ingredients of your brine, the most common of which will be vinegar, water, and salt.
5) Bring your brine to a boil.
6) Pack your cucumbers into canning jars with additional ingredients, as specified by the recipe.
7) Once brine has been brought to a boil, poor into the canning jars, over the top of the cucumbers.
8) Put in any additional pickle ingredients, as specified by the recipe.
9) Seal canning jars with desired method.
10) Place in cool dry place for several weeks to allow pickling to occur.
11) Enjoy your fresh homemade pickles!
Again, this is just a generic procedure and should not be followed exactly for any of your recipes unless this is exactly what the recipe calls for.
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Old 15th August 2008, 05:16 PM
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If anyone has any experience in pickling and canning please feel free to chime in at anytime or if you have seen some tutorials on the net and some more basic reading please post it... If anyone can make great chutneys and sauces and have some reciepes please feel free to start a thread.. and if you can take some pics with it, even better....
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Old 27th April 2011, 06:33 PM
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Default Quick Sweet Pickles

May be canned as either strips or slices.

8 lbs of 3- to 4-inch pickling cucumbers
1/3 cup canning or pickling salt
4-1/2 cups sugar
3-1/2 cups vinegar (5 percent)
2 tsp celery seed
1 tbsp whole allspice
2 tbsp mustard seed
1 cup pickling lime (optional- for use in variation below for making firmer pickles)
Yield: About 7 to 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.

Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.

Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace. For more information see "Sterilization of Empty Jars".

Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,".

Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or strips will be brittle. Drain well.

Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.
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Old 27th April 2011, 06:38 PM
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Default 14-Day Sweet Pickles

Can be canned whole, in strips, or in slices

14-day Sweet Pickles

4 lbs of 2- to 5-inch pickling cucumbers (If packed whole, use cucumbers of uniform size)
3/4 cup canning or pickling salt (Separated – 1/4 cup on each of the 1st, 3rd, and 5th days)
2 tsp celery seed
2 tbsp mixed pickling spices
5-1/2 cups sugar
4 cups vinegar (5 percent)
Yield: About 5 to 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70ºF.

On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel.

On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.

On the 14th day, drain syrup into saucepan. Fill sterile pint jars, or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. For more information see "Sterilization of Empty Jars" Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low- temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,".
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Old 1st August 2013, 09:45 AM
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How to Sterilize Bottles and Jars for Preserves

For hundreds of years people have been preserving fruit and vegetables by "jamming" them. Preserves will keep for a long time if properly prepared and bottled, but the bottles and jars used must be sterilized.

Step 1

Gather together the jars and their lids and check that all the lids fit snugly so that no air can get in once the lid is screwed down. If your bottles have rubber seals, make sure that these have not perished.




Step 2

Wash the bottles and lids thoroughly. They must be scrupulously clean.




Step 3

Note that before you make your preserve, you need to place the bottles and jars upside down in a cold oven and then heat to 160 degrees celsius. Once the oven has reached this temperature, turn off the heat.




Step 4

Sterilize the lids by boiling them in water for 10 minutes. You can also sterilize bottles this way. Leave the lids/bottles in the water until you are ready to use them.

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Old 1st August 2013, 09:46 AM
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Step 5

Remember once the preserve is in the bottles, lift the lids out using a pair of tongs and dry them off.

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