this post was submitted on 27 Oct 2024
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Canning & Food Preservation

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Canning and preserving food. Includes dehydrating, freeze-drying, etc.

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The latest batch fo pickled veg (sh.itjust.works)
submitted 3 weeks ago by Phlogiston@sh.itjust.works to c/canning@midwest.social
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Made a bigger batch than usual this time, 24 jars total. Besides pickles (which I've made lots of), I also tried garlic, radishes, bell pepper and cabbage for this round.

I love the colour of the red cabbage especially. Can't wait to try them in a few weeks

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[–] Phlogiston@sh.itjust.works 12 points 3 weeks ago (1 children)

PSA for everyone canning at home: Apparently, pickled garlic can still develop botulism after being water-bath canned, so it's recommended to keep it in the fridge and eat it quickly. I learned this from several recipes after making it, and probably wouldn't try it again for that reason

[–] grue@lemmy.world 3 points 3 weeks ago

Sounds like there's a pressure canner in your immediate future.

[–] LemmySoloHer@lemmy.world 3 points 3 weeks ago (1 children)

How long did it take you to get your pickle juice ratios where you wanted them? I just tried a new pickle brand and the juice went so overly heavy on the mustard seed that I was sweating it off after.

[–] Phlogiston@sh.itjust.works 3 points 3 weeks ago (1 children)

Interesting, I've had no such issues so far. The few batches I've made, I loosely followed the recipe but mostly eyeballed the amount, and it's always come out tasty. I've yet to try this round, though

[–] LemmySoloHer@lemmy.world 2 points 2 weeks ago

Nice! I've helped with fruit preserves way back in the day but never tried my hand at pickling (except in Stardew Valley), definitely want to give it a shot someday though.

[–] j4k3@lemmy.world 3 points 3 weeks ago (1 children)

What are you putting with the garlic?

[–] Phlogiston@sh.itjust.works 3 points 3 weeks ago

Just brine, and some peppercorn and mustard seed

[–] Contentedness@lemmy.nz 3 points 3 weeks ago

Looks great! Nice job!