Can Pickles Using Low Temp Pasteurization
ฝัง
- เผยแพร่เมื่อ 11 มิ.ย. 2024
- We show the step by step process of canning pickles using the low temperature pasteurization process to preserve crispness. Two methods are demonstrated.
Gourmet Mushroom Information:
Southern Utah Microfarms - / southern-utah-microfar... Dax LeBaron 435-238-0770
Pickle information links:
nchfp.uga.edu/how/pickle/cucu...
www.healthycanning.com/low-te...
extension.colostate.edu/topic...
Products:
Cambro 12-Quart Food Storage Container + Lid amzn.to/3viRuo7
ANOVA Sous Vide Culinary Cooker amzn.to/3tsp4aR
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: www.roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-s...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Jim that was a funny "weed" clarification! LOL!!
Pam got very quiet when he said oh... 😂
I love how you teach and explain things. I’m sure you were a wonderful university professor! Students who took your courses were surely blessed!
Thank you! 😃
My little grandson wanted to grow pickles in his garden one year. Of course we started with cucumbers and ended the season making refrigerator pickles! What a great memory we share.
We discovered this technique last year and we love it. I picked hundreds of cucumbers when they were small gerkin size and left them in refrigerated brine for as long as a week until there were enough for 6 or 7 pints. After stove top pasteurization, they were the best pickles we had ever made. I just ate a few as a snack while watching this video, and after 10 months, they are still as crisp and crunchy as the day they were made.
I really like the way you teach. You have an anointing from the Lord to impart knowledge with humility and without condescension. Thank you.
I appreciate that!
I have NEVER had any luck at all with pickles. Thank you SO much!! I can't wait to try this method!!
I hope it works for you! It surely did for me!
I just tried this last year after hearing about it from other sources. Everyone loved these best and they are still crisp as of a month ago. Im glad you are covering this process. Thanks
I totally agree! Thanks.
Wow, they stayed crisp that long?! That is awesome!
Yes, only have one jar left! I’ve tried many pickle recipes and this is my husband’s favorite.
Love this recipe for CRISP pickles. I planted 2 types of pickling cucumbers, so I definitely will try this!
Hi Pam,
Thanks for all your hard work. I feel all the education you give us younger generation is so wonderful. We need to carry the torch forward to our younger generations coming up.
Thank you again, God bless.
Judy ❌⭕️🙏🏽♥️
Her name is Pam 😊
@@robingirven4570 t
Thank you, I never knew.
❌⭕️🙏🏽♥️
I have an instant pot ultra. It has a button on it that says ultra. You can use it as you did, like a sous vide. There is no pressure and you set the temperature to whatever you want such as 180 degrees. Maybe your instant pot has something like that. Maybe just called something different. Hope this helps you or anybody else. Thank-you so much for your videos, i love learning from both of you.
Thanks for the heads up. Kids got me an instapot for Xmas and didn't even think to use it non-pressure mode. Bea.
Thank you I’m going to check that out on my instapot…
@cathylambert2666 I want to use my duo it has the sous vide option but I need clarity. Once you fill the pot with water do you put the lid on for it to come to temp w/ no jars or do you set the temp hit the sous vide option and place your jars in? Does it need to be set to vent or sealed? I am guessing it will be "quick release"? Any other info would be helpful, thanks.
@@rawbeliever let me start out by saying I have not made the pickles in this manner. When I saw Pam's video I thought I would give it a try. I did not have a sous vide but remebered my instant pot ultra had this ultra button. Which I believe works the same as your sous vide button. I would use your instant pot just the same as Pam did using her sous vide. Therefore no lid is needed. I would do a practice run with jars and water and use an instant read thermometer to make sure everything is staying at the correct temperature. The only thing I have sous vide in my instant pot has been steak. I brought the water to the desired temperature and place another lid on it from a pot just to help hold the bag in place. Hope this helps. You should search on you tube about your sous vide button. I'm sure someone will have more information than I have given you. Good Luck!
@@bberdan6603some have the option some don't. Mrs. Pam has done a few videos with her insta pot.
“DILL weed, Jim.” You two crack me up!
Pam: Be sure to mention that the cucumbers need to be rinsed in cold water after brining, otherwise your pickles may come out too salty. Although I have a sous vide unit, I used my Ball electric water bath canner and a temperature probe and it worked well. I made kosher dills 58 pints of various shaped pickles. I did use pickle crisp for the first time and I do feel it makes a difference in the texture. I also believe this low temp pasteurization method can only be used with pints. I also had to carefully monitor the electric water bath canner. The pickles need to set on the shelf for 4 to 8 weeks to develop their full flavor. This is hands down the best pickles I ever made. Thanks for demonstrating this method, when I used it last year I feared it would be another failed experiment, but to my surprise it was a winner.
I have that canner also. Can you give me a little step by step? You have to leave the lid off, right?
@@suzyvance7328 Suzy I do not, I have an oven thermometer with a probe on the end and I thread the cable down the side of the canner and place the lid on. I start the canner on then gradually reduce it until the temperature is around 165 degrees Fahrenheit according to the probe and hold it there until I put the jars of pickles in. But you can do it with the lid off using the thermometer of your choice candy, milk etc. It will take longer for your batch to come up to 180 degrees. Be sure you have plenty of boiling water on your stove top to raise your water temperature if needed. Then get yourself a chair and watch it like a hawk.You can always lower the temperature of the canner or raise it slightly, but it should never go above 185 degrees. Set your timer for 30 minutes and watch your thermometer. Take your pickles out and place them on a towel immediately after your timer goes off. If you need any more information just contact me via text. Good luck !
@@kathygarner419 Very helpful... Thank you so much...
2 years ago I used the sous vide method and was delighted. I am happy you decided to do a video that includes sous vide.
So, are we. Jim
Thank again Pam and Jim this will be the first time I try pickles ever and I am very excited to do this…waiting for my pickles to grow..
Jim gots joke's pam tried to ignore 😂
LOL! He does that to me all the time. I try to keep a straight face, but he often cracks me up in spite of my best efforts!
The look on Pam's face was epic. 😂 We wives have given that look to our husbands many times, I'm sure of it.
Oh my gosh, they look amazing!!!
Mmmmm - that sounds crunchy!!!
Thanks for sharing!
Our pleasure!
This was great to see. I can’t wait to make them. Thank you!!!
Have fun! Jim
This was such an informative video!!!! Thank you!!
You are so welcome! Jim
Thank you so much! Those look and sound delicious ...great crunch!
Thank you 😋 Jim
I can't wait to see what you are going to do with the mushrooms! I have been hesitant to try them, so I am excited to see! Thank you for the wonderful lesson on the pickle recipe & adding the Link below! Excellent info! ❤
Will try these thank you for sharing
You’re welcome 😊
Definitely giving it a try ! Great video ! 😊
Thank you! Jim
This would be new for me too. I need to try this.
Thank you for showing us how this is done!
You are so welcome! Jim
Don't worry, Jim, I also thought WEED!?😂
Me too! 😂😂😂
I love this method, my pickles came out so crispy
Oh I am so excited to try this on our cucumbers when they ripen. I've tried so many other tweaks over the years to get crunch in
my pickles. Now the challenge will begin. Thank you so much for the demo. I will have to get a temp. gadget. The only one I have is the old glass mercury one we all used when making holiday candy.
This was very helpful! Will be growing pickling cukes this fall (zone 9b) for the first time and knew that we didn't want soggy pickles. My husband is kind of a pickle 'snob' LOL so I will be using your process and learning more about it in the coming months. Thank you so much. I've learn so much from you.
We are appreciate your thoughtful comments. Jim
Thank you so much for showing us how to do this! I've wanted to try this, but wasn't confident enough. I will absolutely try it now! ❤
You are so welcome!
@@RoseRedHomestead 😃
Thank you for this demo. I am used to doing refrigerator dill pickles but want a crispy dill that doesn't take up fridge space. Will definitely try this!
Oh, Pam! When I heard you crunch into the spear, my mouth watered! Lol
I am looking forward to making pickles!
Hope you enjoy, Jim
I LOVE pickles! In fact, it is one of my favorite foods! I could eat them by the jar lol. So I very much appreciate this video! I can't wait to see the fermented ones!
Thanks! Jim
Well, now I know another way to use my sous vide “machine”! Thank you!
You are so welcome! Jim
At last, a way to have crisp pickles. We had a glass top stove that would not get my pressure canner to its proper psi. The stove kitchen wall was only 4 feet from where our gas service entered the home, so we had a gas line run and installed a new gas stove. We also have an InstaPot Max for sous vide. San Antonio has a produce market, so now I will be able to try the recipe. YaHoo
I am excited for you to try it!!!!
I put pickle crisp in mine it works good I use Mrs wages mix it’s so good
Thank you for clarifying what kind of “weed”. 😂 Before Jim spoke up I thought I misheard and was about to rewind and listen again. Planting my pickling cucumbers tomorrow and hopefully will be making pickles before the summer is over.
Yes, I had to clarify that weed statement. let us know how your pickling cucumbers turn out. Jim
I use my electric water bath canner and that really held the temperature well.
Nice!
I made these pickles for the first time last year using my water bath canner on my electric range and they turned out fantastic. I used a digital digital thermometer with a long probe to monitor the temperature.
This is great. What an easy recipe thank you for sharing. I wonder if there are other canning recipes where we can use that sous vide
We are not sure, you would have to check and make sure that recipes are tested by the by the USDA. Jim
Great video. A good source for any spice is Badia, I buy the lg. containers at their site, amazon or a mexican grocer. Pickling spice and mustard seed will hold for a long time on the shelf because it's whole spices. I have a 2nd fridge, so I just keep all my lg spices in the fridge.
I dehydrate mushrooms all the time sometimes we use them like chips and I make cream of mushroom soup with them.
Sounds great!
I just finished making Ghee. I wish I would’ve watched your video first. I just saw your video on making ghee. Unfortunately I did not get mine to caramelize on the end. I will make sure that it does on the next batch. 😢Thank you for your videos.
Hi, Pam & Jim! This looks like a great recipe. I like that the pickles will remain crisp. Where do you buy your bulk, large jar spices? Thank you for sharing. 😊
Great video Rose, I been making low temperature pasteurization bread and butter pickles for about 4 years now and learned how to do that from American Test Kitchen / You Tube. They did not call it low temperature pasteurization but holding that temperature at 180 degrees does keep the pickles crisp. But what made your video such a winner is using sous vide because you definitely have to watch the water bath pot to make sure you do not go over temperature and with sous vide just set and wait for timer to go off. You definitely know how to use your equipment.
Thank you. I love it when you can use a kitchen appliance in more than one way!
I just did this and got 10 jars of pickles! They turned out beautiful and perfect! Boy was it a task maintaining that 180 on my electric stove but I did and I am so happy! Long ago I tried to make pickles and it didn't go so well so I never tried again till now. I will do this again for certain! Thank you for sharing this method of processing pickles!
Sounds great! So glad it worked for you!
I do bread and butter pickles out of my Armenian cucumbers -- delicious and so pretty in the jars!
Sounds great!
Lion's mane is one of the mushrooms in my mushroom "coffee" by Mud\Wtr.
I tried mushrooms for the first time in my life when I made ground beef stroganoff last month. It was so good! I've never been able to get over the rubbery texture of them. But once they're cooked, the flavor gets better once they are cooked.
Yes, we like them, too. Jim
I’ve done LTP pickles for 2 years now. They are definitely superior to any recipe in the past. Stays crisp for the full year!
I am verhy pleased with mine.
Mrs. Pam y'all are funny
I am wondering if the 30 minutes is for all elevations? I stopped making pickles because of the sogginess so I cant wait to try this! The explanation of the "weed" was cute LOL. I love that you guys have fun making these videos. Thanks for sharing this!
I went and looked at the information in the links under the video and it reads that no altitude adjustments are needed for this preparation method. Hope that helps😊
Pam your comment about your induction cooktop is exactly why I’m sticking with a gas stove. I want control of my cooking. Oh! Put the dill weed on the bottom of the jar first.
I will try that next time. Thanks, Mary. And yes, I also much prefer gas, but it was not possible in this house, sadly.
I did this a couple years back and I will never can pickles the traditional WB method again...for me it's pasturization or steam canning...both give crisper pickles...souis vide is an interesting way to do the pasturization., makes a lot of sense.. I used my outdoor canning set up (same as yours) and I used a radiowave thermometer & receiver so I could keep the thermometer in the water and I carried the receiver with me so I could see the temp fucturations.Additionally I also used my steam canner pot for the vesse to pasturize...since we have the same setup and the same pot this might work better for you next time. I had the alarm set for the 5F degree difference (low 180 high of 185) and was lucky that on LOW my CampChef held at the perfect 181F temp. thanks Pam and Jim for another winner! ☮☮
Thanks for sharing your experiences with us. Jim
You guys had me crackin' up with the "weed" thing! Lol... So cute! 😅
One might think Mr Jim was excited about the addition of the" weed"😂😅 I can't wait to try this recipe.. I have several in our family that love pickles and pickle juice.
We just harvested our garlic. Talk about a bumper crop! I must have a wheel barrow full. Researching safe ways to store. Dehydrated, in vinegar, powdered and infused olive oil are looking like a good start. Any hints on safety hints related to oil?
My pickle recipe is similar but it uses 1:1vinegar and water. I use a little less dill as I don't like it too strong. I can't eat store bought anymore. Last year I ran out in spring, I tried to spend more time putting up pickles last year so hopefully will last another month.
Your pickles should be even better next month.
Thanks for sharing your experiences. Jim
Love this ! Y’all tickle me 😂 trying this !!
I like learning from your mistakes and successes. One pound of button mushrooms per week gave me sturdy fatter hair strands but did not increase the numbers. Mushrooms can be substituted for all or a portion of hamburger in chili. Won't miss them. Right, Armenian types, China Longs won't do much for canning but great fresh.
This sounds nice. Jim
So by doing it this way, you didn't have to use allum for crispy pickles. I like that.
Check out the youtube video from Chefsteps on low temp pickles. They are using what looks like 140 degrees for 2.5 hours processing.
I'll be making watermelon rind pickles soon. 🎉
Great! Jim
I had to laugh about your weed. The hubby will be able use that for a long time. Love you and everything you do.
Thank for your comments and viewing our videos. Jim
This was really helpful. By chance I had started brining some cucumbers five hours before I saw this video. I plan to pickle them in the morning (UK) by water bathing them. This is my first go so I’m only doing a small sample. Next time I will try the low pasteurisation method. Thank you!
Small batches are always a good idea when starting something new! Have fun!
Jim, I couldn’t stop laughing “weed?” & the look on Pam’s face. 😂
Pam, thank you for this video! I will try this! 2 questions, can I use 8% acetic acid pickling vinegar? And can we use the sous vide function on the instant pot for this method? Thank you both for the great content!
Vinegar must be at minimum 5%, so yours should work fine. So long as the temp is held between 180-185 it should work fine.
I wonder why you start so low - it would be interesting to know the science behind that!
Jim next time you go to Winco, go to the bulk section and buy pickling spices there. It’s at least 50% less than you paid for that $$$ jar. ❤
We have to drive to Salt Lake (4 hours) for the nearest Winco, but we are headed up later this summer. We will absolutely do that! Thanks.
My sister lives in St. George and wants to pickle banana peppers. Is this the method she should use or do you have another video that would be better? I wish I could go to your website and put in a key word so search for a particular subject. Love the valuable info you give us!!! 😊
We have not pickled banana peppers. You need to check the tested recipe in the National Center for Food Preservation. It needs to state clearly low pasteurization is tested. Jim
I used this method to preserve pickled jalapeños and seranos last year. I don't know if the canning authorities have tested this, but they turned out great. I used 50/50 vinegar and water, so there was quite a bit of acidity.
Thanks Jim! 😊
Thanks Chris!! 😊
Hi Pam and Jim, I have two questions:
1. Is white wine vinegar with 5% acidity ok to use? All recipes I read call for white distilled vinegar and I really don’t know the difference between distilled and not distilled vinegar.
2. Just recently I read a headline about new USDA recommendations to use vinegar and water for pickling in a 1:1 ratio. I lost the article and can’t find anything online. Did you heard about it and if yes, what’s the reason for the change?
I saw a German recipe with low temperature pasteurization before and I wasn’t sure if this was an OK thing to do. Glad to see we can. 😊
I've been looking for a good excuse to finally buy that sous vide doohickey.
Great! The link is below the video description!
Ok
❤
Can you use the sous vide function on instant pot max to do this
Why do this instead of fermenting? Genuinely curious as I’ve only ever done fermenting !
You didn't have to adjust time for your high altitude? Just curious ❤🎉
I got an excellent crop of straight eight cucumbers and lemon cucumbers. The straight 8 were terribly bitter. The lemon cucumbers were so good I was eating them like an apple. I wonder if they can be pickled or if their thin skin would make them a poor candidate for pickling. Do you happen to know? Maybe someone else here knows. 😊❤
13:30 Jim's weed joke had me laughing so hard LOL
Could you use the sous vide setting on the Insta Pot Max to process this recipe?
I see that the recipe call for sugar - as does the recipe in the USDA Home Canning Guide. Would it pose any risk in preservation to omit the sugar?
In place of loose dill weed I like to use a stem of fresh dill.
I would love to do that as well, but it wasn't available in our local stores and I don't grow it.
Nesco Electic Pressure canner question. Why does the instruction book say to only use wide mouth jars on pints? Would you feel comfortable to use regular lids in the Nesco pressure canner?
I do use bot sizes in the Nesco and I am not sure why they say that.
I made pickles few months before Christmas last year and forgot the mustard powder 😂
I am new to canning pickles. Two questions, why do you soak the cucumbers in a brine overnight?
If I use pickle crisp would I add it to each jar for my pickles?
FYI....Mushroom dried, gills up, in the sun soak up bioavailable Vitamin D, see Book,' Blue Zones'.
Also, the vitamin D stays in the mushrooms. They dry crazy fast in the sun and retain a beautiful color.
Thanks for the info!
Can u make whole pickles also using this recipe?
Was wondering if the low pressure setting on the Nesco digital canner would work the same as low temperature pasteurization?
No, it is a different system. Jim
Can you please try to find out if you can pressure can with 1125 Nabisco pressure cooker I can't find nothing on it
Not familiar with that brand...did you mean Nesco?
Hi, what would you consider the optimal time to wait to open a jar of pickles that are made by the traditional water bath method? I just made my first batch yesterday. Thanks.
Oh...about 5 minutes! LOL! They are good from the start although they seem to improve a bit with age. Congratulations on your first batch!!!
I just recently tried doing pickles this way and they are so crunchy. I was so disappointed when I made some dill pickles last year and they were mushy. They had a good taste, but they were mushy. I’ll never do them the other again.
Sounds Great! Jim
Can we use pints and/or quarts? I used pints for the first two batches, then I used quart jars. I kept them in for the 30 minutes and they sealed. But I read on the comments that only pints can be used. Please advise. I hope I didn’t goof on the quart size jars. Thanks!
Would the Redmond's Real salt work as well? I've heard people using that, but I am completely new to this.
You can really use any salt, but salt without that darn caking chemical are preferred. I don't think Real Salt has it, but be sure to check the label.
@@RoseRedHomestead Thank you! You're like the aunt who knows all the cool stuff and passes it down to the family! We didn't have one of those in our family, sadly. So appreciate you and Jim.
Is there a particular reason that you only preheated to 140F originally?
Mrs. Pam why doesn't the new gadget dont look like the water is actually at boiling point? Water bathing is done at a rolling boil.
Is the low-temperature pasteurization time the same for quarts?
I've been looking for the answer to this question also.
Have you ever used Alum in your pickles?
No but it is supposed to work.
I take lions mane for memory
I was going to mention that benefit!!
I don’t understand what you mean by since they are fresh packed they have to be water bath canned. Like can you ferment those if you want to? Just like all vegetables can be fermented? Is there some reason why these can’t be fermented? Because I’d rather have the healthy probiotics if I could do it that way.
I can see where that was misleading. In other words, that recipe can not be safely used as refrigerator pickles. It must be processed by water bath to be safe.
would the same method work for pickled peppers?
Check for a tested recipe that says you can use the low temp pasteurization method.
I want to try this method but do not see garlic as an ingredient in the recipes you posted. Is it safe to use garlic with this process? I can't find a low temperature pasteurization recipe with garlic.
"Weed?" "Dill weed!" LOL!