Jogeephus
Well-known member
Anyone do this with their canning? Any tips?
ga.prime":3h8vruww said:How Claussen's makes their pickles is what I'd like to know. I think the answer falls under the title of this thread, not trying to go off on a tangent here. It says on the jar they were never heated. That they were never heated seems pretty obvious when you eat one and it's just as crispy and crunchy as it was the minute it was picked off the vine.
This is how I do pepper rings. To be safe, I've been storing them in a spare fridge. But it crapped out on me about a month ago, so I'll soon find out if they need cold storage when I open the next jar. The lids seal fine, and as far as I can tell they would be okay in the cupboard with the other canned foods. It's the only way I've found to keep the peppers crisp. The "brine" is simply vinegar and sugar.HDRider":1bz00git said:I just bring water to a boil, pour over whatever, mostly peppers, and put the lid and ring on. It seals after about four hours.
Thanks, man. Those are some good ideas but outside the realm of my capabilities unfortunately.Jogeephus":3ny1mgas said:GP, there are three other ways I know that will do some of this but it requires major money but Claussen's surely has it. One way is to irradiate the food and its safe. I think the machine is around a half million dollars. The other way is put it under pressure. This is done mostly with meat about 1300 psi. Can't explain why it doesn't mash the meat but it doesn't. The other way which I suspect Claussen could be using if they are not irradiating their stuff is a modification of this low temp pasteurization canning but applying a vacuum to the batch then applying heat if needed. Funny stuff happens under a vacuum. Don't really understand it. But I looked this up and water will boil at 80F at a pressure of .491 psia. Since the point would be to pasteurize at 180F in our world then it might only take 70F to meet its equivalent under the vacuum.ga.prime":3ny1mgas said:How Claussen's makes their pickles is what I'd like to know. I think the answer falls under the title of this thread, not trying to go off on a tangent here. It says on the jar they were never heated. That they were never heated seems pretty obvious when you eat one and it's just as crispy and crunchy as it was the minute it was picked off the vine.
ga.prime":8czfj0io said:Thanks, man. Those are some good ideas but outside the realm of my capabilities unfortunately.
Yes, Claussen's is sold in the refrigerated section usually near the luncheon meats. Get a jar and try 'em out. I like the whole ones best.Jogeephus":67a1nqdi said:ga.prime":67a1nqdi said:Thanks, man. Those are some good ideas but outside the realm of my capabilities unfortunately.
Mine too but I think I could pull off the cold pack like Chippie is saying. So is Claussen's sole in the cooler? Never had one so I don't know.
From what I gather this Low Temp Pasteurization is the closest you can get to cold pack and it be shelf stable. Haven't messed with it before but am interested in getting something closer to fresh.
Thanks, chippie. That looks like something I could do. If it's no trouble, post that recipe with the onions in it if you find it. Sounds good!chippie":pb0yh610 said:Pickles can take up to 6 weeks to ripen after being canned. Sometimes it is really hard to wait.
Claussen's is a refrigerator pickle. Here is a copycat recipe. http://www.food.com/recipe/claussen-kos ... cat-249520
I have another refrigerator pickle recipe that has onion rings in it. the onions are so good on a sandwich. I'll see if I can it. I like the refrigerator pickles. They are so much easier to make, but they don't keep as long.