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Non-Cattle Specific Topics
Recipes & Cooking
Low Temp Pasteurization Canning
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<blockquote data-quote="M.Magis" data-source="post: 1252478" data-attributes="member: 14175"><p>One thing I noticed is that it takes a week or two before my pepper rings are actually pickled. The texture and flavor changes slightly each day, until things normalize within two weeks. </p><p>A friend here at work knew someone that started selling their "family recipe" picked something (peppers I think) commercially. They had always just poured the boiling brine in the jars and sealed them up like I'm currently doing. In order to sell them commercially, the FDA told him he just had to add a 5 minute water bath to the process. I plan to try that this year and compare the texture to the ones with no water bath.</p></blockquote><p></p>
[QUOTE="M.Magis, post: 1252478, member: 14175"] One thing I noticed is that it takes a week or two before my pepper rings are actually pickled. The texture and flavor changes slightly each day, until things normalize within two weeks. A friend here at work knew someone that started selling their “family recipe” picked something (peppers I think) commercially. They had always just poured the boiling brine in the jars and sealed them up like I’m currently doing. In order to sell them commercially, the FDA told him he just had to add a 5 minute water bath to the process. I plan to try that this year and compare the texture to the ones with no water bath. [/QUOTE]
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