Recent content by jawnn

leaving more expansion room is good but I would like to know more about the "cold" spots when when canning in oil.

[Ghee boils and smokes at 482f [250c] olive oil boils at 570f [298.889c] and smokes at 374 to 419f [215c] extra virgin.] olive oil boils at 570f and smokes at 374 to 419f extra virgin.] Hot peppers will retain most of their Capsaicin but is destroyed at 400 degrees f [204.444c] so boiling oil...

I haven't fried them yet, but I think if I boil them long enough to evaporate the h20 it should be hot enough. other wise I am going to drain out most of the oil and then save that ghee after reaching over 250 degrees. then I could washout most of the oil from the peppers with vinegar. possibly...

I have several quarts of pepper puree ready to can for the winter, cooked and immersed in ghee. I can't find any information about this project other than to use a 240 degrees (11psi) canner. But then I wanted to make it even safer by using Citric acid. So far I found an article about using 1/2...

Lecture 4 KimChi This maybe the easiest way to preserve vegitables without canning or refridgeration. If anyone cares.... I have made it several different ways over the last several years, I started with using brine [which can cause water to spew out when fermenting hard]. But soon found...

This is a good article, the one you guys showed me had nothing usable about acidity: “Pickle Science: How to Master the Preserving Power of Acids” [use google to find it; read the whole thing, it is very good with lots of photos.] “Not all acids are created equal—a wide range of acidity levels...

How does the Tannin in leaves maintain firmness? And why do you think it is not the acidity? I got some asian pears to put in my last batch of pickles. That should create more acid to help keep out the yeast etc. But not help keep them firm??

so how do they make vinegar [acetic acid]? if not by fermenting.... Is salt an acid? I was looking at Ph meters and someone said they read salt particles... This started out to be just a simple quest but now it has turned into a real learning project. But it must be good for my 70 year old...

Apparently it is a lost art to make pickles without all the modern garbage, like sugar, distilled vinegar and even pickling lime. Then refridgeration came in and now it is hard to find details about the lost art of pickling. What is Alum and how much to use? I have been pickling cucumbers with...

I believe it is the Ph of the water, the symptoms sound like your water is more acidic where you live now. I am not an expert, but all the info I've been taking into my brain points to needing more acid at the start of a ferment. But I think you have enough. Another thing might be how you...

The answer to my original question: Someone in a video mentioned that pickles can get soft at different rates; that being a reason to stop the fermentation. I think that is due to lack of acidity. [Like the water being used for brine should not have a high Ph]. And if so use more tannin leaves...

this is intersting: Influence of the tannin structure on the disruption effect of carbohydrates https://www.sciencedirect.com/science/article/pii/S000326700301153X

Tannic acid is a particular type of hydrolyzable tannin commonly found in the bark and wood of oaks and other plants. Tannins are very important to fermenting [red wine for instance because the reddish purple has tannins]. They provide color, flavor and structure to a fermented vegetable as well...

I think you answered my question, or part of it....http://www.discusscooking.com/forums/f18/how-to-preserve-live-cucumber-pickles-102839.html#post1603200

today I was looking through the forum listing and could see this clasification: Canning and Preserving - Discuss Cooking - Cooking Forums [canning and fermenting under farm to table] so if you want to move this ove there...... This maybe part of my problem...