Since I live really far away from my family and can't have my mother's homemade pickles whenever I want, I decided to try my hand at making some dill pickles from her recipe. It is a shelf-stable recipe. I sterilized the jars, boiled the brine, poured the boiling brine over the pickles in the jar and sealed them, etc. All the seals popped down, so that much seemed fine. I followed all her instructions carefully.
When I was googling for information on when was the earliest I could open a jar and have them taste like dill pickles (because I really want some!), I started to find information about necessary vinegar levels and concerns about listeria. A lot of websites, government directives, and message boards stating straight up that a 1:1 ratio between water and vinegar is the minimum required to prevent listeria growth, or preferably more vinegar than water.
My mother's recipe is a 2:1 ratio between water and vinegar. Many of these concerns seem directed at refrigerator pickles, and at people posting their recipes with an even smaller amount of vinegar.
Should I be concerned?
Submitted July 18, 2015 at 11:31PM by sparrowmint http://ift.tt/1HZy6qh Canning
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