Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


Display results as :


Rechercher Advanced Search

Latest topics
» Do You Get The SFG Newsletter?
by sfg4uKim Today at 8:36 am

» SW Ohio (Cincinnati Area)
by AtlantaMarie Today at 7:56 am

» First day of spring
by AtlantaMarie Today at 7:54 am

» Coco coir... How often to replenish?
by AtlantaMarie Today at 7:51 am

» Happy Birthday!!
by AtlantaMarie Today at 7:48 am

» Garden Tower Project
by sanderson Today at 2:14 am

» Hello from Houston
by sanderson Today at 1:49 am

» N&C Midwest—March and Spring is Here!
by Scorpio Rising Yesterday at 10:52 pm

» Fourth Year SFG in Canada
by trolleydriver Yesterday at 7:42 pm

» Any suggestions on the stump grinding sawdust plus soil?
by sanderson Yesterday at 6:55 pm

» How much time for gardening?
by sanderson Yesterday at 6:42 pm

» Sanderson's Urban SFG in Fresno, California
by sanderson Yesterday at 4:03 pm

» Northern California & Coastal Valleys - What are you doing this month?
by trolleydriver Yesterday at 1:13 pm

» New England Mar 2018
by CapeCoddess Yesterday at 10:45 am

» What are you eating from your garden today?
by Scorpio Rising 3/19/2018, 6:36 pm

» Trellis mod
by SQWIB 3/19/2018, 8:39 am

» How's the Weather Where You're At?
by Scorpio Rising 3/18/2018, 6:38 pm

» Powdery Mildew and SoCal Fall Planting
by countrynaturals 3/18/2018, 12:34 pm

» Boat Gardening
by AtlantaMarie 3/18/2018, 6:51 am

» How many green beans per square foot?
by Scorpio Rising 3/17/2018, 9:27 pm

» 2018 SFG in Brooks, GA
by yolos 3/17/2018, 8:34 pm

» Comfrey
by sanderson 3/17/2018, 8:21 pm

» Hello from Hagerstown MD
by sanderson 3/17/2018, 6:10 pm

» Horsetail weed
by Kate888 3/17/2018, 3:02 pm

» CANADIAN REGION: What are you doing in March 2018
by Kelejan 3/17/2018, 1:12 pm

» A new SFG fan from Texas
by AtlantaMarie 3/17/2018, 7:17 am

» Potatoes: Yes or No?
by AtlantaMarie 3/17/2018, 7:13 am

» Modesto, Central Valley, CA...
by AtlantaMarie 3/17/2018, 7:03 am

» has55's R & D Journey
by sanderson 3/16/2018, 3:28 pm

by AtlantaMarie 3/16/2018, 6:40 am


Search SFG Forum

Pickling question

Go down

Pickling question

Post  Chopper on 8/16/2010, 4:22 pm

When I pickle something (OK, I have done it ONCE) I use equal parts vinegar and water. I have seen a 1 part vinegar to 3 parts water recipe also. Anyone have any thoughts on this?

I have read to use 5% vinegar as opposed to 4%. Wouldn't diluting it to a 1:3 parts have the same effect in lowering the acid content too much?


Female Posts : 2467
Join date : 2010-05-05
Age : 62
Location : Warner Springs, CA USDA Zone 8a, Sunset Zone 7 (I think)

View user profile http://thezimmermannfamilytoo.blogspot.com

Back to top Go down

Re: Pickling question

Post  Megan on 8/19/2010, 8:35 pm

Our good friend Ander217 has been teaching me a lot about canning. What you need to do is get the MOST CURRENT specs/recipes from a trusted source (like the most recent Ball Blue Book or your extension office), and use those. They update / change the rules from time to time. I have the most recent Ball book and they seem to use different dilutions (or no dilution) for different things... and I am much too new to it to understand why or to challenge their decisions. I'm just doing what they say. Botulism = BAD. flower

Female Posts : 3350
Join date : 2010-04-27
Age : 51
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Undiluted vinegar

Post  ander217 on 8/20/2010, 9:24 am

Chopper, the answer to your question is yes. You can dilute vinegar too much in pickling recipes to be safe. Unless I get a recipe from a trusted, up-to-date source such as a new Ball canning book, I now use only undiluted, 5% vinegar in my pickling recipes.

The ph of a food must be below 4.6 to be safely canned in a water bath. Some vegetables are more dense than others, so it may take higher concentrations of vinegar to bring the ph to the proper level. In addition the growing conditions and difference in varieties may raise or lower the amount of acid in a food. (That is why tomatoes are such a controversial food now - can they still be water bathed with extra acid added, or should they be pressure canned?) How many of us can check the ph of every food we can?

The experts have equipment which can test all the factors affecting ph of every food, and they base their recommendations on their findings. I don't have scientific equipment in my kitchen to test the ph of everything I make, so I use their recipes even though they may change again tomorrow as something new is learned. Food-borne illness from canned food is extremely rare, but I feel better knowing I'm feeding my grandchildren the safest food I know how to make.

Female Posts : 1450
Join date : 2010-03-16
Age : 63
Location : Southeastern Missouri (6b)

View user profile

Back to top Go down

Re: Pickling question

Post  Sponsored content

Sponsored content

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum