The Urban Homestead by Kelly Coyne & Erik Knutzen

Author:Kelly Coyne & Erik Knutzen
Language: eng
Format: azw3, mobi, epub
ISBN: 9781934170106
Published: 2010-05-26T21:25:15+00:00

way, the vegetable ends up soaking in salty liquid. Lactic microbial organisms Those will make your canning go bad.

(the same beasties that spoil milk) take hold in this environment and make Don't work in assembly-line fashion, however tempting that might be. You it so acidic that the bacteria that causes food to spoil cannot live there. The want to fill and seal each jar one at a time.

result is a pickled food that will keep without canning or refrigeration, although Clean off the rim of the jar with a clean cloth or paper towel. Put the lid canning and refrigeration do extend the shelf life.

on — not super-tight, just as tight as you make it using your fingers only. In Just about any firm, sturdy vegetable can be lacto-fermented. Radishes, other words, don't use your full arm strength to crank the lids down. They need cucumbers, cabbage, baby onions, green beans, carrots, garlic cloves all would to be able to vent just the tiniest bit. Put the jar aside and fill your next one.

work. All you have to do is pack a canning jar or crock with your veggies and When all your jars are ready, use your tongs to lower them into your simmer-cover them with a brine solution and leave it somewhere dark and cool. A ing water bath. The jars should be completely submerged. Add water from a tea recipe follows. After four to seven days, try your pickles. If you like them, start kettle if you have to top it off. Put the lid on the pot and turn the heat up to bring eating, or put them away to ferment a little longer. Fermenting time varies by the water to a full boil again. Set the timer when it comes to a full boil.

taste, vegetable, weather and your patience level.

The amount of time you cook the jars varies by the types of food being canned, altitude and the size of the jar. Charts with times can be found easily A Pickle’s Variable Lifespan

online or in a canning manual. The typical time range is 10 to 50 minutes.

Lacto-fermented veggies generally last a few weeks. It depends on their stor-When the processing time is up, spread a dishtowel on the counter.

age temperature. If you transfer them to the fridge, they’ll last a long time. If Rescue the jars from the water bath using your tongs and line them up on the they stay out on the counter, their lifespan will be much shorter, especially in 172

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sterilized if your processing time is longer than 10 minutes — they just have to towel to cool and dry. Don't fuss with the lids or move them around while they be clean and hot. Heat the jars by simmering them in your canner just below are cooling. The canning magic is still happening. You should hear a “ping”

a boil (around 180°) and keep them hot until ready to use. Be sure never sound shortly after you remove the

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