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mushbaby
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canning q
#7488088 - 10/05/07 11:21 AM (16 years, 3 months ago) |
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So I pc'd some jars of homemade beef soup yesterday for the first time and have a quick question.
I know I put the lids on fairly tight when I put them in the pc. Is it normal for the ring to be a little loose when they are done? The seal seems fine, not popping when I press down on it. But the ring definitely had to be screwed down again.
Thanks y'all.
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geokills
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Re: canning q [Re: mushbaby]
#7488148 - 10/05/07 11:45 AM (16 years, 3 months ago) |
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I've noticed this and would not worry about it, I just lightly tighten the rings after PC'ing. I would guess that this has to do with the heat of the pressure cook expanding the metal ring, and if you checked the jars while they were still warm, the metal would still be somewhat expanded. The impotant thing is that the flat disk has maintained its seal on the glass rim of the jar.
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sucklesworth
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Re: canning q [Re: mushbaby]
#7488174 - 10/05/07 11:58 AM (16 years, 3 months ago) |
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totally normal
I'd like some dill pickle recipes if anyone makes their own.
I bet Doob's dips his pickles in ranch
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mushbaby
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Hey thanks guys.
And I have been dying to make my own dill pickles too so anyone feel free to post it here.
Did you know that here in the south one of the new trends is fried dill pickles? Why would someone want to do that to a perfectly fine pickle?
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sucklesworth
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Re: canning q [Re: mushbaby]
#7488200 - 10/05/07 12:08 PM (16 years, 3 months ago) |
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I've seen them called pub pickled - breaded & deep fried dill spears.
They are not that bad with ranch 
But yeah pickle recipes would be great. Oh and pickled green beans too - prolly just the same recipe anyway.
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geokills
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Pretty much deep-fried-anything kicks ass with a few goblets of gooey ranch sauce! I know doobs knows what I'm talkin' about. 
http://www.pickyourown.org/pickles_easy.htm
^ Haven't tried it in specific, but it offers a good pictorial! 
This pickling mix, courtesty Alton Brown, will be the next one I use:- 4 small dried chiles, split in 1/2
- 2 teaspoons mustard seeds
- 12 sprigs fresh dill
- 4 cloves garlic, whole
- 1 teaspoon whole peppercorns
- 1/4 cup kosher salt
- 2 cups rice wine vinegar
- 2 cups bottled water
- Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars.
In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the cucumbers in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
If you decide not to cook the final canned product - which makes for a crunchier pickle - be sure to sterilize pint jars and all equipment used in a pot of boiling water prior to packing. Clean hands too!
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sucklesworth
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Re: Pickles [Re: geokills]
#7488384 - 10/05/07 01:09 PM (16 years, 3 months ago) |
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thanks geo!
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mushbaby
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So cooking pickles is optional? I always wondered about that.
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Fraggin
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Re: Pickles [Re: mushbaby]
#7488508 - 10/05/07 01:40 PM (16 years, 3 months ago) |
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My mom actually removes the rings after she does her canning, and uses them on the next batch.... The lid stays on by negative pressue...
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mushbaby
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Re: Pickles [Re: Fraggin]
#7488524 - 10/05/07 01:44 PM (16 years, 3 months ago) |
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Interesting Fraggin, thank you.
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sucklesworth
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Re: Pickles [Re: Fraggin]
#7488528 - 10/05/07 01:45 PM (16 years, 3 months ago) |
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yeah - but you do want to tighten those rings until the seal is set - basically till the jars are room temp - then you can take the rings off
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mushbaby
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Well I'm so used to just leaving whatever's in the pc in there overnight that I didn't touch them until this morning.
But the seal was definitely good. I just tightened them and let it go. My uneducated guess would be that the ring would help keep anything from breaking the seal if they are moved or anything.
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Fraggin
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Re: Pickles [Re: mushbaby]
#7488560 - 10/05/07 01:53 PM (16 years, 3 months ago) |
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The rings just hold the lids on while the contents of the jar get cooked. Also, positive pressure builds up in the jar when things get heated up, and as things cool down, a negative pressure forms and pulls the lid tight down on to the rim of the jar mouth.
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makaveli8x8
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Re: Pickles [Re: Fraggin]
#7490301 - 10/06/07 01:28 AM (16 years, 3 months ago) |
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is it my understanding that you have to ruin the lids to get them off?
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