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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old January 24, 2017   #586
Worth1
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i bought a jar of claussen pickles i think they are ferminted because i forgot to put them in the fridge and put them in the pantry never opened .they became cloudy and the top of the jar is puffed up like presure so i put them in the fridge are they safe to eat
Not any good they were supposed to be refrigerated.
I would think.
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Old January 24, 2017   #587
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Ok i did one mor jalapeno onions garlic pickling spices dill yall see anything wrong with this
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Old January 24, 2017   #588
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Quote:
Originally Posted by charley View Post
i bought a jar of claussen pickles i think they are ferminted because i forgot to put them in the fridge and put them in the pantry never opened .they became cloudy and the top of the jar is puffed up like presure so i put them in the fridge are they safe to eat


I agree with Worth -- toss them. You have no way of knowing what they were packed in as far as ratios of water/salt/vinegar.
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Old January 25, 2017   #589
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ok tossed them.i also had to toss my first batch of peppers.i put alot of pickling spices in them and started talking to a guy on a ferminting foarm he said i need to get rid of all the spices because if they float to the top it could make mold start but to no avail to many spices so i tryed putting a little extra v olive oil on top to keep the seeds from the air but the co2 could excape the the guy said oil is realy bad cause of botulism so i tosed them and started over
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Old January 25, 2017   #590
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Charley keep it simple.
Two to three tablespoons of canning salt to one quart of non chlorinated water.
That is it.
Once the top of the canning jar lid starts showing pressure let it off every day or so.
No need for fancy anything to start out.
Once you get the confidence you can start fooling aground.
I highly doubt that you could have cultivated botulism with the oil but you dont need to nor do you want to use it.

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Old January 26, 2017   #591
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ok tossed them.i also had to toss my first batch of peppers.i put alot of pickling spices in them and started talking to a guy on a ferminting foarm he said i need to get rid of all the spices because if they float to the top it could make mold start but to no avail to many spices so i tryed putting a little extra v olive oil on top to keep the seeds from the air but the co2 could excape the the guy said oil is realy bad cause of botulism so i tosed them and started over
Wow Charley. There is so much mis-information in here, I wouldn't know where to start. I agree with Worth, just keep it simple. Your first goal should be to successfully ferment a veggie. To do that, just keep it simple.
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Old January 26, 2017   #592
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Wow Charley. There is so much mis-information in here, I wouldn't know where to start. I agree with Worth, just keep it simple. Your first goal should be to successfully ferment a veggie. To do that, just keep it simple.
I cant explain how much misinformation was given to Charley in that forum.
This sucks I bet those peppers would have been fine.
I just bought some manzano peppers I am going to ferment.
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Old January 26, 2017   #593
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Well that didn't take long the manzano peppers are in the brine and I have two left for tonight's dinner/supper.
Now for the two month or more wait.
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Old January 26, 2017   #594
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Ok im back to sqare one only i have 3 jars
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Old January 27, 2017   #595
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The cucumbers will be deli style in about 5 days.
Remember temperature has everything to do with how fast they ferment and how they come out.
5 to 10 degrees can make a huge difference.
Why am I up at 3 AM?
I have to be in Austin at 5 AM.
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Old January 31, 2017   #596
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The Manzano peppers are kicking big time.
They may be ready this weekend for what I want to do.
My smeller tells all when I let the gas off.

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Old February 1, 2017   #597
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I open a jar of pickles and ate one today.im a little concerned after i ate it i saw a galic that was a little black or purple does that mean anything
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Old February 1, 2017   #598
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Maybe a little green from the pickle
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Old February 1, 2017   #599
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Charley no need to worry trust me.
If you put anywhere close the the right amount of salt to pure water you will be fine.
Are they bubbling and producing gas?
I can promise you will know if it isn't going right there is no way you will get past the smell to eat them.

You dont get sick from fermenting you get sick from improper canning.
But you would have to be an idiot to do that even.
Once you get past this scared stage you will be hooked.
I always have something fermenting.

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Old February 1, 2017   #600
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oh thank you ive ben worried all day.i know i put plenty of salt the pickles are very salty almost to salty i hope it tones down as it goes on.as far as the smell its divine thats why i had to taste one.as far as the gas its still bubbling but slowing down.are you growing that orange russian 117 agian this year worth?
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