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“Bob, why not use your 8-quart pressure cooker to process/can your Bread & Butter pickles, huuuggh? 4 pint jars should easily fit in the cooker with room to spare.”

I can use the 8-qt pressure cooker to can, using the boiling water method, but I cannot, safely, use it to can under pressure, with its 15 lb (only), pressure regulator in place - too much pressure, unless I use the "steam" setting on the pressure regulator - The effectiveness of using steam to can is, somewhat, controversial - The USDA hasn't, yet, acknowledge its effectiveness in killing certain types of (heat resilient) bacteria

Axe-u-lee, you can. That is where dats Ball Blue Book and a bit of knowledge of thermodynamics & steam tables bes handy. Now den, since I don’t know where DW done hid my Blue Book, I gotta do dis by memory (when you gits my age, memory bes da third ting dat goes). If I members rightly, my moma’s Presto pressure cooker had a pressure regulator dat had tree rings on it, one fur 5 PSI, da second at 10-PSI and da third (and final) at 15-PSI. Iffen you filled (axe-u-lee bout half or 2/3 ) it wid water (or udder liquids) got it berling and put on da top & pressure regulator, over time da regulator would indicate, by da rings, da pressure inside. When it got up to 15-PSIA inside it would vent da excess pressure and show tree rings on da regulator. If you know the pressure inside the cooker, you know the internal temperature (See; ).

What I would do is to heat the jars as per the boiling water method in the pressure cooker, put on the regulator and allow the pressure to come up to say around 5-psi (1 ring), shut off the heat and watch the pressure & time. As long as the time is not less than 5 minutes of the amount of time needed to process it by the boiling water method for the pressure to return to atmospheric, the food will be safe (you are axe-u-lee heating it to 228 degrees F, not 212 degrees F.) which will kill anything dat can live in a acid environment. Iffen you process at at higher pressure, da odds are dat it’ll be safer (but may come out mush).

My basic “Cold Water Pickle” recipe is;

Cold Water Pickles

Make up a brine consisting of ;
8 cups cool water
2 cups cider vinegar
A scant 2/3 cup of kosher salt

Wash but do not soak cucumbers, dry and slice/cut into shape desired and pack into quart jars along with a few sprigs of dill, 4 to 8 cloves of garlic a few bay leaves, a tablespoon of mixed pickling spice and a chunk of alum about half the size of a pea. Fill jars with brine and allow to stand at room temperature for 3 to 6 days, depending upon temperature, until they just start to ferment. Put into refrigerator for another week or two and enjoy.

The basic recipe I found in a herb catalog in 1974 or 73 and have been using it ever since. About half the brine recipe is enough for 4 or 3 quarts of pickles. Usually, by the time that my cucumbers are producing best, the dill has bolted, seeded and died. In order to make pickles, I’ll pick the dill and preserve it in vinegar to use (the vinegar) for pickling.

C.J.V. - da USDA bes extra conservative, IMHO, me
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