I made three jars of bread & butter pickle and put them in a dark cupboard. Got them out today and the jars have lots of "air" bubbles. Definitely something brewing ( when it shouldn't) but not sure what I have done wrong. Can anyone advise before I try again ?
thxs
Did you waterbath these jars for 10 minutes in boiling water? What type of jars did you use?
After waterbathing you need to check every jar for seal. With pop-up lids they need to have popped down when the jars are cooling. Any that do not pop down, go into the fridge and get eaten within the week . They can be re-waterbathed, after carefully cleaning the tops of the jars and the inside of the lids, but the cucumbers will be softer because of the extra processing time.
If you used the French clip top type jars with the fat rubber bands, you also need to check that the jars have sealed after the waterbath. You need to let the jars to get cold, then unclip. Without clips on, lift the jars by their lids alone - the vacuum pressure must keep the jar tightly closed when the clip is off. If the lid lifts off, the seal hasn't worked.
Other types of jars need other ways of checking. Let us know, what you used.
Sorry you have lost a batch of bread and butter pickle. You can use the same recipe with courgettes aka zucchini.
http://nchfp.uga.edu/how/can_06/bread_butter_pickles.html
I used a recipe from DairyBook of British Food which my mother has always used. No waterbath, just " Cover immediately with airtight, vinegar-proof tops. Store in dark place for 2 months to mature"
My Mum has never had issues but then it is never round long enough to mature !! I really must start to use this waterbath method as it must be safer. Am I right in thinking that the whole jar must be covered by the water in order to do this properly. I want to use this method for plums as we are in a area where lots are grown. Would be lovely for the winter.
Your jars need to be covered by two inches of water and it has to be a full boil.
Good luck,
XX Jeannine
When I read all about this water bath method on here I thought "oh no I'm busy enough without this fath/ faff ???" but after a year of doing it and having nothing go off during that time it is well worth the effort! ;D
When you think how much effort goes into growing and preserving it is worth it to make sure the food is safe and keeps.
I use a pressure cooker to seal mine.
Without the advice from Jeannine especially I would never have found out how to do it properly.
Quote from: fitzsie on August 18, 2012, 11:09:27
I used a recipe from DairyBook of British Food which my mother has always used. No waterbath, just " Cover immediately with airtight, vinegar-proof tops. Store in dark place for 2 months to mature"
My Mum has never had issues but then it is never round long enough to mature !! I really must start to use this waterbath method as it must be safer. Am I right in thinking that the whole jar must be covered by the water in order to do this properly. I want to use this method for plums as we are in a area where lots are grown. Would be lovely for the winter.
Your plums need 25 minutes in the waterbath. Here is the recipe
http://nchfp.uga.edu/how/can_02/plum_halved.html
Did the checking process make sense to you? Yes, it is easier to get a really good seal almost all of the time with the waterbath method. This is because jars and contents are being sterilised in the waterbath. On cooling down afterwards, vacuum pressure inside the jar is created. This vacuum pressure is what is sealing the lids hermetically, so no germs can get in and spoil the contents. But occasionally for whatever reason a jar will not seal despite the waterbath process and therefore it is still really important to check that the jars have hermetically sealed, before you store them away. This is easiest with pop-up or safety lids (I reuse commercial curry sauce jars with safety lids). It is also easy to do with clip top jars with big rubber seals and glass lids. It is very difficult with metal lids without the safety button, such as jam jars and lids.
Pumpkinlover, mine are the same, once sealed and checked, the jars and contents last for several years. No further input of power needed. They are great to take away for weekends or for camping. It is easy to make a few pancakes on a one-ring camping stove and open a jar or two of plums, apple sauce or whatever and an evening dinner is ready, which the kids love too.
Good luck fitzsie with the plum preserving :)
Quote from: galina on August 18, 2012, 20:29:45
This is easiest with pop-up or safety lids (I reuse commercial curry sauce jars with safety lids). It is also easy to do with clip top jars with big rubber seals and glass lids. It is very difficult with metal lids without the safety button, such as jam jars and lids.
Good luck fitzsie with the plum preserving :)
I think we are using the same jars....... well known brand that has a small forest in the name ? I have had a closer look at the lids and the lids are all able to pop. I will give it a go, my mum has a preserving pan which is deep enough, I think, for the jars to be completley covered. Getting excited to try something new.
Can't wait for the plums now as well !! Thxs all for the help, much appreciated.