{"id":3706,"date":"2013-12-23T13:49:24","date_gmt":"2013-12-23T18:49:24","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3706"},"modified":"2013-12-23T13:49:24","modified_gmt":"2013-12-23T18:49:24","slug":"q-and-a-salt-in-pickles-making-vinegar-and-oven-canning-white-rice","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/12\/23\/q-and-a-salt-in-pickles-making-vinegar-and-oven-canning-white-rice\/","title":{"rendered":"Q and A: salt in pickles, making vinegar, and oven canning white rice"},"content":{"rendered":"

Salt in pickles<\/strong><\/p>\n

How much salt do you absolutely have to put into a pickle recipe?<\/em><\/p>\n

Lois Lara<\/em>
\nCorbett, Oregon<\/em><\/p>\n

Unfortunately, you have to put the amount of salt designated in each recipe in pickles as it does have something to do with preserving them, unlike the salt suggested in canning vegetables and meats; there it’s optional and just for flavor. If you check out many pickle recipes, you’ll find a wide variation in the amount of salt so I’d shop recipes if you need to cut down on salt. Generally, sweet pickles have much less salt than do dills and many sweet pickles only have salt as a pre-soak before packing. This salt is drained away so they are really low sodium in the end. — Jackie<\/p>\n

Making vinegar<\/strong><\/p>\n

Strange question time? I want to be prepared in case, God help us, the SHTF. One thing that really worries me is vinegar for canning. I know I can make low acid vinegar. But what do I do for 5% for canning? Do I buy concentrated acetic acid and dilute it? If so how? All the stuff I find online is written for chemists…<\/em>
\n\u00a0<\/em>
\nWe look forward to your column! That is where we found out how we were screwing up the Tattler lids. Now we have no problem with them — thanks!<\/em><\/p>\n

Mark Richardson<\/em>
\nYale, Michigan<\/em><\/p>\n

Well Mark, it’s really quite easy if you want to take the time. All you have to do is pick up a pH meter or even litmus paper will do to check the acidity of your vinegar. Our grandparents just tasted it. If it has little “bite” it’s way too mild. If it “bites” just right, it probably is. If it attacks you, it has gone too far! But hey, if the SHTF, we probably won’t be making all that many pickles. And how about brining them and fermenting them, instead of using vinegar? All old fashioned methods that really work. I just finished up a batch of sauerkraut and it was sure enough sour enough — and no vinegar needed.<\/p>\n

I’m glad you found out what you were doing wrong with Tattler lids. I was embarrassed when I was told what I was doing wrong when I first used mine! (Screwing the ring down on the lid snuggly before putting in the canner instead of very lightly, then tightening the ring after processing.) — Jackie<\/p>\n

Oven canning white rice<\/strong><\/p>\n

In reply to oven canning white rice, you stated that you keep yours in tins for as long as several years. I purchase large bags for storage, and store it in jars for maybe a year. Yet when I open it the rice smells somewhat rancid. I can taste the “old” flavor when I cook this rice. What am I doing wrong? I have also sealed some in vacuum bags but have not tried these yet.<\/em><\/p>\n

Judith Almand<\/em>
\nBrandon, Florida<\/em><\/p>\n

Are you using long grain white rice? That’s what I use for storage and I haven’t had any trouble. However, in Florida you may have more of a problem with humidity. You might try one of your vacuum bags as that should sure improve your storage, as would oven “canning” your rice in jars. Brown rice just won’t store well unless you freeze it. Another tip: Keep your rice in it’s plastic bag until you need some, then put the rest in storage containers. In the plastic, it is protected from air, humidity, and insects. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Salt in pickles How much salt do you absolutely have to put into a pickle recipe? Lois Lara Corbett, Oregon Unfortunately, you have to put the amount of salt designated in each recipe in pickles as it does have something to do with preserving them, unlike the salt suggested in canning vegetables and meats; there […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3706"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=3706"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3706\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}