High-acid (vinegar-brined) pickles are generally canned in a boiling water bath.
I grew up in South Florida, understanding air conditioning to be a basic human right.
But then, a thought occurred: Why couldnt I just do this with an immersion cooker?
But then, a thought occurred: Why couldnt I just do this with an immersion cooker?
First, a word on canning safety.
Botulism spores are common in the environment.
The spores themselves are not the problem, howeverthey only become dangerous when they can grow into bacteria.
Heres the fun bit: botulism is invisible in canned goods!
You cant smell it or taste it or feel it.
Youd only know it was there if you got sick.
Clostridium botulinum loves a cozy, low oxygen environment, such as you might find inside a jar.
What it doesnt like is acid.
This is why a popular rule of pickling is to keep the water-to-vinegar ratio in your brine at 1:1.
Contrary to common assumption, a boiling water bath alone does not fully protect your pickles from botulism.
When using an immersion circulator,acidis key to preventing botulism.
I should warn you that this is not what the USDA advises!
My first attempt was a success.
(Its been about five weeks since my first experiment.)
(These strips are usually marketed for kombucha-making specifically, but they work for pickles too.)
But sous-vide pickles keep far more of their cucumber crunch, which is a definite appeal for many.
The pickles are sort of blah and under-seasoned by my standards, but the texture was great.
Different vegetables have different water contents, different densities, and therefore different needs for canning.
(you might and should call your localcooperative extensionfor questions about food preservation and safety!
Theyre supernerds who will delight in giving you all the information you could possibly need.)
Will I continue to sous vide certain pickles?
In these dark times, Ill take my wins where I can find them.
