Pickled Carrots, Tarragon/Dill/Cilantro, Safe to BWB?

Discussion in 'Food and nutrition' started by The Joneses, Dec 16, 2003.

  1. The Joneses

    The Joneses Guest

    This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
    popular with my neighbors and at the market. None of us can decide which flavor is better. Not only
    that, but they are rilly pretty! My question is whether I could safely can these in a Boiling Water
    Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched about 3 min., about
    the same consistency as the pickled beets. Even without canning, they will keep in the fridge for 2
    months according to the recipe (mine never last that long!). They're great in pasta salad. And
    Naturally Fat Free! I made the recipe with Splenda as a sugar substitute and it was well received,
    which makes it Sugar Free as well. TIA, Edrena

    From "Joy of Pickling" by Linda Ziedrich, c.1998, The Harvard Common Press Pickled Baby Carrots with
    Dill (Makes 1 quart) "For variety, you might use tarragon or cilantro in place of the dill." 1 pound
    (1 quart) 4-inch carrots, scrubbed and trimmed [I cheated and used store bought-E]
    1/4 cup minced dill fronds or 2 whole dill springs 3 large garlic cloves, coursely chopped [I
    sliced, it looks nicer-E] 1 to 2 red jalepeno peppers, seeded and sliced
    2/2 teaspoon black peppercorns, crushed [Looks nicer uncrushed; bought some multicolored whole
    peppercorns at fancy cooking store, that'll be pretty!-E] 1 1/2 teaspoons pickling salt 1 cup
    white wine vinegar 1 cup water
    3/4 cup sugar
    4. Blanch the carrots for 2 minutes in boiling water, then immerse them in cold water until they
    have cooled.
    5. Pack the carrots and dill into a 1-quart jar. In a saucepan, bring the remaining ingredients to a
    boil. Pour the liquid over the carrots. Cap the jar, and let it cool to room temperature.
    Refrigerate the jar for 2 dayts or longer before eating the carrots. Refrigerated, they will keep
    for at least 2 months.
     
    Tags:


  2. Ross Reid

    Ross Reid Guest

    The Joneses <[email protected]> wrote:

    >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
    >popular with my neighbors and at the market. None of us can decide which flavor is better. Not only
    >that, but they are rilly pretty! My question is whether I could safely can these in a Boiling Water
    >Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched about 3 min., about
    >the same consistency as the pickled beets. Even without canning, they will keep in the fridge for 2
    >months according to the recipe (mine never last that long!). They're great in pasta salad. And
    >Naturally Fat Free! I made the recipe with Splenda as a sugar substitute and it was well received,
    >which makes it Sugar Free as well. TIA, Edrena

    Snipped recipe.

    For a question on the safety of processing your recipe for longer storage, particularly if you are
    selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
    definitive answer, direct your question to The National Center for Home Food Preservation at
    http://www.uga.edu/nchfp/

    Ross
     
  3. The Joneses

    The Joneses Guest

    Ross Reid wrote:

    > The Joneses <[email protected]> wrote:
    >
    > >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
    > >popular with my neighbors and at the market. None of us can decide which flavor is better. Not
    > >only that, but they are rilly pretty! My question is whether I could safely can these in a
    > >Boiling Water Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched
    > >about 3 min., about the same consistency as the pickled beets. Even without canning, they will
    > >keep in the fridge for 2 months according to the recipe (mine never last that long!). They're
    > >great in pasta salad. And Naturally Fat Free! I made the recipe with Splenda as a sugar
    > >substitute and it was well received, which makes it Sugar Free as well. TIA, Edrena
    >
    > Snipped recipe.
    >
    > For a question on the safety of processing your recipe for longer storage, particularly if you are
    > selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
    > definitive answer, direct your question to The National Center for Home Food Preservation at
    > http://www.uga.edu/nchfp/
    >
    > Ross

    Thanks, Ross, been keeping them in the fridge, that is following directions until better info
    becomes available. I been studying the chemistry of pickling, but it never hurts to get some
    opinions. Will visit the site. Edrena
     
  4. The Joneses

    The Joneses Guest

    Ross Reid wrote:

    > The Joneses <[email protected]> wrote:
    >
    > >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
    > >popular with my neighbors and at the market. None of us can decide which flavor is better. Not
    > >only that, but they are rilly pretty! My question is whether I could safely can these in a
    > >Boiling Water Bath, maybe for 30 min (40 at my altitude). I use tender baby carrots, blanched
    > >about 3 min., about the same consistency as the pickled beets. Even without canning, they will
    > >keep in the fridge for 2 months according to the recipe (mine never last that long!). They're
    > >great in pasta salad. And Naturally Fat Free! I made the recipe with Splenda as a sugar
    > >substitute and it was well received, which makes it Sugar Free as well. TIA, Edrena
    >
    > Snipped recipe.
    >
    > For a question on the safety of processing your recipe for longer storage, particularly if you are
    > selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
    > definitive answer, direct your question to The National Center for Home Food Preservation at
    > http://www.uga.edu/nchfp/
    >
    > Ross

    Ross - I wrote the UGA and some yahoo told me that even jams should be pressure canned. She's
    probably right about my carrots, tho. I found a recipe in Small Batch Preserving for BWB pickled
    carrots and it calls for significantly more vinegar. Will have to work my way thru another pickle
    book. What a bother (NOT!) Thanks again. Edrena
     
  5. The Joneses

    The Joneses Guest

    Ross Reid wrote:

    > The Joneses <[email protected]> wrote:
    >
    > >This is a great EASY fresh pickle (only aged a few days in the fridge) and has been extremely
    > >popular with my neighbors and at the market.
    >
    > Snipped recipe.
    >
    > For a question on the safety of processing your recipe for longer storage, particularly if you are
    > selling the product to the public, I don't think I'd rely on an answer from Usenet. For the
    > definitive answer, direct your question to The National Center for Home Food Preservation at
    > http://www.uga.edu/nchfp/
    >
    > Ross

    Ross - got another lovely response from Elizabeth L. Andress, Ph.D, Project Director, National
    Center for HFP Associate Prof. and Extension Food Safety Specialist, Department of Foods and
    Nutrition, The University of Georgia. Boy was the answer comprehensive and included rationalizations
    for her comments. Short of actually sending my pickles to the lab, she gave me complete advice and
    recommended BWB under certain conditions, etc... Great site after all. Edrena
     
Loading...