Growing on my small acre in SW USA; Fruit/Nut trees w/ annuals, Chickens, lamb, pigs; rabbits and in-laws onto property soon.
Long term goal - chairmaker, luthier, and stay-at-home farm dad. Check out my music! https://www.youtube.com/@Dustyandtheroadrunners
"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)
Judson Carroll wrote:In general, no. Canning pressure canning, and probably hot bath would kill the pro biotics. Anything cooler would lead to explosions. Fermented foods are self-preserving. I am still eating pickles my grandmother made over 30 years ago. Fermentation is pre-canning preservation tech and fermented foods are alive - they should stay that way.
Shasta Bacon wrote:
Judson Carroll wrote:In general, no. Canning pressure canning, and probably hot bath would kill the pro biotics. Anything cooler would lead to explosions. Fermented foods are self-preserving. I am still eating pickles my grandmother made over 30 years ago. Fermentation is pre-canning preservation tech and fermented foods are alive - they should stay that way.
Please tell me more about these 30 year old pickles! I love pickles and they are next on my list of foods to learn how to ferment. I’m taking it slow - started with sauerkraut (came out perfect), made a quick batch of fermented dilly beans last fall (so delicious!), now I’m trying kimchi (first batch was no good, think the cabbage was a bit too old). I’m loving both Sandor Katz’s books for recipes and tips but don’t recall anything about pickles that can last that long.
Back to the original topic.. It seems to me like canning fermented foods cancels out all the good reasons for fermenting in the first place. I do it for the delicious bacteria and increased nutrients. But I suppose if you’re just looking for flavor and longevity, it’s an option to be considered.
"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)
bee well
Shasta Bacon wrote:Back to the original topic.. It seems to me like canning fermented foods cancels out all the good reasons for fermenting in the first place. I do it for the delicious bacteria and increased nutrients. But I suppose if you’re just looking for flavor and longevity, it’s an option to be considered.
Blazing trails in disabled homesteading
Blazing trails in disabled homesteading
Dustin Rhodes wrote:Furthermore, If i do end up canning them: due to the lactic acid from the fermentation, these only need to be water bath canned, and not pressure canned - does that sound right?
Blazing trails in disabled homesteading
Judson Carroll wrote:In general, no. Canning pressure canning, and probably hot bath would kill the pro biotics. Anything cooler would lead to explosions. Fermented foods are self-preserving. I am still eating pickles my grandmother made over 30 years ago. Fermentation is pre-canning preservation tech and fermented foods are alive - they should stay that way.
"The one small garden of a free gardener was all his need and due, not a garden swollen to a realm; his own hands to use, not the hands of others to command." -Samwise Gamgee, J.R.R. Tolkien
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