But I dont WANT to pickle it !

[Ldychef2k]

I found a wonderful recipe for "Summer in a Jar", and just prepped carrots, celery, red and green peppers, onion, zucchini, fresh corn and green beans. I am soaking them in brine overnight, then rinsing three times tomorrow. Adding spices and vinegar and pickling come next. I love pickled anything, but for some reason I don't want to pickle these. They would be a wonderful mixed vegetable dish.

So, my question is, can I water bath or pressure can them? If so, how much time on each one?

Totally clueless.

Kris

 

[TanksHill]

I am only guessing here. I am sure when the east coasters wake up they will chyme in as well. The vinegar is the acidity which allows these veggies to be processed in a water bath canner. If you are not using the vinegar they a pressure canner is a good idea.

Length of time will be determined my the veggies you have in the jar. I am afraid though that some will be way over processed while the others are finishing.

Could you possibly freeze some and see how it turns out? I was not satisfied with the textures of my pressure canned veggies. Froze them instead.

Good luck either way. g

 

[Ldychef2k]

Thanks, and wow are you fast !

I hadn't thought about the texture, except that I was concerned about the texture of corn after brining it. I am starting to lean back in the direction of pickled. I just have so many jars of pickled squash already !

Let's see what the east coasters have to say. I bet they agree with you!

Back to typing for unintelligible doctors in the middle of the night! Woo hoo !!!

I am only guessing here. I am sure when the east coasters wake up they will chyme in as well. The vinegar is the acidity which allows these veggies to be processed in a water bath canner. If you are not using the vinegar they a pressure canner is a good idea.

Length of time will be determined my the veggies you have in the jar. I am afraid though that some will be way over processed while the others are finishing.

Could you possibly freeze some and see how it turns out? I was not satisfied with the textures of my pressure canned veggies. Froze them instead.

Good luck either way. g

 

[SKR8PN]

Since your NOT going to pickle those veggies, I'd highly recommend you use a pressure canner. The pickling salt is part of what preserves them. No salt = higher temps needed to make them keep safely. Sounds like a heck of a good combination you have there and I may just try doing a few jars of that mixture myself!

 

[patandchickens]

It would not be wise to water-bath can them. Iif you insist on it, the recommendation is several hours of time in the boiling water bath, which should pretty much reduce the veggies to paste. But it is a lot safer from a botulism perspective to use a pressure canner, which will be a shorter processing time and if done appropriately should pretty much remove the risk of food poisoning, but which will STILL probably result in a very mushy product.

Pickling was developed for a reason; three reasons actually - food safety, ease, and keeping crunchy texture.

Whyn'cha' just freeze them? That's as close as you will get to keeping their texture without pickling.

Good luck, have fun,

Pat

 

[Ldychef2k]

Well, I raided the cookie jar for nickels and bought more vinegar and went ahead and pickeled them. It's going to be hard to wait six weeks to try them, that's for sure !

Thanks all. Greatly appreciate your care.