I see you can from another comment, but wary of fermentation? I haven’t tried canning, but from my understanding that’s the one that can get you sick if you don’t do everything right. Fermenting veggies is supposed to be pretty safe.
I started fermenting maybe a year ago. Super simple, I use a scale. Tare with an empty jar, add veggies and water. 2% salt to full jar. I bought the vacuum lids, which I think helps prevent kham yeast, which is harmless but unsightly, and some glass weights.
Here’s my dilly beans I started a week ago. Not quite ready yet. This was right after, they’ve lost a lot of the color and it’s more cloudy now.
About to make some pickles. My wife is going to quick pickle and I’m going to ferment with the same recipe to compare. Same recipe as in dill, garlic etc, obviously brine vs vinegar will differ.
That’s a good looking jar of pickled goodness. I’m using a pressure canner that automatically controls the temp/pressure, and I’m only canning things according to the link in that other comment and to its specs. They’ve done the science to ensure it’s safe and I’m just repeating it to their exact standards to ensure the same results. Feels pretty danged safe to me.
How long can your fermented pickles sit on a shelf?
They keep fermenting if you leave it on the shelf. I actually started with the style that has the water seal that can be left out for years, but after a couple weeks stuff got too sour for my just starting to eat fermented foods palette. With jars, putting them in the fridge when it’s fermented to your liking slows the fermentation down. Not sure on shelf life in the fridge, but I’ve done big batches of carrots that last 6 months and they’ve still been perfectly good. That’s also using multiple jars, so a couple stay unopened until needed.
I see you can from another comment, but wary of fermentation? I haven’t tried canning, but from my understanding that’s the one that can get you sick if you don’t do everything right. Fermenting veggies is supposed to be pretty safe.
I started fermenting maybe a year ago. Super simple, I use a scale. Tare with an empty jar, add veggies and water. 2% salt to full jar. I bought the vacuum lids, which I think helps prevent kham yeast, which is harmless but unsightly, and some glass weights.
Here’s my dilly beans I started a week ago. Not quite ready yet. This was right after, they’ve lost a lot of the color and it’s more cloudy now.
About to make some pickles. My wife is going to quick pickle and I’m going to ferment with the same recipe to compare. Same recipe as in dill, garlic etc, obviously brine vs vinegar will differ.
That’s a good looking jar of pickled goodness. I’m using a pressure canner that automatically controls the temp/pressure, and I’m only canning things according to the link in that other comment and to its specs. They’ve done the science to ensure it’s safe and I’m just repeating it to their exact standards to ensure the same results. Feels pretty danged safe to me.
How long can your fermented pickles sit on a shelf?
They keep fermenting if you leave it on the shelf. I actually started with the style that has the water seal that can be left out for years, but after a couple weeks stuff got too sour for my just starting to eat fermented foods palette. With jars, putting them in the fridge when it’s fermented to your liking slows the fermentation down. Not sure on shelf life in the fridge, but I’ve done big batches of carrots that last 6 months and they’ve still been perfectly good. That’s also using multiple jars, so a couple stay unopened until needed.
This is the water seal jar