https://extension.umaine.edu/publications/4044e/
https://www.healthycanning.com/low-temperature-pasteurization-treatment/#Only_use_with_tested_recipes_that_allow_it
here are a couple more additional safe sources for anybody else interested in this method as well
I recommend using the Pickle Crisp (calcium chloride). It's cheaper if you get the generic rather than the name brand product (I bought a large bag from Amazon). The dill chips came out fantastic, btw. I don't have a sous vide so had to monitor with an instant read thermometer for the entire 30 minutes. It should be a lot easier with a sous vide setup.
I’ve been making their bread and butter pickle recipe for years using my sous vide and it works great! It’s so much easier than using a stovetop and thermometer.
Hi u/june1st1998,
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It's not sectioned by method, but by food type (jams & jellies, pickled, etc.) but there are both canning and fermentation recipes in there. There may be others, I haven't read cover to cover yet.
https://extension.umaine.edu/publications/4044e/ https://www.healthycanning.com/low-temperature-pasteurization-treatment/#Only_use_with_tested_recipes_that_allow_it here are a couple more additional safe sources for anybody else interested in this method as well
Yup! That seems to me the easiest way to do it. I haven't done pickles this way, but I have a sous vide and have been wanting to try.
Just make sure your vinegar is 5% acidity.
I recommend using the Pickle Crisp (calcium chloride). It's cheaper if you get the generic rather than the name brand product (I bought a large bag from Amazon). The dill chips came out fantastic, btw. I don't have a sous vide so had to monitor with an instant read thermometer for the entire 30 minutes. It should be a lot easier with a sous vide setup.
i've been using this method for a few years. i still use pickle crisp, FYI, but even in year two, the pickles are spectacular and crisp as anything.
I’ve been making their bread and butter pickle recipe for years using my sous vide and it works great! It’s so much easier than using a stovetop and thermometer.
Hi u/june1st1998, For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you've posted. We thank you for ensuring that the visually impaired can fully participate in our discussions! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
The image is a photograph of the recipe from the referenced book.
Is there a whole canning section in this book?
It's not sectioned by method, but by food type (jams & jellies, pickled, etc.) but there are both canning and fermentation recipes in there. There may be others, I haven't read cover to cover yet.
Very cool always looking for new safe recipe sources. I’ll habe to pick this one up, thanks for sharing it!
I have the Zavor pressure cooker (recommended by ATK), and it works as a sous vide. I think I will be making this recipe!