Fermenting. - Page 40

Worth1 · January 24, 2017

Quote:

Originally Posted by charley

i bought a jar of claussen pickles i think they are ferminted because i forgot to put them in the fridge and put them in the pantry never opened .they became cloudy and the top of the jar is puffed up like presure so i put them in the fridge are they safe to eat

Not any good they were supposed to be refrigerated.
I would think.
Worth

charley · January 24, 2017

Ok i did one mor jalapeno onions garlic pickling spices dill yall see anything wrong with this

Father'sDaughter · January 24, 2017

Quote:

Originally Posted by charley

i bought a jar of claussen pickles i think they are ferminted because i forgot to put them in the fridge and put them in the pantry never opened .they became cloudy and the top of the jar is puffed up like presure so i put them in the fridge are they safe to eat

I agree with Worth -- toss them. You have no way of knowing what they were packed in as far as ratios of water/salt/vinegar.

charley · January 25, 2017

ok tossed them.i also had to toss my first batch of peppers.i put alot of pickling spices in them and started talking to a guy on a ferminting foarm he said i need to get rid of all the spices because if they float to the top it could make mold start but to no avail to many spices so i tryed putting a little extra v olive oil on top to keep the seeds from the air but the co2 could excape the the guy said oil is realy bad cause of botulism so i tosed them and started over

Worth1 · January 25, 2017

Charley keep it simple.
Two to three tablespoons of canning salt to one quart of non chlorinated water.
That is it.
Once the top of the canning jar lid starts showing pressure let it off every day or so.
No need for fancy anything to start out.
Once you get the confidence you can start fooling aground.
I highly doubt that you could have cultivated botulism with the oil but you dont need to nor do you want to use it.

Worth

rdback · January 26, 2017

Quote:

Originally Posted by charley

ok tossed them.i also had to toss my first batch of peppers.i put alot of pickling spices in them and started talking to a guy on a ferminting foarm he said i need to get rid of all the spices because if they float to the top it could make mold start but to no avail to many spices so i tryed putting a little extra v olive oil on top to keep the seeds from the air but the co2 could excape the the guy said oil is realy bad cause of botulism so i tosed them and started over

Wow Charley. There is so much mis-information in here, I wouldn't know where to start. I agree with Worth, just keep it simple. Your first goal should be to successfully ferment a veggie. To do that, just keep it simple.

Worth1 · January 26, 2017

Quote:

Originally Posted by rdback

Wow Charley. There is so much mis-information in here, I wouldn't know where to start. I agree with Worth, just keep it simple. Your first goal should be to successfully ferment a veggie. To do that, just keep it simple.

I cant explain how much misinformation was given to Charley in that forum.
This sucks I bet those peppers would have been fine.
I just bought some manzano peppers I am going to ferment.

Worth

Worth1 · January 26, 2017

Well that didn't take long the manzano peppers are in the brine and I have two left for tonight's dinner/supper.
Now for the two month or more wait.

Worth

charley · January 26, 2017

Ok im back to sqare one only i have 3 jars

Worth1 · January 27, 2017

The cucumbers will be deli style in about 5 days.
Remember temperature has everything to do with how fast they ferment and how they come out.
5 to 10 degrees can make a huge difference.
Why am I up at 3 AM?
I have to be in Austin at 5 AM.

Worth

Worth1 · January 31, 2017

The Manzano peppers are kicking big time.
They may be ready this weekend for what I want to do.

My smeller tells all when I let the gas off.

Worth

charley · February 1, 2017

I open a jar of pickles and ate one today.im a little concerned after i ate it i saw a galic that was a little black or purple does that mean anything

charley · February 1, 2017

Maybe a little green from the pickle

Worth1 · February 1, 2017

Charley no need to worry trust me.
If you put anywhere close the the right amount of salt to pure water you will be fine.
Are they bubbling and producing gas?
I can promise you will know if it isn't going right there is no way you will get past the smell to eat them.

You dont get sick from fermenting you get sick from improper canning.
But you would have to be an idiot to do that even.
Once you get past this scared stage you will be hooked.
I always have something fermenting.

Worth

charley · February 1, 2017

oh thank you ive ben worried all day.i know i put plenty of salt the pickles are very salty almost to salty i hope it tones down as it goes on.as far as the smell its divine thats why i had to taste one.as far as the gas its still bubbling but slowing down.are you growing that orange russian 117 agian this year worth?

January 25, 2017	#589
charley Tomatovillian™ Join Date: Jan 2013 Location: copperas cove TEXAS Posts: 637	ok tossed them.i also had to toss my first batch of peppers.i put alot of pickling spices in them and started talking to a guy on a ferminting foarm he said i need to get rid of all the spices because if they float to the top it could make mold start but to no avail to many spices so i tryed putting a little extra v olive oil on top to keep the seeds from the air but the co2 could excape the the guy said oil is realy bad cause of botulism so i tosed them and started over

January 25, 2017	#590
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Charley keep it simple. Two to three tablespoons of canning salt to one quart of non chlorinated water. That is it. Once the top of the canning jar lid starts showing pressure let it off every day or so. No need for fancy anything to start out. Once you get the confidence you can start fooling aground. I highly doubt that you could have cultivated botulism with the oil but you dont need to nor do you want to use it. Worth

January 26, 2017	#593
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Well that didn't take long the manzano peppers are in the brine and I have two left for tonight's dinner/supper. Now for the two month or more wait. Worth

January 27, 2017	#595
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The cucumbers will be deli style in about 5 days. Remember temperature has everything to do with how fast they ferment and how they come out. 5 to 10 degrees can make a huge difference. Why am I up at 3 AM? I have to be in Austin at 5 AM. Worth

January 31, 2017	#596
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The Manzano peppers are kicking big time. They may be ready this weekend for what I want to do. My smeller tells all when I let the gas off. Worth

February 1, 2017	#597
charley Tomatovillian™ Join Date: Jan 2013 Location: copperas cove TEXAS Posts: 637	I open a jar of pickles and ate one today.im a little concerned after i ate it i saw a galic that was a little black or purple does that mean anything

February 1, 2017	#599
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Charley no need to worry trust me. If you put anywhere close the the right amount of salt to pure water you will be fine. Are they bubbling and producing gas? I can promise you will know if it isn't going right there is no way you will get past the smell to eat them. You dont get sick from fermenting you get sick from improper canning. But you would have to be an idiot to do that even. Once you get past this scared stage you will be hooked. I always have something fermenting. Worth

February 1, 2017	#600
charley Tomatovillian™ Join Date: Jan 2013 Location: copperas cove TEXAS Posts: 637	oh thank you ive ben worried all day.i know i put plenty of salt the pickles are very salty almost to salty i hope it tones down as it goes on.as far as the smell its divine thats why i had to taste one.as far as the gas its still bubbling but slowing down.are you growing that orange russian 117 agian this year worth?