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Fri, Jun 27, 14 at 8:43
| I'm new to canning and I'm afraid I may have accidentally ruined a batch of pickled vegetables. The veggies are mainly cauliflower and carrots, 1 onion, 1 red pepper and about 5 cloves of garlic along with seed spices and turmeric. I misread the recipe and canned them in a brine that is 4 cups vinegar and 4 cups water. The recipe called for 4 cups vinegar and 2 cups water. Arghh! I have read that a 50/50 solution is safe but I'm unsure if it is safe for all vegetables. If not, should I store them in the fridge and eat right away? Do I open the jars before storing in the fridge? Or can I reprocess with the correct brine ratio? Just made them last night and put them in the fridge this morning when I realized my mistake. Thanks for any and all sage advice! |
Follow-Up Postings:
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| 50/50 is the minimum sale ratio of vinegar to water for all vegetables. There are a few tested and approved recipes that use a bit less vinegar but for untested ones use at least 50/50. More vinegar is better but yours fall within the "safe" range. You can reprocess with new correct brine within 24 hours but it will make them softer. Or you can leave them as is but I would mark the jars and plan to use them within 3-4 months, 6 months max. pH will rise over time on the shelf so I wouldn't plan on long shelf storage. I'd probably reprocess them but it is your choice. Dave |
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| I think I will reprocess them. Better to err on the side of safety. Thanks, Dave, I appreciate the advice! |
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