Return to the Harvest Forum | Post a Follow-Up

Time Frame for Canning Quality?

Posted by blackcows none (My Page) on
Sun, Aug 5, 12 at 20:54

We started canning last year to try something different for 4H and we didn't do so well. This year our kids did much better and we actually made some pickles that we enjoyed eating and they also did very well at the fair this week.

We made our pickles about 2 or 3 weeks prior to the fair, the recipies suggested 6 weeks before eating but I guess based on our results our time frame was sufficient.

If we made some pickles now for next years fair (51 weeks away) would we expect the pickles to look and taste the same as they would at two weeks? Basically I would like to know when taste and appearance should be at their height for canned goods and when they would start to decline.

Follow-Up Postings:

RE: Time Frame for Canning Quality?

Prime is going to be different for different foods and even different recipes and it is also going to personal taste bud oriented.

For example fermented pickles would take longer than fresh pack pickles to reach peak flavor. Recipes with 100% vinegar would be prime sooner than those made with diluted water and vinegar brine. Those with garlis take longer to peak, etc.

Many recipes, like the one you mentioned will usually include a prime time indicator of some kind but that is based on the taste buds of the person who wrote the recipe.

But once most pickles reach their peak they are slow to decline. They do decline in both flavor and texture but slowly and of course once opened they have a limited storage life.

I sure wouldn't make pickles now for next year's fair however. They would still be safe of course and still edible but not competition worthy. I would plan to make several jars of the recipe now and do a taste test of a jar at 4 weeks another at 6 weeks, another at 8 weeks etc. till you determine which time frame is the best. Then use that to tell you when to make the pickles for next year.


RE: Time Frame for Canning Quality?

Dave is so right.
The color of pickles will suffer if you let them sit on a shelf for one year. They will "dull down" and not show as well.
If you use fresh dill, it will not be a green in the jar.
If you store these pickles under less than optimum conditions, they will also deteriorate sooner (too hot or too ligh - near windows).
A summer garage or shed is NOT the idea long term storage facility. If you live in a cooler area, a basement or cave would be perfect.
Jim in So Calif

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Harvest Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here