|
| Hi - I made some dilled carrots using the recipe from the Ball Complete Book of Home Preserving and was wondering about its vinegar to water ratio. Most of the other recipes in the book use a 1-to-1 or 2-to-1 vinegar-to-water ratio but the carrots require a 3-to-1 ratio according to the recipe. Why is this - because of the density of the carrots, for safety? They're delicious but sometimes I find the vinegar punch they have hard to take (!) Does anyone know if it would be safe to reduce the vinegar to water ratio to something like 2-to-1 - or would it be a bad idea to deviate from the recipe? Thanks! |
Follow-Up Postings:
|
| It is both the density and the more alkaline pH of the carrots vs. other vegetables. Would it be safe to reduce it? No way to know so it would be at-your-own-risk. Dave |
|
| Thanks for the reply - the Bernardin Dilled Carrot recipe has a 3-to-2 vinegar-to-water ratio so I'll give that a try. |
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
