| Re: Beets and Vinegar [message #291142] |
Di, 11 Juli 2006 05:38 |
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Alan S wrote:
> I have a recipe for beets that I like a lot and I was wanting to can them.
> The recipe has enough vinegar in it that they almost taste like pickled
> beets. Since beets are considered low-acid, how much vinegar would it take
> to bring the pH down to a level that I would be able to do the water bath
> method as opposed to the pressure canned method? or should I always do the
> pressure method even if they have a lot of vinegar mixed with them? Is there
> a way to measure the pH of something you want to can?
>
> Thanks!
>
> - A -
I bought pH test strips at a scientific supply house, but one can get them at
school science stores & brewer's supply places.
How much beets are you using? My favorite recipe for Red Wine Pickled beets from
Joy of Pickling uses 6 lbs beets (cooked, trimmed peeled & sliced up), with 3
cups of sugar, 3 cups red wine vinegar & 2 cups red wine. And secret spices I
have posted before. The cabernet sauvignon I use is actually pretty acidic, just
about the same as 5% vinegar. This gets BWB'd for 30 min per pint, which I have
to adjust for altitude. Makes about 8 pints.
I don't think acid enuf to make ya twist yer face all up is scientific at all,
but it kinda works.
Helps out?
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| Re: Beets and Vinegar [message #291143 ] |
Di, 11 Juli 2006 16:12 |
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"The Joneses" <famjones [at] swbell.net> wrote in message
news:44B31D37.C6063CCD [at] swbell.net...
> Alan S wrote:
>
>> I have a recipe for beets that I like a lot and I was wanting to can
>> them.
>> The recipe has enough vinegar in it that they almost taste like pickled
>> beets. Since beets are considered low-acid, how much vinegar would it
>> take
>> to bring the pH down to a level that I would be able to do the water bath
>> method as opposed to the pressure canned method? or should I always do
>> the
>> pressure method even if they have a lot of vinegar mixed with them? Is
>> there
>> a way to measure the pH of something you want to can?
>>
>> Thanks!
>>
>> - A -
>
> I bought pH test strips at a scientific supply house, but one can get them
> at
> school science stores & brewer's supply places.
> How much beets are you using? My favorite recipe for Red Wine Pickled
> beets from
> Joy of Pickling uses 6 lbs beets (cooked, trimmed peeled & sliced up),
> with 3
> cups of sugar, 3 cups red wine vinegar & 2 cups red wine. And secret
> spices I
> have posted before. The cabernet sauvignon I use is actually pretty
> acidic, just
> about the same as 5% vinegar. This gets BWB'd for 30 min per pint, which
> I have
> to adjust for altitude. Makes about 8 pints.
> I don't think acid enuf to make ya twist yer face all up is scientific at
> all,
> but it kinda works.
> Helps out?
>
>
>Thanks for the info, the wine beets sound interesting. I will post the
>recipe that I am using later. Where are the spices you cited?
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