Tomatoville® Gardening Forums - View Single Post - Lacto Fermentation and Pickling then canning

SQWIBB · July 31, 2019

Thanks for the feedback, I now have a gameplan.
Got my glass pucks coming in next week so I'll start a batch with a basic brine.

Mix salt and water heat to dissolve, and divide over two jars, cool

4 cups water, chlorine removed
2.5 tablespoons canning salt

To each jar add

teaspoon starter for each jar (from yogurt)
2 cloves garlic each jar
1 bay leaf each jar
1 grape leaf for tannin each jar

I'll start off with two 32 oz. jars, one for my Hungarian Wax and one for my Pepperoncini

Refrigerate when satisfied with taste
Transfer to 8 oz jars, when I have enough to can 6 jars.

Waterbath can 20 minutes with a 1/4 teaspoon citric acid ????
I'm still unsure on this, I really hate to pressure can these and cook them to death.

July 31, 2019	#4
SQWIBB Tomatovillian™ Join Date: Jan 2018 Location: Philly 7A Posts: 739	Thanks for the feedback, I now have a gameplan. Got my glass pucks coming in next week so I'll start a batch with a basic brine. Mix salt and water heat to dissolve, and divide over two jars, cool 4 cups water, chlorine removed 2.5 tablespoons canning salt To each jar add teaspoon starter for each jar (from yogurt) 2 cloves garlic each jar 1 bay leaf each jar 1 grape leaf for tannin each jar I'll start off with two 32 oz. jars, one for my Hungarian Wax and one for my Pepperoncini Refrigerate when satisfied with taste Transfer to 8 oz jars, when I have enough to can 6 jars. Waterbath can 20 minutes with a 1/4 teaspoon citric acid ???? I'm still unsure on this, I really hate to pressure can these and cook them to death.