Can anyone confirm how you bottle pickled onions in a Fowler Vacola, and provide any recipes if possible. I have one book saying you pack the bottle and put hot spiced vinegar in and lid and cap, another saying put altogether and bring to boil for 15 min and another saying you don't heat at all just cap???? How would this seal?
Hoping someone whom has done this can enlarge for me.
Thank you
pickled onions
I'm not familiar with the Fowler Vacola (just Googled on it). The one set of recommended across-the-board procedures I ran across sounded a little long in timing for processing pickled onions:
For the benefit of others the new recommended operating proceedure's are as follows:
Jars #10 - 31 @ 45-60mins to 92 degreesC then 45mins @ 92C
Jars #36 - @ 45-60mins to 92C then 75 mins @ 92C
Jars #65 - @ 45-60mins to 92C then 90 mins @ 92C
(from http://forums.permaculture.org.au/archi ... acola.html)
In regular glass jars, processed in a water bath (a.k.a. big pot full of boiling water), pickled vegetables usually take 15-20 minutes for a 500mL/16 oz. jar. Some people will just pack them into (sterilised) jars while boiling hot and rely on that heat to seal the jars properly, but I feel a lot safer giving it a run through a hot water bath as well. If nothing else--since things in vinegar and salt don't tend to be so risky in spoilage--it can help prevent losing jars to mold.
For the benefit of others the new recommended operating proceedure's are as follows:
Jars #10 - 31 @ 45-60mins to 92 degreesC then 45mins @ 92C
Jars #36 - @ 45-60mins to 92C then 75 mins @ 92C
Jars #65 - @ 45-60mins to 92C then 90 mins @ 92C
(from http://forums.permaculture.org.au/archi ... acola.html)
In regular glass jars, processed in a water bath (a.k.a. big pot full of boiling water), pickled vegetables usually take 15-20 minutes for a 500mL/16 oz. jar. Some people will just pack them into (sterilised) jars while boiling hot and rely on that heat to seal the jars properly, but I feel a lot safer giving it a run through a hot water bath as well. If nothing else--since things in vinegar and salt don't tend to be so risky in spoilage--it can help prevent losing jars to mold.