Go Back   Cigar Weekly Community Forums and Discussion Groups > Community Centers > Mr. Creosote's Diner

Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 02-16-2015, 08:15 AM   #27
jazznut
Managing Editor Emeritus
Herf God
 
jazznut's Avatar
 
Join Date: Apr 2003
Location: Montreal, Canada
Posts: 26,082
Quote:
Originally Posted by bigjohn View Post
I'd think that a quick 30-60 second dip in boiling water would do that, no?
That's basically what I do:
Quote:
Originally Posted by jazznut View Post
I purchase mini-cukes, par-boil them for 30 seconds to a minute, and then immediately douse them in ice-cold water before drying them.
Quote:
Originally Posted by grtrx View Post
I was told you boil the jars for 15 minutes, turn off the heat, toss in the lids and seals and soak for another 15-60 minutes.
Sterilizing jars and lids is essential if you're going the 'canning' route in order to be able to store foods unrefridgerated for any extended period of time (i.e. months).

I tend to 'can' very infrequently, and then only when I'm making large batches at a single time.

But the fresh pickles and salsa that I make never seem to last beyond a few weeks in the fridge.
__________________
My whisky adventure began at the age of nine.
Good things DO take time!
jazznut is offline   Reply With Quote
 

Bookmarks
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -8. The time now is 12:04 AM.