I use lids similar to pickle pipe. Same idea -silicon nipple with a tiny slit - but a different brand. They work great and are simple and easy to clean.I have an 8 pack of fermenting pickle pipe lids coming. 4 pickle pipe lids and 4 glass weights.
We had a bumper crop this year - I was pulling fistfuls off the plants every day for a few months. I ended up fermenting only 4 quarts - since they need to be refrigerated after fermentation, you need to be sure you have enough space to store them.I have a lot of green chilies. Been looking at fermenting
I usually can a batch of vinegar brine dilly (green) beans, but work got in the way this year.
Fermenting sounds a viable option.
Previously only fermented cabbage into sauerkraut, a crock. (Not a crock pot, a Red Wing Crock.) It was canned after the bacteria was finished for shelf life.We had a bumper crop this year - I was pulling fistfuls off the plants every day for a few months. I ended up fermenting only 4 quarts - since they need to be refrigerated after fermentation, you need to be sure you have enough space to store them.
Not sure what details you are looking for. If you've never fermented, then you'll need to get familiar with the basics. If just the recipe you are looking for, I used the same as I do for cukes. I use 24 oz wide mouth jars because they are tall and work well for beans. For each jar:
1.5 tbls Pickling spice
1/2 tsp dill seed
500 grams pure water
17 grams sea salt (3.5%)
1 medium clove garlic (optional)
1/8 tsp calcium chloride
The calcium chloride is what pickle crisp is made from. Not sure if really needed for beans, but I use in my cuke brine.
Water bath but it was an old recipe that worked.I've never canned fermented veggies cause it kills the probiotics, but probably should just to have some during the winter. With the pH being as low as it is, do you need to pressure can or can you use a water bath?
The canning jars of all makes are scarce. Even bread machines.I went to Walmart today looking for jars my wife was seeing online in stock for our store... the shelves were bare.
I asked an Associate to help me find them. She went in the back room for about 20 minutes then can back with 2 cases of 16 oz small mouth. I told her I wanted 3 more cases. She took me into the back and it was insane ! Merchandise was jammed in tight.
She had to dig here way in past 3 layers of palleted good to unload the jars!
A whole pallet of jars !
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