Thanks
@JM . I have struggled over the years to get my home canned pickles and pickled peppers to remain crisp and crunchy. I have since discovered the tricks, include a grape leaf for the tannin, Use Pickle Crisp (calcium chloride), and never allow the temperature of the pickles to go over 185°F in processing but need to be held between 180°F - 185°F for 30 minutes to pasteurize them using the new water 8 cups, 5% vinegar 6 cups and 1.25 cups salt ratios for the brine. I have been managing this with a gas fired water bath canner but it is a PITA to stand over the pot for 45 minutes or so getting it up to temp and then keep it in the sweet spot of 182°F. I looked at some electric water bath canners but they do not hold temp for pasteurizing and they do not hold enough jars. Since pint jars come in a 12 pack that is how many I want to process at a time. The sous vide is the perfect tool to accomplish this.
This is why I coined the term morfnoevight.
Definition:
Morfnoevight mōrf nō vīt
Noun 1. A word to encompass Morning, Afternoon, Evening and Night.
Commonly used in a greeting or salutatin when communicating live worldwide. Good morfnoevight.
Mañ'O'Green
At 80% you are risking bud rot and mold. You should aim to get below 70% ASAP. Then you can slow down the drying. I always error on the safe side and shoot for 60% ASAP.
Good morfnoevight all!
