Suburban Canning - Pickling Sweet Vidalia Onions, Water Bath Canning

[@warrenjones376]

Hi Hunter, the use of salt with Iodine (table salt) for fermentation is not recommended due to one thing. Iodine is a antibacterial, and, will destroy the Lactobacillus responsible for pickling. I'm showing my age but as a child my mom would put Betadine tincture on my scraps and minor cuts to lessen the chance of infection. The active ingredient in Betadine is 10% povidone-iodine. I Remember it stinging like the "Dicken's" on application. I also, love buying or growing seasonal veg & fruits. I will buy or grow in bulk and wonder what to do with it all...lol. I realized early on that canning can be separate from fermentation. You "can" or "water bath" to preserve to give shelve life, you are pasteurizing.The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization. To achieve a state of pasteurization you need to achieve a temperatures to at least 161° F for not less than 15 seconds, followed by rapid cooling. Let me give you a example I just had a bumper haul of cabbage. So I made Sauerkraut or fermented cabbage. I don't ferment in a crock, I do in the jar I use to store it. Fermentation take longer about 3 weeks, but it's safer and you use less material to boot! Example: kzbin.info/www/bejne/nGq7noVorbFgnM0 Then I water bath, I bring to a boil and hold for 10 minutes. It will take a little longer for fermentation, but it's good. Well what about preservation without fermentation, example canned vegetables. They are canned for shelve life. So the second example is: I had a haul of potatoes. We love potatoes at breakfast. So, I "canned" potatoes O'Brien. I'm not fermenting, I'm pasteurizing for shelve life. Here's a quick peek.... kzbin.info/www/bejne/n6q2eppol95-aNU Sorry for the long post, and, you probably already know what I'm saying. I don't mean to insult. I'm trying the pickle as we speak, smashing the like button and subscribing.