About Kate Metzger Expertise I can answer any questions you may have about catering a party. From 10 people to 250
people, I've done it all. I can help with menus, timetables, and recipes. I am currently the
executive chef of a restaurant in Sun Valley Idaho.
Experience I've been cooking professionally for 11 years and am fully knowledgeable about all aspects of large and small scale catering and full service dining
Education/Credentials I attended the school of experience. I've been working in the industry as a cook since the age of 14. I have had the opportunity to work for some amazing chefs who have taught me a lot.
I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar and spices contained in a jar.
Do I need to boil the jar and lid first? I plan on just using a couple of empty jars that contained store-bought pickles. Or, would I need to use those canning jars, (Mason), with the special rubber seal or will the vinegar be enough to keep bacteria from growing in the vinegar solution in the refrigerator in those empty pickle jars?
How long might this product keep in the refrigerator and could one even leave this in a non-refrigerated cabinet since the vinegar might prevent bacterial growth? Just not sure.
Also, would it be a wise idea to add any oil in the vinegar? I'm afraid the oil might dilute the vinegar's bacteria killing effect if I plan on leaving it in the fridge for awhile.
Thank you very much.
Best,
Mike E.
Answer Hi Mike!
A lot of the answers to your questions depend on the amount of time you would like to store your marinated items. If you are preparing these for quick consumption (ie for a large party), the special canning jars are not necessary. If, however, you'd like to make a large batch and save it for whenever the whim for this fantastic sounding condiment arises, you will need to can it properly.
The first step for either option is to boil your spices and vinegar together for a minute or two. Just a warning; the vapor from the boiling vinegar will sting your eyes and nose, so keep your face clear.
For quick consumption, all you will need to do is pour the boiling liquid over your ingredients and refrigerate. These will keep, refrigerated, for about a week.
To can your pickles (which is essentially what you're doing), here is a step by step guide:
You will need:
Canning jars
A large stock pot with a wire cooling rack placed in the bottom (the jars can not touch the bottom of the pot). You will also need a lid for the pot.
Tongs for removing freshly processed jars from the boiling water. The ones with the silicone coating work best as they grip the wet jars better. There are also several products out there which are made for this purpose (try www.canningpantry.com).
A non-metallic spatula or a long plastic knife to run through the filled jars to release trapped air bubbles.
A clean dish towel to wipe the rims before placing the caps on the jars.
A heavy dish towel or absorbent mat to sit the hot jars on after they're removed from the boiling water.
1 - Have all your equipment ready to use - Wash jars and lids with hot, soapy water. Thoroughly rinse and air dry. Check glass jar rims for even minute chips or cracks as these will not seal. Rinse new caps with hot water before using them.
2 - Prepare the food. Make sure they've been washed and dried thoroughly.
3 - Pack prepared food into jars and cover with boiled vinegar, leaving a head space of 1" below the top of the jar rim.
4 - Carefully run a non-metallic spatula or knife down through the ingredients to release any trapped air bubbles (the handle of a wood spoon works well).
5 - Wipe the jar rims with a clean, damp cloth to remove all traces of food on the rims.
6 - Place a cap on each jar, making sure it's centered and seated with the rubber edge directly over the rim.
7 - Screw the lid band onto the jar, but do not over tighten.
8 - Fill the stock pot about half way with hot water
9 - Place the jars on the rack in the stock pot, adding more water if necessary to cover the jars by 1 to 2 inches.
10 - Cover with lid and bring the water to a full rolling boil for 10 minutes. Begin timing after the water begins to boil.
11 - Turn off heat; carefully lift the lid away from you to prevent burning by steam. Using tongs, remove jars from water. Place jars on a dish towel or absorbent mat. Allow to cool several hours or overnight.
12 - Check seals. Lids should be lowered in the middle and not move up or down when you lightly press or tap them. Remove bands wash them and dry them thoroughly. Some sources suggest taking them off for storage. This is important if they will be in a damp area such as a basement where the rims could become rusty. For storage in a dry pantry, I prefer to store them with the bands in place. If you do store them without the bands, leave a few bands in a convenient spot, to use on jars to hold caps in place after they have been opened for use.
13 - Label and date the jars, then store them in a dark, cool, dry area where there's no danger of freezing.
14 - These can be stored for about a year. Refrigerate the jar after you open it.
To answer your final question; no, do not add oil to the vinegar mixture. Oil will do several things to your pickles. First, it will coat the pores of the vegetables, which makes it difficult for the flavor of the vinegar to penetrate. Second, it will turn the liquid in your jars cloudy. And third, oil can become rancid over time which could turn the entire jar into a frothy mess.
Hope this helps! Let me know how it turns out!
Kate
