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PTSD Pickling Process, Procedure, And Ingredients
<br /> Pickled Ve4.qies (Canned)
<br /> 1. Wash/St6riize jars, wash and prepare vegetables.(Green Beans, cucumbers, onions,
<br /> garlic, carrots lapenos, sweet peppers, Brussel sprouts, okra, green tomatoes,
<br /> Watermelon, Dill)
<br /> 2. Put washed and clea d vegetables and seasoning (Mustard seed, peppercorns,
<br /> coriander, turmeric, red pepper flakes) in sterilized jars
<br /> 3. Start pickling Brine (Vinegar, Water, Canning Salt, Sugar) Bring brine to rolling boil
<br /> 4. Once Brine is boiling add toilled jas
<br /> 5. Secure lids on jars andp1ace in hot wawr bath or pressure canner and process for the
<br /> appropriate time depending on batch
<br /> 6. Remove Jars and allow to cool
<br /> Jams/ Jellies
<br /> 1. Wash/ Cut and prepare fruit (Peaches, blackberries, blueberries, strawberries, Apricots,
<br /> nectarines, oranges, and Wash/ sterilize jars
<br /> 2. Bring prepared fruit, iafaon—ee, and sugar to proper temperature and or boil then l
<br /> 3. Place in sterilized jars
<br /> 4. Secure lids on jars and place in hot water bath or pressure canner and process for set to
<br /> appropriate time depending on batch
<br /> 5. Remove Jars and allow to cool
<br /> Dried Fruits/Veggies
<br /> 1. Wash/ Cut and prepare fruit and vegetables (Green Beans, cucumbers, onions, garlic,
<br /> carrots, Jalapenos, sweet peppers, Brussel sprouts, okra, green tomatoes, Watermelon,
<br /> Dill, Peaches, blackberries, blueberries, strawberries, Apricots, nectarines, oranges,
<br /> lemon
<br /> 2. Place prepared fruit and vegetables on drying trays
<br /> 3. Set Freeze dryer or dehydrator to appropriate time
<br /> 4. Remove from dryer place in mylar food grade bag and vacuum seal with appropriate
<br /> transfer tools.
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