WRITE THIS DOWN = KT and Pickling/NOT

[Guest guest]

>Give it a shot. [regarding Kt pickles]

-

~Tilt!

Don't Do That.

I take resposibility for this entire Pickling line and I would like to post

this warning.

-

Don't play experimental games with food safe principles.

" Pickled eggs " , is not really pickling but marinating an already finished

product and adding some flavor.

I really should have used the term KT Marinated eggs.

All commercial " Pickled Egg " products require the food safe minimum pickling

requirement but there has been only one case of botulism from home pickled eggs

[not KT] and the concentration was in the egg yolk, leading to believe that the

egg was already infected and the cooking process was not long enough to kill the

bacterium before the marinading. Still one might want to give an overnight soak

in Pickling [7%] vinegar before the Kt marinade to be doubly sure.

The properly boiled egg should be botulism free until you touch it according to

the FDA, so it up to you to keep it sterile into the KT marinade.

" The FDA acknowledges this by identifying air-cooled, hard-boiled eggs as not

being a potentially hazardous food. So, without C. botulinum as a concern

getting into the middle of the egg, the food safety issue is to take care of the

contamination of the eggs after they are cooked and peeled. At that point they

are recontaminated, especially by pathogens from your hands. "

So to close the loop on Pickled eggs, consider them a MARINADE and serve them

directly out of the solution, don't keep them in the open for any length of time

and don't treat them as a preserve.

They should be eaten relatively soon.

but...

For REAL Pickles Follow these RULES:

FIRST`Be absolutely sure your vinegar qualifies for fruit and vegetable

pickling? My KT has never reached that low a reading no matter how strong I

make it nor how long I leave it.

And this minimum requirement is for a BRINE solution.

For vinegar only just forget it.

Check your food safe guides before experimenting with botulineum.

You don't get a second chance to do it right.

http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/497-06.pdf

rusty

Re: Kombucha Vinegar

>

>

>>It should, however, rather not be used to preserve food, e.g.

>> pickling gherkins, because it is still biologically " active " and is

> not sterilized. "

>>

>> Hope this helps to clarify:-))

>>

>> Peace, Love and Harmony,

>> Bev

>>

>

> Yes Bev that is exactly what I was thinking as well. When distilled

> vinegar is used all the live organism have been killed, but KT is

> still bio active.

>

> While I think using live KT is fine to for a few days to pickles

> things in the refridgerator, I am not sure live KT would be good to

> use for extensive caning that is to be stored for long periods of time

> unless it is boiled first.

>

> thanks

> Kellie

>

>

>

>

>

>