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Attn Canning Mavens: Question about pickled beets and onions


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Attn Canning Mavens: Question about pickled beets and onions

nofunlatte | Jun 10, 2012 04:15 AM

last night I pickled a batch of beets and onions. However, I didn't have enough liquid to cover to the 1/2-in head space. So, I made more of the pickling liquid. This meant that the jars with the hot beets and onions sat out for about ten minutes before I sealed them and put them in the water bath to process for 35 minutes. Have I compromised any safety rules by having them stand around for the additional ten minutes? FYI, here are the ingredients:

2 lbs beets, prepped, cooked, skins removed and sliced
2 cups sliced onions
1-2/3 cups white vinegar (5% acidity)
2/3 cups sugar
2/3 cups distiller water
2 tbsp pickling spice
1/2 tbsp whole peppercorns

The recipe is from Robin Mather's The Feast Nearby and, with the exception of the sliced onion addition, nearly the same as the one in the Ball Complete Book of Home Preserving.

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