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Home Canned Dilly Beans Came Out Too Sour

post #1 of 6
Thread Starter 

I posted previously that I canned my own Dilly Beans for my Mother.

Well, I FINALLY got a report card back from her.

 

Quote:

They were very good dear... pause ... it's just that I can't eat too many at a time ... pause ... it kinda' gets ya' right here ... my jaw just snaps shut ...

End Quote

 

I have 7 jars still put up in the nice dark recesses of my kitchen cupboard.  That's how I got it out of her, when I asked if she wanted another jar, "No dear, I still have some" ... OOHHH!!!

 

 

So with this all in mind, I was thinking...

Can I re-do them?

I mean to say, can I dump out the liquid and make the brine again  with WAY less pucker-power and more Dill Seed? 

The other comment she gave me was that it didn't have enough Dill flavor...

 

Is there a way that I can recover the remaining jars or just plain ole' start over?

 

http://www.cheftalk.com/a/my-own-home-canned-dilly-beans


Edited by kaneohegirlinaz - 11/18/12 at 6:46pm
post #2 of 6

Re-canning them will likely result in 'mushy' beans.

 

Best bet is to use them in a 'preparation' or soak them in ice water before serving.

 

Preparation = anything that needs some green and acid in the mix.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 6
Thread Starter 

so Michael, you would say that it's a NO on re canning then?

I'll try the ice bath soak to see how they come out

now is there anyway that I can introduce more dill flavor at this point?

post #4 of 6

Once you open them you have to use them up. Did you use whole dill heads or seed? If the brine was 50/50 water to vinegar they shouldn't be to sour. That ratio is needed to preserve the beans because they are a low acid food.

post #5 of 6
Thread Starter 

Miss Mary, I posted the link with the recipe I used to make Mom's beans...

(I kind'a forgot) yup it was 50/50 vinegar/water and just a 1/4 teaspoon of seeds,

I was thinkin' that wasn't enough, but this was my first shot at it...

so is it an agreement, I can't re do this?  I should just chuck them out and start over?

Mom likes to eat the beans alone oo on a green salad ... so that's why they seemed too sour I guess ...  she's of the Del Monte canned gang ... maybe I just need to find a different recipe ?

post #6 of 6

Let them age a bit they will mellow out as the flavors blend. Best after 2 months in storage.

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