I followed a recipe and there is a lot of liquid at the bottom? What did I do wrong?
by mulanreadit
5 Comments
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soberbbqmaster
Didn’t pack the jars tight enough. It’s fine, it happens sometimes.
Interesting-Tiger237
Can you share a link to the recipe? Sometimes that’s just the way it is, but we need to understand the recipe and process used to say for sure.
[deleted]
[deleted]
that_other_goat
Why are your jalapenos floating? the pepper in question are less dense than the brine they are in so they float.
The more salt a brine has the more it can lift.
According to the recipe you posted there are 1.5 cups of salt in 10 cups of other liquid this yield quite the strong brine so most things will very easily float in it. We’re approaching dead sea level of saltiness.
Diffusion, the movement of the salty brine into an area of low concentration, hasn’t taken place so the floating is a tad more dramatic than it will be in time. They should sink down a bit in time.
Why do people say pack more? well the peppers would be wedged in place they’d still want to float because well physics but they’re not able to wiggle up as easily.
Side note: for those saying 1:1 at 5% acidity isn’t a good ratio for canning so this recipe isn’t safe it’s the same ratio as the Ball recipe for pickled jalapenos with a lot more salt.
5 Comments
Hi u/mulanreadit,
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Didn’t pack the jars tight enough. It’s fine, it happens sometimes.
Can you share a link to the recipe? Sometimes that’s just the way it is, but we need to understand the recipe and process used to say for sure.
[deleted]
Why are your jalapenos floating? the pepper in question are less dense than the brine they are in so they float.
The more salt a brine has the more it can lift.
According to the recipe you posted there are 1.5 cups of salt in 10 cups of other liquid this yield quite the strong brine so most things will very easily float in it. We’re approaching dead sea level of saltiness.
Diffusion, the movement of the salty brine into an area of low concentration, hasn’t taken place so the floating is a tad more dramatic than it will be in time. They should sink down a bit in time.
Why do people say pack more? well the peppers would be wedged in place they’d still want to float because well physics but they’re not able to wiggle up as easily.
Side note: for those saying 1:1 at 5% acidity isn’t a good ratio for canning so this recipe isn’t safe it’s the same ratio as the Ball recipe for pickled jalapenos with a lot more salt.
[https://www.ballmasonjars.com/blog?cid=home-style-pickled-jalapenos](https://www.ballmasonjars.com/blog?cid=home-style-pickled-jalapenos)