Canning Dilly Beans

Discussion in 'Food & Cooking' started by pol15, Mar 5, 2016.

  1. pol15

    pol15

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    I made a batch of Dilly Beans, and needed more liquid, I used 5 cups water, 5 cups Apple Cider Vinegar, AND should have used 1/2 cup salt, but only used 1/4.

    Woke up this morning and realized it, should I throw them out? or are they ok?
     
  2. pete

    pete Moderator Staff Member

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    Have they been processed (canned) to be shelf stable at room temperature, or are you just keeping them in the fridge?
     
  3. chefwriter

    chefwriter

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         I'd say they are fine, but you can add more salt. You post that they needed more liquid. So you had some to begin with, I assume at the proper ratios, correct? 

    So the salt is a bit lacking but the vinegar/acidity is correct. Still not a habitable medium for bacteria. You can always add a bit more salt. If you are salting with in recommended ratios, there is some room for deviation. 

     if you processed them, they have been in a sealed environment so overnight won't matter. 
     
  4. maryb

    maryb

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    I make a reduced salt version for a friend who can't have salt. As long as you have the right acid level you are fine. The salt is there as seasoning.
     
  5. pol15

    pol15

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    Canned 10 min in water bath. Original recipe was 2.5 cups water/2.5 cups Vinegar and 1/4 c salt.
     
  6. pete

    pete Moderator Staff Member

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    You should be okay.
     
  7. pol15

    pol15

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    Thank you so much :)