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    Recently I was given a cookbook, The Everything Guide to Sous Vide Cooking, and it has a chapter on sous vide pickling. Not something that it occurred to me to do.

    I have made pressure cooker pickles and they were excellent, but I am kind of excited about the idea of sous vide pickles and preserves.
    looks really delicious and Chefsteps has a pickled apple recipe, plus cucumber/carrot etc. Pickles take 45 minutes typically with some as fast as 15 minutes and are ready to eat as soon as they are chilled.
    I often have access to either cheap or free fruit and veg and some of it goes to waste. Plus I enjoy trying different methods.

    This is not a canning safety topic as I actually have more fridge/freezer space when I am at home than pantry space.

    Basically I would like to know what you preserve and how it works for you.

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