Peter Piper
New Member
As the title suggests, how low of a temperature is safe when pastuerizing vegetables such as cucumbers and peppers? With how popular sous vide devices like anova ect, ect its very easy to accurately hold temps for long periods of time. Lately i have been filling my jars with the exact amount of vegetables and brine then transferring to a sous vide bag along with some calcium chloride and holding at 145F for 30 minutes then back into the jar and kept in the fridge for a week, then eaten within a month.
It seems to work really well, and the texture is similar to Claussen ( even though they claim never cooked ) So it got me wondering if i decided to store these on a shelf at room temperature, what would be the absolute lowest water bath/sous vide temperature and time to make sure they are fully pastuerized and safe to consume? Suprisingly there is plent of temp/times for meats and poultry, but very little information about vegetables. Every article i found and read, has the same 180F/30 minute process temp/time. This temperature produces a softer texture that is not to my liking.
Anyway, i would love to here from other picklers on this subject.
Thanks.
It seems to work really well, and the texture is similar to Claussen ( even though they claim never cooked ) So it got me wondering if i decided to store these on a shelf at room temperature, what would be the absolute lowest water bath/sous vide temperature and time to make sure they are fully pastuerized and safe to consume? Suprisingly there is plent of temp/times for meats and poultry, but very little information about vegetables. Every article i found and read, has the same 180F/30 minute process temp/time. This temperature produces a softer texture that is not to my liking.
Anyway, i would love to here from other picklers on this subject.
Thanks.