Canning Home Ferments

[rhiandmoi]

Since I am going to be heat canning them, does it make a difference to the flavor whether I boil the brine first or not? I am leaning towards boiling the brine for food safety reasons, but I am interested in hearing the opinions of others on if there was a flavor difference. And for those who do boil the brine, do you filter it for clarity?

[eirual]

I'm a newbie fermenter, but unless you're using tap water, I don't think you'd need to boil it. I wouldn't think it would alter the texture.

I'd also hate to heat the finished ferments. All of the great bacteria would be killed by the high heat. I'd say to jar and store (especially in the fridge) and forget about canning, personally.

[rhiandmoi]

Originally Posted by eirual

I'm a newbie fermenter, but unless you're using tap water, I don't think you'd need to boil it. I wouldn't think it would alter the texture.

I'd also hate to heat the finished ferments. All of the great bacteria would be killed by the high heat. I'd say to jar and store (especially in the fridge) and forget about canning, personally.

I have the dinkiest side by side fridge, and a huge garden, so storing in the fridge for the winter is not going to work. I mean I guess if I am willing to give up eating anything that is not a fermented green bean it might work, but I put up 7 quarts of veggies with one week of picking, I'd max out my total fridge space in about a month