This video will show you how to process olives using lye and can them in jars so you can store them for a long time. This video is a little slow in some areas but I did it to show how the water slowly changes from deep red to pink to clear. It is important to leach out all the lye before caning the olives. I also show how to mix the lye and mix it with the olives.
The process or rinsing the lye ou of the olives takes about 7 days.
I use one quart Ball jars that I purchase from my local hardware store.
I use Red Hot Devil Lye, Sodium Hydroxide, from DudaEnergy.com, because I can not buy lye in California.
Warning - this lye it not user friendly, be careful, I always use safety glasses, you might even want to use latex/rubber (hospital) gloves.
I did not know this but - NEVER ADD WATER TO LYE, ALWAYS LYE TO WATER. That was from one of the people that left a comment.
I am going to try to explain the measuring system:
American system of measure:
5 (US) gallons of olives - use 1 pound (16 ounces) of lye
1 (US) gallon of olives = 3.8 liters of olives
1 pound of lye = 450 grams
Density of olives = 65%
5 (US) gallons of olives = 40 pounds x .65 = 12 kilos of olives
Reset of the World:
12 KGrams of olives - use 1/2 kilo of lye
24 to 1 ratio
Brine solution:
1 cup for salt for 1 gallon of water
or
250 ml for 3.8 liters of water
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