Comments on: Achara in Baccarat a la Marketman

By: Marketman

Marketman — Thu, 27 Dec 2007 02:21:25 +0000

WARNING to those trying this recipe, use rock salt or kosher salt. Using table salt will make this way too salty…sorry, I wasn’t clearer in the recipe… And as a notice for all other recipes in this blog, I rarely, if ever use fine iodized salt in cooking a recipe… :)

By: Marichu

Marichu — Fri, 26 Oct 2007 22:07:46 +0000

Yes!!! Thank you for letting me know I don’t need to process the papaya further in a canning jar. I bought the Ball jars, but I promptly returned them when I read the instructions on canning. Like you, I like the papaya to be crunchy.
So I’m a bit ignorant on using Ball jars: I thought the whole idea for processing in a canner was to make the ring and lid stick together. Oh, and kill microbes, for sure. I didn’t know the ring and lid were still separated after processing. Now, I know. Thanks, Marketman!

By: Marketman

Marketman — Wed, 27 Sep 2006 04:42:08 +0000

trojan, READ the post, it HAS the ingredients and method used…

By: trojan

trojan — Wed, 27 Sep 2006 03:55:45 +0000

can i get a ingredients of atchar making

By: Manang

Manang — Mon, 28 Aug 2006 20:46:09 +0000

MM, yes, but you did post a suggestion about processing for about 15 minutes. Seeing the proportion of ingredients in your pickling solution, I think that processing in water bath canner will suffice or may not even be needed (like in my BBP) since the pure vinegar-sugar combi is inhibitory to growth of microbes, but to be on the safe side, I plan to process in water bath for 15 minutes below boiling point (like how I do with my dill pickles.