In the third edition, please make the following corrections:
Esther’s Fresh-Pickled Red Watermelon, page 191: The salty watermelon juice should be added to the saucepan along with the vinegar, sugar, and spices in step 3.
Sweet Kraut, page 221: Leave out step 4; it belongs in the recipe for Wine Kraut.
Kimchi with Anchovies: Reduce the salt to 3 tablespoons, and cut the cabbage into squares, not “lengths.” I now increase the dried red pepper to 5 tablespoons and add a little of both hot pepper and ginger. You could also substitute Korean brined shrimp for the anchovies.
If you have the second edition of The Joy of Pickling–particularly if you have the first printing–you may need to make the following corrections:
Cornichons a Cru, page 97: In step 1, I now let the salted cucumbers stand only 3 to 5 hours. So much salt draws the water out of the cukes quickly.
Pickles in Rice-Bran Mash, page 213: A substitution for the 1 1/2 cups koji is 1 cup beer. Add the 2 cups water, on the next line, whether or not you’re using koji.
Quick Green Tomato Pickle, page 270: The onions, like the tomatoes, should be sliced 3/16 inch thick.
Moroccan Pickled Beets, page 280: The salt is missing from this recipe! Add 1 1/2 teaspoons salt along with the sugar.
Corn Relish, page 317: You won’t need 18 ears of corn for 2 quarts kernels unless the ears are quite small. If they are large, you’ll need only about 9.
Apple Ketchup, page 353: A reader wondered if the applesauce in this recipe should be sweetened. No, it should not be. Also, cayenne is mentioned in the headnote but missing from the list of ingredients. Add 1/2 teaspoon along with the other spices–or more or less or none at all, as you prefer.
Pickled Beef Tongue, pages 368 to 369: If you can’t get saltpeter, leave it out, and pour 1/2 cup cold water over the tongue. Also, I’ve found that 7 days’ curing is enough, and I prefer the mild saltiness that remains when I briefly boil and drain the tongue just three times instead of four.
Spiced Blueberries, page 320: The yield should be 3 pints, not 2 to 2 1/2 pints.
Chinese-Style Plum Sauce, pages 322-23: The peaches or nectarines and the plums should be pitted and coarsely chopped, not peeled and coarsely chopped. The bits of peel will be removed by the food mill, with which I use the medium disc, not the coarse one.
Plum Chutney, page 328: The yield should be about 3 pints, not 2 pints.
Tomato Ketchup, page 324: If you’re starting with fresh tomatoes, you’ll need about 13 pounds for this recipe.
Banana Chutney: The yield should be about 3 pint 1/2 pints, not 6 1/2 pints.
Cranberry Ketchup, page 349: The yield should be at least 2 pints, not 1 1/2 pints.
Tomato Salsa, page 356: The volume of 2 pounds minced peppers is about 5 cups, not 2 quarts.
Pickled Oysters, page 383: The yield for this recipe is about 3 cups, not about 6 cups. I store the oysters in a quart jar.
Index, page 415: A missing listing is Sebiche (seviche), 389-90.
8 thoughts on “Errata and Addenda for The Joy of Pickling”
Apple Ketchup. Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: Harvard Common Press. 2009. Page 353. Recipe introduction says, “I’ve substituted ginger and cayenne for the original cloves.” The ingredient list mentions ginger, but does not mention cayenne. I’ll manage though: I reckon 1/4 to 1/2 teaspoon depending on tastes and freshness of the cayenne :}
Whoops! Sorry about that, Randal. Without undertaking a search for my original notes on this recipe, I’d say, yes, 1/2 teaspoon would be a good quantity of cayenne, depending on the heat of the pepper, or 1/4 teaspoon for those who like only a little heat. Last fall, by the way, I made a quince version of this recipe. Rather than including cayenne, I substituted fresh ripe Fresno peppers for half the weight of the onions. Instead of grinding the onions and peppers, I chopped them rather coarsely, and then I pureed the cooked mixture in a blender. The finished ketchup is delicious.
For the Tomato Salsa, p. 356, are you supposed to peel the tomatoes before you squeeze them?
No, Angela, there is no need to peel the tomatoes. And note that you would squeeze the tomatoes only if you wanted your salsa to be especially thick.
I am Canning stuffed aubergine with nuts in oil, but after bathing them, I find only half quantity of oil remaining I the jars.
I am not finding a solution for that problem.
Pascale, I have no experience canning stuffed aubergines. I store mine in the refrigerator, partially because the USDA has done no research at all on canning eggplants. That said, a loss of liquid is usually due to rapid changes in pressure. If you’re using a boiling-water bath, try leaving the jars in the pot for 5 minutes after you turn off the heat. If you’re pressure canning (as you should be if the aubergines aren’t acidified), leave adequate headspace in the jars, keep the pressure constant, and, at the end of the processing time, slowly open the petcock or remove the weighted gauge when the pressure returns to zero, and then wait 10 minutes before unfastening the cover and removing the jars.
Green Chile pickles: amount of ground mustard is excessive, to the point of ruining the pickle. For 0.5 lbs of peppers, 1/4 cup of ground mustard? Even half this is too much. Was this supposed to be tbsp or tsp?
Chase, actually, the recipe called Fermented Green Chile Pickle calls for 1/4 cup whole black mustard, which probably means even more than 1/4 cup ground mustard. This is not a mistake; the chile pieces end up in a mustard paste. This is a very Indian sort of pickle. I advise using it in small quantities. If you don’t like it, of course, you shouldn’t make it again!
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