I've been making pickled eggs for years and I just throw them in the fridge.
I'm not really into the preservation part of canning I just love pickled stuff and I've been looking to pickle more stuff like veggies and meats, etc. I started looking around the web for tips on home made pickling mixes and was overwhelmed with all the info on the dangers of canning stuff.
My question is, since I'm not into preserving them to keep in the cupboard, do I really need one of these pressure caners to kill bacteria if I'm just going to throw them in the fridge and eat them as soon as they're done?
I would really like to avoid spending $100 on a giant pressure cooker. All of the information I have read assumes that I'm trying to preserve them. I'm just trying to make some tasty veggies and stuff.
I'm not really into the preservation part of canning I just love pickled stuff and I've been looking to pickle more stuff like veggies and meats, etc. I started looking around the web for tips on home made pickling mixes and was overwhelmed with all the info on the dangers of canning stuff.
My question is, since I'm not into preserving them to keep in the cupboard, do I really need one of these pressure caners to kill bacteria if I'm just going to throw them in the fridge and eat them as soon as they're done?
I would really like to avoid spending $100 on a giant pressure cooker. All of the information I have read assumes that I'm trying to preserve them. I'm just trying to make some tasty veggies and stuff.