Pickling press for 24oz wide mouth mason jars

by chumsize Sep 27, 2014
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I modified this to hold a stainless steel spring in the middle core. this gives constant pressure after it reduces in solid form (liquid comes out of the veggie). Great for Japanese pickles and kim chee too!

In addition to the existing center spring?

the top knob is not keyed to the top-post, so it just spins? why not keyed? Seems like it should be, yes?

I had the same experience, but affecting the plate piece. I think I'll fix it with CA glue, though I'm also considering using cura's "horizontal expansion" parameter to just print one that should be a better friction fit.

Its pretty tight as is. But feel free to use a touch of cyanocrylate to make it more permanent. So. No. It doesn't "just spin".

mine sure does just spin. I was planning on a putting a pin though, so it could be taken apart, but if there was a key/notch it would be simpler. Just a suggestion, take or leave, I've already printed mine.

None of mine needed a pin or glue or anything. Enough friction to hold it together and take apart easily. But I suppose differences in printers could make a difference. If I crack open the design again any time, I'll see about adding some kind of key or other better fixer - and perhaps an air lock (a previous suggestion). Thanks. You may also want to clean the threads up on the raise/lower mechanism so it moves easily.

Nice work, this really shows off what is possible with 3D printing: interfacing with real-world objects, close-fitting parts, working threads (both internal and external). I printed in ABS and it turned out perfectly. I may go back and coat the plunger piece with something to make it officially food-safe, but for now I'm just happy to look at it and let people see that cool working parts can be made.

Thanks! glad you like it!

Nicely done -- and thanks for sharing! I assume these do not prevent oxygen from reaching the jar contents like the various air lock lid designs. Has this been a problem for you at all (mold, etc.)? What's your basic process?

CLine, you're thinking of fermenting, which is a different process than simple pickling. Produce soaked in vinegar doesn't have the same mold issues that a saltwater brine would offer.

These don't actually have an airlock design in them. The screw hole in top should be slightly loose, so it is enough to let gasses escape and minimize convection of other air (and baddies) into the jar. Pretty much the same theory as the ones I've bought in the local Japanese grocer. It's not ideal, especially for anything that needs to ferment in warmer places for longer times, I suppose. For a short pickle that can be done in the fridge, it's been great. I've had great luck with things like Japanese shiozuke (salt cured), kimchee, etc. My luck with sauerkraut has not been so good... no mold... just nothing.

My process?

  • Disassemble and sterilize everything first (weak bleach, hot water... or vodka...)
  • Follow whatever pickle recipe and dump in the jar so it doesn't go up more than about 2/3rd to the top.
  • Put it in the fridge and don't mess with it, except to slightly agitate and twist the top to push the plunger down, until things are ready. Usually 2-3 days for my preferred cuke, turnip, and cabbage salt cured mix.

If you want to do it outside the fridge, do it at your own risk. I think I might make a second design of this eventually that removes the knob on the top and replaces it with a bubbler-type airlock... weaken and lengthen the spring "piston" so that it doesn't need as much (or any) adjusting.