I tried the pasteurization once for cucumber pickles and I found it to be way too time consuming. You have to bring it to temperature, but not over, and keep it there for 30 minutes. In the end, the pickles I made this way ended up softer than those with the BWB, because I was not able to keep the temperature consistent enough and I must have gone over a bit. If you have a joule, go for it. Otherwise, I would stick with the 10 min BWB.

Agree. The pasteurization approach is far too time consuming and too easy to mess up for my tastes. Gave up on trying it years ago.

Dave

I'll take you advice, thank you. On my way to the kitchen now.