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We made "bread and butter" pickles using the hot water bath
The dill were made using the seal and refrigerate method from a recipe I got here.
I am so pleased but not sure I will do pickles again. That is a lot of work for a pickle!
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First canning experience
all jars sealed - yippee
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#2
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Posted 28 June 2012 - 01:21 PM
Anything home made is better that store bought. At least you know what is in it.
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Posted 28 June 2012 - 01:58 PM
"The most dangerous place in the world to be is "Between a Mother and her Child"
In Loving Memory of My Daddy and Mama
3-29-08 and 10-24-2012
*say what you mean, and mean what you say*
In Loving Memory of My Daddy and Mama
3-29-08 and 10-24-2012
*say what you mean, and mean what you say*
#4
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Posted 28 June 2012 - 02:01 PM
MissSophie, on 28 June 2012 - 10:31 AM, said:
We made "bread and butter" pickles using the hot water bath
The dill were made using the seal and refrigerate method from a recipe I got here.
I am so pleased but not sure I will do pickles again. That is a lot of work for a pickle!
The dill were made using the seal and refrigerate method from a recipe I got here.
I am so pleased but not sure I will do pickles again. That is a lot of work for a pickle!
Can you link that recipe? We are going to try to make some.
Maybe poker's just not your game Ike. I know! Let's have a spelling contest!
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Posted 29 June 2012 - 05:47 AM
feelip, on 28 June 2012 - 02:01 PM, said:
Can you link that recipe? We are going to try to make some.
I use the recipe on the back of Mrs. Wages pickling lime, It is good
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#6
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Posted 29 June 2012 - 04:34 PM
If you want "crunchy" pickles, you have to soak them in the pickling lime first.
I can often, using a pressure cooker for most of what I do, and the MOST critical aspect is to clean the top rim of the jar well, wiping it with a paper towell dipped in boiling water, and to soak the lids in a ramikin of boiling water before placing them on the jars.
I have found if you follow those simple rules, and the proper canning times, the lids will seal well, and the end product will be properly preserved.
Bon Apetite'!
I can often, using a pressure cooker for most of what I do, and the MOST critical aspect is to clean the top rim of the jar well, wiping it with a paper towell dipped in boiling water, and to soak the lids in a ramikin of boiling water before placing them on the jars.
I have found if you follow those simple rules, and the proper canning times, the lids will seal well, and the end product will be properly preserved.
Bon Apetite'!
When you think they are ganging up against you....."Illigitimus non es carborundum"
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