Canning perkles. :O)

Sneakymedic

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Since Claussens cost $43.00 a jar, I thought I would try to make some of my own and see how it went. Last year I made a bunch, having to self teach myself how to can. Unfortunately, I was a bit too young, and didn't care to learn from my aunt's and my grandmother. That said. I have kinda mastered the water bath canning, and eventually will learn the others soon enough. anyhoo. I was off work tomorrow, and figured I could stay up and get myself warmed back up to the canner. I also tried some green beans in the dill brine. I dont eat green beans much, and thought Id give it a shot. I can always pour them out and make more pickles. My retired neighbors let me use their pressure cooker, and I plant a bunch of beets and green beans and tomatoes, and they, in return, come and weed. Fair deal to me.

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There is a recipe hidden in the bowels of arfcom that will make you look at grocery store pickles with disdain. And you hot pack so you don't even actually need a canner. Have a few quarts about to be ready, plan a few more this weekend. Made a couple dozen last time, gone in mere months.

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yeah, I just use that canner since its a deep pot. I need to get some jar grabber thingys. You can tell im a real canner :) I need to find that recipe. I use the packet of Mrs Sides or whatever it is, and doll it up a little. I figure I just learned to can, if I can keep myself from dying of e-coli or something I can then venture out to my own brine. :)

Im like you , by the time I give everyone a jar, and eat them myself….all gone quick. Guess we will have to up our canning production when the apocolypse hits.
 
I was at work or I would've found it.
Super simple, pretty much nothing is gonna grow in vinegar and salt, best thing about this method is it maintains the crunchiness. Sterilizing of course is important and you don't want to go too far astray as that may affect the preservative quality. I have used Thai chilies and habeneros for the pepper, this year I have some with jalapenos, I usually toss two in, and an extra garlic clove or two, last year I put a grape leaf in each jar to further preserve crispness went without this year, we'll see. What I found really helps getting a seal with this method is jar volume to seal ratio since it relies on contraction, standard Qt jars not wide mouth, wide mouth pints were an absolute disaster.

http://www.ar15.com/forums/t_10_19/...emanMT___your_input_is_needed_requested_.html
 
If you want Clausen-ish pickles use the crisping granules. If you guys eat a lot, get a gallon jar and do refrigerator pickles. Prepare a bag of the pickling stuff, or enough for 4 quarts, and bring to a boil. Shove all the cucumbers you can in the gallon jar. Add the crisping granules. Pour hot liquid into jar of cukes. Let cool to room temp. Put in the fridge for 24-48 hours. We have gone through 3 gallons this summer.
 
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