| I just made a batch of these as per the instructions. When I looked at the lid on one of the jars to see if if sealed, it looked like it was, but I couldn't really tell. When I barely brushed my finger over the top of the lid, I heard a pop and the button stayed down. I didn't press it, just barely brushed by it. Do you think this one is sealed properly? |
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Originally Posted By Mantis:
I just made a batch of these as per the instructions. When I looked at the lid on one of the jars to see if if sealed, it looked like it was, but I couldn't really tell. When I barely brushed my finger over the top of the lid, I heard a pop and the button stayed down. I didn't press it, just barely brushed by it. Do you think this one is sealed properly? Yea its good |
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| 21 quarts and 3 half gallons fermented on us. The lids were all jacked up and the pickles were bubbly with white silt in the bottom of the jars. We had half a batch go bad and the other half was fine, probably 14 of the jars. Some we did early are fine and some we did later are fine as well. All I can think is we left something to ferment. Either our garden fresh dill or peppers. Pretty stumped and very disappointed as they were good looking out of the canner. All sealed jars too. 3rd year for this recipe and the very first time for this issue. The other 70 quarts and 20 half gallons are good for now. Help me comrades. Thank you. |
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OK, so I tried for the first time. I couldn't find any cukes small enough to do whole, so I quartered them.
They weren't as crisp as commercial, but crispy enough. The problem was they tasted way too salty. If I have to use quarters, is it ok to cut back on the salt? |
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Originally Posted By poeman:
OK, so I tried for the first time. I couldn't find any cukes small enough to do whole, so I quartered them. They weren't as crisp as commercial, but crispy enough. The problem was they tasted way too salty. If I have to use quarters, is it ok to cut back on the salt? I don't think you should reduce the salt (nor the acv) as it helps preserve the pickles. However you can add sugar and that will help tone done the salty flavor a touch. |
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Originally Posted By DancingBear:
I don't think you should reduce the salt (nor the acv) as it helps preserve the pickles. However you can add sugar and that will help tone done the salty flavor a touch. Originally Posted By DancingBear:
Originally Posted By poeman:
OK, so I tried for the first time. I couldn't find any cukes small enough to do whole, so I quartered them. They weren't as crisp as commercial, but crispy enough. The problem was they tasted way too salty. If I have to use quarters, is it ok to cut back on the salt? I don't think you should reduce the salt (nor the acv) as it helps preserve the pickles. However you can add sugar and that will help tone done the salty flavor a touch. You shouldn't but I do reduce the salt always have with no ill effects |
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Originally Posted By obongo1977:
Hey guys. I have a new batch I just picked of Boston pickling cukes and they're looking a little yellow on the ones on the end. Did I pick too soon or is there something else going on? http://i745.photobucket.com/albums/xx92/obongo1977/EDA485A2-1732-4BE6-B7FE-79A903E63008-12652-000009314C1E5C99_zpsaf5f6ec2.jpg Cukes turn yellow as they ripen. It doesn't hurt to use them however the skin tends to get thicker and the seeds get larger. It's personal preference, but I peel them and remove the seeds of the yellow cukes when I pickle them. |
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| They should be fine. I've pickled some that were almost white. They were hiding from me and I didn't get them picked when they were green. Still turned out okay. |
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Originally Posted By obongo1977:
Thanks for the help with the yellowing cukes guys. Now I have another question for ya'll. some of my garlic that I've added to my jars is turning blue. Is this normal? Not happening to all my jars . http://i745.photobucket.com/albums/xx92/obongo1977/55D39B45-D47E-4479-8914-F76F28054BB9-710-0000009DBCEF177A_zps065e1c0b.jpg Garlic turning blue in a pickle is pretty common. |
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Well now all my fears are gone and I have around 20 qts and 8 half gallon jars worth of delicious pickles. My lady wondered why I had made so many at the time but now that my first batch has been cracked open, she's a firm believer In the power of the homemade pickle.
- Keep Calm & Pickle On |
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Originally Posted By obongo1977:
Thanks for the help with the yellowing cukes guys. Now I have another question for ya'll. some of my garlic that I've added to my jars is turning blue. Is this normal? Not happening to all my jars . http://i745.photobucket.com/albums/xx92/obongo1977/55D39B45-D47E-4479-8914-F76F28054BB9-710-0000009DBCEF177A_zps065e1c0b.jpg If I remember, garlic turns blue when you have hard water. Perfectly safe and doesn't effect flavor. |
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That garlic is "Smurfy," Pyro You would have mentioned it to me if it changed the flavor and you didn't. |
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Smurfs are delicious!
I just finished my last batch of home grown Boston's. Did this batch with jalapeno's to go along with the Thai pepper, habanero, cayenne, crushed red pepper, and last but not least the one jar I did with ghost pepper. I had so much fun growing and making these batches that I can't wait for the summer. My lady loves pickles and she hates to admit that I did an awesome job sine our cabinet has around 30 quarts and 8 half gallon jars of deliciousness! Thanks for all the help people!!!!!!!!!!! |
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I tried the recipe mainly to get the wife into some type of canning. We put up 10-12 qts. She and my daughter love pickles, I'm not much of a fan.
They both liked them but said they were a little too sour. My son loved them and ate a jar in a day. Is there anything I can do to tone down the sour flavor? |
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In the last batch I was a bit tired and doubled the vinegar. You could say they were super pickles
Wife brought them to work and some people hated them but surprisingly a few offered money for another batch lol I could barely eat two bites and I was done lol. |
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Originally Posted By BozemanMT:
Y'all owe me Best damn dill pickles ever Brine: 1 Quart apple cider vinegar (not apple cider flavored) 3 Quarts water 1 Cup pickling salt Boil 5 minutes - Keep hot Wash and cut off both ends of pickles. Cut large ones in half lengthwise. Drop 1 clove garlic 1 piece dill 1 little red pepper Into bottom of sterilized jar and pack pickles into jar upright. Place in hot water to heat jars (very hot!) Fill with hot brine. Heat lids and seal. Turn the jars upside down for a little while so that the lids stay hot. Turn right side up and make sure they seal. Wait 3 weeks Eat. KILLER I want to try this pickle recipe but I'm still a little new to canning so if I could get some details in a couple of areas it would help a lot. Place in hot water to heat jars (very hot!) How hot? Boiling? Heat lids and seal. How do you seal? Turn right side up and make sure they seal. How do you make sure they seal? Have you ever thought about making a video showing the whole process? Thanks. |
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can you use an oven set to 200 deg. to heat the jars? instead of boiling.
and how long does it take before the lids "pop"? |
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I just made 10 more quarts. I was smarter about how I picked my cucs this year and most of them were smaller and whole. I also pulled out a jar of okra from 2012 and they pretty good. I think I put a few too many peppers in that batch.
We still have several jars of pickles from 2012 and I'm going to batter and fry some of them. Grove |
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Originally Posted By hotrod_sxty8:
can you use an oven set to 200 deg. to heat the jars? instead of boiling. and how long does it take before the lids "pop"? well they went in the fridge last night, I never heard them pop so I figured they didn't seal properly, only made 5 small jars so they will go quickly. |
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proud member of Team Ranstad!
At war, I am at peace
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And death is my mistress
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proud member of Team Ranstad!
At war, I am at peace
Where my mother is pain
My father is violence
And death is my mistress
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I'm going to give these a try tonight. They sound awesome!
edit: Pics added! We made a pile. 7 qts of dill spears, 3 qts, 1 pt dill chips, and 2qts, 1 pt bread and butter pickles :) cannot wait to eat some! I will be making more B&Bs we just ran out of cukes. I didn't pressure can them, I followed the directions as stated. I just use the canner because it is huge and I can process/heat a lot of jars at once. I did run out of crushed red peper and the only dried pepper I had was ghost peppers and Korean dried red pepper flakes which are pretty spicey, its what you use to make kimchi with. I was guessing on the amount so I added between 1t and 1/2t per jar. If you look close you can see the red bleeding on the 2nd row to the right.  They should be pretty tastey though!
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well between me and my kids we finished off my first batch I made last weekend...
so I made up another batch tonight, 6 qt jars of dill (one spicy)and 1 small jar of Bread and butter pickles. once again I did not hear them pop but I did check on them after an hour or so. all lids but 1 of the quart jars did seal. IOW if you press down on the lids they do not have any give nor do they pop the one that did not seal pops so it went right into the fridge..
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Tennessee Squire and NRA member
proud member of Team Ranstad!
At war, I am at peace
Where my mother is pain
My father is violence
And death is my mistress
LJ "RAAARR!"
proud member of Team Ranstad!
At war, I am at peace
Where my mother is pain
My father is violence
And death is my mistress
LJ "RAAARR!"
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Originally Posted By dontreadonme:
I want to try this pickle recipe but I'm still a little new to canning so if I could get some details in a couple of areas it would help a lot. Place in hot water to heat jars (very hot!) How hot? Boiling? Heat lids and seal. How do you seal? Turn right side up and make sure they seal. How do you make sure they seal? Have you ever thought about making a video showing the whole process? Thanks. Originally Posted By dontreadonme:
Originally Posted By BozemanMT:
Y'all owe me Best damn dill pickles ever Brine: 1 Quart apple cider vinegar (not apple cider flavored) 3 Quarts water 1 Cup pickling salt Boil 5 minutes - Keep hot Wash and cut off both ends of pickles. Cut large ones in half lengthwise. Drop 1 clove garlic 1 piece dill 1 little red pepper Into bottom of sterilized jar and pack pickles into jar upright. Place in hot water to heat jars (very hot!) Fill with hot brine. Heat lids and seal. Turn the jars upside down for a little while so that the lids stay hot. Turn right side up and make sure they seal. Wait 3 weeks Eat. KILLER I want to try this pickle recipe but I'm still a little new to canning so if I could get some details in a couple of areas it would help a lot. Place in hot water to heat jars (very hot!) How hot? Boiling? Heat lids and seal. How do you seal? Turn right side up and make sure they seal. How do you make sure they seal? Have you ever thought about making a video showing the whole process? Thanks. I too would like to know these answers, Im fairly positive people are not water bath canning these but just want to be sure |
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Yes water canning. Pressure canning will involve more heat than required and will turn the cukes to mush.
Use enough water to cover jars by 1-2 inches and boil. Take hot jars out of boiling water, pack with cukes top off with boling brine, cover with lid out of boiling water, add band and snug, This is a modifed Hot Pack method, by not adding the cukes to the boiling bring, but rather packing the cukes, the adding boiling brine. This is why the jars have to come striaght form the boiling bath to keep the heat up. The temps are to kill wild yeasts and pthogens that will spoil the food and make you sick. Most recipes state to place back into boiling water and process for 5-10 minutes, but this can make them less crisp and flacid. Adding 1/2 t alum or 1 grape leaf per jar will enhance the crispness, as will liming. One can pack and seal the jar and return to the bath until you are done with the batch then remove then depending on how long they took to pack (not long 30 seconds or so each). Great Pickling Link |
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Originally Posted By sebastes:
I too would like to know these answers, Im fairly positive people are not water bath canning these but just want to be sure Originally Posted By sebastes:
Originally Posted By dontreadonme:
Originally Posted By BozemanMT:
Y'all owe me Best damn dill pickles ever Brine: 1 Quart apple cider vinegar (not apple cider flavored) 3 Quarts water 1 Cup pickling salt Boil 5 minutes - Keep hot Wash and cut off both ends of pickles. Cut large ones in half lengthwise. Drop 1 clove garlic 1 piece dill 1 little red pepper Into bottom of sterilized jar and pack pickles into jar upright. Place in hot water to heat jars (very hot!) Fill with hot brine. Heat lids and seal. Turn the jars upside down for a little while so that the lids stay hot. Turn right side up and make sure they seal. Wait 3 weeks Eat. KILLER I want to try this pickle recipe but I'm still a little new to canning so if I could get some details in a couple of areas it would help a lot. Place in hot water to heat jars (very hot!) How hot? Boiling? Boil the jars- they are completely submerged and filled with boiling water Heat lids and seal. How do you seal? Boil the lids and keep them hot until you are ready to use; then transfer them from the hot water with a magnetic lid lifter right to the top of the packed and waiting jar and screw the ring down Turn right side up and make sure they seal. How do you make sure they seal? If you pack the hot jar with contents, and fill with the hot/rolling boil brine, as the jar cools the lid "dimple" will go from an outie to an innie, you will hear a "light pop" when it is sucked in; if there is no pop, or you can push the "dimple" in and out over and over, there was an air leak and you do not have a long term seal, just refrigerate that can Have you ever thought about making a video showing the whole process? Thanks. I too would like to know these answers, Im fairly positive people are not water bath canning these but just want to be sure HTH |
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Made a batch of these yesterday...ended up with 19 quarts and one gallon jar. Now the wait begins. Also canned 20 qts. of green beans and 10 pints of corn. The jars were pre-sterilized so my wife's aunt and I (she is a veteran canner) decided we would put the jars after they were packed (because we forgot before) in a sink full of boiling hot water to heat the jars then pulled them and put the brine over. The wife wanted dill chips non spicy and a few jars of spears not spicy so 5 of them are non spicy. The rest have hot peppers in them. All 19 jars sealed....Its going to be a long three weeks.
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Originally Posted By njitmetal:
Just so I'm clear on the sealing of the jars... All my jars and the dimple sucked in and it does not move up and down at all. It feels sealed. However I never heard any audible pops. Sine the simple doesn't move these jars are sealed safely, right? Yeah thats sealed |
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I lost a jar yesterday...the lid came loose. They all audibly sealed when canned. I was moving the jars for shelf space in my cellar and the back of my hand slid across the top and it slid right off. The pickles smelled fermented and tasted a little like it too. 
I lost a couple pints of corn the same way The broth on both were bubbling when the lid came off. These however are the tastiest pickles I have ever made and will be a regular in my cellar year after year. If you are hesitating on these don't. They are super easy to make and delicious.
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Originally Posted By hotrod_sxty8:
can you use an oven set to 200 deg. to heat the jars? instead of boiling. and how long does it take before the lids "pop"? That is what I've done for 5 years without any problems. I keep the oven at 220 degrees and make sure the jars have a good 20min or more to get up to temp. YMMV |
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Originally Posted By thepalerider68:
Any one got a good dilly bean recipe? I do got to dig it up Edit found it 2 lbs trimmed green beans 1/4 salt 4 heads dill 4 cloves garlic 1t cayenne pepper 2 1/2 c vinegar 2 1/2 water 4 t crushed red pepper 1 jalapeno pepper Pack beans length wise in hot pint jars leaving 1/4 head space to each jar add 1/4 t cayenne pepper 1 clove garlic 1 head dill 1t crushed red pepper 1/4 jalapeno Combine remaining ingredients bring to boil pour over beans leaving 1/4 head space process 10 minutes in boiling water bath |
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I didn't read the whole 12 pages, but I think I have a couple tips that may help you guys trying to hot pack.
Here we use a ratio of 1 liter water 150 ml white vinegar (although I am intrigued about using cider vinegar) 4 Tablespoons salt 2 tablespoons sugar We sterilize not by water bathing the jars, but putting just a little water in the pot and then setting the rack in with jars turned upside down. Steam them for 5 minutes. We just dump boiling water on the lids in a separate saucepan to sterilize. Pack your jars with cukes, dill, garlic (only if you use fresh), anything else fresh. Pour boiling water in to the top and just set the lid on top. Wait 10 minutes. Dump out this water, then add boiling water to the jars again, this time only wait 5 minutes. Dump all of this hot water out, but into a pot to make your brine. Add vinegar, salt and sugar according to how much water is now in the pot. Add spices, peppercorns, horseradish, (this is where you would add prepared garlic if you don't have fresh), Then top off the jars with boiling brine. Put the lids on and tighten them down. This part seems to be important. Arrange the jars all together on a blanket in a protected area, then cover them with another heavy blanket. Do not uncover them until they have cooled, possibly 48 hours. That make a huge difference, it must just be that some bacteria can handle 212 for short periods of time, but cant handle 200 for hours. The pickles will be almost as crunchy after a year as they are out of the garden. The flavor with these is not overpowering with vinegar either. We do green tomatoes the same way as this and they are excellent! |
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Originally Posted By Gopher: My Granny made sun pickles that were outstanding. Wash the jars and place a grape leaf, pod of garlic, fresh dill or dill seeds,and a cayenne pepper in the bottom and add the cucumbers and enough brine/salt mixture to cover it all. She would then put them upside down in the sun for 10 days, turning them over each day. The grape leaf was key as the pickles would be soggy without them. |
3 weeks on the first batch today. My mother saw the jar in the fridge and I told her to go ahead and open it. They're good! A little too much garlic, but good. She says it tastes like a kosher pickle. The grapeleaf works, still crunchy! |
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I tried this recipe and it did turn out well. I do both water bath and pressure canning and wanted to add a few thoughts. Published recipes from the ball home preserving book or usda guide are very specific. They do not allow for substitutions in vegetables or amounts of liquids or salts. You can sometimes make small changes to spices. The basics of canning are that foods that are high in acid or that acid is added in the form of vinegar or citric acid can be canned in a water bath. Everything else has to be processed in a pressure canner.
Most bad things that could grow in canned foods are killed at relatively low temps, boiling. The most dangerous and also hardest to kill is botulism. The spores themselves are not dangerous. It is the toxin they make when growing that is poisonous. The toxin is killed during water bath processing but the spores are not. The high acid content of the food then prevents the spores from growing anymore. Salt and sugar also prevent the growth of botulism. For foods without the acid to prevent future growth the spores must be killed. This is done at around 240 degrees in a pressure canner. I believe that the current guidance for canning is made to be very safe. The processing times and recipes are made so that even if there are small mistakes the food will still be safe. I'm not suggesting getting wild but I believe making changes like adding beans to chili or using stew meat instead of hamburger is fine. I also dont think substituting vegetables in a pickle recipe will matter. The reasoning for not substituting vegetables is that they have different ph levels. I believe that the amount of vegetables placed in each jar will have a much bigger impact on ph than the actual ph of the vegetables which are all fairly close. A completely full jar of sliced vegetables will have a very small amount of brine compared to something like whole cucumbers that leaves a lot of space for liquid. Continued next page... |