Posted on 08/23/2013 1:53:26 PM PDT by greeneyes
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Thank you.
LOL! You are welcome!
Thanks for all the help!
I made some dills last weekend, and tomorrow I plan on doing the bread and butter pickles, as well as some tomato sauce.
The only difference I can see between hot and cold water canning is that cold packed (not cooked) vegetables need to be processed longer. Does that seem right to you experts?
Sorry I can’t be helpful. We pressure can everything in order to err on the side of caution.
I know that for Bread amd Butter pickles, because the pickling liquid for some recipes is almost like a syrup, some people don't water bath them at all, as long as the jars, lids..are hot, and the liquid is hot. Some people water bath them about ten minutes.
Please note, I am only talking about bread and butter pickles here.
Don’t include me in the expert category.LOL You have come to the same conclusion that I did. For me, I like the cold pack, it’s easier and I don’t have to worry about splashing hot cukes all over the place.
Just load the jars, top off with the hot brine, and process. Yank out the jars, let cool and label. Kinda easy peazy.
Looks like you might be getting some rain today. I really hope you are..so far it’s missed me.
LOL, I did it the hard way! I guess I'm a chicken. I added the rinsed and previously salted cuke mixture to a large pot of my boiling vinegar mixture, and brought it almost to a reboil, before ladling it into clean jars, and processed the 1/2 pint jars at a full boil for 10 mins.
Next time I'll try cold pack. :-)
You are not, repeat NOT, being chicken. You’re just being your usual smart self! :)
Myself.....I'm in Indiana for the week, so I missed it.
One little tip for the cold pack. I put a metal dinner knife in each jar, and ladle the hot liquid on the knife and over the cold pack.
The metal will absorb some of the heat, and keep the glass from breaking even if the glass has cooled a lot.
Thanks Greeneyes. Good advice for cold packing.
You are welcome.
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