[fanfan]

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?

[Silentgypsy]

Sorry I can’t be helpful. We pressure can everything in order to err on the side of caution.

[sockmonkey]

The only difference I can see between hot and cold water canning is that cold packed (not cooked) vegetables need to be processed longer.

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.

[greeneyes]

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.