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The Watercooler
Pickling, preserving questions
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<blockquote data-quote="muttmeister" data-source="post: 605086" data-attributes="member: 135"><p>Keep them in the fridge and they will keep for quite awhile. If you want to preserve them on the shelf, you need to do a hot water bath with them. It is easy and not nearly as touchy as they try to tell you. Basically, follow your pickle recipe. Before you fill the jars, scald them with boiling water. Add the pickles. Fill the jars to within about half an inch of the top. Put the canning lids in boiling water; without touching the inside, put them on the jars, screw on the rings and drop them in a deep kettle of boiling water so they are completely covered. Boil them about 10 minutes; take them out, put them out of the draft and let them cool. As they cool, the lids should seal - you should hear a pinging sound and the tops will be indented in the middle. If you're not sure they're sealed, after they're cool, tap them lightling with a metal knife. The ones that are sealed will make a dinging sound and the ones that aren't will be more of a dull thud. If they are sealed, they'll keep for months and months. This works for any pickles with vinegar and also with acid foods like tomatoes. It doesn't work with just veggies out of vinegar - for them you need a pressure canner which is a whole other process but pickles are pretty easy.</p></blockquote><p></p>
[QUOTE="muttmeister, post: 605086, member: 135"] Keep them in the fridge and they will keep for quite awhile. If you want to preserve them on the shelf, you need to do a hot water bath with them. It is easy and not nearly as touchy as they try to tell you. Basically, follow your pickle recipe. Before you fill the jars, scald them with boiling water. Add the pickles. Fill the jars to within about half an inch of the top. Put the canning lids in boiling water; without touching the inside, put them on the jars, screw on the rings and drop them in a deep kettle of boiling water so they are completely covered. Boil them about 10 minutes; take them out, put them out of the draft and let them cool. As they cool, the lids should seal - you should hear a pinging sound and the tops will be indented in the middle. If you're not sure they're sealed, after they're cool, tap them lightling with a metal knife. The ones that are sealed will make a dinging sound and the ones that aren't will be more of a dull thud. If they are sealed, they'll keep for months and months. This works for any pickles with vinegar and also with acid foods like tomatoes. It doesn't work with just veggies out of vinegar - for them you need a pressure canner which is a whole other process but pickles are pretty easy. [/QUOTE]
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