Canning Pickle "Spears"

skeipJuly 27, 2014

I see commercially canned pickles where the cucumbers have been sliced lengthwise into spears. Is this practical for home canners? Sometimes you can only get a few whole cukes in a jar, but if they were cut into spears and then packed, you could get a lot more in.

Does this change processing time? What will the texture be like? Also related but not really, can you ferment spears and slices or only whole cucumbers? I'm excited that I have enough fresh cukes to start canning tomorrow!

TYIA for the information.


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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

JMO on the spears - been there, tried that, mushy. I prefer to do halves and then cut into spears after opening. They are still softer than wholes would be but better than spears. And if you do halves use Pickle Crisp.

In theory the processing time should be less for halves or spears because of the faster heat penetration but there are no tested recommendations for how much difference. So we are stuck with the standard - whatever the recipe calls for in both shape/cut and processing time.

As to fermenting I have never tried anything but whole cukes since the one time we did slices they were way too soft and almost slimey. But your experience may vary. So we ferment only whole and then slice/spear and jar as desired after fermenting.


    Bookmark   July 27, 2014 at 10:13PM
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Dave, as always, I appreciate your knowledge and experience, and willingness to share both. That and the referral to the NCHFP...


    Bookmark   July 28, 2014 at 9:42PM
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dgkritch(Z8 OR)

I have to agree with Dave. I was unhappy with spears (with the exception of Linda Lou's Sweet Pickle Chunks).

I just can them whole and slice later into whatever shape I need (i.e. spears, rounds, halves).


    Bookmark   July 29, 2014 at 3:14PM
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