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| I am new to canning and am interested in canning my pickling cukes this season. I'm searching for a basic dill pickle recipe. I'm searching here, google, you tube, etc. I probably will be Mrs. Wages mix, this being my first year. I'm getting a little overwhelmed if I am to add garlic, additional dill, etc. Also, I've seen two different times for puttin the jars in the bath - one for 10 one for 15! Should I get 16 oz or 24 oz jars? Suggestions for a newbie? Kind thanks in advance... |
Follow-Up Postings:
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| Does anyone have an opinion on this recipe? http://recipes.mrswages.com/recipedetail.aspx?id=1454 |
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| The recipe you linked above would not be considered a safe one to use since it has 2x as much water as vinegar. The minimum recommended ratio is 1:1 vinegar to water when using an untested recipe.. Approved pickling recipes are easy to find in both the Ball canning books and at NCHFP (National Center for Home Food Preservation) linked below. Unfortunately that are many UNsafe recipes out there on the web so until you understand all the underlying safety issues it is best to stick with only approved and tested recipes. The Mrs. Wages Mixes are safe to use since they have citric acid added to them to insure proper acidity levels. Whether you will like the flavor or not I can't say. But whichever recipe you use you add only what the recipe calls for, no extras. And you process for the time and in the size jars the recipe calls for. Most but not all approved pickle recipes call for 10 min for pints and 15 min for quarts. Hope this helps. Dave |
Here is a link that might be useful: NCHFP - Pickling Guidelines and Recipes
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| Thanks for the information, based on their recipe, it is not a 1:1 ratio for vinegar. I must not be understanding it. Any additional help is appreciated :) http://nchfp.uga.edu/how/can_06/dill_pickles.html Preparing and Canning Fermented Foods 4 lbs of 4-inch pickling cucumbers |
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| The difference is between a fermented pickle and a quick pack pickle. Two entirely different ways of making pickles and they cannot be interchanged or mixed together. There are basically 4 ways to make pickles. Each is a totally different method with totally different recipes. quick pack, fermented, pasteurized, and refrigerator The recipe you linked above from Mrs. Wages is a quick pack pickle recipe, the pickles go fresh into the jars and brine is poured over them. So the safety of them is totally dependent on the amount of vinegar that goes into the jar with them. But that recipe calls for 2 quarts of water and only 1 quart of vinegar. Since it is an untested recipe, to be safe it should be at least the same amount of vinegar as water. The recipe you listed above is for making fermented pickles (like sauerkraut is fermented). The cucumbers are first fermented in a crock or large container made for fermentation in the brine for several weeks before they go into the jars to be canned. In fermented pickles it is the lactic acid that is made in the fermentation crock that makes them safe. The General Pickling Information page at NCHFP explains all about the different ways of making pickles and I direct linked it below. The Ball books for canning also explains the differences in the methods. Dave PS: all recipes from NCHFP have been tested and approved in the lab so they are safe to use. |
Here is a link that might be useful: Canning Fermented and Pickled Foods
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| ok, I'm reading more and more. I'll play the newbie card again. I was seeing all these videos on boiling water method. I was thinking that was the method I would use and was just looking for a recipe for that. When I go to the link on NCHFP, I don't see recipes for that. I'm sure I'm missing something, I guess I'm not connecting the dots. http://nchfp.uga.edu/publications/uga/using_bw_canners.html I do appreciate your time in helping me!! |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 1, 13 at 11:19
| Ok, I'm rather a newbie, especially with pickles. I just WBed some Bread&Butter Mrs Wages Pickles and have found that my chunks (about 1") of pickling cukes are floating in the brine. Is that normal? or should I do something else? I've turned the jars upside down (after sealing and cooling), hoping that the chunks will absorb the brine better and finally look 'normal'. |
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| I was seeing all these videos on boiling water method. I was thinking that was the method I would use and was just looking for a recipe for that. When I go to the link on NCHFP, I don't see recipes for that. I'm sure I'm missing something, Yeah, need to explore all the NCHFP index and links much more. First ALL pickles are boiling water bath (BWB) canned IF they are canned. Fermented pickles are usually not canned but may be and refrigerator pickles are not canned, just stored in the fridge. All the quick pack pickling recipes are Here. Just click on the Cucumber Pickles link and you get These recipes to click on. If you want fermented pickles then the recipe is Here have found that my chunks (about 1") of pickling cukes are floating in the brine. Is that normal? Some pickles naturally float for a while but they will eventually sink. This is because of the air in the cukes and is especially true if the cukes are not freshly harvested, hollow, or if used in large chunks. B&B pickles are normally slices not chunks but either way they are safe and over the weeks of shelf storage most of them will settle. Inverting the jars is not recommended as it may break the seal. Dave PS: if neither of you own a copy of the Ball Blue Book of Canning (aka BBB) you really need to as all the basics are covered in the book as well as on NCHFP. The book costs about $6 and is sold anywhere canning supplies are sold as well as online. |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 1, 13 at 12:50
| Dave, I have several copies of BBB (I call it my canning Bible). I'm glad to hear that they might float for awhile. Another question, Indiana requires 'traditionally' processed pickles (phrased in 1 doc) or fermented (in another doc). I'm thinking if I don't lime them, they wouldn't qualify, what do you think? Since I've made them, at least hubby will enjoy if I can't sell them. I'm so glad I found this side of the forum. And thank you so much for your assistance. |
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| I'm thinking if I don't lime them, they wouldn't qualify, what do you think? Can't help you there as I have no idea how Indiana translates "traditionally processed". Do they mean BWB processed or something in the recipe itself? Only they can say. it isn't as if you can pressure process pickles anyway. Lime is "traditional" in many pickle recipes although Pickle Crisp is much better to use. Dave |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 1, 13 at 17:33
| I love governments writing rules that can be taken in multiple ways. I'll try and if the Board of Health guy says 'no go', family will eat them. thanks anyway. |
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