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Tue, Aug 27, 13 at 18:17
| I made 6 quarts & 1 pint of dill pickles using Mrs Wages spice/pickle package. Everything was going great. Cukes sliced, soaked. Added pickle crisp to the jars, used the correct amount of vinegar/water (per package instructions). Water in stock pot was at a good, hard rolling boil when I put the jars in there. Then it took forever to get the water back up to a solid boil. All total the jars were in the water for at least 20-25 minutes before the hard boil of 10 minutes, plus 5 min. in the pot with the lid on/heat off before I removed them. All the jars had the liquid still bubbling when I removed them and I heard all the jars ping. I couldn't figure out why it took so long to come to boil and I think I just figured it out. DH came home in the middle of the process (distracting me). The package says the brine/juice is to be near boiling. Well, I know it was pretty hot, but now I am not sure how hot. Five hours after removing them the jars are still pretty warm to the touch. So if the brine/juice was not "near boiling", does this mean I have to pitch them all? |
Follow-Up Postings:
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| I wouldn't. The worst that can happen is that they will be really soft from the prolonged processing time. Next time just tell him to go away and come back in 20 min. That's what my wife does to me all the time. :-) Distractions when canning, especially when it is new to you, usually lead to mistakes and we have all made them. Dave |
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- Posted by PlantsAndYarn 5 (My Page) on Tue, Aug 27, 13 at 20:21
| Thanks Dave. Mistakes that cause a not so nice product is a mistake I can handle. I just wanted to make sure I wasn't going to make someone sick (or worse). They look so nice in the jars, but if they were dangerous I would pitch them. The last thing I want is toxic pickles. Next batch I'll be sure to shoo DH out of the kitchen till I am done, lol. |
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- Posted by readinglady z8 OR (My Page) on Tue, Aug 27, 13 at 23:07
| As Dave said, it will be fine. Mrs. Wages mixes normally have added citric acid and all reliable pickle recipes have some "wiggle room" built in for these sorts of occurrences. If they're too soft just chop them up for use in salads or sandwiches and chalk it up to experience. Carol |
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- Posted by PlantsAndYarn 5 (My Page) on Wed, Aug 28, 13 at 7:03
| Thank you Carol. This pickle mix does have citric acid in it. I figured they were safe, but this is my first attempt at pickles, so felt I should ask someone with more canning experience before eating them. I can't wait to try them. |
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- Posted by PlantsAndYarn 5 (My Page) on Mon, Sep 2, 13 at 16:02
| Could not wait so my son & I opened the 1 pint of pickles. The jar wasn't cold at all. Not as soft as I expected, but they were very salty!. After leaving them in the fridge they are getting better but still a bit salty tasting. Not a complete flop but not exactly a success either. But I will be doing more of them next year. |
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- Posted by readinglady z8 OR (My Page) on Mon, Sep 2, 13 at 19:24
| You can rinse the pickles in a couple of washes of water to leach out some of the salt and then store them in a finishing brine of vinegar and water or just leach a few pickles at a time for more immediate consumption. Carol |
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- Posted by PlantsAndYarn 5 (My Page) on Mon, Sep 2, 13 at 19:29
| Thanks Carol. I was wondering if I could do something like that. I will it a try. Would the finishing brine be half vinegar, half water? |
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