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Old 04-02-2008, 09:21 PM   #21
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Originally Posted by mcnerd View Post
Hee Hee! Much truth to that statement and I'm sorry you died. No sympathy for pickle stealers.

I'm always concerned about the beginner canner/pickler not following the directions or taking short cuts, like neglecting to fully rinse in the case of brined pickles, or not bothering to HW Bath at all since the jar "sealed" without it, or not getting a full boil for the required time. I believe they call that Russian Roulette.
No sympathy for the pickles stealers? What kind of a monster are you? Ah you thought I was a beginner, I understand. I guess I do like to play with poisons, say, a blow fish or is it black ink from something? I'll stick with lime for pickles.
Hence forth I'll be the canner that died due to not following directions even when I followed directions and then some. Early reputations are hard to shake. ~Blissful
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Old 04-03-2008, 12:27 AM   #22
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I can't wait to try my hand at pickles. I've been itching to start in on it, but because I've never done it before, I'm a bit hesitant. Any pointers for a first timer?
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Old 04-03-2008, 12:35 AM   #23
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Every year I plant a bush pickle with the intent to can and every year I eat them fresh until they're gone and curse myself. THIS YEAR I'M MAKING PICKLES THAT LOOK LIKE LEN'S! Thanks for posting the recipe link as well ... they really ARE green!
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Old 04-03-2008, 04:57 AM   #24
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pickle thiefs

In my house too, just wait for me to catch them :)
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Old 04-03-2008, 08:23 AM   #25
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len p, I'm still wondering if it's safe to use jars with just twist-on lids and not processing the pickles in a boiling water bath.

I always thought it was risking botulism. No?

Lee
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Old 04-03-2008, 10:53 AM   #26
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Cellophane

My grand mother was using glass jars with cellophane coating and she was boiling them after. I always thought it was to remove the air as she did that for all the jars she was preparing.
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Old 04-03-2008, 11:04 AM   #27
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In all the truth soaking cucumbers in a cold water does the trick for making them crispy. No need for any chemichals. i do not use any preserves, none. Salt, red hot pepper, garlick and dill. That is all good pickle needs.
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Old 04-03-2008, 11:06 AM   #28
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I agree

I agree, in fact the main reason for doing this myself is trying to avoid all those chemically done pickles.
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Old 04-03-2008, 11:25 AM   #29
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So, do you have any of them pickles left? Take a picture post it now, let's see how they look after few mons in a jar.
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Old 04-03-2008, 11:38 AM   #30
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Quote:
Originally Posted by mcnerd View Post
Hee Hee! Much truth to that statement and I'm sorry you died. No sympathy for pickle stealers.

I'm always concerned about the beginner canner/pickler not following the directions or taking short cuts, like neglecting to fully rinse in the case of brined pickles, or not bothering to HW Bath at all since the jar "sealed" without it, or not getting a full boil for the required time. I believe they call that Russian Roulette.

What on earth would make you assume that a first timer would take a short cut, when they dont even know what they are short-cutting?
If I were making them for the first time you could be darn sure all directions were followed to a t, so that I know what I am SUPPOSED to be doing.
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