OK, I made a LOT of dill pickles yesterday. Today when I went to check the seals on my jars they were all fine but the 3 largest ones. (Bad word bad word bad word!!!) Now I know these pickles aren't going to last long in my house anyway (my kids are pickle hounds) but I just don't have room in the fridge to store 3 LARGE jars of pickles. Thats where they are right now, but I can't leave them there as I get milk delivery tomorrow.
If I open the jars, dump the brine, get new sealers and fresh brine do you think they'd seal correctly?
I know I'm going to get a lot of info on food safety here but the question I really need answered is about the sealing. I'm going to have trouble getting my girls to wait even a week before opening one of these jars let alone leave them on the shelf for longer than that.
If I open the jars, dump the brine, get new sealers and fresh brine do you think they'd seal correctly?
I know I'm going to get a lot of info on food safety here but the question I really need answered is about the sealing. I'm going to have trouble getting my girls to wait even a week before opening one of these jars let alone leave them on the shelf for longer than that.