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  1. C

    Pickle Question.

    New to pickling here. My first batch of bread and butter...not so bad. Biggest thing was after I processed them all this extra empty space appeared in the jar. I thought I had them stuffed in there but apparently not. Any advice? Stuff till you can't stuff any more? Thanks. [/url][/IMG]
  2. C

    Corn Canning Question.

    I need advice on the hot packing vs raw packing ways of canning fresh corn. Pros, Cons on both methods? And btw, I scraped all that delicious pulp and corn milk from the cobs. Can that be canned as well? Thanks.
  3. C

    Questions about Olive Salad

    Thanks blissful. I figured since Central Grocery jars their's it could be done, but I see they have calcium chloride, potassium sorbate, lactic acid, and sodium bisulfate that I assume makes it shelf stable.
  4. C

    Questions about Olive Salad

    Thanks Dave. Any recommendations on time and pressure setting?
  5. C

    Questions about Olive Salad

    I make an olive salad like that which is served on muffulettas in New Orleans. It has olives, capers, celery and a pickled giardinera in it. There is for the most part no vinegar in it and the olive salad is packed in olive oil. I was wondering the best way to can this. Pressure canning or...
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