larry_stewart
Master Chef
This was my first year canning.
I did tomatoes and Pickles
In both instances, I meticulously followed the direction.
With the pickles, I not only followed directions, but I even used a pickle mix specific for canning. ( Mrs. Wages Quick Process Kosher Dill Pickle Mix).
The tomatoes came out great.
The pickles, although the taste is good ( in my opinion a little too salty), but its the consistency that wasn't great. They are mushy.
The cakes were fresh. The option I was given was either cut as spears or slice. I chose to slice so I could make sandwich pickles. The slices were uniform ( as I used a mandolin), and the slices were on the thicker side , just shy of 1/4 inch ( what ever the largest size was on the mandolin). I also chose to crinkle cut them.
Anyway, with the amount of kirbies I grow each year, and my love of pickles, I figured canning would be great , as it would carry me through the winter until the next season. I just need a way to can pickles that are more crunchy.
( I used kirbies from a local farm, as I didn't want to experiment with my own. Kinda glad I did. I need to work out this bug).
Anyway, any suggestions to get crispier pickles in the canning process?
They don't even have to be super crispy, just not mushy.
I did tomatoes and Pickles
In both instances, I meticulously followed the direction.
With the pickles, I not only followed directions, but I even used a pickle mix specific for canning. ( Mrs. Wages Quick Process Kosher Dill Pickle Mix).
The tomatoes came out great.
The pickles, although the taste is good ( in my opinion a little too salty), but its the consistency that wasn't great. They are mushy.
The cakes were fresh. The option I was given was either cut as spears or slice. I chose to slice so I could make sandwich pickles. The slices were uniform ( as I used a mandolin), and the slices were on the thicker side , just shy of 1/4 inch ( what ever the largest size was on the mandolin). I also chose to crinkle cut them.
Anyway, with the amount of kirbies I grow each year, and my love of pickles, I figured canning would be great , as it would carry me through the winter until the next season. I just need a way to can pickles that are more crunchy.
( I used kirbies from a local farm, as I didn't want to experiment with my own. Kinda glad I did. I need to work out this bug).
Anyway, any suggestions to get crispier pickles in the canning process?
They don't even have to be super crispy, just not mushy.
