Preserving tips

1 servings

Ingredients

Quantity Ingredient
- Hollow Pickles are thought to be caused by faulty growth or staleness
Of cucumbers

Directions

~ Soft pickles are caused by using brine or vinegar which is too weak, not keeping pickles covered with liquid, not keeping scum removed from top of brine, not heating enough to destroy organisms of spoilage, or not sealing jars airtight while boiling hot. - Shriveled pickles are caused by adding too much salt, sugar or vinegar at once time. - Cider vinegar is not necessary for making pickles and relishes. In fact, some expert home canners prefer to use white distilled vinegar. The important thing is to use a high grade product. - If neither fresh nor dried dill is available, dill seed may be used in making pickles. 2 or 3 tbsp of dill seed is needed for each quart of pickles. - Pickles are likely to spoil unless heated until amost boiling hot at the center, packed into jars, covered with boiling hot liquid and sealed at once or packed cold, covered with boiling liquid and processed 15 minutes in a boiling water bath. The processing time is for pints and quarts. Half gallons require 25 minutes. The short cooking will not soften pickles. Origin: Cooking with Love, compiled by Baptist Church in Oregon. Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-30-95

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