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#3304587 - 07/28/13 10:36 AM Canning Pickles
MidTN
6 Point


Registered: 01/07/08
Posts: 895
Loc: Franklin, TN

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Cucumbers are coming in and wanted to know who's canning pickles? Never tired this before and was looking for advice.
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#3304589 - 07/28/13 10:40 AM Re: Canning Pickles [Re: MidTN]
greygoose
4 Point


Registered: 11/23/12
Posts: 473
Loc: shelby county

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dont have any advice but my grandmothers sweet pickles were the bomb.hope you get some advice and we will learn together.
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#3304728 - 07/28/13 02:33 PM Re: Canning Pickles [Re: greygoose]
A.Hall
Formerly "Spoon"
Non-Typical


Registered: 10/05/04
Posts: 27045
Loc: Bartlett, TN

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Getting ready to pickle about 10 lbs-spicy dill
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#3304775 - 07/28/13 03:30 PM Re: Canning Pickles [Re: A.Hall]
mike243
16 Point


Registered: 09/06/06
Posts: 11258
Loc: east tn

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wow spicy dill sounds great, border line diabetic so if it sez sweet I try to avoid,hope they turn out great for all the canners that can lol
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#3304786 - 07/28/13 03:46 PM Re: Canning Pickles [Re: MidTN]
A.Hall
Formerly "Spoon"
Non-Typical


Registered: 10/05/04
Posts: 27045
Loc: Bartlett, TN

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 Originally Posted By: MidTN
Never tired this before and was looking for advice.


Look up yankee prepper on YouTube. Very easy instructions

Best advise I can give you...hook up you fish cooker


Edited by A.Hall (07/28/13 05:31 PM)
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#3304855 - 07/28/13 04:52 PM Re: Canning Pickles [Re: A.Hall]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12494
Loc: FRANKLIN COUNTY

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I have made a lot of jars of pickles so far this summer
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#3305027 - 07/28/13 08:11 PM Re: Canning Pickles [Re: ROUGH COUNTRY HUNTER]
feathersandfur2214
4 Point


Registered: 02/20/11
Posts: 352
Loc: Roane Co, TN

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made some refrigerator dills that are awesome !
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#3305030 - 07/28/13 08:13 PM Re: Canning Pickles [Re: ROUGH COUNTRY HUNTER]
Sako
10 Point


Registered: 01/19/05
Posts: 3222
Loc: Knoxville

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I generally can about 50 or so quarts of Pickles a year... almost all are dill. Some spicy but most are regular... best suggestion i can make is to go to Walmart and buy a package of Ms Wages Dill pickle spice and some white vinegar... follow the directions and go for it... They are the best i have found over the years of doing this... I have tried many, many recipes and mixes... the Ms. wages mix is by far the best I have found so far.
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#3305055 - 07/28/13 08:34 PM Re: Canning Pickles [Re: feathersandfur2214]
WestTn Huntin'man
16 Point


Registered: 11/19/06
Posts: 11909
Loc: Benton Co.

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You need to follow the directions in a recipe Exactly or you end up with Aunt B's kerosene pickle's.Picking your cucumbers at the perfect time is also essential. Overripe large cucumbers make mushy pickles.When slicing and preparing the cucumbers for pickling if you put them on salted ice they will come out much crisper.This is my Grandma's recipe that I've won a few Blue Ribbons with.In the old days you could make this recipe and pour in Hot Jars ,screw the lids on and let them seal when cooling. In this day and age they say you have to go thru the entire canning process to keep them for a extended period or refrigerate them.
1 gallon cucumbers, washed and sliced
8 onions, peeled and sliced in rings
1/2 cup pickling salt
10 trays ice cubes (approx)
4-1/2 cups white sugar
5 cups white vinegar
1/2 tsp turmeric
2 tsp mustard seed
1 tsp celery seed
Combine cucumbers, onions, salt, and ice. Let sit for 3 hours, stirring occasionally.
In a large pot combine white sugar, white vinegar, turmeric, mustard seed, and celery seed. Bring to a boil.
Drain vegetables. Add to brine.
Cook over medium heat until boiling.
Pack into hot sterilized jars
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#3306892 - 07/30/13 06:23 PM Re: Canning Pickles [Re: WestTn Huntin'man]
MidTN
6 Point


Registered: 01/07/08
Posts: 895
Loc: Franklin, TN

Offline
 Originally Posted By: WestTn Huntin'man
You need to follow the directions in a recipe Exactly or you end up with Aunt B's kerosene pickle's.Picking your cucumbers at the perfect time is also essential. Overripe large cucumbers make mushy pickles.When slicing and preparing the cucumbers for pickling if you put them on salted ice they will come out much crisper.This is my Grandma's recipe that I've won a few Blue Ribbons with.In the old days you could make this recipe and pour in Hot Jars ,screw the lids on and let them seal when cooling. In this day and age they say you have to go thru the entire canning process to keep them for a extended period or refrigerate them.
1 gallon cucumbers, washed and sliced
8 onions, peeled and sliced in rings
1/2 cup pickling salt
10 trays ice cubes (approx)
4-1/2 cups white sugar
5 cups white vinegar
1/2 tsp turmeric
2 tsp mustard seed
1 tsp celery seed
Combine cucumbers, onions, salt, and ice. Let sit for 3 hours, stirring occasionally.
In a large pot combine white sugar, white vinegar, turmeric, mustard seed, and celery seed. Bring to a boil.
Drain vegetables. Add to brine.
Cook over medium heat until boiling.
Pack into hot sterilized jars


Thanks for the recipe and the advice.
_________________________
"If something's difficult to learn son, then it's really not worth doing."

Homer Simpson

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