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HollerGirl56
True Blue Farmgirl

1140 Posts

Barbara
Flat Top WV
USA
1140 Posts

Posted - Aug 02 2020 :  1:52:26 PM  Show Profile  Reply with Quote
I just read on an internet pickles site that you should never can pickles in quarts---just pints.---I just made several quarts. It says that quarts take too long to process and will be soft. Does anyone know if this is trus. I do have problems with pickles not being crunchy. HELP!!!

Old Age Ain't No Place For Sissies!------Bette Davis

YellowRose
True Blue Farmgirl

5349 Posts

Sara
Paris TX
USA
5349 Posts

Posted - Aug 02 2020 :  3:31:40 PM  Show Profile  Reply with Quote
Barbara, I'm a small batch canner, pints and smaller, so I can't help you with your question about quarts. Just lately I have learned to put grape leaves, oak leaves, horseradish leaves, or other leaves that contain tannin into jars to help make the pickles crisp. Happy canning!

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders & your hand over my mouth.
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StitchinWitch
True Blue Farmgirl

1204 Posts

Judith
Galt CA
USA
1204 Posts

Posted - Aug 02 2020 :  5:07:42 PM  Show Profile  Reply with Quote
Back the I was making pickles I sometimes put the big dill pickles my granddaughter requested in quart jars. They were crunchy, just like the ones canned in pints.

Judith

7932
Happiness is Homemade
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treelady
True Blue Farmgirl

1912 Posts

Julie
Medina ND
USA
1912 Posts

Posted - Aug 08 2020 :  06:02:26 AM  Show Profile  Reply with Quote
I always make my pickles in quarts and for the most part, they stay crunchy. I usually put a grape leaf in each jar and for some reason that seems to help.

A little rain can straighten a flower stem. A little love can change a life.

Max Lucado
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GailMN
True Blue Farmgirl

276 Posts

Gail
Hutchinson Minnesota
USA
276 Posts

Posted - Aug 08 2020 :  09:23:22 AM  Show Profile  Send GailMN a Yahoo! Message  Reply with Quote
I put grape leaves in my fermented pickles, they are always nice and crispy!


Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
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Ninibini
True Blue Farmgirl

7280 Posts

Nini
Pennsylvania
USA
7280 Posts

Posted - Aug 11 2020 :  8:47:46 PM  Show Profile  Reply with Quote
Geez, Barbara... I have never heard that before! I always can them in quarts, too. I always thought you just had to cut off the blossom end of the cucumber to make sure they stay crunchy. If memory serves, the blossom end has some natural digestion-type chemical in it that makes the cucumbers go soft. But if you cut them off, them being soft shouldn't be too much of a problem. I've never had that happen.

There are several trains of thought as to how to keep them crunchy, on top of the removal of the blossom end of the cucumber. One is to keep them really cold in the fridge with ice in the bowl until you're ready to fill the (cold) jars. I've tried a recipe with alum powder, but they have a funny taste almost... I can't explain it. They're good, but I don't think I'd use the alum again.. And then I have a friend who swears by "Pickle Crisp," which I think is made by Ball. Hope this helps!

Hugs -

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

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