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Farm Kitchen:  canning pickles  |
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HollerGirl56
True Blue Farmgirl
1334 Posts
Barbara
Flat Top
WV
USA
1334 Posts |
 Posted - Aug 02 2020 : 1:52:26 PM
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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 |
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YellowRose
True Blue Farmgirl
7475 Posts
Sara
Paris
TX
USA
7475 Posts |
Posted - Aug 02 2020 : 3:31:40 PM
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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
2563 Posts
Judith
Galt
CA
USA
2563 Posts |
Posted - Aug 02 2020 : 5:07:42 PM
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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
2376 Posts
Julie
Medina
ND
USA
2376 Posts |
Posted - Aug 08 2020 : 06:02:26 AM
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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
471 Posts
Gail
Hutchinson
Minnesota
USA
471 Posts |
Posted - Aug 08 2020 : 09:23:22 AM
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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
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Aug 11 2020 : 8:47:46 PM
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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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Farm Kitchen: canning pickles |
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canning pickles
