Відео

Hi Mona. I really like the Boston pickling cucumber. Here's the link to where I buy most of my seeds. 😊 www.rareseeds.com/cucumber-boston-pickling

Hi Elizabeth. If that works best for you, please stick with it! 👍 I've done the pickled eggs canned and in an unsealed jar put straight into the refrigerator and have noticed a slightly rubbery texture doing both methods after waiting 4 weeks to eat. Maybe I'll try a jar or two doing OCM to see if I notice that much more of a difference. 😊

Hi Donald. That should work fine. Just make sure to do only 1 or 2 jars at time and that your brine is boiling when you pour it over your peppers. Place your lid and band on right away and set aside to work on more jars. 😊

Hi Dorota. I'm glad this was helpful and thank you for watching! 😊

Hi Godfrey. I do use both so I keep both in my pantry. 😊

Hi Leslie. Thank you for sharing your tip! 😊

Hi Cynthia. Welcome to the channel! This should work with your bread and butter pickles. I have not tried that yet because I make a small batch for my husband, so maybe do a test batch on a couple of jars first. I prefer dill, myself. Heads up though... only do 1 or 2 jars at a time and make sure your brine is boiling when you pour it into the jars. Get the lids and bands on right away. Too many people have had seal failures because things cooled down to fast and the jars couldn't properly seal. If any of your jars don't seal within 24 hours, stick them in the refrigerator and enjoy eating them after 4 weeks. BTW, I've got open kettle pickles in my pantry that are almost 3 years old. 😊

Hi Larry. It sounds like things cooled down too much and the jars didn't seal. I had this happen when I was doing too many jars at one time and my brine wasn't at a boil any longer. Mine turned cloudy after about 5 days and they ended up in the compost. If a jar doesn't seal within 24 hours, put it in the refrigerator right away. Still wait 4 weeks to eat, but they will be ok. I should do an updated video explaining this so people don't run into seal failures. Only do 1 or 2 jars at a time and make sure your brine is boiling when you pour it over the cucumbers and place your lid and band on right away.

Hi Heaven Bound. Yes, he made good use of the TP! 😊💗

Hi Heidi. Are you pressure canning in a pressure cooker or canner? It's not advisable to PC in a pressure cooker. This method dates back over 100 years. It's called open kettle method and is only recommended for preserves and pickled foods. If you try this, only do 1 or 2 jars at a time and make sure your brine is boiling when you pour it over the cucumbers and place your lid and bands on. I've got a couple of jars that are going on 3 years old in my pantry. As far as a recipe, I don't write them out. You can get the recipe while you watch the video. If you have any other questions, I'm here to help. 😊

@@OuttheBackDoor Yes I’m using a PC. OK thank you for info! How long do the jars sit to get a good vacuum before you’re able to move them?

@@Heidi914 I wait 24 hours with this method. If I WB or PC I'm usually moving them after 12 hours.

Hi Iamthelightoftheworld. If you're processing for more than 10 minutes, it's not necessary to sterilize the jars. I do make sure they are very clean though. 😊

@@OuttheBackDoor hi my peach today blow up. What the reason for that? I thought its because i didn't sterilized the jars. I boiled it for like 50 minutes though

Two things may have happened. If you didn't de-bubble your jars or you didn't leave enough headspace. Also, did you mean you water bath canned the peaches for 50 minutes? Quarts only need to process 25 to 30 minutes.

Hi Cherry. Just a heads up. Only do 1 or 2 jars at a time and make sure your brine is boiling when you pour it into the jars. If things cool down too much, the jars may not seal. 😊

I'm glad this was helpful and thank you for watching! 😊

Thank you! 💗

So far mine have been good. Occasionally I'll get one that doesn't seal and it goes into the refrigerator. 😊