Limed hamburger dills

Limed hamburger dills

The eight pint jars of the subject pickles are sitting on the counter on
a folded towel. Should be hearing some pinging pretty quick now.

Finally go through with all the folderol of liming the cuke slices,
rinsing three times, soaking for an hour and rinsing again and, then,
having some time, I put them in a pot with lots of ice water and let
them sit for an hour. If these things aren't crisp when I open that
first jar I'm done, I'll turn in my pickle hat and retire the pearls and
high heels.

I think I mentioned I ordered the Ball's Pickle Crisp on line. the best
price I found was on "The Kitchen Store" so they got the order. Went
ahead and ordered three boxes so I'll have them on hand.

Having read of the problems with trying to save an open pouch I'm
thinking of vacuum sealing an open pouch to see if that works.

At any rate, them pickles be done.

George

Re: Limed hamburger dills

On Sat, 14 Jun 2008 19:19:56 -0500, George Shirley
<gshirl@bellsouth,net > wrote:

>The eight pint jars of the subject pickles are sitting on the counter on
>a folded towel. Should be hearing some pinging pretty quick now.
>
snippies by me

George...

Do you put your pickles in a BWB or do you pack them up hot in
sterilized jars/lids and let them seal as they cool? I was taught to
do the latter, then stick 'em in the pantry until you couldn't stand
it any more :) . I have dug up a bunch of old family pickle and pepper
relish recipes, and none of them say which method to use.

snow

Re: Limed hamburger dills

On Sun 15 Jun 2008 08:12:18p, told us...

> On Sat, 14 Jun 2008 19:19:56 -0500, George Shirley
> <gshirl@bellsouth,net > wrote:
>
>>The eight pint jars of the subject pickles are sitting on the counter on
>>a folded towel. Should be hearing some pinging pretty quick now.
>>
> snippies by me
>
> George...
>
> Do you put your pickles in a BWB or do you pack them up hot in
> sterilized jars/lids and let them seal as they cool? I was taught to
> do the latter, then stick 'em in the pantry until you couldn't stand
> it any more :) . I have dug up a bunch of old family pickle and pepper
> relish recipes, and none of them say which method to use.
>
> snow
>

You can never go wrong with a BWB, but you can run risks not doing it.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/15(XV)/08(MMVIII)
-------------------------------------------
Today is: Father's Day
-------------------------------------------
I hate to repeat gossip, so I'll only
say this once.
-------------------------------------------

Re: Limed hamburger dills

snowtrees@imovearound,com wrote:
> On Sat, 14 Jun 2008 19:19:56 -0500, George Shirley
> <gshirl@bellsouth,net > wrote:
>
>> The eight pint jars of the subject pickles are sitting on the counter on
>> a folded towel. Should be hearing some pinging pretty quick now.
>>
> snippies by me
>
> George...
>
> Do you put your pickles in a BWB or do you pack them up hot in
> sterilized jars/lids and let them seal as they cool? I was taught to
> do the latter, then stick 'em in the pantry until you couldn't stand
> it any more :) . I have dug up a bunch of old family pickle and pepper
> relish recipes, and none of them say which method to use.
>
> snow
I always use the BWB on all non-pressure canned product. That is the
recommendation from the USDA and it does ensure a much better sealed,
longer lasting product.

I too have many old recipes but you can still use the boiling water bath
with them.

Go here for more infor: http :// www .uga.edu/nchfp/index.html

The folks at U of Georgia give some real good advice.

George

Re: Limed hamburger dills

On Mon, 16 Jun 2008 06:53:46 -0500, George Shirley
<gshirl@bellsouth,net > wrote:

>
>I always use the BWB on all non-pressure canned product. That is the
>recommendation from the USDA and it does ensure a much better sealed,
>longer lasting product.
>
>I too have many old recipes but you can still use the boiling water bath
>with them.
>
>Go here for more infor: http :// www .uga.edu/nchfp/index.html
>
>The folks at U of Georgia give some real good advice.
>
>George

That's what I was thinking, too. Won't hurt them and the pepper relish
will still taste great.

Thanks so much for the link, it's really outstanding!

snow

Re: Limed hamburger dills

In article <h6mb541v5bol6f5sr0drfp8nhobq5ej0i3@4ax,com >,
snowtrees@imovearound,com wrote:

> On Sat, 14 Jun 2008 19:19:56 -0500, George Shirley
> <gshirl@bellsouth,net > wrote:
>
> >The eight pint jars of the subject pickles are sitting on the counter on
> >a folded towel. Should be hearing some pinging pretty quick now.
> >
> snippies by me
>
> George...
>
> Do you put your pickles in a BWB or do you pack them up hot in
> sterilized jars/lids and let them seal as they cool? I was taught to
> do the latter, then stick 'em in the pantry until you couldn't stand
> it any more :) . I have dug up a bunch of old family pickle and pepper
> relish recipes, and none of them say which method to use.
>
> snow

Do you have a good preserving text, Snow? The U of GA published a new
edition of So Easy to Preserve (Fifth Edn.) in 2006. One page 122 they
describe an alternative processing in simmering water (not boiling) for
cucumber pickles (nothing else, and not reduced-sodium pickles). It's a
bit more complicated but may result in a crisper product.

That's a good text to have -- it's written by some of the same folks who
do the research at the NCHFP housed there.

And then there's the Ball Blue Book -- pretty much required reading for
class. "-) It hasn't been changed in about 4-5 years (they used to
re-do it about every 3 years or so), I think. Current cover has a
berrty-topped tart on top.

FWIW, I process my B&Bs in a boiling water bath. It doesn't seem to
hurt them. :-)

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Pickles was Re: Limed hamburger dills

On Mon, 16 Jun 2008 08:02:44 -0500, Melba's Jammin'
<barbschaller@earthlink,net > wrote:

>Do you have a good preserving text, Snow? The U of GA published a new
>edition of So Easy to Preserve (Fifth Edn.) in 2006. One page 122 they
>describe an alternative processing in simmering water (not boiling) for
>cucumber pickles (nothing else, and not reduced-sodium pickles). It's a
>bit more complicated but may result in a crisper product.
>
>That's a good text to have -- it's written by some of the same folks who
>do the research at the NCHFP housed there.
>
>And then there's the Ball Blue Book -- pretty much required reading for
>class. "-) It hasn't been changed in about 4-5 years (they used to
>re-do it about every 3 years or so), I think. Current cover has a
>berrty-topped tart on top.
>
>FWIW, I process my B&Bs in a boiling water bath. It doesn't seem to
>hurt them. :-)

I have a book called the "Complete Book of Home Preserving" here's a
link from amazon
http :// www .amazon,com /Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1213624783&sr=8-1
It's all BWB and pressure canning recipes with a good safety section
on it. Until just now when looked on the front leaf I didn't realize
it wasn't the Blue Book.

I've not made pickles in 30+ years. My relatives learned it from my
Great Grandma, they used a few of those glass top jars with wire bales
and gaskets or paraffin for everything. Yikes! I have a Ball BB from
1943/44 and some other old preserving cookbooks and they used some
doozies to pack food from their Liberty Gardens. "A family of four
needs at least 800 quarts of preserved food a year" and gave recipes
to preserve eggs etc. Fun reading - I love old cookbooks.

BTW you guys are patient and generous with your good advice (and NOT
patronizing) and I for one really appreciate it!

snow

Re: Pickles was Re: Limed hamburger dills

In article <kurc54hdhbvkehhep21glkdc0378ksct12@4ax,com >,
snowtrees@imovearound,com wrote:

> On Mon, 16 Jun 2008 08:02:44 -0500, Melba's Jammin'
> <barbschaller@earthlink,net > wrote:
>
> >Do you have a good preserving text, Snow? The U of GA published a new
> >edition of So Easy to Preserve (Fifth Edn.) in 2006. One page 122 they
> >describe an alternative processing in simmering water (not boiling) for
> >cucumber pickles (nothing else, and not reduced-sodium pickles). It's a
> >bit more complicated but may result in a crisper product.
> >
> >That's a good text to have -- it's written by some of the same folks who
> >do the research at the NCHFP housed there.
> >
> >And then there's the Ball Blue Book -- pretty much required reading for
> >class. "-) It hasn't been changed in about 4-5 years (they used to
> >re-do it about every 3 years or so), I think. Current cover has a
> >berrty-topped tart on top.
> >
> >FWIW, I process my B&Bs in a boiling water bath. It doesn't seem to
> >hurt them. :-)
>
> I have a book called the "Complete Book of Home Preserving" here's a
> link from amazon
> http :// www .amazon,com /Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_
> bbs_sr_1?ie=UTF8&s=books&qid=1213624783&sr=8-1
> It's all BWB and pressure canning recipes with a good safety section
> on it. Until just now when looked on the front leaf I didn't realize
> it wasn't the Blue Book.

That one came out a couple years ago and it's a dandy. The BBB is about
$6 v. the $20 that the big one lists for and gives a good foundation of
basics. That's why I mentioned it instead. Sometimes beginning canners
get discouraged if it looks like they have to lay out $$ for something
they're not even sure they'll continue to do.
>
> I've not made pickles in 30+ years. My relatives learned it from my
> Great Grandma, they used a few of those glass top jars with wire bales
> and gaskets or paraffin for everything. Yikes! I have a Ball BB from
> 1943/44 and some other old preserving cookbooks and they used some
> doozies to pack food from their Liberty Gardens. "A family of four
> needs at least 800 quarts of preserved food a year" and gave recipes
> to preserve eggs etc. Fun reading - I love old cookbooks.
>
> BTW you guys are patient and generous with your good advice (and NOT
> patronizing) and I for one really appreciate it!
>
> snow

You're welcome. There is a lot of experience and knowledge represented
by regular posters here.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Re: Pickles was Re: Limed hamburger dills

On Mon, 16 Jun 2008 21:05:31 -0500, Melba's Jammin'
<barbschaller@earthlink,net > wrote:

>In article <kurc54hdhbvkehhep21glkdc0378ksct12@4ax,com >,
> snowtrees@imovearound,com wrote:
>
Some snippage

>> I have a book called the "Complete Book of Home Preserving" here's a
>> link from amazon
>> http :// www .amazon,com /Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_
>> bbs_sr_1?ie=UTF8&s=books&qid=1213624783&sr=8-1
>> It's all BWB and pressure canning recipes with a good safety section
>> on it. Until just now when looked on the front leaf I didn't realize
>> it wasn't the Blue Book.
>
>That one came out a couple years ago and it's a dandy. The BBB is about
>$6 v. the $20 that the big one lists for and gives a good foundation of
>basics. That's why I mentioned it instead. Sometimes beginning canners
>get discouraged if it looks like they have to lay out $$ for something
>they're not even sure they'll continue to do.
>>

Here's a head scratcher. If you go to one of Canada's biggest on-line
book stores, www .chapters.indigo.ca you'll find the hardcover version
of the Bernardin Complete Book Of Home Preserving for $26.36 and on
the same page, the hardcover Ball Complete Book Of Home Preserving is
only $20.79.
It's the same book, put out by the same parent company. As they say on
the TV, 'only the name has been changed to protect the (in this case)
guilty'

Ross..