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Closet picklers of the world unite.
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DrunkPlumber
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Joined: 22 Feb 2011
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Location: Northern Kentucky

PostPosted: Wed Aug 22 12 4:49 am    Post subject: Reply with quote

Well, I must admit, the only thing I pickle is myself.

But, I offer these for your perusal:



And, of course:



And the delicious, USDA approved:




That's all the time I have for now. I have to make a dill-ivery.




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Pics and it actually happened!
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feldon30
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PostPosted: Tue Aug 05 14 12:44 am    Post subject: Reply with quote

Add me to the list. I add the hot pickles and juice to hot jars, use a knife to remove air bubbles, wipe the rim with a clean cloth dipped in hot water, and then seal with with hot rings and lids, turning the jar over for 3 minutes.

Did Bread & Butter and Sweet Limes this year. The B&B were amazing. The Sweet Limes could use more cooking.

I also do blueberry preserves with the hot jar method. Did 9 jars this year so far. Best I've ever had.


You'd think all our grandparents would have died if these methods didn't work. I think the 1990's+ rewrite that requires almost all canning to be under pressure is to make the recipes lawyerproof. It's so people who skip wiping the rim, or don't remove air bubbles, or fail to get everything boiling hot won't kill themselves.
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k.a.m.
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PostPosted: Wed Aug 06 14 3:53 am    Post subject: Reply with quote

Morgan,
Welcome to the closet. Very Happy
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BUGSnBBQ
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Joined: 29 Jul 2010
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PostPosted: Wed Aug 06 14 7:22 am    Post subject: Reply with quote

feldon30 wrote:
You'd think all our grandparents would have died if these methods didn't work. I think the 1990's+ rewrite that requires almost all canning to be under pressure is to make the recipes lawyerproof. It's so people who skip wiping the rim, or don't remove air bubbles, or fail to get everything boiling hot won't kill themselves.

You're absolutely right! I caught hell on another site when I shared a canning recipe from my grandma - "OH MY GOD! You're going to POISON yourself doing it that way." Nevermind the fact that the recipe is well over 100 years old (and probably much older) and I've made it a hundred times without ever getting me or anybody else sick. I also got a blast of crap on here when I made Canadian Bacon (sort of) and didn't use the holy grail of preservatives (Cure #1). I used Kosher salt instead and a bunch of folks on here were convinced I was going to DIE! Well, I'm still alive and kicking Laughing
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killswitch505
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Joined: 05 Apr 2009
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PostPosted: Mon Aug 11 14 1:21 pm    Post subject: Reply with quote

add me to the list after McEggs post ive been pickling eggs makes for the best beer and egg farts

TrailerBuilder wrote:
Manana wrote:
Quote:
I've been pickled in the closet before.

I was in college and that's all the details I'm giving



Manana, at least you hid in the closet, Kevin is normally pickled on his patio Wink


Razz Laughing Razz Laughing


good times Very Happy
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