The SECRET to Crunchy Canned Pickles (No More SOGGY Pickles!)
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- Опубліковано 8 сер 2023
- Learn to make the best homemade pickles that stay CRUNCHY! Whether you want to can them or make refrigerator pickles, this recipe is the last recipe you'll ever need!
Get the full recipe and step-by-step directions here: melissaknorris.com/best-homem...
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Check out my other pickle recipes here:
- Fermented Pickles: melissaknorris.com/podcast/ol...
- Bread and Butter Refrigerator Pickles: melissaknorris.com/pioneering...
- Great-Grandma's Mustard Pickles: melissaknorris.com/how-to-mak...
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
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#picklerecipe #cannedpickles #howtocanpickles - Навчання та стиль
I'm so glad I watched this! I've been canning with my mom for the last few years and she gets a little irritated when I tell them the way "they" say a safe way to can is, and now knowing why the canning recipes that her mom passed down are now not safe due to differences in vinegar strengths helps so much for both of us!
Bay leaf also has tannins n keep your pickles crunchy
That's interesting and I didn't know that.
My grandmother's recipe for pickled okra called for grape leaves... Never knew why!! Thanks for the info!
Thank you very much! Really good information I thought on you everything about canning pickles. I learned something. Lol
i did pickles for the first time...salty and soggy but i love them...
Last year I did pickles using a low temp longer water bath time and they turned out so Crunchy 😃😃
What temp was it boiling or Just hot?
@@maryestherhooley9851 180° for 30 minutes
I was just about to start pickling. Saw this and now I might be making relish with my not fresh cucumbers lol
Thanks Melissa! Where did you get the steam canner?
My grandma always used alum to keep them crunchy
You do not need aluminum (that's what alum is) for crispy pickles
Love this recipe. They are so good and crispy.
Love this … great I can watch your video with your book recipe I have … awesome !😋💕👍
Thank you so much for sharing this!!! I’m new to the canning world and have been trying to find a good recipe that I know I can trust!
Excellent info! Subscribed. I made dills today as well, but forgot to add a bit of sugar to the brine. Saying that, the brine was very good, so all should still be well!
Really excited to try this out! I canned pickles back in the 80's and they were horrible! I too used alum... had no idea thia was aluminum. At any rate, getting your book also... everything I canned last year and this is excellent! .....all using your technique and recipes. Fermented salsa is our new favorite!! Thank you Melissa for sharing.
Here in Nova Scotia Canada, I'm able to purchase pickling vinegar, which is 7%, I'd probably mess up having to do the ratio for one that is 11%, lol. Love your videos!
Cajun shrimp was a banger in my home
I've been watching the Mrs Wages videos and questioned the water/vinegar ration. All of them used 2 parts water 1 part vinegar. Unless they add citric acid to the mixes? Like this video.
Got my mouth watering and stomach growling!!!!
Valuable info here, Melissa!! My husbands grandma canned some pickles and I tried them the other day and they were literally like applesauce 🤮
I learned to make great canned pickles from my grandma. Her main secret is to get everything to a rolling boil separately ahead of time, water in the canner, and the brine in its pot. Fill jars quickly to avoid losing too much of the brine temp. Put jars into boiling canner, leave them in only for 6-7 minutes. Its enough, they stay hot for so long after you take them out that keeping them in the pot longer isnt needed, it just turns them to mush. They dont spoil this way and the consistency is great 😊
Wow nice job explaining all that goes into a crunchy dill pickle! Enjoyed all the answers to my why questions 😊
How long for pints. Do you have a code for your steam canner
I’m excited to try these! What would the processing time be for pints?
10 minutes
Can I freeze dry grape leaves for this purpose to use over winter when my vines will be dormant?
Boy. This brought back memories of working at Nalleys making fresh pack pickles. After the season was over this pickle lover couldn't eat a pickle for 2 years lol And wonderful memories of my Grandma canning her Garlic Dill pickles. One year she thought for fun to add some blue food coloring into the jars. No one would eat any blue pickles lol
Will muscadine leaves work?
Where did you get that steam canner Melissa?
I have high blood pressure I have to and can only use salt substitute
Is the steam canning time the same as low temperature water bath canning time at 180° - 185° F. ?
No
Hi Melissa, could you clarify what you meant at the end of the video. If you are putting in fridge you can "not process them" what part is the processing part that i could skip? First time learning to can and i subbed to u yrs ago when u tought me how to trim Raspberries! Thankyou!
The actual canning process of putting them in the canner
Thankyou!
Ok. I know it must be me. Where can I find your spiral bound preserve everything cookbook?
Where are those jars and lids made?
Melissa, I’ve just this year started using a steam canner. Each batch has resulted in a failed seal for at least one jar - even with for jars lids! I have followed instructions to a T, and wondered of you have ever experienced this?
Great video! I’ve nearly given up on getting a crisp pickle 😢 - no matter what I try. Hope no longer springs eternal. I don’t love them enough to keep trying. My last effort is currently fermenting with garlic, dill, and grape leaves , so we’ll see! 😅
I've never had a lid fail to seal in the steam canner. It wouldn't be the steam canner but something in your practice or jars.
@@LegoGirl1990 Well, I’m a fairly seasoned canner and have very seldom encountered this issue. It’s only been my last two canning sessions, where I decided to break my new steam canner out of the box, that this has been an issue.
Headspace - check
Using For Jars lids - check
Wiping off rims and checking for damage - check
Finger tight rims - check
Waiting for five minutes after processing time to remove top of steam canner - check.
So I’m just stumped 🤔 and thought it might be the steam canning method 😔
I suppose it could be a bad batch of lids, although I’ve used lids from this batch in trad water bath, as well as pressure canning this season without issue. Sigh …
Just wondering if the top of the jars are not being wiped completely. I've had it happen to me before but only every once in awhile.
I messed up and allowed my cucumbers to soak in the salt brine in the refrigerator for about a week and a half-2 weeks. Are they still usable or do I need to throw them away? They were submerged under a plate but there was a film on top of the water when I took them out of the fridge today. Life happened and I'm so sad I forgot about them for that long
If they're scummy I probably wouldn't use them
I have put made pickles in jars for years with just 5% vinegar, spices, dill and a leaf. No salt or sugar and no heat treatment and not stored in the fridge. Never had a problem with botulism!
The salt and sugar have no bearing on botulism, it's the pH level that protects against botulism...
@gogopro6912
No water means you are still @ 5% acidity, the target.
Melissa and others make clear that the acidity (pH) is key. The reason most of the advice is to follow tested recipes is that not many people can figure out what the acidity is on their old recipes.
Is your comment more about not steam canning or water bathing?
So, why the need to can with heat if the vinegar already preserves without heat?@@MelissaKNorris
Because botulism isn't the only bacteria needed to be kept at bay, other bad bacteria and mold/fungus require heat. I do a minimum of a years worth for our family and it seems silly to not take the small amount of time process it so I know it's safe and shelf stable against everything.
Can I just add the spices to the brine or do I have to remove them like you did
I don't like having to remove them from the pickles later.
Like once you open the jars to eat them? You can can them with the spices in the jars correct ?
Distilled white vinegar wouldn't actually contain gluten because of the distillation process it goes through so if it's for medical reasons that people avoid grain, they can use it just fine with out worrying
Are azure jars made in America???
China. 😒 They say sourcing American is an eventual goal, but would take years, so in the interest of speeding the product to market, they went with China.
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You mentioned using soggy cukes for a relish. Have you ever made relish from green tomatoes? It is THE BEST recipe for relish. There IS NO OTHER recipe to use. Can’t say that enough. It’s so so good.
Yum❤️🙏🏻🇺🇸
Try palace king variety... Or any Asian cucumber. They make so much crispier pickles!
Would you share your brine recipe with us, please?
It's on my website, the link is in the video description
@@MelissaKNorris ok, thank you. 🤗
The website recipe says 3 quart jars, but implies 4 quart jars in every ingredient.
It really depends on the sizes of your cucumbers for total jars
@@MelissaKNorris true. It's just that your ingredients list says things like 8 cloves of garlic (2 per jar,) and your equipment list is 3 quart jars. It's inconsistent.