So I canned a batch of dill pickles today, and took pains to keep the 'cukes crisp (iced for 2 hours, blossom ends cut off, minumum brine and bath times, etc.)
And then the quart jars just SIT THERE on a rack, hot (and presumably cooking), for HOURS?
After the allotted bath time and a *short* cooldown, why can't these big jars go into a shallow icebath? If they can't or shouldn't, why not? If they can, why don't any recipes say so?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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