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Topic: Bread and Butter Pickles  (Read 3179 times)
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stafishtaylz
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« Reply #10 on: September 05, 2009 09:15:46 AM »

MMM, I LOVE bread and butter pickles! My gram always gives me a few jars for christmas since no one else in my family will eat them.

I'm wondering...I really want to try canning, but the whole thing with the boiling and stuff, I just dont get it...any one wanna offer some help on the easiest idiot proof way to do it? Tute?
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trixie.m
« Reply #11 on: September 05, 2009 06:42:52 PM »

Oh sweet. Husband's Christmas present is taken care of Smiley
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sew-wannabe
« Reply #12 on: September 15, 2009 04:50:35 AM »

It is not a special knife, I use a slicer mandoline that came with a crinkle cut blade.  Makes slicing up the cukes very easy.

As for a canning tutorial...it is very easy of you use the packaged seasonings like I pictured.  I run my jars through the dishwasher and leave on plate warmer setting to keep them hot.  In the mean time I get the boi canner full of water and start that heating.  In a smal sauce pan I put the lids to warm in simmering water.  In yet nother pot the vinigar, sugar, etc and the spice package.  Wash and slice up the cucumbers.

Once the jars are done but still on warm, I take them out one at a time, pack it full to brim with cucumber slices and ladel in some hot brine.  Move on to the next jar.  I fill all the jars before sealing them up to make sure I have enough brine and can get all the cucumbers in them.  Once they are all full, wipe the tops off with a clean towel, place on a warm lid and screw dwon a ring to finger tight....place in the boiling canner and once it come sback to a boil let it go 15 minutes.  Turn off the heat let stand 5 minutes and remove with a jar lifter tongs to a towl coverd counter and wait for the pops.  Once they pop, or tink they are sealed and you can remove the rings, wipe the jard down and store.

We tried the dills and B&B over the weekend and they are good.  They need to be cold but they were really good.
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