Pickles question

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In one of the recent past issues of Countryside, I noticed a couple of people mentioned using their pressure canners, with the weight off, to process pickles instead of the traditional water bath method. How does this work? We can on our wood stoves, and heating the amount of water for water bath method does not work well! In desperation, I did a few last year on a propane camp stove - yuck! Thanks for any help - timing, how much water in canner, etc.

-- Rick & Leslie W (whomestead@hotmail.com), January 17, 2001

Answers

Do you have the book for your pressure canner?? I don't know what size you have so could not tell you how much water without that information. I don't leave the weight off, just turn the heat off (or remove it from the heat in your case) at the first rattle. That tells me, the rattle, that it has gotten up to pressure temp. to create the seal. hope that helps

-- diane (gardiacaprines@yahoo.com), January 18, 2001.

Diane,thanks for answering me! I don't know the exact size of my canner (I don't have Internet at home, so am at my mom's) - it's a Presto and will hold 20 pints. When the rattle comes, are the pickles then processed long enough? My canning book doesn't mention anything about this option - I tried regular canning with the pickles one year and they all were VERY soft. I normally water bath the dills for 15 minutes and the bread & butters for 5 minutes. Thanks!

-- Rick & Leslie W (whomestead@hotmail.com), January 19, 2001.

The thing with "processing" pickles is that you want them to seal. What I suggested to you has always worked for me. Use your directions for canning for your cooker and just bring up to pressure and then turn off. GL

-- diane (gardiacaprines@yahoo.com), January 19, 2001.

I would remove the weight at the first rattle, then remove the lid after the correct time has passed, take them out of the warm water as soon as it won't burn you.

-- Thumper (slrldr@aol.com), January 24, 2001.

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