sketchy pickles?

rmahoneyvtAugust 17, 2014

New to canning and made dill pickles yesterday. varied from the recipe like and idiot and did 2 cups water to one 5% white vinegar then boiled for the recomended time. Have looked at other recipes and some seem variable in this regard. Any thoughts on if I should chuck them or are they ok? Is there a way to open a jar and test them? Any advice would be appreciated.

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Safe guidelines say 1 to 1 water to vinegar is the limit of safety. Many safe pickle recipes are all vinegar. More info can be gotten from the Harvest forum.

    Bookmark   August 18, 2014 at 5:53AM
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1. Call or visit your County Extension Office (aka Cooperative Extension Service - usually associated with a State University) for up-to-date canning information and personal help.

2. Take the free self-study coarse "Preserving Food At Home" found at the National Center for Home Food Preservation (link below).

3. The first rule of home canning is, with only a few exceptions, don't alter or make up a canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe, what the pH level was....etc. Follow TESTED recipes found at the National Center for Home Food Preservation or the Ball Blue Book (the only commercial publication that follows the USDA standards) to ensure safety and success.


Here is a link that might be useful: NCFHFP

    Bookmark   August 18, 2014 at 12:57PM
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Are you in the time frame to re-do them? That's what I would do...or refrigerate and eat pickles like crazy ;)

    Bookmark   August 18, 2014 at 4:00PM
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thanks for all the helpful responses. I did fridge them and tried them a few days later. wasnt all that impressed with the outcome because of the spice blend i used so i may still ditch them.

    Bookmark   August 20, 2014 at 7:12PM
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