Canning Crispy Pickles 🥒

I hope you enjoy this video on how I can crispy pickles! #canning #pickles
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[@lauramater4098]

Love this! I went out and picked 25lbs of blueberries this weekend and canned pie filling, jam, and froze several bags. It’s such a rewarding feeling to get the pantry stocked!

[@lilyavery8230]

I open kettle my tomatoes too. Easy and saves so much time. Will check out that video. Canning season is in motion here in SW MI… with all the heat, I’m ready for my garden to be done and canned. I purchased the Amish canning book and arrived today. Thanks for sharing ☺

[@wendyzimmerman6002]

I always open kettle my tomatoes it’s so easy

[@Mo-mw5pe]

I'm just learning to Can and your videos have been very helpful. I'm looking forward to watching your tomatoes canning video. Thank you!

[@sgmarr]

I personally converted a Recipie for less Salt. The ration of vinegar to water is the same "safe" Ratio. I used to use my washer machine for the waah up, because I was Doing whole bushels of baby cukes at a time! Lol My Spices include? 1 Dill head per jar, 1 clove garlic, 1 wedge of onion, 1 piece of hot pepper IF you want zippy. I always make my brine ahead vs afterwards, so it is not hot. Then waterbath! Taadaa! Lol Old Crisp Technique? Grape Leaf! Place 1 in the jar, No Pickle Crisp needed! The Other key is? Never Leave the Blossom.End on the cucumber!

[@tinabloomfield7228]

I'm not sure I would trust a grape leaf....with all the pesticides being used.

[@karmenkeith9655]

Love the video. Hope you have a good day! God bless you!!

[@annieoakley1905]

I just found your channel and I'm SO happy to learn from someone who is kind-hearted and knowledgable. Your common sense approach and great attitude has made me excited to begin the canning season. Love the water bath method and will be practicing this soon. Thank you so much!

[@jehammond2119]

They look amazing. Thank you for another great and helpful video.

[@tinacollinsworth9507]

I love your outside Amish canner!! I want one buy can't afford right now. Enjoyed the video!! ❤❤😊😊

[@BrittneyM7777]

Thank you! I love your videos and I've learned SO much!! I will be making these !!!

[@jenniferpepler5843]

I have never water bathed my pickles. I just ate some from 2018 & they are still delicious and crisp. I have never heard of the package stuff you use. I use vinegar, garlic and fresh dill.

[@baibastrazdins6636]

I’m with you there. I don’t waterbath either. So long as the jars seal I’m good with that. Have eaten pickles years old and still here to tell the tale👍

[@patriciaellen09]

@@jenniferpepler5843 did you kettle can them or just refrigerate? I'm interested I kettle can my jams and it's beautiful

[@jenniferpepler5843]

@@patriciaellen09 I am not sure if it is considered open kettle but I put pickling salt, onion, garlic clove and fresh dill head in each jar and then stuff my jars with cucumbers. I boil my brine on the stove and pour over top to fill. I use warmed lids and put on the ring. As long as they seal, they sit on my shelf in the basement cold room until eaten. I preserve as much as I can get from my garden each year. This way if I have a bad year or 2 with certain produce, it isn't a big deal because I likely still have stuff on the shelf from year(s) before.

[@patriciaellen09]

@jenniferpepler5843 perfect and I assume they are crispy? Yes that method is called open kettle you boil water in a kettle pot pour over the contents and let it seal itself I don't like the idea of boiling cucumbers and expecting crispy pickles lol mine we soggy but I see I boiled them too long I should cut down to 10 mins probably but i prefer the method you use I just wanted to verify your results!

[@kathydeabenderfer4855]

@@jenniferpepler5843 that is open kettle canning. You can do that with acidic veges like tomatoes too. Did you heat the jars prior to filling?

[@TheRealWattLife]

Awesome video and information!

[@isidramares1193]

Thank you for the video and have a great week!

[@BrynjaLives]

I tried fermented pickles from the cold section of the grocery store (Bubbies Brand) and now I can never go back. I think it may present a long term storage situation though.... Now I need to try fermenting the red onion...and maybe some olives.. hahah Oh dear... Cant wait to see the open kettle business!

[@beerbuzz62]

Your awesome,thanks and keep em coming

[@cindys.w.8566]

Calcium chloride is the same as pickle crisp items and so much cheaper.

[@gogeltje]

But it's not healthy... Look for the european E-number E509.... Synthetic technical tool that can be used For cans and vegetables in can, some cheeses, olives, many alcoholic beverages and other products. Gets ok used for the production of antifreeze, glue, cement, for the protection of wood and stone and even in the preparation of Powder for fire extinguishers!

[@gilbertcammarn874]

Yes, canning season is here. Beets are ready as well. I need to get all my canning supplies down and my two burner down. Love your beet recipe .

[@alphastarcar]

Hi neighbor! Thanks for motivating me to get moving!! I’ve looked for Palace King seeds locally and didn’t find them. Any suggestions on where I might buy some seed or grown? I hope to harvest what I planted soon. Also I’ll try the Mrs Wages this year just to do something different. Thanks for being an inspiration and God bless you!

[@bettyknight7707]

Thank you so much for sharing love your videos

[@kath-phlox]

I love pickled cucumbers. I don't can, I do fridge pickles. I live alone and try to grow them, but you know the problem in th UK... the weather. I have a plant in a pot, it won't do anything of course, if I get one, it's an achievement. I have to buy baby cucumbers from the shop. It works for me at the moment. I'm intrigued with the brine packets and the crisp packets too. I just stick them in a jar, add vinegar and water, dill if I have it, then bung it in the fridge. There will be a chicken salad tomorrow with pickles - yum

[@jenniferpepler5843]

I have pickled cucumbers for years using just water vinegar and fresh dill. I have never waterbed them and I leave them in my cold room where it is dark and cool. I eat pickles years later and they are just fine. No Refrigeration necessary 😊

[@jenniferpepler5843]

I have pickled cucumbers for years using just water vinegar and fresh dill. I have never waterbed them and I leave them in my cold room where it is dark and cool. I eat pickles years later and they are just fine. No Refrigeration necessary 😊

[@cherylkoehl5694]

I love your videos. This one has inspired me to try pickles once again. I wasn’t very successful the first time I tried, but I’ve learned a few things from you today. Thanks. I’m looking forward to the next adventure.

[@reneecasey5719]

good information !!!!!!

[@jtharp9265]

Hi ,New subscriber, I just found your content today , as ive made bread & butter frigerator pickles , but now want to make dill pickles , as we stopped eating sugars ( my husband who is 60 was diagnosed with diabetes so we have changed our eating habits the past 7 months ) Thank you , i look forward to your other content, especially the AMISH water bathing as im 58 with a bad back , I cant lift that heavy canner , . God bless you Mrs j Montgomery county, Texas 🙏

[@gloriahoward2671]

Thanks sweetie going to make them

[@paccur1252]

Great cucumbers..will have to look for seeds for them here in Australia

[@thepickincoopfarmstead]

They’re beautiful ❤

[@earlshaner4441]

Good evening from Syracuse NY my friend

[@valjalava1951]

I follow an Amish lady she never process her cucumbers just packs them in with boiling water and I have tried them and they are delious

[@Damselfly54315]

Its out of stock on line due to canning season, so its available locally in most places! Mrs Wages has a GREAT salsa one too! I add a clove of garlic and a sprig of fresh dill to mine!

[@karaokemanners9393]

I just ordered the xtra crunch. I am so ready for crunchy pickles and I have yet to accomplish that. We have a plethora or cucumbers right now and I cannot wait to try this.

[@michellesager5790]

I'm started my journey to canning and was wondering what the shelf life is on these since they are water bathed compared to pressure canning, thanks in advance

[@leelaural]

last year I had a zucchini ready about June 20th...this year nothing is near ready....we had cool/cold temps well into June and everything is behind.

[@wendyabels3493]

You have introduced me to canning, and i just wanted to say thank you! I have done water bath method, and it has been great! I made your beef cabbage soup and got that canned. I did other stuff, but that soup is amazing. Have you tried another method of chicken noodle soup? I bought an amish canning recipe book and the recipe calls for egg noodles that are not cooked. Do you think that will work? Thanks again!

[@lissyadams6497]

Thanks for sharing, I'm looking at a few youtubers to see how they pickle, I like your long sticks of cucumbers in there.

[@user-xb7sj2uk4u]

Still waiting on my cumbers to grow. Weather is still not playing ball. Tho I did buy a few big punnets of reduced price tomatoes I hope to can this week if not later today.

[@sozo528]

Your pickles look AMAZING! I have Question about Beets. How can I Water Bath them plain & not pickled? I do love them picked but would like to just keep some plain. Thank You for all your Great videos! I just found your videos within the last couple of days.

[@SticksStonesandPaintedBones]

Great video! Can you share where you got your outside canner?

[@suzyvance7328]

I only make SOFT pickles, UGH! I've giving up. Honestly, how crisp are your pickles? I have those cucumbers in my garden. I'd love to try again...

[@deec3516]

Have you ever tried open kettle for pickles? I’m just getting back into canning this year but grew up helping my mom; she never cooked her pickles.

[@GardeninginIdaho]

Where do you buy your cucumber seeds? Never heard of a Palace King. I get my seeds from MIGardener.

[@connieparker8896]

Hey , I know you are an awesome canner, I just wanted to tell you about( True grit:Appalachia) channel, she cans about 80 to 90percent of what she grows, she does can a lot of meat, and she also loves tomato soups, I really enjoy watching her and I thought about you, I’m 71 y. Now and live in Texas and I so enjoy your channel, but do check out their channel , God Bless

[@jamesvatter5729]

At first glance, I thought you were pickling zucchini. Going to have to try that variety.

[@Awebreeze-zm3st]

If you have extra brine can it be saved for the next batch (in refrigerator)? I use Mrs Wages.

[@scruffyscrubs5468]

I want to do this!

[@theresiamerglewski5845]

Are these from your garden? 😀

[@reneedickerson4489]

❤❤❤😊😊😊

[@lisapop5219]

Just had 3 days of it with at least a few more to go. Until the next round

[@ladyann5778]

That looks bigger then pints what size are u using?

[@charciherrmann7569]

Where can I find that pot?

[@kathywills3244]

This may be a dumb question but if it doesn’t state what kind of vinegar to use does it matter if it’s apple cider or white?

[@bethdavis6863]

Your choice as long as it’s 5% acidity.

[@cherylpeters8466]

youi need better lighting, but loved the cotent

[@jennyprorock]

i use the same pickle mix and do add fresh dill and garlic. also some whole pepper corns and mustard seed. my son ate nearly 2 dozen jars worth before winter was over last year...so they must be good 😂😂😂

[@cynthiafisher9907]

I’ve never been able to can crispy pickles. I’ve tried alum and grape leaves, etc. Next time I’m going to boil the brine, pour it over the cucumbers and then put the lids on and NOT process them. The acidity of the vinegar will render them safe.

[@cindys.w.8566]

It always annoys me the amount of water people waste washing ANYTHING!!!. Why run the water so much and just waste it as you are! Use a CLEAN dish pan set aside for food only! Add the water, just enough to rise and lightly brush to food then dip into a 1/4 vinegar 3/4 water shallow pan. We have a spring water is priceless to us. I use a small trickle of water when I was my food if needed. I love your videos but watch you use sooooo much water hurts my brain!

[@cynthiafisher9907]

In some places water is much more abundant than in others.

[@barnrazedbyjesse6893]

Water will soon become a commodity. Intel is moving in here and land grabs over aquifers to supply the millions of gallons they need a day has already started. Being more mindful is always a good practice.

[@cynthiafisher9907]

@@barnrazedbyjesse6893 Yes, it’s a good practice to be mindful of water, and of not berating someone for doing something you find wasteful.

[@barnrazedbyjesse6893]

@@cynthiafisher9907 I did not find it berating at all. Very insightful and descriptive of one method to conserve a resource. That is why I am here following this channel; to learn from others. These skills seem to emerge out of necessity. Most of us are simply blessed to afford the opportunity to fail at a task in practice that might soon become a skill of necessity.

[@Damselfly54315]

Maybe thats okay where you live,but most of us here have our well water, so lets be fair

[@gogeltje]

Hi, i'm trying to contact you. You use pickle crisp in your canning. It is an additive with the number E509 here in europe. Calciumchloride. Here is what my guide on E- numbers says about E509: Synthetic technical tool that can be used For cans and vegetables in can, some cheeses, olives, many alcoholic beverages and other products. Gets ok used for the production of antifreeze, glue, cement, for the protection of wood and stone and even in the preparation of Powder for fire extinguishers! Riscs: heart disorders, bowel inflammation, vomiting and nausea. (Sorry, used a translator tool, so not perfect, but you get the point... ) Please stop using that for your own health!!!