For all of you grousing about sterility, the purpose of getting the jars really hot to start with is not sterility, but to avoid having them break when he pours in the hot pickle brine [or jam, or tomato sauce, or apple butter, or whatever].
CLEANLINESS, and minimizing the enzymes that can ruin your product, is the reason for all the scrubbing, as he told you.
The heat and duration of the boiling at the end kills anything nasty that got into the jars, and helps the jars to finally seal.
You wasted a lot of time with the first boil of the jars. The moment you put the pickles in the jars and your fingers entered the jar, you comprimised the sterile environment and nullified the boiling you did. The canner boil sterilies the jars, you dont need the first boil.
@twunturbo354 Oh,like your coment was any nicer?How about you shut up.@MickScarborough was just giving tips and you were the one bursting bubbles.Nobody asked for your rather rude input.So why dodn't you do us all a big solid and get the fuck off of the internet.
@MickScarborough... every post I've seen they put their fingers in the jars...I think we should all just be a little nicer...we all do it differently...and I learn something new with every post...and I'm so thankful that people want to help by teaching us their way...rather I use it or not!!
Hello James, my girfriend Lisa and I spent the afternoon following your directions. We cannot wait to try out the final product and really appreciate your video! Make it a great weekend!
Hello James, my girfriend Lisa and I spent the afternoon following your directions. We cannot wait to try out the final product and really appreciate your video! Make it a great weekend!
Hi James, just to let you know I used this method of yours at connemaracroft.blogspot.com
The only thing I do different is put a layer of clingfilm (I think its called seran wrap in the USA) betwen the lid and the lid to stop the acid of the vinegar reacting with the metal in the lid and tainting the pickle.
I normally use old jars, so there is a bigger risk there.
have you ever tried making naturally fermented pickles? I have made quite a few small batches this summer and they taste amazing. I will never make pickles with vinegar again! You should give them a try.
@bm5447 Second Ive seen this all over the place but you boil your jars to make sure they are sterile. I get that, but then you cool them and touch them. As soon as you touch them youve contaminated them again havent you? thanks for the help!
@kartmankai that's the thing, you really dont need to worry about sterilization with fermented pickles. The natural lacto bacteria which gives the pickles its sourness and the saltiness of the water prevent bad bacteria from living or growing. As long as you keep the cucumbers under the brine you will be ok!
@bm5447 Followed the receipe and they taste GREAT!!! However the pickles themselves were not very firm. I kinda like a crunch pickle. I let them sit the brine for about a month. Was that my problem?
@kartmankai I usually let them sit in a cupboard or counter at room temperature for around 1 week. I have had a few batches where they are not crunchy, but most of the time they are crunchy. Another trick to keep them crunchy is to cut of the very tip of the ends of the cucumbers before you pickle them. Something about the blossom end of the cucumber make them soggy. Make sure to refrigerate them after they taste sour enough. Keep trying, they will only get better!
@bm5447 Also the loner you soak them in ice cold water before the process the crunchier they become. You can also cheat and use pickle crisp (sometimes I do)
@kartmankai Blossom ends can make them soft - cut off a little of both ends and it will help. There is also a product called pickle crisp which is calcium chloride and will make them crunchy.
@oldetownmusic Great tips. I will totally try that. Another question though. I tied pickling peporchinis (sp?) Mistakeinly I thought I could use the same brine but they came out completely wrong. Any receipes for those? sorry for the spelling !!! BUT thanks in advance for the help
Thanks for the video! I had more cucumbers than I could give away this year from my garden so I figured I would try my hand at canning. I heard someone mention keeping the cucs in ice water two hours prior to canning in order to ensure a crispy pickle?? thanks again.
That is a good idea, and I have decided to try that out as well. I heard it from a few sources as well as you. My pickles do come out not very crispy and I don't want to use the chemical additives that help keep them crispier. Thanks
@oldetownmusic Thanks for the vid! I have a question though. While I'm not new to gardening I've never actually canned anything. This year I'm determined to do it! Especially cucumbers and jalapenos. First question would be is there a difference in the pickling solution between a cucmbe and a jalapeno?
@kartmankai I have done jalapenos a few different ways. I have used the same pickling spices for some jalapenos and they turned out fantastic. I couldn't keep enough jars with all of my friends and family taking them and eating them up.
What a great video--thanks for posting - helpful to the timid (like me) about canning for the first time. Question on using canners/waterbath on smooth top/glass stoves...any problems...is your canner a smooth bottom version, or traditional?
Sorry for the late response - was at the Allgood Music Festival. Just got back early this morning. But in response to your question - I actually have two canners. The big one I show in the video and a much smaller one. They both have flat bottoms on them - and both work fine on my glass stove top. They also work on a wood burning stove top - you just have to be very careful with the temp on the wood burner. I got both of my canners at that giant "mart" place.
Hello James just finished viewing your video and I am so proud of you. I think that is great. Who knows you might be the next Tyler Florence or Bobby Flay. Throwing it down with the best of them. Keep up the good work.
You are a dead ringer for a freind of mine named Robert. BTW nice vid for making pickles.
bigc1966 6 months ago
For all of you grousing about sterility, the purpose of getting the jars really hot to start with is not sterility, but to avoid having them break when he pours in the hot pickle brine [or jam, or tomato sauce, or apple butter, or whatever].
CLEANLINESS, and minimizing the enzymes that can ruin your product, is the reason for all the scrubbing, as he told you.
The heat and duration of the boiling at the end kills anything nasty that got into the jars, and helps the jars to finally seal.
DamiettadCarnivalle 7 months ago
Great video, made me hungry.
dancory 1 year ago
You wasted a lot of time with the first boil of the jars. The moment you put the pickles in the jars and your fingers entered the jar, you comprimised the sterile environment and nullified the boiling you did. The canner boil sterilies the jars, you dont need the first boil.
MickScarborough 1 year ago
@MickScarborough always someone trying to burst your bubble!! Shut Up!!
twunturbo354 11 months ago
@twunturbo354 Oh,like your coment was any nicer?How about you shut up.@MickScarborough was just giving tips and you were the one bursting bubbles.Nobody asked for your rather rude input.So why dodn't you do us all a big solid and get the fuck off of the internet.
Always someone trying to burst your bubble!
lilyflowers35lol 10 months ago
@MickScarborough... every post I've seen they put their fingers in the jars...I think we should all just be a little nicer...we all do it differently...and I learn something new with every post...and I'm so thankful that people want to help by teaching us their way...rather I use it or not!!
08151949 9 months ago
very informative ,
reddog187000 1 year ago
Hello James, my girfriend Lisa and I spent the afternoon following your directions. We cannot wait to try out the final product and really appreciate your video! Make it a great weekend!
Todd and Lisa
wooglin1603 1 year ago
Hello James, my girfriend Lisa and I spent the afternoon following your directions. We cannot wait to try out the final product and really appreciate your video! Make it a great weekend!
Todd and Lisa
wooglin1603 1 year ago
i have a question, couldnt the jar explode becuase of the boiling heat? like wouldnt the water inside the jar start to boil and could explode?
madnesscombat5 1 year ago
this sounds like fun i;m going to try this today. my first time at it hope it comes out right. thanks for the easy to follow instructions.
kittykat785 1 year ago
This has been flagged as spam show
Hi James, just to let you know I used this method of yours at connemaracroft.blogspot.com
The only thing I do different is put a layer of clingfilm (I think its called seran wrap in the USA) betwen the lid and the lid to stop the acid of the vinegar reacting with the metal in the lid and tainting the pickle.
I normally use old jars, so there is a bigger risk there.
Thanks for sharing your knowledge
Simon
ecosurfshop 1 year ago
what does boiling them after you can them do?
Mo7Vsta 1 year ago
ilovepickles.
:DD
ChemilieChaotic 1 year ago
Dang! I thought you could just stick them in a jar with vinegar.
brianwurst1234 1 year ago
Five questionsfor you please.
1.- It's ok to use the small pickles instead the large to make your recipe?
2.- Are the results shows a crunchy pickle?
3.- How long we have to keep the jar close to be ready to eat?
4.- For how long it will be good after the jar is cool -expiration date-
5.- Where can i buy the tools you used to handle the hot jar?
Please respond thanx
0709CCC 1 year ago
Thanks..love the details. I will be trying this recipe this weekend.
givemaboot 1 year ago
I'm just trying to figure out one of the ingredients. Warder? Is this a pickling brine?
Yetharius 1 year ago
im going to try this as well as making my own cheese
murleman 1 year ago
Very informative.. Thanks!
TheVittleVlog 2 years ago
HAHA just watch 6m53sec he tries to put that lid on bwaahahaha!!!
jakesonfire 2 years ago
2ft cucumbers.. -TEXAS
Faztlan 2 years ago
Awesome - Just subscribed!
cwaj 2 years ago
have you ever tried making naturally fermented pickles? I have made quite a few small batches this summer and they taste amazing. I will never make pickles with vinegar again! You should give them a try.
bm5447 2 years ago
I have never tried them - but i would love to try some pickles without the vinegar. What is the process? I will try them out.
oldetownmusic 2 years ago
@bm5447 Second Ive seen this all over the place but you boil your jars to make sure they are sterile. I get that, but then you cool them and touch them. As soon as you touch them youve contaminated them again havent you? thanks for the help!
kartmankai 1 year ago
@kartmankai that's the thing, you really dont need to worry about sterilization with fermented pickles. The natural lacto bacteria which gives the pickles its sourness and the saltiness of the water prevent bad bacteria from living or growing. As long as you keep the cucumbers under the brine you will be ok!
bm5447 1 year ago
@bm5447 Followed the receipe and they taste GREAT!!! However the pickles themselves were not very firm. I kinda like a crunch pickle. I let them sit the brine for about a month. Was that my problem?
kartmankai 1 year ago
@kartmankai I usually let them sit in a cupboard or counter at room temperature for around 1 week. I have had a few batches where they are not crunchy, but most of the time they are crunchy. Another trick to keep them crunchy is to cut of the very tip of the ends of the cucumbers before you pickle them. Something about the blossom end of the cucumber make them soggy. Make sure to refrigerate them after they taste sour enough. Keep trying, they will only get better!
bm5447 1 year ago
@bm5447 Also the loner you soak them in ice cold water before the process the crunchier they become. You can also cheat and use pickle crisp (sometimes I do)
oldetownmusic 1 year ago
@kartmankai Blossom ends can make them soft - cut off a little of both ends and it will help. There is also a product called pickle crisp which is calcium chloride and will make them crunchy.
oldetownmusic 1 year ago
@oldetownmusic Great tips. I will totally try that. Another question though. I tied pickling peporchinis (sp?) Mistakeinly I thought I could use the same brine but they came out completely wrong. Any receipes for those? sorry for the spelling !!! BUT thanks in advance for the help
kartmankai 1 year ago
Very thorough job of demonstration.
TroutEhCuss 2 years ago
Thanks for the video! I had more cucumbers than I could give away this year from my garden so I figured I would try my hand at canning. I heard someone mention keeping the cucs in ice water two hours prior to canning in order to ensure a crispy pickle?? thanks again.
danclintongarnett 2 years ago
That is a good idea, and I have decided to try that out as well. I heard it from a few sources as well as you. My pickles do come out not very crispy and I don't want to use the chemical additives that help keep them crispier. Thanks
oldetownmusic 2 years ago
@oldetownmusic Thanks for the vid! I have a question though. While I'm not new to gardening I've never actually canned anything. This year I'm determined to do it! Especially cucumbers and jalapenos. First question would be is there a difference in the pickling solution between a cucmbe and a jalapeno?
kartmankai 1 year ago
@kartmankai I have done jalapenos a few different ways. I have used the same pickling spices for some jalapenos and they turned out fantastic. I couldn't keep enough jars with all of my friends and family taking them and eating them up.
oldetownmusic 1 year ago
easy fix solution , get a bigger jar?
HotBoyLawson 2 years ago
They make bigger jars!?!?!?
oldetownmusic 2 years ago
What a great video--thanks for posting - helpful to the timid (like me) about canning for the first time. Question on using canners/waterbath on smooth top/glass stoves...any problems...is your canner a smooth bottom version, or traditional?
dab423 2 years ago
Sorry for the late response - was at the Allgood Music Festival. Just got back early this morning. But in response to your question - I actually have two canners. The big one I show in the video and a much smaller one. They both have flat bottoms on them - and both work fine on my glass stove top. They also work on a wood burning stove top - you just have to be very careful with the temp on the wood burner. I got both of my canners at that giant "mart" place.
oldetownmusic 2 years ago
do you make dill slices?
quillsd 2 years ago
I sure do.
oldetownmusic 2 years ago
thanks for giving more details and explanations than other vids did. first year pickler :D
labcat71 2 years ago
Thanks, there will be more to come on all sorts of homesteading and self-sufficiency topics, so keep checking back
oldetownmusic 2 years ago
Hello James just finished viewing your video and I am so proud of you. I think that is great. Who knows you might be the next Tyler Florence or Bobby Flay. Throwing it down with the best of them. Keep up the good work.
okrajeanlive 2 years ago