greybeard
Herd Master
@misfitmorgan the food safety people would disagree with you about not needing a water bath for canning pickles. I would prefer not to process them as they tend to not stay crunchy when they have been cooked but safety says otherwise.
Agree about the safety part.
Liming cukes in a crock will help a LOT with the crunchy issue.
I use this website quite a bit for canning and freezing garden stuff.
The 'W' and 'P' out beside the links stand for "water bath" and "Pressure canner"
http://www.pickyourown.org/allaboutcanning.htm#pickling
Main menu:
http://www.pickyourown.org/allaboutcanning.htm
Otherwise, it's Ball's Blue Book for me..