On 7/24/2010 6:50 PM, Kathi Jones wrote:
> "Kathi > wrote in message
> news
>>
>> "George > wrote in message
>> ...
>>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
>>>> figured that while I have the canner out, I'd do Barb's B&B pickles at
>>>> the
>>>> same time. Grocery store had those mini English cukes , package of 6
>>>> for
>>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>>> peppers or
>>>> cauliflower).
>>>>
>>>> Y'know, I just can't imagine what this group (and me!!) would do without
>>>> Barb's input!
>>>>
>>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to
>>>> the
>>>> jars? Seems to me my last experience with this recipe was crispy enough
>>>> without it, but then I used pickling cukes, not these English ones.
>>>>
>>>> Thanks,
>>>> Kathi
>>>>
>>>>
>>> I would add it, you don't know the texture of those cukes until they are
>>> pickled. Can't hurt and might help.
>>
>> Thanks George, I was thinking the same thing
>>
>> Kathi
>>
>
> PS - this group would be lost without you too, George !!
>
> kathi
>
>
It's that sixty years of canning experience speaking Kathi. That's
Barb's experience I think. <G>

I think the thing I do that keeps me current on the latest APPROVED
methods of preserving is the fact that I read the UofGA site pretty
regular in case there is a change. In addition I have a whole shelf of
preserving books, some going back to 1949.

I know how to render lard, butcher critters of all sizes, tan leather
with natural resources, cook over wood, coal, gas, or electric, and can
track pretty good too. If the apocalypse comes I intent to keep my clan
intact. Our son bragged to his wife the other day that if worse came to
worse he can do all the stuff I can do. We trained our kids well but
neither preserves their own food anymore. Grocery stores are too full of
stuff for them to worry about it I guess.