<Sunny> wrote in message ...
> On Sat, 24 Jul 2010 19:07:08 -0500, George Shirley
> > wrote:
>
>>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.
>
> George, Kathi, Barb, et al.
> And the et al refers to all the gracious contributors to this
> newsgroup. I just want to thank you for providing your time-hardened
> experience in a VERY civil atmosphere. I thought I knew preserving
> from my limited experience and reading, but you all are invaluable
> sources. Thank you very much for this group. P.S. I'm as bad a
> typist as Barb, so keep that in mind

I second all of that. I rarely post but I do read So a big thank you
from me too

--
--
https://www.shop.helpforheroes.org.uk/