Cindy Hamilton > wrote:
> On Monday, July 29, 2019 at 1:50:27 PM UTC-4, wrote:
>> At the farmers market they have cucumbers for 50 cents each. They are
>> about 12-14 inches long and have a good girth. So I decided to make my
>> bread and butter pickles instead of buying them for about 3.50 a jar
>> or more.
>>
>> So the first thing I do is thinly slice my cukes in many slices, it
>> usually works out to one cuke per 24 oz jar. Then I put them in a
>> large bowl and give them a good salting a good mix and cover and let
>> them sit in the fridge for about three hours.
>>
>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>> part apple cider or maybe white distilled vinegar. Then I add my
>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>> small batch. Then I cut some green onions in about 1 inch strips and
>> throw that in the vinegar solution. Then I place it over a low flame
>> and make sure the sugar has completely dissolved.
>> I will then take the cucumber water that has been pulled out of the
>> cukes by the salt and add that to the vinegar. There is some great
>> flavor in there.
>>
>> When my vinegar solution comes to a light boil I will fill my empty
>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>> will put on the lids and tightening them only fingertip tight. Then
>> place the jars in my air fryer oven and set it to 190 F for about 35
>> minutes. I usually just leave it in there over night to cool and the
>> next day ensure the lids have tightened and then store the jars on a
>> shelf somewhere.
>
> From a food safety standpoint, you're playing with fire.
>
> Even if you've successfully done this sort of thing in the past, you
> really should keep those pickles in the refrigerator, not a shelf
> somewhere.
>
> Cindy Hamilton
>

If by €œsuccessful€� you mean that he didnt already kill himself,
not...successfully canned.