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

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.

"George Shirley" > 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

"Kathi Jones" > wrote in message
news
>
> "George Shirley" > 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

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 Shirley" > wrote in message
...
> 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.

Well, I'm too lazy for all that - I'll just rely on you and Barb and others
like you to keep me up to date and in the know. And if there's an
apocalypse, there better be internet, or else I'm screwed

Actually, I can't butcher critters, tan leather, or track, but I think I can
do that other stuff. We'd find a way...and at least I'll have pickles

Kathi

<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
>
> Best regads,
> Lou

excellent place to visit, isn't it?

K

<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/

On 7/24/2010 8:46 PM, Sunny wrote:
> 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
>
> Best regads,
> Lou

You have to be careful what you say about Barb, she will find you and
whack you with her giant wooden spoon. <G>

In article >, Sunny <Sunny>
wrote:
> P.S. I'm as bad a
> typist as Barb, so keep that in mind

>
> Best regads,
> Lou

I beg your pardon?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article >,
"Kathi Jones" > wrote:

> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to the
> jars?
> Thanks,
> Kathi

Please don't.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?