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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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New to canning
I'm fairly new at canning. I have a water-bath canner and everything
except a book of recipes. With a handy library, I didn't think a book was necessary. Here's my problem. I have about 3 lbs of cucumbers that I want to pickle but all the recipes I have found call for 6 - 9 lbs. Any suggestions? Raven |
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New to canning
"Raven" > wrote in message
om... > I'm fairly new at canning. I have a water-bath canner and everything > except a book of recipes. With a handy library, I didn't think a book > was necessary. Here's my problem. I have about 3 lbs of cucumbers > that I want to pickle but all the recipes I have found call for 6 - 9 > lbs. Any suggestions? > Can you just scale the recipe down? That is, if it calls for 6 lbs, cut all the ingredients in half. I don't see why this wouldn't work, but the experienced pickle-makers here will I'm sure let you know. Anny |
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New to canning
Anny Middon wrote:
> "Raven" > wrote in message > om... > >>I'm fairly new at canning. I have a water-bath canner and everything >>except a book of recipes. With a handy library, I didn't think a book >>was necessary. Here's my problem. I have about 3 lbs of cucumbers >>that I want to pickle but all the recipes I have found call for 6 - 9 >>lbs. Any suggestions? >> > > > Can you just scale the recipe down? That is, if it calls for 6 lbs, cut all > the ingredients in half. I don't see why this wouldn't work Yes, you can halve the recipe. Bob |
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