I followed a recipe for canning pickles (my first real time doing it). I placed 4 jars in a stock pot and 5 jars in my pressure canner pot and filled both with water above an inch over the tops. My stock pot is done and the jars are cooling, but the canner pot is still not boiling as it’s so large. It’s been over an hour and a half. We have a terrible stove and will invest in a propane burner in the future. We were just swimming in cucumbers and needed to get them canned. Will my pickles be complete mush after so much time in the heat?
by Old_fashioned_742
2 Comments
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You actually shouldn’t pressure can pickles. The pressure canning risks making the texture too mushy as they are being cooked at a much higher temperature than necessary. The acidity of a proper brine would have been sufficient.
This makes me question your recipe. I have never seen a safe tested recipe recommending a pressure canned process. You don’t just switch a process to what you feel like….They should have been a water bath process. What was your recipe?