Summary
One reason I didn't start making pickles earlier is because canning is a scary word - especially in the same sentence with botulism.
I've eaten home-canned pickles, chow chows and vegetables for years, but trusting my grandparents to safely put up food was easier than learning to trust myself.See the full content of this document
Extract
The Basics of Pickling
As it turned out, I'm no fan of processing, anyway - I like the fresh flavor of refrigerator pickles over the slightly cooked taste ...
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