Making Crunchy Canned Pickles

What do you add to canning pickles to stop them from getting mushy? Also, does anyone have a recipe to can pickles using less salt? Hope someone can help. I canned a batch of pickles last year following a recipe. The taste was great, but they were all mushy inside.

By MrsJim from Lakeland, FL

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May 21, 20090 found this helpful

My mother made several different types of pickles for many years and never had any problems with them. I also used the same recipes and made pickles for many years and always had really good luck with them. I wonder if it depends on the recipe, because my former mother-in-law never made really good pickles, using her family recipes.

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May 22, 20090 found this helpful

I never had a problem, as long as I used a recipe that called for soaking them in alum; a lot of 'old' recipes for pickles have this step. Good luck!

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May 23, 20090 found this helpful

I always put them in ice and salt for at least a few hours then drain and cook - do not put too many batches in the same pot to cook - it takes too long for them to all get hot. I had one batch get mushy this way.

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May 23, 20090 found this helpful

Hi, place a clean grape leaf in jar with pickles, never tried it but I hear it works great. "Happy Pickling", :)

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May 23, 20090 found this helpful

The trick is soaking them in coarse salt to draw out the water, for at least an hour. The salt will get rinsed off after. Try Martha Stweart's pickle chips: These are refrigerator pickles but can easily be canned.

http://www.marthastewart.com/portal ... 003d370a0aRCRD&vgnextfmt=default

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May 25, 20090 found this helpful

I put alum in my pickles to make them crunchy. Also the recipe I use for pickles is 6 water and 2 vinegar 1/3 cup of salt and everybody likes them. I also use the recipe for hot peppers.

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May 25, 20090 found this helpful

Make sure you use pickling salt and NOT just plain table salt.

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May 26, 20090 found this helpful

My Great Aunt Mary always added 1/8 teaspoon of powdered alum to each quart before adding the liquid. She said that was the secret to keeping the pickles crunchy.

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May 27, 20090 found this helpful

I have a very simple easy way of making pickles. I buy Mrs. Wages pickle mix for whatever pickles you may want to make; kosher, dill, bread and butter, etc. I boil the mix to hottest temp then pour it over the pickles in the jar. I do notprocess these then in a water bath canner. The hot mix is enough to sterilize the pickles. Then I seal the lids and voila...I am done. VERY simple. I have never had mushy pickles or any that spoiled doing this.

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May 28, 20090 found this helpful

I'd rather have a slightly less crisp pickle than putting alum in my food.

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