In a pickle over your pickles? Shirley has some answers.

0512 Homepage Photo - Shirley CampOne of the things I love most about this website are the questions I receive from my readers – some of whom are old pros when it comes to canning and some are learning for the very first time.

Recently, I received a couple of questions from my website and from my Facebook page that drove home the importance of going back and touching on the basics from time to time. These are good questions and even though they may have simple answers, leaving those questions unanswered can make people feel uneasy about their next canning or pickling project – and we don’t want that to happen.

(After all, look at all the good things that can happen when people feel inspired to break out the jars and fresh fruits, veggies and meats and spend some time in the kitchen!)

So, here are their questions and my replies:

The first is a question from Sharon, who has written to me through my website before. It was great to hear from her and she had a really good question about cloudy liquid in her pickles:

Q: Recently I entered my spicy dill pickles in the fair.  They did not qualify because the liquid was not clear. I add turmeric, sugar, vinegar and salt.  How can the liquid be clear to qualify for next year?

A: Make sure you use canning/pickling salt because additives in table salt will cloud the liquid.  If you did that, I would suggest any water you use be distilled (if you use well water sometimes that will cloud the liquid).  White vinegar.

CucumbersThe next question was posted to my Facebook page and relates to preparing cukes for the pickling process:

Q: My husband picked up some Mrs. Wages sweet pickle mix, it doesn’t say to cut the cucumbers up and let sit overnight w/salt, I’ve always done it this with other pickles. would like some comments.

A:  Remember, Mrs. Wages quick process pickles do not have you do this. They are so easy! Have fun!

Let me know if you’ve got a pickling or food preservation question – and keep in touch through this blog, on Twitter or via Facebook.

Happy Canning!

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