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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
1,787
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Posted:
Sep 5, 2008 11:29 AM
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Thanks Elizabeth! I was hoping that would be ok. Off I go to the kitchen!
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Posts:
493
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Posted:
Sep 5, 2008 10:56 AM
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I've always used Morton's table salt & been OK.
I've even cut back on the salt for my brother who is on a low-sodium diet. LOL - he eats the pickles fast enough that I don't have to worry about lack of preservatives!
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Posts:
1,787
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Posted:
Sep 5, 2008 10:33 AM
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I'm making the Refrigerator Pickles this morning but realized I don't have any canning/pickling salt. Can I just use regular salt? Because isn't the only diffence the size of the grains
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Moderator_Deanne
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1,706
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Posted:
Jul 12, 2008 9:06 PM
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> Hotbiscuit,
> Not much different than yours.
> 2qts thinly slice cucumbers
> 1 medium onion, thinly sliced
> 2tbs canning salt
> 1 1/2 c sugar
> 1/2 c vinegar
> Mix cukes and onion. Pour salt over them and let
> stand for 2-4 hours. Drain off excess water. Mix
> sugar and vinegar together and pour over cukes. Stir
> and place in freezer containers. I use 2 cup
> containers, so I can take out just what I need. As a
> matter of fact, had some tonight when girlfriends
> came over for cocktails and dinner! The all loved
> them.
Thank you!
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Posts:
255
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Posted:
Jul 10, 2008 10:17 PM
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Hotbiscuit,
Not much different than yours.
2qts thinly slice cucumbers
1 medium onion, thinly sliced
2tbs canning salt
1 1/2 c sugar
1/2 c vinegar
Mix cukes and onion. Pour salt over them and let stand for 2-4 hours. Drain off excess water. Mix sugar and vinegar together and pour over cukes. Stir and place in freezer containers. I use 2 cup containers, so I can take out just what I need. As a matter of fact, had some tonight when girlfriends came over for cocktails and dinner! The all loved them.
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Moderator_Deanne
Posts:
1,706
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Posted:
Jul 10, 2008 7:47 PM
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> hey bstefens, now that you bring it up, I was looking
> for my freezer pickle recipe and didn't find it. How
> do you do your freezer pickles?
Yes, please share the recipe. Any of us with gardens are closing in on the cucumber busy season. =)
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Posts:
1,787
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Posted:
Jul 10, 2008 10:31 AM
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hey bstefens, now that you bring it up, I was looking for my freezer pickle recipe and didn't find it. How do you do your freezer pickles?
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Posts:
255
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Posted:
Jul 9, 2008 10:09 PM
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Hotbiscuit,
Have a recipe similar to yours, but mine are freezer pickles. You are right--easy and delicious. Eveyone likes them. I have about 3-4 containers left from last summer--just in time for this summer when cukes are back!!
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Posts:
1,965
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Posted:
Jul 9, 2008 7:39 PM
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ok. guess i got lost there for a minute...LOL. what else is new... hehehe... good point about that...sorry for the misunderstanding...
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Moderator_Deanne
Posts:
1,706
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Posted:
Jul 9, 2008 7:08 PM
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> > don't
> > know that I would trust a pressure canner that
> I
> > bought that way.
> bought what way? i certainly didn't get mine at a
> yard sale...
We got talking about yardsales in the crockpot area, I think Jane was just pointing out a pressure cooker is -not- something to look for used, not that you had done that or suggested it.
To sum up, crockpots and water bath cookers are good yardsale items, pressure cookers probably not so much. =)
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Posts:
1,965
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Posted:
Jul 9, 2008 5:58 PM
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> don't
> know that I would trust a pressure canner that I
> bought that way.
bought what way? i certainly didnt get mine at a yard sale...
> We have a lot of family requests for canned jellies,
> salsa and hot peppers, but I always emphasize to
> everyone that if the seal doesn't "pop" when you open
> it, don't under any circumstance, dont eat whats inside...
...that you are right about...
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Posts:
1,787
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Posted:
Jul 9, 2008 12:48 PM
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Here is the easiest pickle recipe you will ever find, no pealing or cooking required:
Refigeration Pickles
7 c sliced cucumbers
1 T pickling salt
2 c sugar
1 c sliced onion
1 c white vinegar
1 tsp celery seed
Sprinkle salt over cuckes and onion; let stand 2 hours. Drain out all liquid possible. Mix vinegar, sugar and celery seed; stir. Pour over cuckes. Placed in covered contaier and put in fridge. Ready to eat after only 1 day. Will keep in fridge for a year.
I put these in a 1 gal. olive jar for myself and keep old mayo/jelly jars for giving away.
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Moderator_Jane
Posts:
1,656
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Posted:
Jul 9, 2008 10:10 AM
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> hope i didnt scare anyone off about the pressure
> cooker method. it can be pretty scarry at first. my
> sister taught me how. we do piclkles, peaches,
> peppers,(of all kinds), apple sauce, butters, jams.
> etc. and we trade off every xmas.
Canning can save money, if you do it wisely, but only after you have canned enough to pay off the cost of equipment and jars. It's probably easier to find water bath canners and jars at yard sales. I don't know that I would trust a pressure canner that I bought that way.
We have a lot of family requests for canned jellies, salsa and hot peppers, but I always emphasize to everyone that if the seal doesn't "pop" when you open it, don't under any circumstance eat what's inside.
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Posts:
1,965
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Posted:
Jul 8, 2008 10:50 PM
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hope i didnt scare anyone off about the pressure cooker method. it can be pretty scarry at first. my sister taught me how. we do piclkles, peaches, peppers,(of all kinds), apple sauce, butters, jams. etc. and we trade off every xmas.
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Moderator_Deanne
Posts:
1,706
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Posted:
Jul 8, 2008 8:48 PM
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> As for canning, I am not at all intimidated by it.
> Been doing it for many years, although I don't do
> o the pressure cooker method. That probably would
> scare me a bit.
>
> Thanks again for the help!!
Canning takes time, but it's not difficult. Most come with great recipes/hints as well.
Good luck!
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