Tuesday, September 4, 2007

Pickles, preserved Fruit and Vegetables

Fill the jars to within one inch (2.5 cm) of the top. Pour over the preserving liquid to within a half-inch -1cm of the top, making sure the fruit or vegetables are completely covered. Cover with a waxed disc- waxed side down and a screw top lid.
Cut 1/8 inch 2mm from the blossom end of cucumbers and discard. Enzymes contained in the blossom will soften the pickles.

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