I still haven't tasted them since I did it a couple of weekends ago. I did about 45 jars and everyone sealed. I used the wide mouth jars and didn't have any issue with them sealing. I also make fresh tomato sauce and don't have problems canning those, so I thought I would share what I do. -I filled the pickles in the jar with the rest of the spices & garlic. I jammed it as much as possible. -I put the thin lids in boiling water when the brine was close to a boil. -Once the brine came to a boil my wife filled the jar I made sure there was nothing on the rim of the jar, if there was I used a paper towel to wipe clean. Immediately after I took a thin lid out of the boiling water and put it on and then used the spin cap and tightened it as much as possible and turned the jar upside down. -Once I finished all the jars, I laid a blanket over the jars to keep them worm longer. After about 12 hours, I returned them to the case not upside down anymore. This is how I can my tomato sauce too. I have been doing that for 3 years and never had a problem with anything not sealing properly. I will write a review when I actually taste the pickles...I have high hopes.
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