August 2009-I made these again, this time I made 7 quarts. After filling jars with garlic dill and cucumbers I mixed the brine solution in a large bowl and dipped in a large measuring cup, put this in the microwave till boiling and filled one jar, lidded and ringed it then inverted on a towel. I did this for each of the 7 quart jars. Every one sealed the same night. No metal pan and brine is always at a full boil. July 2009 I made these two days ago using cold canning method. I added 3/4 tsps. per pint of Pickle Crisp by Ball(box says it is calcium chloride and will improve crispness of pickles). 2 of 7 pints sealed immediately. I removed the rings and lids from the other 5 and one by one I nuked each pint for 3 minutes on high. Wiped the rims,replaced the lids and rings and inverted. Several hours later I checked them and all had sealed. The next evening I checked them all again and 1 had unsealed. Surprisingly it was one of the original two that had sealed so quickly. So I had to taste them and even after only 48 hours I was amazed at how crispy and delicious they were. WOW! I am keeping an eye on the others before I put them into storage because another reviewer said two weeks after canning she had a bunch of jars come unsealed. I am impressed with the ease of this canning method but even more so by the taste. It will be interesting to taste them over the weeks as they continue to develop. I can't wait until I can get to the next farmer's market to buy more cucumbers and I
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August 2009-I made these again, this time I made 7 quarts. After filling jars with garlic dill...