{"id":3586,"date":"2013-10-10T03:00:44","date_gmt":"2013-10-10T07:00:44","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3586"},"modified":"2013-10-10T03:00:44","modified_gmt":"2013-10-10T07:00:44","slug":"q-and-a-canning-grape-juice-and-salt-in-pickle-recipes","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/10\/10\/q-and-a-canning-grape-juice-and-salt-in-pickle-recipes\/","title":{"rendered":"Q and A: canning grape juice and salt in pickle recipes"},"content":{"rendered":"

Canning grape juice<\/strong><\/p>\n

Got a question on canning grape juice. A couple years ago my wife try canning grapes according to the 9th edition of Carla Emery’s book and they turned out great. Now the last two times the jars do not seal as they pop open within a week or two.<\/em><\/p>\n

Recipe:<\/em>
\nclean sterile jar<\/em>
\n1 cup of grapes<\/em>
\n1 cup sugar<\/em>
\nfill jar with boiling water and seal<\/em>
\ntakes about a month to be ready<\/em><\/p>\n

Any answers for me? Was nice to meet you folks at the Energy Fair in Wisc.<\/em><\/p>\n

Jerry Struthers<\/em>
\nOtsego, Minnesota<\/em><\/p>\n

The problem is that they’re not hot enough when you put the lids on. All you have to do is water bath them for 20 minutes (quarts) to ensure that the grapes are thoroughly heated so the jars seal dependably. It’s frustrating to have seals come undone and waste food, isn’t it?<\/p>\n

Great to meet you, too, Jerry! — Jackie<\/p>\n

Salt in pickle recipe<\/strong><\/p>\n

My question is, how much salt do you absolutely have to put into a pickle recipe?<\/em><\/p>\n

Lois<\/em>
\nCorbett, Oregon<\/em><\/p>\n

Some recipes for pickles require no salt added or very little. Others, more. I’d stick to a tried and true recipe that doesn’t have a lot such as Easy sweet dill pickles<\/em>, Bread and butter icicle pickles<\/em>, where you soak in salt water, then rinse and drain, or Sweet pickle spears<\/em>, which have only 3 Tbsp, all from my book, Growing and Canning Your Own Food<\/em><\/a>. With pickles, the salt is necessary in most recipes, unlike canning vegetables and meat, where salt is optional and only for taste. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Canning grape juice Got a question on canning grape juice. A couple years ago my wife try canning grapes according to the 9th edition of Carla Emery’s book and they turned out great. Now the last two times the jars do not seal as they pop open within a week or two. Recipe: clean sterile […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3586"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=3586"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3586\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}