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Central Iowa | My grandma has a great cuc and onion reciepe that I love eating. My question revolves around canning these and whether they'll last on a shelf without hot water bath. Here is what I did.
Slice cucumbers and soak for 20 minutes in salt water, drain off and rinse.
Fill pint jars with cucs and onions
In pan on stove combine 1/2 cup of white vinigear, 1/2 cup water, 1 cup sugar, 1 tsp of salt and 1 tsp of dill.
Bring to boil and pour liquid over cucs and onions
Immediatly place lid on jar and screw on ring
After about 2-3 minutes the lids are sealed as they don't pop when you push the button.
Grandma usually does just enough to put into fridge and eat within a couple of weeks. My question is will these last on a shelf for 4-8 months and still be good without a hot water bath process? If you were to hot water bath them, what steps would you take to do that differently than what I have done above?
Thanks for you help, if you try this recipie let me know what you think. I ate a pint jar of them for lunch today with my ham sandwich. They're like candy. | |
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Cucumber Canning Question
