Guest guest Posted July 23, 2005 Report Share Posted July 23, 2005 Greetings All, I have three different recipes for fermented pickles currently brewing. Two are small, 1 quart-sized recipes, but the third is a 4 pound recipe that calls for canning after the fermentation is completed. It seems to me that while canning in a hot-water bath for 15 minutes would help preserve them longer, that it would also kill some of the goodies that fermentation brings. Does anyone know for sure? And if no canning is recommended, do the pickles have to reside in the already crowded refrigerator, or would a cold cellar 55-60 degrees be cool enough? Many thanks! Amberlyn Quote Link to comment Share on other sites More sharing options...
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