I also liked to know how to pickle using both the refrigerator and the room temperature methods, I want to get this right and not deal with botulism poisoning on the first attempt.
The jars in question are quart-sized, bought from a local Dierbergs. I have been researching pickling for a while but I would like to hear from experts just to be sure.
Submitted May 09, 2016 at 12:31AM by Nigel_Yearning http://ift.tt/275w7AY pickling
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