Quote:
Originally Posted by Dan47
Looks awesome. I have a garden and the next step is learning to preserve. Wish my Grandma was still alive. She knew how to do all this stuff.
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This is the easiest canning, This is what you want to start with.
A hot water "sealing bath" is NOT required for these. Use hot water to heat the jars, dump in the pickling salt and mustard seed. Pack the jars, add the heated liquid and put on the hot lids and use the sealing ring to tighten down.
Leave them alone for 24 hours and then wait
