Pickling help, please!

[secuono]

So I went to Walmart and bought the following;

Box of Pint Jars, lids & bands
Granite-Ware Canner, 21.5 Qt.
Mrs. Wages, Kosher Dill packet, Bread & Butter packet
Preserving set, Jar lifter, Bubble remover, Magnetic lid lifter, Jar funnel

Canner is metal with a thick black w/speckles coating. Is that ok?? It came with the jar rack, too.


Is this all I need? Will the mix need anything else? Will they need to be in the fridge or can they just sit in the cabinets?
Anything else I need to know?
I've read a website about it, but sometimes it said you need more than the packet or that they need to be refrigerated after canning or w/e.

 

[journey11]

Sounds like you are all set to waterbath can. You got the right kind. If they are processed according to the directions on your Mrs. Wages packet and the lids seal properly, your pickles will last up to a few years (using within 1 year is considered optimal) kept in a cool, dark place.

ETA: It's a good idea to get yourself a copy of the Ball Blue Book of canning if you plan to really get into it.

 

[baymule]

Have you canned before? If the jars are hot, sterile (fill with boiling water, dump out, then pack with pickles) if the lids/rings are hot and sterile (place in pan and cover with boiling water), then you should be able to put them in the pantry. Pack hot pickles in hot jars, pour boiling vinegar/sugar or dill liquid over them, leaving 1/2" headspace. Wipe top of glass jars to make sure there is nothing on the rim that would cause the jar lid not to seal, then put lid and ring on jar, screw down tight. You can process in a water bath for 10-15 minutes. I never do with my pickles because of the vinegar mixture. Post your pickle recipe and we will help you all we can. Are you making sweet, sour or dill pickles? Sliced, spears or whole?

I have never made the kind that has to be refrigerated because of space issues. The sweet pickles I make will last for several years on a pantry shelf.

 

[secuono]

It's all new to me, so I know nothing about any of this.
Pickle types are;
Kosher Dill sliced longways
Bread & Butter cut into coins.

I totally over looked that I need sugar and vinegar...Will any sugar and vinegar work or do I need certain kinds?

How do I know the lids are sealed right? I'm guessing by pressing the lid to see if it pops or not?
What is the magnetic lid mover for?

 

[baymule]

It's all new to me, so I know nothing about any of this.
Pickle types are;
Kosher Dill sliced longways
Bread & Butter cut into coins.

I totally over looked that I need sugar and vinegar...Will any sugar and vinegar work or do I need certain kinds?

How do I know the lids are sealed right? I'm guessing by pressing the lid to see if it pops or not?
What is the magnetic lid mover for?

No, don't press the lid. It will "pop" as it cools down and there will be a slight depression in the top. The lid mover is to get it out of the pan of boiling water? I use apple cider vinegar. Have you found your recipes yet?

 

[secuono]

What recipie?
I'm just following what the packet says.
cukes, vinegar, sugar and packet mix
or
cukes, vinegar, water and packet mix.

I don't like spicy things or w/e.

 

[journey11]

The Mrs. Wages pkt will give you step by step. Pickles are really one of the easiest things to can, so don't worry, just follow the directions. You can also steriize/heat your jars in the dish washer if you set it to heat the water and heat dry. Also it is not recommended to boil your lids as it can destroy the rubber seal. You want them at a simmer, just below boiling, about 180 degrees for ten minutes prior to putting them on. Wash the rings and set them on a clean towel to dry. They don't need sterilized because they don't touch the food. Don't test your seals until the next day when they are completely cooled. Push to make sure the button doesn't click and gently try to pry at the edges. Good luck, have fun! Pretty soon you'll be addicted to canning like the rest of us.

 

[lesa]

I second the vote to purchase the Ball Recipe Book. It is under 10 bucks and is the ultimate bible for canning. You won't kill anyone making pickles- the vinegar and water bath will be safe, but the answers to all canning questions are in that little book. They are usually for sale wherever you buy canning supplies. Good luck! You are about to discover something really fun and wonderfully useful! Remember you need to wait at least two weeks before you try your pickles (after canning.) Enjoy!

 

[so lucky]

When the jars of pickles seal after processing, you will generally hear a distinctive "ping!" as the lid gets sucked down. It is like music to the ears of canning folks. Sometimes they ping as soon as you take them out of the water bath; sometimes it can take as long as half an hour or so. I have never had them take longer than an hour. Just follow the directions on Mrs Wages packs, and you will do fine. The refrigerator pickles references are for if you don't process them in a canner.

The water bath canner is great for tomatoes and pickles, and jams and preserves. If you decide to get into canning non-acidic veggies or meat, you will need a pressure canner, which is a little more expensive, but wonderful to have. If you spend a season or two learning the basics with your water bath canner, you will most likely be coveting a pressure canner to complete your "tools."

White vinegar is good. They have pretty much been adjusted to 5% acidity, which is what you need. Regular white sugar unless the recipe calls for brown.

 

[seedcrazy]

Secuono, welcome to the world of canning. Its about addictive. LOL I myself put my jars in the big canner and cover with water and let them get to a boil, after my mixture is ready to can, I pull the jar out with the jar lifter and dump the water out, fill with the mixture, I take tongs and dip my lid in the boiling water, wipe the rim of the jar (important so it will seal) and put the flat and ring on and set to the side, get them all filled and my water bath canner is boiling still so I sit them in and proceed for the recommended number of minutes then lift out and set (apart from each other without sides touching) on a towel and the next day I take the rings off (they rust if I don't) and test to make sure it sealed and in the cool dark cabinet they go. Make sure to date and write what it is on the lid or a label. Can't wait to hear about your first canning experience.