Crisp pickles from just-picked cucumbers and pectin use
Read guidance from Brian Nummer on making crisp home canned pickles. Start with fresh, small cucumbers no more than 2 inches, remove the blossom end, and use top-quality cucumbers. Use research-based recipes and ensure safe acidity. Options for firming include alum calcium lime and cold ice soak, with grape leaves optional.
MENTIONED IN THIS ARTICLE
Brian Nummer
Utah State University Extension
Refrigerator pickles and low temperature pasteurization method
A Q and A discusses safety of refrigerator pickling noting Listeria monocytogenes can persist and recommends low temperature pasteurization until studies confirm safety. It then provides two tested pickling recipes with detailed ingredients, steps, and processing times, including cucumber slices, vinegar sugar salt seeds dill onions and optional cinnamon, yielding about 8 to 5 pint jars.
Leaner Jambalaya with Zucchini and Brown Rice
A Louisiana classic jambalaya is toned down for health with leaner meats and brown rice. Roasted zucchini is stuffed with the mix, offering a green vegetable twist and summer flavor. Serve with a green salad and crusty French bread.
MENTIONED IN THIS ARTICLE
Louisiana
Stuffed Zucchini Boats With Shrimp And Sausage
Zucchini halves are baked as canoes and filled with a mix of andouille sausage shrimp chicken and brown rice seasoned with Cajun and hot sauce. The dish bakes 20 minutes at 400 degrees yielding four servings with about 210 calories each.
Also Mentioned on This Page
National Center For Home Food Preservation
Uga.edu
Nchfp
K-State Research and Extension
Rrc.ksu
Susan Krummskrumm
Oznet.ksu
Susan Krumm
Douglas County
Harper St
Matthew Mead
AP Photo
Lawrencelawrence.com
CABLE
Broadcast
Commons
California
Nti
Der
Aquastar
Pure & Natural
Toaster
Padua
Checkers
Romain
Oyster Bay
23Rd
Lawrence