Spent the day making dill pickles, asparagus, and beans. Tried several different varieties as well as spice levels. Last year my pickles were pretty soft so I did some research and am trying to immerse them in ice water for 3-4 hours prior to canning. We opened a jar last night and the ice bath seemed to work, woo hoo. Didn't really want to use alum as I read too many things about toxicity. My family is happy and full!
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