When it comes to canning, the most popular canners on the market are the boiling water canner and the pressure canner.
But what if you don’t have either one of these? Can you still seal a pickle jar without using a canner?
Pickle jars can be sealed without a canner by using a large pot full of boiling water and a rack. The rack is used to keep the jars off the bottom of the pot. The pickle jars will be sealed after sitting in boiling water for about 10 to 15 minutes.
In this article, we are going to explain:
- how to seal pickle jars without a canner
- which methods of canning are considered unsafe
- and a few tips and tricks to make pickles so good your mother-in-law will be asking you for help
Using the Boiling Water Method of Canning
The most important aspect of the boiling water canning method is to make sure that your pot is large enough that the jars will be submerged in at least two to three inches of water.
The jars must also sit on a rack so they never touch the bottom of the pot. This will allow water to flow all around the submerged jars.
Keep in mind, anything acidic (fruits, pickled vegetables, and preserves), can be canned using the boiling water method.
Anything with a low level of acidity—including vegetables and meats—must be canned using a pressure canner.
The reason for this is that certain types of spores will survive boiling water temperatures. So in order to kill these spores, you need to use hotter temperatures which can only be reached using a pressure canner.
Water will never get hotter than boiling (100°C/212°F), meaning these spores can survive. The steam produced by pressure cooking is hotter, allowing vegetables and meats to be canned safely.
What Is Quick Pickling And Is It Safe?
Quick pickling is the method of pickling without actual canning. It can be safe, assuming proper care is taken.
First and foremost, if you are in a high-risk health group (or very cautious), consume refrigerator pickles within 3 days. Realistically, these pickles are so delicious it’s unlikely they’ll last much longer than that anyways!
Don’t keep refrigerator pickles for more than a month, and always make sure they are kept in the actual fridge.
Make sure you use vinegar that has at least 5% acetic acid content, and that the pickles are completely submerged in the brine.
Unsafe Canning Methods
Oven Canning
The oven method is unsafe because dry heat isn’t a strong enough conductor.
Even if your oven temperature reads a higher temperature, it doesn’t mean the food in the jars will reach the oven temperature.
Even if you can bring the product to a boil, it still isn’t hot enough to destroy botulism spores. Additionally, there are many incidents where jars have exploded, causing serious injury.
So do not use the oven canning method since this is an unsafe method.
Open-Kettle Canning
The method of open-kettle canning is to heat up the food until it’s boiling, then pour it into the jars and allow the heat to seal them.
The problem with the open-kettle canning method is that boiling isn’t enough to kill organisms that can enter your food while pouring.
During boiling water and pressure canning, all the excess air between the food and the top of the jar is driven out, which doesn’t happen with the open-kettle method.
Additionally, open-kettle canning doesn’t result in a strong seal.
So do not use the open-kettle canning method since this is an unsafe method.
Microwave Canning
Microwave food can only ever reach the boiling point, and it doesn’t heat consistently.
As you now know, the boiling point isn’t hot enough to ensure food safety. Similar to oven canning, there is also the risk of jars exploding.
So do not use the microwave canning method since this is an unsafe method.
Dishwasher Processing
In this method, the heat and length of the cycle cannot be regulated, and the jars will never get hot enough to safely destroy bacteria.
So do not use the dishwasher processing method since this is an unsafe method.
KIND OF A BIG ‘DILL – Tips & Tricks to Make the Best Pickles in Town
Use Small Cucumbers
Small cucumbers, also known as pickling cucumbers, are small, round, and bred to have thinner skins.
If you can’t find cucumbers grown specifically for pickling, simply choose ones that are on the smaller side.
Smaller cucumbers can also be pickled whole whereas larger cucumbers need to be sliced in order to fit into the pickling jar. So if you prefer biting into a crunchy pickle then make sure to use small pickling cucumbers.
Choose The Ripest Cucumbers Possible
If you aren’t pickling cucumbers you’ve grown yourself then your next best option is the farmer’s market.
You want to pick or purchase your cucumbers immediately before canning to help ensure they retain their firmness.
If you are picking out your cucumbers from your garden then the best time to do so is in the morning, before the hot sun causes them to soften slightly.
Place cucumbers in a bath of ice for at least 30 minutes before canning, and for as long as a few hours if you want to make sure they’re nice and crispy.
Do NOT Use Table Salt
Table salt contains iodine, which can cause cloudiness or discoloration in your pickles.
Salt meant specifically for canning/pickling does not have contain iodine and is also finer in texture meaning it will dissolve quickly.
If you can’t find pickling salt then the next best alternative is to use kosher or sea salt.
Try Adding Other Ingredients
- Any vinegar can be used when pickling as long as it has a 5% acetic acid content. This means you can use white, apple cider, malt, and even champagne vinegar. While champagne vinegar is on the pricier side, feel free to try it out for a special batch!
- The recipe you choose should also include water, as this will help cut the sharpness of your brine.
- Your recipe should include sugar, but never more than 1/4 of a cup or this will take away some of the tang that pickles are famous for
- Try adding herbs and spices, such as mustard seed, garlic, dill weed, or peppercorns to add a bit of a kick
Add Vinegar To The Water
Adding a little bit of vinegar to the water in the pot or canner will help prevent your jars from getting cloudy on the outside.
This will make your pickles more visually appealing when you can actually see what’s inside.
Final Thoughts
Canning your own pickles can be an incredibly rewarding experience.
In addition to knowing exactly what is going into your food, self-canning is a great way to use up excess produce from your garden.
There are endless combinations to choose from when it comes to ingredients, and properly canned pickles will last up to a year in your pantry!
The most important thing to remember when choosing a recipe is making sure it uses either a pressure/water bath canner or the boiling water method.
Make sure your jars never touch the bottom of the pot, and that they are covered with at least a few inches of water. This will ensure that you are canning safely, avoiding any potential contamination.
