THE CRUNCHIEST DILL PICKLES EVER "The reason that homemade pickles generally become mushy over time is that there is an enzyme on the flowering end of the cucumber that does not get destroyed during the canning process. As a result, it breaks down the fibers in the cucumber over time and turns it into a soft & mushy pickle within 6 months. The secret is a product up in Canada called Pickle Crisp by Bernardin (Canada’s answer to USA’s Ball AND IT IS AVAILABLE ON AMAZON.COM).
Best Salsa Recipe EVER!1/2 bushel tomatoes 5 large yellow onions 5 large green bell peppers 1/4 cup salt 1 cup sugar 1 cup vinegar 6-20 jalapenos (depending on how hot you want it) 6-10 --> mild 11-15 --> medium 16-20 --> hot optional: 1/2 cup fresh cilantro, chopped Cook till soft. Process the bottles of salsa for 20 minutes.