this post was submitted on 11 Dec 2023
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Canning & Food Preservation
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Canning and preserving food. Includes dehydrating, freeze-drying, etc.
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Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that's what I do and never have an issue
I do need to do that on my next batch. But also the main difference is you use vinegar and I'm just doing salt brine. Other than that, same ingredients between us.
Cutting off the blossom end is a game-changer.
I read this before but never did it.
Fuck it. Im-a do it