Canning Question: Is There Any Reason Not To Chill Post-Water Bath?
So I canned a batch of dill pickles today, and took pains to keep the ‘cukes crisp (iced for 2 hours, blossom ends cut off, minumum brine and bath times, etc.)
And then the quart jars just SIT THERE on a rack, hot (and presumably cooking), for HOURS?
After the allotted bath Reading More May Cause Envy…