Delay between packing and processing

My garden does not produce enough to warrant heating up my canning pot
everyday yet I want to pack cucumbers soon after they are picked. I
have made a half gallon of pickling brine.

What I would like to do is:
-Pack the cucumbers the day I pick them
-Pour heated brine over them
-Secure lid and ring
-Refrigerate
-A few days later: bring jar to room temperature
-Process in hot water bath

Is there any problem with this idea?

In article <[Only registered users can see links. ]>,
Stuart Pedazzo <[Only registered users can see links. ]> wrote:


I wouldn't. I think the problem is figuring out how long you would
process them in the BWB. All the times are based on a hot product (or a
hot brine or syrup). What you are essentially doing up to that point is
"open kettle canning" and that hasn't been a recommended way of doing it
for many years. Tell that to my sister. I process my stuff and just
feel better about it.
Do you have a smaller kettle to do the job? I've been using a stockpot
(tall and relatively narrow) that fits my stove burner perfectly and
sits under the vent to boot. I've been canning all summer and have
lived to brag about it. "-) How many jars are you able to fill at a
time? Three? I'd process them.

I can still hear my mother's voice, "Barbie, you have to can when the
stuff is ready, not when you are ready." I believe it to be true.
--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ]

"Melba's Jammin'" <[Only registered users can see links. ].invalid> wrote in message
news:[Only registered users can see links. ]...

I had a similar wonder....I want to make 'Jardiniere' this year, but the
stuff in the garden, or the seasonal stuff in the stores, isn't coming in at
the same time...I thought I'd just smother whatever was ready in
vinegar/water and save it until the rest of the stuff was ready for the
recipe.

I haven't actually done thisyet, but I was entertaining the idea........

Everyone/anyone, please, give me a better idea.....

Kathi

Kathi Jones wrote:


And isn't Jardiniere just garden stuff in an accepted order?
Make "Kathiaire." Make pickles with whatever you got. Whattya got now that you
want to wait? I challenge us to make up a sort of pickle just for you! We might
even have some recipes: _Small Batch Preserving's_ Winter Mixed Pickle (sweet)
is a style like that, 8 cups of veggies, etc. I've posted it before I think.
Sharp or sweet? Herby? Savory? Canned or not? Fermented or not? Flavor of
vinegar?
Edrena
Disciple of St. Vinaigrette of the Vinyard

Melba's Jammin' wrote:
However, there certainly are recipes that call for soaking the cukes in
ice water overnight , or for 24 hours. Maybe you could stretch that for
some of them to 48 hours and do a smallish batch.
Ellen

Melba's Jammin' wrote:


I would be afraid the pickles would get soggy from all that reheating.

Bob