Canning pickles isn’t difficult, but it requires preparation and an understanding of the “why” to achieve safe, optimal results. To help you approach home preservation with confidence, we asked an all ...

You need vinegar to make pickles — but not just any vinegar. “If you’re going to be canning those pickles, the most important thing is to stick to a vinegar acidity,” says April McGreger, a chef and ...

My grandmother’s refrigerator was tiny. Space was at a premium, and the freezer only held an ice cube tray. She spent labor-intensive hours canning, storing the results on shelves in the garage. The ...

Add Yahoo as a preferred source to see more of our stories on Google. “The National Center for Home Food Preservation and most canning guidelines suggest a 5% acidity to ensure that your pickles have ...