Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This page gives advice for salvaging or disguising food that has begun to spoil. Spoiled food can carry dangerous bacteria and toxins that no washing, soaking, or seasoning removes; it should be discarded.
This information has been left in for historical purposes but should not be acted upon.
Home › Vinegar, Pickles, and Pickling › Vinegar, Pickles, and Pickling: Seal
Vinegar, Pickles, and Pickling: Seal
When cool put the jars in a saucepan full of cold water, place it on the stove, and boil half an hour or more. Seal air tight while hot and store in a cool place. -- Nasturtiums.
Collect the seeds while young and tender. Place them in a double boiler, cover with strong cold brine. Let stand for an hour, then place on the stove and bring to a boil. When they boil up take them out of the skimmer, put them into a suitable jar, and cover them with boiling hot spiced pickling liquid.
Or have at hand a jar of sweetened spice vinegar and into this drop nasturtium seeds picked as they accumulate during the season before they become hard and woody. They make an excellent substitute for capers and an agreeable addition to salads or sandwiches.
Pickled Barberries. - To pickle barberries for a garnish, especially for cold meats, salads, and the like, select the large, firm bunches of berries of a fine deep red. Remove the leaves and the discolored berries. Place them in jars and cover with brine strong enough to float an egg. Seal to exclude the air, or cover with paraffin or waxed paper. If any scum or mold appears upon the surface pour out the barberries on a cloth strainer, dry them between two cloths, and cover them with fresh brine.
To Pickle Mushrooms.