Processing pickles at lower temperatures than boiling is a safe and effective way to maintain the crisp, crunchy texture that we love about pickles! Learn how here and check out the results of a pickling experiment to test methods of crisping.
I am a masters student at Oregon State University, studying plant restoration and endangered plant reintroduction. In my spare time I'm a Master Food Preserver and author of the babbling botanist blog. I love food - growing it, preserving it, cooking and eating it. And I love plants and the great outdoors. I love using my blog to share this passion with others.