karice's Profile
Home Canning
I'm new to blogging but not to canning, so please excuse any computer goofs. I recently picked about 35 lbs of olives, and I packed 1/3 in salt, have 1/3 curing in brine, and have 1/3 curing in water. All the recipes I have say to eat the olives within 2 months or they say to store the olives in a high-salt brine and vinegar. I was hoping there might be a canning recipe out there. I assume it would involve using the pressure cooker, and I'm hoping it wouldn't drastically change the texture of the olives. Any suggestions? 35 lbs is a lot of olives to eat in 2 months.
on Nov 09, 2009
