I think the last edition of Putting Food By was published in 1992, making it an unreliable source for canning.

If you post the link to the U of Maine page you're referencing, we can look at it and make some suggestions.

Carol

The link is:
http://www.umext.maine.edu/onlinepubs/htmpubs/4198.htm

Would you say the most reliable source for recipes is the Ball book?

Thanks again,
lucy

Here is a link that might be useful: UMaine Fiddlehead page

Extension service documents like the one you reference are among the most reliable home food preservation sources. All those pickling recipes look fine with one exception and that is the one for mustard pickle. The other recipes rely upon 100% vinegar brine or a very high vinegar-water ratio (the half-gallon to 2 cups recipe) so I personally would not be concerned about those.

There are a few tested mustard pickle recipes that are flour-thickened that are still extant, including one from Ball, but generally they're being phased out in favor of ClearJel. Additonally, I don't know about fiddleheads in that recipe.

Whatever pickle recipe you use, I'd recommend you make a very small test-batch to see how the texture holds up. Fiddleheads are so delicate I'm not sure anything other than freezing is going to yield acceptable results. The pickling solution will be too sharp without aging on the shelf, but it will give you a chance to see how firm the finished product is.

An apple cider vinegar (5% strength) will provide a softer finish than a distilled vinegar. The brine will be darker but the flavor may be better.

The most recent editions of the Ball publications are among the most reliable sources as is the NCHFP (see link). Extensions by state also often post their own individual documents on local products.

I see a search of the NCHFP state extension services does link to the Maine fiddlehead page, which is an indication the NCHFP regards it as a reliable source.

Carol

Here is a link that might be useful: NCHFP Home Page