JMO on the spears - been there, tried that, mushy. I prefer to do halves and then cut into spears after opening. They are still softer than wholes would be but better than spears. And if you do halves use Pickle Crisp.

In theory the processing time should be less for halves or spears because of the faster heat penetration but there are no tested recommendations for how much difference. So we are stuck with the standard - whatever the recipe calls for in both shape/cut and processing time.

As to fermenting I have never tried anything but whole cukes since the one time we did slices they were way too soft and almost slimey. But your experience may vary. So we ferment only whole and then slice/spear and jar as desired after fermenting.

Dave

Dave, as always, I appreciate your knowledge and experience, and willingness to share both. That and the referral to the NCHFP...

Steve

I have to agree with Dave. I was unhappy with spears (with the exception of Linda Lou's Sweet Pickle Chunks).

I just can them whole and slice later into whatever shape I need (i.e. spears, rounds, halves).

Deanna