I didn't see this duplicate until after posting my email reply. Hopefully anyone else that cares to commend can chime in here or on the post I created, based on the same questions.

I love Mrs. Wages mixes and have canned safely with them for years. But it is only the older packages that called for the 11 cups of water and 5 of vinegar.

All the new packs have been changed to "3 1/3 c vinegar and 7 1/3 c water" (they are also smaller packs and make less pickles). That is a 50:50 (even a little better than 50:50) mix and would be safe.

But I've never found a problem with the older mix recipe, even though it is borderline, because of the added preservatives in the mix. Assuming proper processing I wouldn't worry about them but it boils down to your choice.

Dave

Actually there are two packet sizes for most of the Mrs. Wages pickle mixes. The larger one makes up to 7 quarts, in the larger size pouch, and the other makes about 3 quarts. The smaller packages are meant for refrigerator pickles, but can also be used for canning in some cases, but sufficient vinegar is required.

Here is a link that might be useful: MIrs. Wages mixes

Thanks Ken,

I had emailed you prior to posting because it seemed that you were the "expert" on this subject. Thank you again for your response. I guess into the fridge these pickles go :(

Yes the ones that I made last night were the older package. I did notice today while picking up some new mixes that the packages are much smaller. I picked up the bread and butter variety as my grocery store did not have the dill variety. It calls for 5 cups vinegar and NO WATER so I am sure that it should be safe for canning.

I honestly don't think these need to go to the refrigerator. If you read the package ingredients you'll note that citric acid is also added. That is in addition to the vinegar you add would easily bring it to a safe acid level.

But as I said, it is your choice.

Dave

Thanks Dave. I think that I will leave these in the pantry for now. I am sure they will all be eaten before they can spoil.

My husband grows cucumbers for Best Maid. The next crop comes off Saturday. I always go the morning before the harvesters get there and get a few 5 gallon buckets full. Can't wait for Saturday!

Question: Can Annie's salsa be safely canned using BWB method?

Thanks

Erica

"3 1/3 c vinegar and 7 1/3 c water" (they are also smaller packs and make less pickles). That is a 50:50 (even a little better than 50:50) mix and would be safe.

Erica - it finally dawned on me during supper just how flat out wrong my math was when I said that. It never was my strong suit and age has made it even less so.

I still feel the Mrs. Wages mixes are safe to use because of the long established experience with them and their added citric acid, but please disregard my flawed math assurances when making up your mind, ok?

Sorry for the confusion.

Dave

PS: yes on the Annie's salsa question assuming you use the full cup of acid (vinegar, bottled lemon or lime juice).

There are TWO DIFFERENT sizes of Mrs. Wages dill pickle mixes. One is about 1.5 ounces and the other is about 6.5 ounces. MRs Wages still offers both types as shown in the link I provided.

Yes, Ken I know that - 2 different sizes. It is the biggest - the 6.5 oz packages - that now call for 3 1/3 cups vinegar and 7 1/3 cups water. Have several of them right in front of me. I don't know what amounts are on the small packages as I only buy the big ones.

But that wasn't what I was referring to. My point was that I had said that was a 50:50 brine mix. It clearly isn't. But the mix does also contain citric acid.

Dave

My point was that I had said that was a 50:50 brine mix. It clearly isn't. But the mix does also contain citric acid.

Yeah, I was wondering how those percentages added up to 50:50? Citric acid!

BTW, 11 over 5 is the same ratio as 7 1/3 over 3 1/3. I would imagine the citric acid in the mix would be in the same proportions?

Citric acid is quite stroing. Its only needs a half teaspoon for a quart of tomatoes to get them acidic enough to can.
As to Mrs. Wages, I don't bother with their instructions, so I have no issues when I use straight 5% vinegar and no water added. I like STRONG pickles!

I love strong pickles as well, but the Mrs. Wages seems too salty to me. Is there a way to have the full flavor and reduce some of the saltiness? I've tried both the Polish and the Kosher.

Use the regular MRs. Wages dill mix, not the other too. One of the others contain pepper, and one has garlic added. Use a little less of it and increase the vinegar and reduce the water of the brine. I also add fresh dill weed and dill seed heads, usually when they are still swelled and green. Pickles, by there nature are always salty to some degree, unless you dump in lots more spices, sugar, and make sweet pickles instead. Soon, I hope to have enough cukes to make at least one half gallon of fermented half sours, and they too are noticably salty, but not to an extent of being bitter with salt. They don't see any added vinegar until after 3-4 days of room temp fermenting first.

I have the quick process packet coming and i meant to buy the refrigerator one. I am not canning these , Can I use the quick process packet and then store in refrigerator? Tahnk You

I just finished making Mrs. Wages Kosher dill pickles. Ended up with 11 pints but only 4 sealed. Can I put them in a water bath to get them to seal?

Did you process them in a water bath canner to begin with?

if you did and they didn't seal it may be that you didn't fit the lids right.

Okie HU