Hi Ann,

1. If the cukes are still firm, they might turn out ok. Ice water might help them keep what crispness is left, but it won't make them any younger. I get mine at Walmart and they're probably a few days old, so judge based on their current condition. If there aren't many of them, I suggest eating them like candy bars, salt shaker in one hand & kirby in the other.

2. Maybe Linda Lou made a typo and will comment. I believe 1/2 cup per gallon is a good ratio, so to me either of those recipes sounds like more salt than I'd use.

3. Tomatoes from end-of-season dying vines should not be used because at the end of the season a dying vine may produce way less acidity in the tomatoes, so you are at risk of botulism. The link below from the Iowa extension says determinate tomatoes are a good choice for canning because they produce all at once. I would think as long as the vine is still looking ok and not dried out, it doesn't count as dying, even though you know it won't be starting any more fruit.

Melissa

Here is a link that might be useful: canning determinate tomatoes

Thanks Melissa. I have so many cukes, they're coming out my ears! So I'll just see how they look as I get to them today. Thank you for the link. As you say, the determinates are great in that they are all ripe together, I just wasn't sure about the dying bit. Thank you.

Ann