This was pulled off the canning history website...
TYPES OF PICKLES
Fermented pickle vegetables below the surface of the brine. A glass jar filled with water makes a good weight.
Containers and Weights for Fermentation:
Pickles and sauerkraut can be fermented in large stoneware crocks, large glass jars or food-grade plastic containers. If you're not sure whether a plastic container is safe for food, read its label or contact its manufacturer. Another option is to line the questionable container with several thicknesses of food-grade plastic bags. Do not use aluminum, copper, brass, galvanized or iron containers for fermenting pickles or sauerkraut.
The container needs to be large enough to allow several inches of space between the top of the food and the top of the container. Usually a 1-gallon container is needed for each 5 pounds of fresh vegetables. Sauerkraut may be fermented in quart or half-gallon canning jars, but there is a greater chance of spoilage.
After the vegetables are placed in the container and covered with brine, they must be completely submerged in the brine. A heavy plate or glass lid that fit down inside the container can be used. If extra weight is needed, a glass jar(s) filled with water and sealed can be set on top of the plate or lid. The vegetables should be covered by 1 to 2 inches of brine.
Another option for submerging the vegetables in brine is to place on food-grade plastic bag inside another and fill the inside bag with some of the pickling brine. Freezer bags sold for packaging turkeys are the right size for 5-gallon containers. Close the end securely. Then use this filled bag as the weight on top of the vegetables. Filling the bag with brine is a precaution, in case of accidental puncture
Equipment for Fresh-Pack Pickles:
Pickling liquids should be heated in stainless steel, aluminum, glass or unchipped enamelware saucepan. Do not use copper, brass, galvanized or iron utensils. These metals can react with acids or salts and cause undesirable color changes and/or form toxic compounds in the pickles.
For short-term brining or soaking, use crocks, saucepans or bowls made from stoneware, glass, stainless steel, aluminum or unchipped enamelware. Except for the aluminum, the same containers can be used for soaking vegetables in lime. Lime pits the aluminum and can cause an increased level of aluminum in the pickles.
Boiling Water Bath Canner for Processing Pickles:
Use a boiling water bath canner or any deep pot that has a rack on the bottom and a lid. You will need to be able to have 2 inches of boiling water above your jars when you process them.
Canning Jars and Lids: Use pint or quart canning jars specially designed for home canning. Commercial jars such as mayonnaise jars break more easily than standard jars and may not seal. Check all jars carefully for cracks or chips. Wash the jars in hot soapy water and rinse well.
Jars that will be filled with food and then processed for less than 10 minutes need to be sterilized first. To do this, cover the jars with hot water and boil for 10 minutes. Keep the jars hot until filled. Jars that will be filled with food and processed for 10 minutes or longer do not need to be sterilized.
Two-piece metal lids should be treated according to the manufacturer's instructions before use. These lids can be used only once.
PROCESSING AND CANNING
Processing is necessary for all pickles and relishes to destroy yeasts, molds and bacteria that may cause the products to spoil and also to
inactivate enzymes that could affect the color, flavor and texture of the pickled product. As in all canning, a seal is necessary on the jar to prevent other microorganisms from getting in.
Pickles and relishes are high acid products because of the large amount of vinegar added or because of the acid produced during the fermentation. Since they are high acid products, pickles and relishes are processed in a boiling water bath canner.
To Pack the Jars: Follow the directions in the recipe and pack the pickled product into the jar, leaving the appropriate head space (usually ½-inch). Remove any trapped air bubbles by sliding a non-metal spatula around the edge of the jar. Wipe the jar rim clean with a damp cloth. Place the lid (treated according to the manufacturer's instructions) on the jar and screw the screw band down fingertip tight.
For All Pickled Products: Place each jar as it is filled onto a rack in the canner containing simmering water. When canner is filled with jars, add more hot water if necessary to cover jars by at least 1 inch. Cover canner and bring water to a boil. Start counting the processing time when water reaches a boil. Process for the time specified in the recipe.
As an Option: Sometimes processing cucumber pickles in simmering water (180° F) for 30 minutes results in crisper products. To do so, pack the room temperature product into hot sterilized jars. Fill jars with 165° F to 180° F liquid, leaving ½-inch head space. Seal jars and process at 180° F for 30 minutes. Be sure to use a thermometer. This temperature is hard to maintain without one.
Caution! Altitude Adjustments: The processing times given for the pickle products in this publication are for altitudes of 0-1000 feet. If you are processing at an altitude over 1000 feet, see the chart for the correct processing time.
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