Yes, you can can pickles after fermentation.
According to information from June 6, 2016, canning fully fermented pickles is the optimal way to store them. This method helps preserve the pickles for long-term storage.
The Process for Canning Fermented Pickles (Brine Method)
The provided reference outlines a specific step related to the brine when canning fully fermented pickles:
- Step 1: Pour the brine from the fermented pickles into a pan.
- Step 2: Heat the brine slowly.
- Step 3: Bring the brine to a boil.
- Step 4: Simmer the brine for 5 minutes.
Note: While the reference details the brine preparation, standard canning practices for pickles typically involve packing the jars with pickles, covering them with the heated brine, and processing them in a boiling water bath canner for a specific duration based on jar size and altitude. However, the provided text focuses specifically on the brine preparation step.
This method of heating and simmering the brine before adding it to jars is crucial for preparing the fermented pickles for the canning process, ensuring they are safely sealed for storage.
