I’ve never canned before. At all. In fact, I didn’t even have basic canning supplies until I bought some last weekend. I took the plunge this weekend and made a batch of pickles. The cucumbers were a mix of Alibi cukes from my garden and cukes from the farmer’s market. I used the Cucumber Chips recipe in the Ball Complete Book of Home Preserving. I followed the recipe and instructions exactly. But, I don’t know. I see a few little bubbles in the pickle liquid and they have me worried. One of the reasons why I’ve never tried canning before is because it seems like there are so many ways for it to go wrong. This is why I’ve stuck to freezer preservation as my main way to save harvests. But some things you just can’t freeze, such as pickles.
So, for you experienced canners out there, are little bubbles common? What should I look for after cooling to make sure I’m not going to end up with food poisoning down the road? Thanks in advance for any tips or guidance I might get!