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By HELEN W. SMITH
Evtmaton Agent. Home Kronomira
You just can’t beat the flavor of homemade pickles and relishes. I recently received a new food preservation book from the Ball Company entitled Ball Blue-Ribbon Cookbook that gives instructions for canning, freezing, pickling, making jams and jellies as well as recipes for using the finished products. So I decided to share some of their information on putting up pickles in my column this week.
Types of Pickles
Consider the amount of time you have when deciding on which pickles to make.
Fresh-pack or quick-process pickles are the best bet if you’re short on time; they can be prepared in one to two days. The cucumbers are covered with a boiling vinegarand-spice mixture and allowed to stand several hours. Even though these pickles are quick to make, the flavor is best if you let them sit in the jars after processing for three to
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