Low Temperature Process for Crispy Pickles
Found on Simply canning
This recipe comes from the NCFHFP website and is safe for low temperature processing.
Remember to use a thermometer and monitor your time carefully.
Have your canner ready and half full of warm water. About 120 to 140 degrees F. Also have a kettle or other pot of hot water ready.
Place your filled jars in the half full canner. Now add hot water to 1 inch above the tops of the jars. Turn on your heat and warm water to 180 to 185 degrees. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in the regular waterbath processing.
When 30 minutes is done turn your heat off and remove your jars to a counter to cool. Check the seals after the jars are completely cooled off. I usually leave mine until the next day and check them, label and store them.