Experienced canners - help! I'm literally in a pickle today. Making a recipe for pickled vegetables which calls for __ lb. of this and __ lb. of that, but I get nowhere near the volume I should once I cut them as indicated by the recipe. These are going into a fairly acidic brine, and will be hot-water processed. What's more important in this case so I have something safe to eat, weight or volume? Thanks!
Community member em-i-lis cooks from Amanda & Merrill's new book
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