I'm in the process or updating my rust dyeing information - the part about neutralizing. Substitute out Baking Soda for the salt!!! I thought I had done this about six years ago, but apparently forgot to do so. So use 1-2 tablespoons of Baking Soda per gallon of water and upwards of a quarter cup of baking soda to 4 gallons of water.
I didn't soak the red beans for the Red Bean Soup but did soak them for the Black Bean Soup, the consensus is next time soak the beans! Also I will leave out the ham flavoring the next time I make Red Bean Soup. NOTE: I've heard that adding salt to the soaking beans prevents them from softening properly I don't know if this is true or not.
Process for 10 minutes in a boiling water bath and your done! Consult the Ball Blue Book for more specific directions.
The color of the pickles changes from bright green to that cooked pickle look with which we are all familiar.
The boiling spice solution is then mixed in with the newly drained and rinsed cukes and onions and brought to a boil.
You start with some pickling cukes, and a whole lotta onions, they are soaked in some pickling salt for awhile to draw the water out of the fruit.