Ok, a little help here please... I'm not really willing to go off of everyone's anecdotal evidence that I probably won't get botulism and die if I don't follow the USDA recommended canning method, because it is JUST anecdotal evidence, and the USDA put that step in because just enough people got sick to make them think twice about it. So I inverted the jars and filled the pot with enough water to go about halfway up the jars, boiled it for 15 minutes. Now what? Do I leave them inverted until they cool? Do I flip them right side up? Do I stick them in the fridge? When I took them out of the pot of water, they started fizzling; I'm not sure if air was coming out or going in. The bottom of the package that the jars came in said don't boil the lids & leave them rightside up after filling, and don't continue to tighten the bands after the initial tightening. I'm reading the exact opposite on all three points on this website. Yeah, I want crisp pickles, but I more want to make sure they seal, which they don't seem to be doing. How do I ensure that they seal? This is my first attempt at canning, so any advice is very much appreciated. They smell & look awesome, though; I put cauliflower, cucumber & green beans in each jar. I can't wait to try them; I just hope I don't have to eat them all in the next three days if they don't seal!

I tryed this recipe yesterday, Very Good Tasting. I agree about the cooking time though, about 45 to 50 minutes for the cooking time then the additional 10 minutes to melt the cheese. I didn't have Parmesan Cheese so I used grated Sharp Cheddar is what I had in the fridge. Thank you for the recipe. Would make it again very yummy.

OH MY GOSH, these are sooo good! Only changes I made were butter instead of margarine, 3/4 c sugar, fresh ginger instead of dried, lemon juice instead of water (didn't have OJ) and a dash of cayenne. I'm keeping this recipe, and pulling it out again at the first sign of cold weather!