I've been making a 2 day pickle the last couple of years and they taste great, but the texture was always too soft for my liking (I processes in a water bath for 10 minutes and used pickle crisp as well). I read through a few of my canning books and decided to pasteurize them (180 degrees for 30 minutes). The pickles have great crunch and are perfect, except now, there is always 2 or 3 jars that won't seal and I have no idea why any thoughts on why? Jars were hot, lids were hot, canning liquid was boiling... I've been canning for 15 years and have never had this happen . Thanks!