Canning Vegetables 101

KOSHER DILL PICKLES

I have been a little late getting this out as I have been so busy with prepping and painting, which is not my favorite job, but necessary and a priority.  I have had Cucumbers coming in like crazy as well as other vegetables.  I had to take a break from painting, as I got the most necessary part done, but still a priority.  I have to dehydrate tomatoes today and do some housekeeping I am behind on. We never get done do we?

I had to use a pre-mix packet called Mrs. Wages from the store that I frequent as I ran out of time and did not have all the spices to  complete my Kosher Dill Pickle recipe so this is what I did:

• 50 Cucumbers 3-6″
• 3 1/4 Cups of White Distilled Vinegar (5% acidity)
• 7 2/4 Cups of Water
• 1 Packet of Ms Wages Kosher Dill Pickles

Sterilize Jars and Lids according to Manufacture’s Directions and while Jars and Lids are Sterilizing, Wash Cucumbers, Cut off ends and Slice, Spear or leave Whole.

Combine in a Non-Reactive Pot, I use Stainless Steel, the Water, the Vinegar, and the Mrs Wages Packet of Spices.  You can get her amounts from the Packet of Spices.  I like a little more Vinegar so I added more Vinegar and Water.  You may like the Mrs.Wages recipe as is.  Do Not Use Aluminum.  Bring mixture to a boil over medium heat stirring constantly to dissolve the spice mixture in the packet.

Place Raw Cucumbers  into Sterilized Jars leaving 1/2″ of space at the top of the Jar.  Equally divide the Liquid between all the Jars still leaving 1/2″ of space at the top of the Jar. Remove the air bubbles, I use something that looks like a little plastic knife to do that.  Mrs.Wages says if you need more liquid, use 1 part Vinegar to 2 parts Water. Finger Tighten the Sterilized Lids.  Using only my Fingers I Tighten the Lids, not using my whole hand.  Make sure the Jars are Covered by Boiling Water in the Canner  by 1 inch.

Process in Boiling Water in Canner:

• 5 Minutes for Pints
• 10 Minutes for Quarts
• Can Eat after 24 Hours (Gives Spices Time to Permeate the Cucumbers)
• Check To Make Sure Lids Seal.  I look to make sure the Middle of the Lid has Gone Down  or Compressed and is not Popped Up in the Circle in the Middle of the Lid.  If the Lid has Not Sealed, Refrigerate and eat within a week.
• Makes 7 Quarts

“Happy Canning”