BALL CANNING BREAD AND BUTTER PICKLES RECIPES

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DILL PICKLE RECIPE FOR CANNING - PRACTICAL SELF RELIANCE



Dill Pickle Recipe for Canning - Practical Self Reliance image

This dill pickle recipe yields crisp pickles and is easy for beginning canners.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 5

Number Of Ingredients 12

4-5 Pounds Cucumbers, Small ones only
4 Cups Water
4 Cups Cider Vinegar or white vinegar, 5% acidity
1/2 Cup Pickling & Canning Salt
1 Onion Thinly Sliced
10-15 Garlic Cloves
5 Dill Heads or fresh dill sprigs
5 tsp Mustard Seeds
5 tsp Dill Seeds
5 tsp Coriander Seeds
5 tsp Black Peppercorns
5/8 tsp pickle crisp optional - 1/8 tsp per pint

Steps:

  • Start your water bath canner in a pot big enough to hold 5 one pint mason jars. The water (and the pot!) should be deep enough once the jars are added there is at least 1 inch of water above the top of the jars. Bring the pot to a boil.
  • Prepare a brine by bringing 4 cups water, 4 cups vinegar and 1/2c salt to a boil.
  • While the brine and canner are coming up to a boil, gently wash cucumbers to remove any dirt and nip off both ends. Either leave the cucumbers whole or slice into 1/2inch slices.
  • At the bottom of each wide mouth pint mason jar, add 1 teaspoon of mustard seeds, dill seeds, coriander seeds, black peppercorns and the dill heads or fresh herb sprigs.
  • Pack tightly with pickles and a few slices of onion. Top 2 with 2-3 garlic cloves. Be sure to leave 1 inch of headspace above the pickles.
  • Cover with brine to just submerge the vegetables, being sure to leave 1/2 inch of headspace above the top level of the brine.
  • Cap and band mason jars to just finger tight and place into boiling water in your water bath canner. Process for 10 minutes for pints (or 15 min for quarts) below 1000 feet of elevation. (15 minutes for pints at 1,000-6,000 feet)

CINNAMON PICKLES : TASTE OF SOUTHERN



Cinnamon Pickles : Taste of Southern image

Follow our easy, step-by-step, photo illustrated recipe for making these super delicious Cinnamon Pickles. Sometimes referred to as Christmas Pickles, they would indeed make great gifts, for anytime of the year. Made with Red Hot Cinnamon Candies, we'll show you how to make them, and then show you how to can them using a water bath canning process.

Provided by Steve Gordon

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 8

Number Of Ingredients 7

6-8 lbs. of large Cucumbers
1 cup Pickling Lime
4 cups White Vinegar, divided
1 Tablespoon Alum
12 ozs. Red Hot Cinnamon Candy
1 teaspoon Salt
10 cups Granulated Sugar

Steps:

  • Day One:
  • Day Two:
  • Day Three:
  • Day Four:
  • Day Five:

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I like my pickles less sweet so I only added 2 tbsp of sugar. Next, this is not enough brine to make 7 quarts. I made another half of the brine to fill the rest of jars. Last, make sure you don't can the pickles with the pickling spice(I didn't have cheesecloth so I just strained the brine) or it will over power the pickles.
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