Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide. Rockridge Press
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ends of the cucumbers, and cut into quarters lengthwise.
2. Cover the cucumbers with boiling water, and let them stand for 2 hours.
3. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.
4. Drain the cucumbers and pack vertically into hot jars, leaving ¼ inch of headspace.
5. Combine the remaining ingredients in a nonmetallic or porcelain-coated pot, and bring to a boil.
6. Pour the hot liquid over each jar of cucumbers, leaving ¼ inch of headspace.
7. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
9. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Bread and Butter Pickles
Bread and butter pickles are an old-fashioned favorite that combines the sweetness of a sweet pickle with an extra bit of tang. They’re wonderful as is or added to potato, chicken, or egg salad.
| • 4 pounds cucumbers• 8 small onions, sliced• ½ cup pickling salt• 5 cups granulated sugar• 4 cups white vinegar | • 2 tablespoons mustard seed• 2 teaspoons celery seed• 1½ teaspoons ground turmeric• ½ teaspoon ground cloves• 7 pint jars, lids, and bands |
1. Trim the blossom ends of the cucumbers, and cut into quarters lengthwise.
2. In a large plastic tub or container, combine the cucumbers, onions, and pickling salt. Cover with crushed ice and mix well. Set aside for 3 hours. Drain the cucumbers, rinse, and drain again.
3. In a large nonmetallic or porcelain-coated pot, combine the sugar, vinegar, mustard and celery seeds, turmeric, and cloves. Bring to a boil, add the cucumber mixture, and return to a boil. Remove from the heat.
4. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.
5. Carefully ladle the hot mixture into the pint jars, leaving ½ inch of headspace.
6. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
7. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
8. Process for 15 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Refrigerator Kosher Dills
These pickles are very similar to the ones you find in the refrigerated section of the grocery store. They’re crisp, refreshing, and absolutely delicious. This is a refrigerator pickle, so no processing is needed.
| • 6 pounds pickling cucumbers (4 inches long)• 40 sprigs fresh dill• 2 large red onions, thinly sliced• 8 large cloves garlic, sliced | • 1 quart water• 1 quart white vinegar• ¾ cup granulated sugar• ½ cup pickling salt• 4 quart jars, lids, and bands |
1. Trim the blossom ends of the cucumbers, and cut into quarters lengthwise.
2. In a very large bowl (or two large bowls), combine the cucumbers, fresh dill, red onions, and garlic and set aside.
3. In a Dutch oven, combine the water, white vinegar, sugar, and pickling salt. Bring it to a boil and simmer, stirring just until all of the sugar and salt is dissolved.
4. Pour the liquid over the cucumber mixture and allow to cool to room temperature, stirring often to make sure all of the cucumbers marinate evenly.
5. Place the cucumbers into the quart jars vertically, fully cover with the liquid, secure with lids and bands, and place in the refrigerator. Allow the pickles to sit for at least 24 hours in the refrigerator before eating, although they’ll taste even better over the next few days. These will stay fresh in the refrigerator for up to 2 months.
Watermelon Rind Pickles
If you’ve never tried watermelon rind pickles, you might think they sound odd. But the texture of the skin and the white portion of the flesh of the watermelon are remarkably similar to cucumbers. This recipe will also work beautifully with honeydew or cantaloupe rind, winter squash, and even pumpkin! Change the fruit with the season, and give the pickles away as gifts.
| • 4 pounds watermelon rind (about half of a medium watermelon)• 2 cups white vinegar• 1 quart plus 2 cups water, divided• ¼ cup pickling salt (or more if needed)• 4 cups granulated sugar | • 3 cinnamon sticks• 1 teaspoon whole cloves• 1 teaspoon whole allspice• 1 lemon, thinly sliced• 6 pint jars, lids, and bands |
1. Trim all of the red flesh from the watermelon rind, and then cut the rind into 1-inch-thick slices. This will make it easier for you to peel the tough outer skin away with a vegetable peeler or paring knife. Once peeled, cut the rind into chunks about 1-inch square.
2. Place the rind in a very large bowl, and combine a quart of water and ¼ cup pickling salt, mixing well. Pour over the rind. (If this is not enough to cover the rind, add another quart of water and another ¼ cup pickling salt.)
3. Cover and refrigerate overnight or for 12 hours. Drain, rinse, and drain again.
4. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.
5. In a large saucepot, combine the 2 cups of water with the sugar, cinnamon sticks, cloves, allspice, and lemon slices. Bring to a boil.
6. Add the watermelon rind a handful at a time until all have been added to the boiling liquid. Reduce the heat to medium low, and simmer for 30 minutes or until the rind is clear.
7. Pack into the hot jars, and distribute the boiling liquid evenly among them.
8. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
9. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
10. Process for 15 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Pickled Green Beans
Pickled green beans are absolutely addictive. They’re easy to eat, crunchy, and packed with flavor. Try a jar of these instead of a bag of potato chips! This is also a great recipe to use on asparagus; just blanch the asparagus for 1 minute before beginning.
| • 4 pounds green (string) beans• 5 teaspoons crushed red pepper flakes• 5 teaspoons mustard seed• 5 teaspoons dill seed• 10 large cloves garlic, slightly crushed | • 5 cups white vinegar• 5 cups water• ½ cup pickling salt• 10 pint jars, lids, and bands |
1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.
2. Trim the ends and any strings from the green beans. Rinse and drain.
3. Into each jar, put ½ teaspoon each of the red pepper flakes, mustard seed, and dill seed. Add one clove of garlic to each jar.
4. Pack the green beans vertically into each jar until fairly tightly packed.
5. In a saucepan, combine the vinegar, water, and pickling salt and bring to a boil, stirring until the sugar and salt are dissolved.
6. Pour enough of the vinegar mixture into each pint jar, leaving ½ inch of headspace.
7. Remove air bubbles,