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Results 11 - 20 of 455 for canning pickles
Sort freshly picked cucumbers, discarding ... sterilized quart sized canning jars. To each quart jar, ... recommendations are for pickles to be processed in a ... Claussen, Freeborn County Fair, Minnesota
Cover onions with boiling water ... or 1/2 pint canning jars. Add 1 bay leaf ... water bath for 10 minutes. Makes about 3 pints or 6 half pints.
13. PICKLED BEETS
Trim off beet tops, leaving ... Source: USDA. 1994. Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. USDA Extension Service.
Boil a large kettle of water and sterilize the canning jar, ring and lid. Select ... 24 hours. Store pickles in a cool, dark place ... Makes 1 quart jar.
Use only freshly picked cucumbers ... to crisp the pickles. Wash jars. Prepare lids ... Pennsylvania State University in cooperation with the USDA
16. MUSTARD PICKLES
Combine water and salt to make a brine. Wash and cut vegetables into bite-sized pieces and soak overnight in brine in a ceramic, plastic or ...
Combine sugar, vinegar, salt and spices together to make a cold syrup. Do not heat. Place in glass jars or a non-metallic container and ...
18. SUN PICKLES
Fill a quart jar with pickles about the size of a ... be processed in a boiling water bath for 10 minutes, if desired; leave 1/4-inch headspace.
Canning salt is available in boxes ... for less attractive pickles. Sprinkle vegetables with salt. ... Ready to eat in 24 hours. Yield: 8-10 pints.
20. DILL PICKLES
Sterilize 4 1-quart canning jars. Place in each jar, ... Half of the pickles will lose their bright green ... over-process or the pickles will be soft.
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