Sunday, August 22, 2010

Home Canning Dill Pickles

Makes 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
 7 lb pickling cucumbers (about 28 small to medium)
 6 cups water
 2-1/2 cups vinegar
 1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT ends off cucumbers. Cut into spears.
3.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
4.) PACK cucumber spears into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.

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