Directions: |
Directions:Have clean mason jars ready.
Make brine and bring to boil. In each hot, sterilized mason jar put 2 cloves of fresh garlic, 1 large head of dill (2 if small) and 1/2 teaspoon alum. Put cucumbers in to fill jar. Be careful not to overfill. Pour hot brine in each jar and remember to leave breathing room and not fill to rim. Use recipe for extra brine if needed in smaller amount to complete filling jars. These have to sit for at least two weeks before you eat them. |
Personal
Notes: |
Personal
Notes: Tips on canning process:
Jars and lids must be flawless—no nicks, chips, or cracks. Get all new self sealing lids. Wash jars and lids in sudsy water. Rinse. Use the freshest cucumbers you can find. Wash cucumbers thoroughly. Follow manufacturer’s directions for sterilizing caps, lids, and jars.
Open-kettle canning—
1. Sterilize jars, lids, and cap by inverting jar and covering with warm or hot water in roaster pan with rack or pan where the jar is not sitting on bottom of pan. Heat to a boil and boil for 15 minutes. Leave the jars in the hot water till needed; remove one at a time.
2. Pack the sterilized jar to ˝ inch from the top of jar with the boiling product and liquid. Fill and seal only one jar at a time.
3. Wipe top and threads of jar with clean cloth to remove all food particles. A speck of food or a seed will break the seal.
4. Seal each jar immediately by adjusting cap. Place flat metal lid on jar with sealing composition next to glass and screw the band tight. Cool jar right side up and make sure the vacuum seal has been activated. (Center of the lid should be “drawn down or concave.)
|
This recipe for Dill Pickles is from