Makes 8 pints
½ cup canning salt, divided
8 pounds small cucumbers (1-inch to 2-inch)
8 cups sugar, divided
6 cups vinegar, divided
½ teaspoon turmeric
2 teaspoons whole pickling spice
2 teaspoons celery seeds
½ teaspoon allspice
2 cinnamon sticks
Dissolve ¼ cup of salt in 6 quarts of boiling water and let cool. Wash cucumbers well. Place the washed and unpeeled cucumbers in the cooled water and let stand for 24 hours. After 24 hours, drain and prick the cucumbers with a fork.
Combine 3 cups of sugar with 3 cups of vinegar, ¼ cup of salt, and turmeric in a large stock pot. Put spices in a spice bag and tie. Add this to the stock pot and bring to a boil. Pour the hot liquid over the cucumbers and let stand for 8 hours.
Drain the cucumbers, reserving the liquid and the spice bag. Put the liquid and spice bag in a large stock pot and add 2 cups of sugar and 2 cups of vinegar. Bring this to a boil. Pour over cucumbers. Let sit overnight. The next day, drain the cucumbers, reserving the liquid and the spice bag. Put reserved liquid and spice bag in a large stock pot. Add 2 cups of sugar and 1 cup of vinegar and bring this to a boil. Pour over cucumbers. Let this stand for another 8 hours. Remove the spice bag and the cucumbers, reserving the liquid.
Put the liquid only in a large stock pot and add 1 cup of sugar. Bring this to a boil.
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Pack cucumbers in hot, sterile jars, leaving ¼ inch head space at the top of each jar. Using a ladle, pour hot liquid over the cucumbers and again leave ¼ inch head space. Remove air bubbles. Place two-piece lids on jars firmly. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 7 pints
4 pounds pickling cucumbers (no more than 6 inches), cut into slices
2 pounds onions, thinly sliced
⅓ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorn
3 cups distilled white vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine cucumbers, onion, and canning salt in a glass or stainless steel bowl. Cover the mixture with cold water and let stand for 2 hours at room temperature. After 2 hours, drain and rinse thoroughly.
Combine the remaining ingredients into a large stainless steel saucepan. Bring to a boil over medium heat. Add drained and rinsed cucumbers and onion mixture to the saucepan and return to a boil.
Using a ladle and a funnel, pack the hot pickles and liquids into hot prepared jars, leaving ¼ inch head space at the top of the jars. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 3 quarts
4 pounds garden cucumbers
6 tablespoons kosher or pickling salt
3 cups distilled white vinegar
3 cups water
1 tablespoon whole mixed
pickling spices
18 black peppercorns
3 tablespoons dill seed or fresh
dill sprigs
Wash cucumbers. Leave the cucumbers whole if smaller than 4 inches in diameter. For larger cucumbers, cut them in slices (or cut lengthwise, in halves, or quarters).
Prepare jars, lids, and hot water bath canner (see this page for instructions). Keep jars and lids hot.
Combine the salt, vinegar, and water in a 3- to 4-quart saucepan. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the salt. Keep the liquid hot.
Tightly pack the cucumbers into prepared jars. Add 1 teaspoon of pickling spices, 6 peppercorns, and 1 tablespoon of dill seed to each quart jar. If using pint jars, add ½ teaspoon of pickling spices, 3 peppercorns, and 1½ teaspoon dill seed to each. If using fresh dill, add a sprig or two to each jar between the inside edge of the jar and the cucumbers.
Using a ladle and a funnel, spoon the hot liquid into packed jars, leaving ½ inch of head space for the quart jars or ¼ inch of head space for the pint jars. Completely submerge the cucumbers in the liquid. If they protrude from the jar, adjust them until the proper head space is achieved. Release any air bubbles. Add more liquid to the jars if needed.
Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes for quart jars or 10 minutes for pint jars (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 4 quarts
5 pounds cucumbers, cut into slices lengthwise
1 teaspoon powdered alum
8 cloves garlic
8 teaspoons dill seed
1 quart distilled white vinegar
2 quarts water
1 cup salt
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Wash cucumbers, drain. Slice cucumbers and pack into prepared quart jars. To each quart jar, add ¼ teaspoon alum, 2 cloves of garlic, and 2 teaspoons dill seed.
In a large stainless steel saucepan, combine vinegar, water, and salt. Bring mixture to a boil.
Using a ladle and a funnel, spoon the hot vinegar mixture into prepared quart jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 7 pints
4 quarts pickling onions, peeled
1 cup canning salt
2 cups sugar
¼ cup mustard seed
2½ tablespoons horseradish
2 quarts distilled white vinegar
7 small hot peppers
7 bay leaves
Prepare jars, lids, and hot water bath canner (see this page for instructions).
In a glass or stainless steel bowl, combine onions, canning salt, and enough cold water to cover onions. Let stand for 24 hours in a cool place. Drain, and rinse thoroughly.
Combine sugar, mustard seed, horseradish, and vinegar in a large stainless steel saucepan. Bring to a boil and simmer for 15 minutes.
Pack onions into prepared jars, leaving ¼ inch head space at the top of each jar. Cut two small slits in the hot peppers. Add 1 pepper and 1 bay leaf to each jar. Using a ladle and a funnel, spoon the hot pickle mix into each jar, leaving ¼ inch head space. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
12 ears of corn
2 cups sliced celery
1 cup chopped onion
2 cups chopped cabbage
1 cup chopped red, yellow or green bell pepper (or mixture)
½ teaspoon ground ginger
1 cup brown sugar (packed in measuring cup)
3 cups organic cider vinegar
2 tablespoons mustard seeds
1 tablespoon dry mustard powder
1 teaspoon curry powder
1 tablespoon canning salt
Peel off corn husks, making sure to remove all remnants of silk. Rinse corn and cut off ends.
In a large pot, boil 2–3 quarts of water. When water begins to boil, add corn and boil for 5 minutes. Rinse corn under cold water. Stand an ear of corn on end in the center of a Bundt pan. Using a sharp knife, cut the kernels from each ear. In a 6 quart pot, mix 8 cups corn kernels with remaining ingredients. Bring to a boil and reduce heat to a simmer. Cover and continue to simmer over low heat for 15 minutes.
Wash jars in hot soapy water. Keep jars hot until ready to use, while preparing lids according to manufacturer’s instructions. Ladle relish into 6 heated jars, leaving 1/4-inch head space. Wipe rim of jar clean using a damp paper towel; adjust lid. Process in a boiling water bath canner for 15 minutes. Remove from canner and allow cooling for 24 hours before storing in a cool, dark place.
Makes 6 pints
3 quarts peeled and cooked whole beets
2 cups sugar
2 cinnamon sticks
1 tablespoon allspice
1½ teaspoons salt
3½ cups distilled white vinegar
1½ cups water
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine all ingredients in a stainless steel saucepan. Bring this to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove cinnamon sticks.
Using a ladle and a funnel, pack the hot beets and liquids into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 30 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 5 pints
1 pound jalapeño peppers
1½ pounds banana peppers
¼ pound serrano peppers
6 cups distilled white vinegar
2 cups water
3 cloves crushed garlic
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Wash peppers, drain. Leave the peppers whole or cut them into 1-inch pieces. Mix peppers together. Combine vinegar, water, and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Strain out the garlic.
Using a ladle and a funnel, pack the peppers and hot liquid into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Always wear gloves while handling or cutting hot peppers. If you do not wear gloves, be sure to wash your hands thoroughly with soap and water before touching your face or eyes.
Makes 3 quarts
4 sticks cinnamon
2 tablespoons crushed cloves
1 tablespoon fresh grated ginger
6 cups sugar
1 quart distilled white vinegar
8 pounds peeled peaches
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Tie spices in a spice bag. Combine sugar, vinegar, and spice bag in a large stainless steel saucepan. Boil for 5 minutes over medium heat. Cook peaches in the boiling mixture until they can be pierced with a fork. Remove from heat and set aside overnight to allow peaches to soak up the syrup mix.
The next day, bring mixture with peaches to a boil. Remove spice bag. Using a ladle and Remove outer lid and store.a funnel, pack the hot peaches and liquid into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 20 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 5 pints
16 cups sliced, peeled watermelon rinds
1 cup canning salt
8 cups cold water, divided
6 cups sugar
4 cups distilled white vinegar
3 cinnamon sticks, halved
Place watermelon rind, salt, and 4 cups of cold water in a large stainless steel or glass bowl. To keep rind from floating, place an inverted, clean glass plate on top and place a weight on top of the plate. Cover with plastic wrap and refrigerate overnight. The next day, drain and rinse rind thoroughly.
Place rinsed rinds in a large stainless steel saucepan with the remaining 4 cups of cold water. Bring to a boil over medium-high heat. Reduce heat and boil until the rind is fork-soft, about 10 minutes. Drain and set aside.
Combine sugar, vinegar, and cinnamon sticks in another large stainless steel saucepan. Boil over medium-high heat, stirring frequently to dissolve sugar. Reduce heat to low and boil gently for 5 minutes. Add drained rind and return mixture to a gentle boil, stirring occasionally for about 1 hour or until the rind is translucent. Remove cinnamon sticks.
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Using a ladle and a funnel, pack the hot rinds and liquid into hot prepared jars, leaving ½ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 5 half-pint jars
4 cups, cubed, peeled, and seeded zucchini
1 cup sliced onion
2 cups water
1¼ cups sugar
1 cup distilled white vinegar
1 teaspoon canning salt
1 teaspoon dry mustard
½ teaspoon powdered turmeric
½ teaspoon powdered ginger
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine zucchini and onions in a large glass or stainless steel bowl and set aside.
Combine remaining ingredients in a large stainless steel saucepan. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Add zucchini and onion mixture, then return to a boil for 10 minutes or until vegetables are tender.
Using a ladle and a funnel, pack the hot zucchini mixture and liquid into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 8 half-pint jars
1 quart chopped cucumbers
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped red peppers
¼ cup salt
3½ cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
2 cups distilled white vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine cucumbers, onions, peppers, and salt in a large glass or stainless steel bowl. Cover with cold water and set aside for 2 hours. Drain and rinse thoroughly.
Combine sugar, spices, and vinegar in a large stainless steel saucepan; bring to a boil over medium heat. Add drained and rinsed vegetables, then return to a boil and simmer for 10 minutes, stirring occasionally.
Pack hot relish into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 4 pints
1 quart chopped cabbage
3 cups diced cauliflower
2 cups chopped green tomatoes
2 cups chopped green peppers
1 cup chopped red peppers
3 tablespoons salt
1½ cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon turmeric
½ teaspoon ginger
2½ cups distilled white vinegar
Combine vegetables in a large glass or stainless steel bowl. Cover with water and salt, then set aside for 6 hours. Drain and rinse thoroughly.
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine sugar, spices, and vinegar in a large stainless steel saucepan; bring to a boil over medium-high heat. Add drained and rinsed vegetables, then simmer for 10 minutes. Bring to a full boil again, lower heat, and simmer for another 10 minutes.
Pack mixture into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 12 pints or 6 quarts
25 pounds cabbage
1 cup canning salt
Remove outer leaves from firm cabbage heads; wash and drain. Cut into halves or quarters and remove the core. Use a shredder to cut cabbage into thin shreds.
Combine 5 pounds of shredded cabbage with 3 tablespoons of canning salt in a large glass bowl. Let salted cabbage stand for 10 minutes so that it wilts slightly. Pack salted cabbage into a large pickling container and press down firmly with a clean wooden spoon or clean hands, until cabbage juice comes to the surface. Repeat this step until all cabbage is in the pickling container. If juice does not cover the cabbage, add brine (see note below).
To make brine, combine 4½ teaspoons of canning salt with 4 cups of water; bring to a boil over medium-high heat to dissolve the salt. Let cool to room temperature; ladle over cabbage to cover.
Place a large clean inverted plate with weights on top (such as sterile filled quart jars) over the cabbage to keep the cabbage 2 to 4 inches below the brine. Cover with a clean towel and place in a cool place.
The cabbage must be fermented, a process that takes up to 6 weeks. Each day, check the cabbage and skim off any foam that has formed and ensure the cabbage is still below the brine. Gas bubbles may also form during fermentation, but will cease once fermentation is complete.
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Pack sauerkraut with brine into hot prepared jars, leaving ½ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 20 minutes for pint jars or 30 minutes for quart jars (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 4 pints
2 pounds green beans
¼ cup canning salt
2½ cups distilled white vinegar
2½ cups water
4 cloves garlic
4 dill heads
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Wash and trim ends of green beans. Combine salt, vinegar, and water in a stainless steel saucepan; bring to a boil over medium heat.
Pack raw green beans into hot prepared jars, leaving ¼ inch head space at the top of each jar. To each pint jar, add 1 clove of garlic and 1 dill head. Using a ladle and a funnel, pour the hot mixture over packed green beans, leaving ¼ inch head space. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 3 pints
2 cups garlic cloves, peeled and blanched
1 cup sugar
1 teaspoon canning salt
3 cups distilled white vinegar
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Blanch garlic cloves for 1 minute; drain. In a large stainless steel saucepan, combine sugar, salt, and vinegar; bring to a boil over medium-high heat.
Pack hot garlic into hot prepared jars, leaving ¼ inch head space at the top of each jar. Using a ladle and a funnel, pour the hot mixture over packed garlic, leaving ¼ inch head space. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 6 pints
5 pounds green tomatoes, small, firm, and unblemished
¼ cup canning salt
3½ cups distilled white vinegar
3½ cups water
6 cloves garlic
6 dill heads
6 bay leaves
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Wash and core the green tomatoes. Combine salt, vinegar, and water in a large stainless steel saucepan; bring to a boil over medium heat.
Pack raw green tomatoes into hot prepared jars, leaving ¼ inch head space at the top of each jar. To each pint jar, add 1 clove of garlic, 1 dill head, and 1 bay leaf. Using a ladle and a funnel, pour the hot mixture over packed green tomatoes, leaving ¼ inch head space. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Makes 6 pints
2 quarts cut kernel corn, cooked
1 small cabbage head, chopped
1 medium onion, chopped
1 cup green pepper, chopped
1 cup red pepper, chopped
1½ cups sugar
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 quart distilled white vinegar
1 cup water
Prepare jars, lids, and hot water bath canner (see this page for instructions).
Combine all ingredients in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 20 minutes.
Pack hot mixture into hot prepared jars, leaving ¼ inch head space at the top of each jar. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.
Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
