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Cover with ice and let stand a few hours, drain and rinse. Make. Place remaining ingredients in a large sauce pot, bring to a bowl. Add cucumber and onions, return to boil. Preserve. Pack into jars leaving 1/2 inch head space. Adjust caps and rings. Process 10 minutes in a boiling water bath canner. Can delicious bread and butter pickles using.
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Next, prepare a brine solution by combining water, vinegar, salt, and pickling spices in a large pot. Bring the brine to a boil, and then add the cucumber slices. Let the cucumbers soak in the brine for about 10 minutes. Finally, pack the cucumber slices into sterilized jars, leaving about 1/2 inch of headspace.
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Drain cucumbers and pack in jars. Add Mustard seed, 1-2 tsp. per pint Add Dill ,1 to 1 1/2 heads per pint or 1 to 1 1/2 tsp. seed per pint Add Garlic 1 clove per jar (optional) Fill jars with brine, leaving 1/2" headspace. Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner.
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Add the dill, pickling spice, peppercorns, and garlic. Fill with the brine, ensuring one inch of headspace. Process in a hot water bath for 10 minutes. Remove from hot water bath and allow to cool overnight to ensure a good seal. Pickles are good for one year with a good seal, stored in a cool, dry place.
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Boil for 10-15 minutes. It doesn't need to be a big rolling boil — that creates potential for jars banging around or not enough water coving the lids at any given time. A low steady boil is more than sufficient. When time is up, turn off the heat and carefully remove the jars from the water.
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Pressure Canning. Whereas water bath canning uses heat from boiling water to kill microorganisms, pressure canning relies on the germ-killing power of pure steam and is slightly more involved: It uses physical force, or pressure, to seal jars. It's worth noting that pressure canning is different from pressure cooking, and pressure cookers.
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When pressure cooking is the only method specified, it must be used and don't let anyone tell you otherwise.. It's far and away more a quality issue than a safety issue. Pressure canning would destroy jams, jellies, pickles, relishes, chutneys. If you pressure canned pickled beets (for 30 minutes, the same amount of time as for boiling.
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Bring your vinegar, sugar, and pickling spices all together in one 4 qt or 6 qt pot. Bring that combination to a boil. Once it hits boiling and the sugar has completely dissolved, throw in your sliced cucumbers and onions from your previous ice bath. Bring that combination back up to a boil.
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Place Dill, Dill Seed, garlic, and pepper in the bottom of each Jar. Cut cucumbers in quarters cutting off the ends and place in jars. Pour Brine in each Jar Leave about 1/2" space at top of jar. Wipe rims of each jar. Place Lid on each Jar and set on the rack in the canning pan. Do not overtighten.
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A nice steady boil is recommended since a hard boil can rattle the jars. The pickles should be boiled for approximately fifteen minutes. Once removed from the pot, allow the jars to cool down before placing them in the pantry. Pressure Canning Applesauce. Unlike pickles, you can choose either pressure canning or a water bath for applesauce.
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Cover with water and bring to a low simmer for a few minutes. This will soften the sealing strips around the edges of the lids. Meanwhile, using a wide mouth funnel, carefully fill the jars with your product. Depending on what you will be canning, you will need to leave 1/2 - 1/4 inch of space at the top of the jar.
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Place jars in a large pot with enough hot water to cover the jars with water. Add lid. Bring water to a simmer (180°F) for 10 minutes. Set-up your pressure canner with the rack and 2-3 inches of water brought to a simmer and kept simmering until ready to fill with jars.
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Trim away the blossom end. You can leave the cucumbers whole or cut according to your preference. Set aside. In a bowl, combine the water, white vinegar (or apple cider vinegar), sugar, salt, pepper flakes (optional), and black pepper. Stir until the sugar and salt have dissolved into the liquid. Set aside.
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Wash 7 jars in hot, soapy water then rinse and let dry. Fill water bath canner half-full with water; set on stove burner. In medium saucepan, fit lids and rings together, cover with water, bring to a simmer. In large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
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Continue until all jars are filled. Put your lid on the canner, leaving the weights off. Raise your heat and bring to a boil. Watch for the steam to start coming out the vent pipe in the lid. Allow the steam to 'vent' for 10 minutes, then put the weights on. This is when pressure will start to build.
