This recipe is adapted from the Ball Blue Book guide to preserving, 100th Anniversary Edition, 1909-2009 as found on page 50. This recipe makes about 7 pint jars or 3 quart jars of kosher dill pickles.
Entries Tagged as 'Canning'
August 12th, 2011 · 14 Comments
November 10th, 2010 · 19 Comments
Green tomatoes picked at end of season, pickeled in a dill brine with garlic, chili flakes, and bay leaves for added flavor.
August 2nd, 2010 · 27 Comments
A variation on original Fire Roasted Tomato Sauce canned with Roma’s & Concasee tomatoes, the sauce processes in less than an hour, & keeps a year!
July 16th, 2010 · 22 Comments
Adapted from a salad recipe which I posted earlier, the New Pickle Cucumber Salad has now been adapted for canning.
July 12th, 2010 · 35 Comments
Something old, something new, a bountiful garden yields an opportunity for canning our “Sweet 100” Grape Tomatoes in a pickling recipe sure to please.