Canning Recipes




Hamburger Dill Chips
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 pounds pickling cucumbers - (abt 4" long)
4 1/2 cups water
1 quart white vinegar, 5% acidity
6 tablespoons pickling salt
16 heads fresh dill
4 teaspoons mustard seeds
16 peppercorns

Wash cucumbers; slice 1/8-inch off each end. Cut cucumbers into 1/4-inch
crosswise slices.

Combine water, vinegar, and salt in large saucepan; bring to boiling.

Pack cucumbers in 8 hot pint jars. Add 2 dill heads, 1/2 teaspoon mustard
seeds, and 2 peppercorns to each jar. Pour boiling liquid over cucumbers,
filling to within 1/4-inch from the top. Adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time
as soon as jars are placed into actively boiling water.

Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight
seals.

This recipe yields 8 pints.





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