Canning Recipes

Fourteen Day Sweet Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds pickling cucumbers - (abt 2" long)
1 cup Ball 100% Natural Canning & Pickling Salt -- plus
1 tablespoon Ball 100% Natural Canning & Pickling Salt -- divided
2 gallons boiling water -- divided
5 cups vinegar, 5% acidity
5 1/2 cups sugar -- divided
5 sticks cinnamon
2 teaspoons whole allspice
1 1/2 teaspoons celery seed

Wash cucumbers. Cut cucumbers in half lengthwise. Dissolve 1 cup canning
salt in 2 quarts boiling water; pour over cucumbers in a large crock or
nonmetallic container. Weight cucumbers down with a plate. Place a jar
filled with water on plate to keep cucumbers under brine. Let stand in a
cool (68 to 72 degrees) place for 7 days, removing scum as it forms.

Eighth day: Drain; carefully pour 2 quarts boiling water over cucumbers.
Let stand 24 hours.

Ninth day: Drain; carefully pour 2 quarts boiling water and 1 tablespoon
canning salt over cucumbers.

Tenth day: Drain; carefully pour 2 quarts boiling water over cucumbers.

Eleventh day: Drain; combine vinegar, 4 cups sugar and spices. Heat to
boiling and carefully pour over cucumbers.

For the next 2 days: Drain, retaining liquid. Heat liquid, adding 1/2
cup sugar each day. Pour over cucumbers.

Fourteenth day: Prepare Ball brand or Kerr brand jars and closures
according to manufacturer's instructions.

Drain cucumbers, retaining liquid. Pack cucumbers into hot jars, leaving
1/4-inch headspace. Discard cinnamon sticks; add remaining 1/2 cup sugar
to liquid. Heat to boiling.

Carefully ladle hot syrup over cucumbers, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet

This recipe yields about 5 pints.

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