Mrs. Wages 3 lb Pickling and Canning Salt Resealable Pouch

Photo of 3 lb Pickling and Canning Salt Resealable Pouch

Description

Create Kosher Dill Pickles Makes 8 Quarts 9 lbs pickling cucumbers (about 50 - 3 to 4 - inches) 8 cups water 4 cups Mrs. Wages Pickling & Canning Vinegar (5% acidity) 1 cup Mrs. Wages Pickling & Canning Salt 8 heads fresh dill 16-24 garlic cloves 8 small red or green chile peppers (optional)PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.WASH cucumbers and drain. Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole or cut into spears.COMBINE water, Mrs. Wages Pickling & Canning Vinegar, and Mrs.Wages Pickling & Canning Salt in a large non-reactive saucepan. Do not use aluminum. Bring to a boil. Remove syrup from heat.PACK cucumbers tightly into hot jars, leaving 1/2-inch headspace. In each jar add 1 head fresh dill, 2-3 garlic cloves, and 1 small chile pepper. Evenly divide hot pickling syrup among the packed jars, leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled.PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Remove canner from heat, remove lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week.Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year. For plain dills, leave out the garlic. *Processing time is listed for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase process time 1 minute for each 1000 feet of altitude.

Features

  • CRYSTAL CLEAR: have sparkling clear brine every time!
  • HIGH PURITY: salt produces a sparkling clear brine and is specifically designed for food canning. It has no iodine or other additives.
  • RESEALABLE BAG: don’t worry about not using it all because you can seal it up to keep it fresh for later use!
  • NO ARTIFICAL FLAVOR; No artificial color; Kosher
  • Made in the USA
Best Seller
Mrs. Wages 3 lb Pickling and Canning Salt Resealable Pouch
Blain # 647099 | Mfr # W510-B4425
Photo of 3 lb Pickling and Canning Salt Resealable Pouch
Best Seller
Mrs. Wages 3 lb Pickling and Canning Salt Resealable Pouch
Blain # 647099 | Mfr # W510-B4425
$ 3 99

Description

Create Kosher Dill Pickles Makes 8 Quarts 9 lbs pickling cucumbers (about 50 - 3 to 4 - inches) 8 cups water 4 cups Mrs. Wages Pickling & Canning Vinegar (5% acidity) 1 cup Mrs. Wages Pickling & Canning Salt 8 heads fresh dill 16-24 garlic cloves 8 small red or green chile peppers (optional)PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.WASH cucumbers and drain. Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole or cut into spears.COMBINE water, Mrs. Wages Pickling & Canning Vinegar, and Mrs.Wages Pickling & Canning Salt in a large non-reactive saucepan. Do not use aluminum. Bring to a boil. Remove syrup from heat.PACK cucumbers tightly into hot jars, leaving 1/2-inch headspace. In each jar add 1 head fresh dill, 2-3 garlic cloves, and 1 small chile pepper. Evenly divide hot pickling syrup among the packed jars, leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled.PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Remove canner from heat, remove lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week.Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year. For plain dills, leave out the garlic. *Processing time is listed for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase process time 1 minute for each 1000 feet of altitude.

Features

  • CRYSTAL CLEAR: have sparkling clear brine every time!
  • HIGH PURITY: salt produces a sparkling clear brine and is specifically designed for food canning. It has no iodine or other additives.
  • RESEALABLE BAG: don’t worry about not using it all because you can seal it up to keep it fresh for later use!
  • NO ARTIFICAL FLAVOR; No artificial color; Kosher
  • Made in the USA

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