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Below are just a few of the ways to improve the quality of your fair entries and earn awards.
For an in-depth look inside fair competitions and expert advice on how to prepare preserved foods for exhibition, please refer to The World of Fair Competitions chapter in Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More.
Winning Awards
To increase your chances of winning those coveted blue ribbons, use care and patience in preparing and submitting your preserved foods entries for judging.
• Read the fair handbook and follow the rules carefully
• Use quality ingredients
• Fill jars to the correct headspace
• Pack jars in an attractive manner
• Process all jars of preserved foods
• Wash jars before delivering entries
• Make sure labels are complete
• Submit preserves in the correct containers
The home canning skills of fair exhibitors are assessed through the quality of the preserved foods they enter into competition.
For detailed explanations of the preserved foods standards and criteria used by judges, please refer to The World of Fair Competitions chapter in Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More.
When examining jars of preserved foods in a fair competition, judges take a number of factors into consideration when determining the award placements of the entries. These include:
Container
Label
Processing Method
Processing Time
Appearance
Presentation of Pack
Seal
Headspace
Texture
Flavor
Fair competitions are all about following the rules and the use of safe home canning techniques. The quality of each entry is a direct reflection on the home-canning skills of the fair entrant and the care used to prepare the preserved food presented for judging.
Below are some of the common problems, and their causes, that can result from poor handling, improper canning technique or incorrect storage of preserved foods.
For complete information on proper home canning methods, refer to 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More.
Jars fail to seal or
to retain a vacuum
Jars not processed
properly
Jars inverted after filling
or processing
Product on rim of jar
Too much headspace in
top of jar
Nicks or chips on jar
rim
Liquid or food boils out of jars during processing
Jars filled too full
Jars packed too tightly
Processing temperature
or pressure too high
Jars processed too long
Spoilage
Overripe or damaged
produce used
Jars not processed
Jars inverted after filling
or processing
Storage location too
warm
Preserves darken in jars during storage
Overripe or damaged
produce used
Preserves cooked too
long
Jars not processed
Weak seals
Jars processed too long
Storage location too
warm
Storage location too
light
Jars stored too long
before using
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Below are a number of tips essential to safe home canning. Following theses tips is a Recipe Sampler with a selection of recipes from 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More. The following tips will help your preserves turn out perfect every time.
For detailed chapters and information on the selection, preparation and use of ingredients and equipment, complete canning instruction and step-by-step canning guides, including altitude adjustment charts, and expert advice on entering fair competitons, please refer to the 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More cookbooks.
Important Steps to Successful Canning
• Select high-quality produce and other ingredients when making preserves. Never use bruised or fallen fruit because it may contain harmful bacteria that could cause the food to spoil.
• Always use the proper type of canning equipment, jars and lids that are specifically designed for home canning.
• Only use modern, reliable recipes for home canning. Food preservation is a science. Old recipes may use out-dated canning methods or have an acid content that is too low to prevent bacteria growth, and as a result the finished preserves may be unsafe to eat.
• Read the recipe carefully before beginning and follow the directions closely.
• Accurately measure all ingredients.
• Do not adjust the quantities of fruit, sugar, acid or pectin in soft spread recipes. Changing the ratios of these ingredients could significantly impact the flavor, texture and safety of your preserves.
• Be sure to leave the correct amount of headspace in the top of each canning jar. Leave too much headspace and the jar may fail to seal properly, the shelf-life of the preserves will be reduced, and the canned item may discolor quickly. Leaving too little headspace can cause the preserve or packing liquid to be forced out of the jar and under the lid during processing, thus preventing an airtight seal.
• Always process jars by the proper sealing method, either in a water bath or pressure canner, depending on the type of preserves. (Unprocessed jars may be stored in the refrigerator for a short period of time.)
• Adjust the processing time or pressure when canning at altitudes higher than 1000 feet above sea level.
• Pressure canners and pressure cookers are not the same type of equipment and are not interchangeable. When canning low-acid foods, only use a dial-gauge or weighted-gauge pressure canner that is specifically designed for home canning.
WARNING!!!
NEVER invert jars of preserves after filling!
Turning jars of jams, jellies and other kinds of preserves upside-down after filling, known as the "open kettle method," is an old-fashioned and outdated method of canning that was once thought to seal jars by using the hot preserves to create a vacuum inside the jar.
In actuality, it can cause preserves to seep between the lid and rim of the jar, which prevents a tight seal and leaves gaps that can allow air and bacteria to enter the jar.
The United States Department of Agriculture (USDA) does not approve of this unsafe method of sealing jars of home-canned foods.
Even though jars may be sterilized before filling, inverting the filled jars does not kill bacteria that may still be present. Any preserves sealed in jars that were turned upside-down instead of processed in a water bath or pressure canner, may harbor dangerous Clostridium botulinum bacteria and eating these preserves could result in food poisoning.
Because of serious health concerns and occurences of food poisoning, preserves sealed by inverting the jars are now banned from all fair competitions for the health and safety of the judges.
Here are just a few of the delectable recipes contained in 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More.
If these recipes tantalize your tastebuds, check out the full collection of spread recipes in 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and nearly 300 delicious canning recipes in Blue Ribbon Preserves.
175 Best Jams, Jellies, Marmalades & Other Soft Spreads contains complete instructions for preparing and processing all varieties of jams, jellies and soft spreads with excellent recipes and lots of useful tips and expert canning advice.
For detailed instructions on making all manner of preserves, and special preparation techniques to help make your preserves the very best they can be along with valuable advice on how to win blue ribbons at fairs, please refer to the thorough information chapters and comprehensive recipe chapters contained in Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More.
175 Best Jams, Jellies, Marmalades & Other Soft Spreads
Plum Cherry Jam
Blueberry Pie Preserves
Apricot Amaretto Jam
Blue Ribbon Preserves
Tomato Preserves
Easy Ketchup
Baby Beet Pickles
Rosemary Vinegar
Island Topping
Recipe Correction
Crunchy Dill Pickles
Kosher Dill Pickles
The following recipes are copyrighted by the author, Linda J. Amendt, and are posted here for the personal use of visitors to this site. They may not be reproduced, distributed, or posted to other websites or bulletin boards, or duplicated or used in any other manner, without the written permission of the author.
Plum Cherry Jam
A great favorite with family and friends alike, this intoxicating jam disappears fast.
Makes about 7 8-ounce (250 mL) jars
2 cups crushed pitted and peeled plums (500 mL)
2 cups chopped pitted sweet cherries (500 mL)
1/ 4 cup fresh lemon juice (50 mL)
5-3/4 cups granulated sugar (1.425 L)
1/2 tsp unsalted butter (optional) (2 mL)
1 pouch (3-ounce/90 g) liquid fruit pectin
1. Bring water in water bath canner to a boil and prepare canning jars and lids.
2. In an 8-quart (8 L) stainless steel pan, combine the plums, cherries, and lemon juice. Gradually stir in the sugar and add the butter, if using. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
3. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
4. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat and skim off any foam. Cool the jam in the pan for 5 minutes, stirring occasionally.
5. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch (0.5 cm) headspace. Wipe the jar rims and threads with a clean damp paper towel. Apply hot lids and screw on ring bands.
6. Place jars in the water bath canner, making sure jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a gentle boil. Process 4-ounce (125 mL) jars and 8-ounce (250 mL) jars for 10 minutes, pint (500 mL) jars for 15 minutes.
7. Remove the jars from the canner and place on a wire rack or cloth towel. Cool jars for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Tip: Most recipes for jams containing plums instruct you to leave the skins on the plums. I strongly advise peeling plums as the skins can turn quite bitter, tough, and chewy when cooked.
Blueberry Pie Preserves
Mmmmm! Blueberries and a hint of cinnamon, what a delightful flavor combination!
Makes about 7 8-ounce (250 mL) jars
6 cups blueberries (1.5 L)
1/ 4 cup water (50 mL)
7 cups granulated sugar (1.75 L)
1/2 tsp ground cinnamon (2 mL)
1/2 tsp unsalted butter (optional) (2 mL)
1 pouch (3-ounce/90 g) liquid fruit pectin
1. Bring water in water bath canner to a boil and prepare canning jars and lids.
2. In an 8-quart (8 L) stainless steel pan, combine the blueberries and water. Add 2 cups (500 mL) of the sugar and stir just until combined. Cover and let stand for 30 minutes.
3. Remove the cover. Over medium heat, gradually heat the mixture until the sugar is mostly dissolved, stirring frequently to prevent sticking. Gradually stir in the remaining sugar. Stir in the cinnamon and add the butter, if using.
4. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
5. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat and skim off any foam. Cool the preserves in the pan for 5 minutes, stirring occasionally.
6. Ladle the hot preserves into hot sterilized jars, leaving 1/4-inch (0.5 cm) headspace. Wipe the jar rims and threads with a clean damp paper towel. Apply hot lids and screw on ring bands.
7. Place jars in the water bath canner, making sure jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a gentle boil. Process 4-ounce (125 mL) jars and 8-ounce (250 mL) jars for 10 minutes, pint (500 mL) jars for 15 minutes.
8. Remove the jars from the canner and place on a wire rack or cloth towel. Cool jars for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Tip: Fresh or frozen blueberries can be used for making preserves. If using frozen blueberries, do not rinse or defrost the berries before making the preserves.
Apricot Amaretto Jam
This amazing jam will vanish in a hurry.
Makes about 7 to 8 to 9 8-ounce (250 mL) jars
4-1/ 4 cups crushed pitted and peeled apricots (1.05 L)
1/4 cup fresh lemon juice (50 mL)
1 package (1.75-ounce/49 g) regular powdered fruit pectin
6-1/3 cups granulated sugar (1.575 L)
1/2 tsp unsalted butter (optional) (2 mL)
1/3 cup amaretto (75 mL)
1. Bring water in water bath canner to a boil and prepare canning jars and lids.
2. In an 8-quart (8 L) stainless steel pan, combine the apricots and lemon juice. In a small bowl, combine the powdered pectin and 1/4 cup (50 mL) of the measured sugar. Gradually stir the pectin mixture into the fruit. Add the butter, if using.
3. Over medium-high heat, bring the mixture to a full rolling boil, stirring constantly. Gradually stir in the remaining sugar.
4. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat and skim off any foam. Stir in the amaretto. Cool the jam in the pan for 5 minutes, stirring occasionally.
5. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch (0.5 cm) headspace. Wipe the jar rims and threads with a clean damp paper towel. Apply hot lids and screw on ring bands.
6. Place jars in the water bath canner, making sure jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a gentle boil. Process 4-ounce (125 mL) jars and 8-ounce (250 mL) jars for 10 minutes, pint (500 mL) jars for 15 minutes.
7. Remove the jars from the canner and place on a wire rack or cloth towel. Cool jars for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Tip: Amaretto is an Italian liqueur with an almond flavor, although the base for the liqueur is primarily made from apricot pits.
Tomato Preserves
An old-fashioned preserve with a modern method makes for a winning combination. Be sure to use bottled lemon juice in this recipe to ensure the acid level is high enough for safe water bath processing.
Makes about 6 half-pint jars
7 cups peeled, cored, quartered and seeded small plum
tomatoes (about 4 pounds)
7 cups sugar, divided use
1/ 4 cup bottled lemon juice
1/2 teaspoon unsalted butter
2 (3-ounce) pouches liquid pectin
In an 8-quart pan, alternately layer the tomatoes and 2 cups of the sugar. Cover and let stand 4 to 5 hours.
Remove the cover. Drain the tomatoes. Add the remaining 5 cups sugar and the lemon juice. Over medium-low heat, gradually heat the tomato mixture, stirring constantly and gently, until the sugar is completely dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes, stirring occasionally to prevent sticking.
Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the hot preserves into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.
Easy Ketchup
This sauce is easy to prepare and will please ketchup fans of all ages.
Makes about 9 half-pint jars or 4 pint jars
3 (12-ounce) cans tomato paste
1 (15-ounce) can tomato sauce
1 1/ 2 cups red wine vinegar
3/4 cup firmly packed light brown sugar
1/2 cup corn syrup
1/4 cup bottled lemon juice
1 1/2 teaspoons dry mustard
1/2 teaspoon kosher salt or pickling salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
In an 8-quart stainless steel pan, combine tomato paste, tomato sauce and wine vinegar. Stir until smooth and thoroughly blended. Add brown sugar, corn syrup, lemon juice, mustard, salt, garlic powder and onion powder, stirring well after each addition.
Over medium heat, bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes, stirring frequently to prevent sticking. Remove the pan from the heat.
Ladle the ketchup into hot jars, leaving 1/2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 15 minutes, pint jars for 20 minutes.
Baby Beet Pickles
Beets are an easy crop to grow in a home garden, and freshly harvested beets make the best pickles. These beet pickles make a wonderful addition to a green salad or a special treat on a relish tray. The sweet, spicy flavor is enhanced and brightened by the addition of the raspberry vinegar. For pickling, use only commercially produced vinegars, never homemade. Vinegar must have a minimum acidity level of 5 percent for safe pickling.
Makes about 6 pint jars or 3 quart jars
6 pounds 1- to 1 1/ 2-inch-diameter baby beets
(80 to 90 small beets)
3 cups raspberry vinegar
1 1/2 cups distilled white vinegar
2 cups granulated sugar
2/3 cup distilled water
2 teaspoons whole allspice
1 1/2 teaspoons pickling salt or kosher salt
1/2 cinnamon stick
Cut off the beet greens, leaving 1 inch of the stem. Rinse the beets in cold water and scrub well with a soft brush to remove dirt. Trim the taproot to 1/2-inch long.
In an 8-quart pan, cook the beets in boiling water, in 4 batches, for 8 to 10 minutes, depending on the size of the beets. Remove the beets from the water and drain. Plunge the beets into a bowl of ice water for 1 minute to stop the cooking process and loosen the skins. Drain well. Peel the beets, trimming off the stems and taproots.
In an 8-quart stainless steel pan, combine the raspberry vinegar, white vinegar, sugar, distilled water, allspice, salt and cinnamon stick. Over medium-low heat, gradually heat the mixture, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the syrup to a boil. Add the peeled beets and simmer for 5 minutes.
Using a slotted spoon, pack the beets into hot jars, leaving 1/2-inch headspace. Line a sieve with 2 to 3 layers of fine-meshed cheesecloth. Strain the pickling syrup through the sieve. Ladle the hot syrup into jars, covering the beets and maintaining the 1/2-inch headspace. Using a bubble freer or plastic knife, remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pint and quart jars in a 180 to 185F (82 to 85C) water bath for 30 minutes.
Rosemary Vinegar
This vinegar is a nice complement to pork roasts, chops and stews. Use young, tender leaves and sprigs without woody stems to make this special vinegar.
Makes about 4 (8-ounce) bottles or 2 (16-ounce) bottles
2 cups lightly packed fresh rosemary leaves
4 cups red wine vinegar
Rinse the rosemary leaves 2 to 3 times in cool, clean water to remove any dirt or sand. Change the water between each rinsing. Gently pat the herbs dry between several layers of paper towels. Chop the rosemary leaves to release their flavorful oils.
Place the chopped rosemary leaves in a 1 1/ 2- to
2-quart clean glass jar.
In a medium stainless steel saucepan, over low heat, heat the vinegar until hot but still below simmering. Do not allow the vinegar to boil. Remove the pan from the heat.
Pour the hot vinegar over the herbs in the jar. Swirl the jar gently to mix the ingredients, then set aside to cool. When the mixture is cool, cover the jar opening with 2 layers of plastic wrap, then screw on the jar lid or a screw ring. Place the jar in a paper bag and set it in a cool, dry, dark location and let the mixture steep for 2 weeks. Gently shake or swirl the jar every few days to blend the flavors.
Start tasting the vinegar after about 2 weeks. If you would like a vinegar with a stronger flavor, wait another week and sample the vinegar again. The vinegar will take 2 to 4 weeks to develop its full flavor.
When the vinegar has reached the desired strength, place a fine-meshed sieve over a bowl or pan and strain the vinegar. Discard the herbs. Rinse the sieve and line it with 3 layers of clean, damp cheesecloth. Strain the vinegar through the cheesecloth. Line the sieve with a paper coffee filter and strain the vinegar again. Pour the vinegar into a clean container, cover and let stand overnight to allow any sediment to settle to the bottom of the container.
Line the sieve with 2 layered paper coffee filters. Slowly pour the vinegar through the sieve, being careful not to disturb any sediment on the bottom of the container.
Wash decorative vinegar bottles in hot, soapy water and rinse well. Fill the bottles with boiling water and allow them to stand for 10 minutes. Just before bottling the vinegar, empty the water out of the bottles and turn them upside down to drain.
Using a funnel, pour the filtered vinegar into the bottles, leaving about 1/2-inch headspace between the vinegar and the top of the bottle, if using a screw cap, or if using a cork, between the vinegar and the bottom of the cork. Seal each bottle with a new cork or screw cap.
Island Topping
The fresh taste of the tropical islands makes for a very special fruit topping. The judges praised the excellent blend of flavors.
Makes about 4 half-pint jars
1 (20-ounce) can crushed pineapple packed in
heavy syrup
3/ 4 cup unsweetened pineapple juice
1 1/4 cups sugar
2/3 cup shredded or flaked coconut
2 tablespoons bottled lemon juice
1/2 cup chopped roasted macadamia nuts
Drain the pineapple, reserving the syrup. Set the pineapple aside.
In a medium saucepan, combine the reserved pineapple syrup, pineapple juice and sugar. Over medium heat, heat and stir the mixture until the sugar is completely dissolved. Bring the mixture to a boil, reduce the heat and boil gently for 3 minutes. Stir in the reserved pineapple, coconut and lemon juice. Heat for 2 minutes. Remove the pan from the heat and stir in the macadamia nuts.
Ladle the topping into hot jars, leaving 1/2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes.
Recipe Correction
During the editing process of Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More, an ingredient, along with the accompanying instructions, was inadvertently deleted from the Crunchy Dill Pickles (p. 268) and Kosher Dill Pickles (p. 270) recipes. Unfortunately, I did not discover the changes until after the book had been printed.
In both recipes, when making the syrup for the pickles, 3 cups of distilled water should be added to the pan along with the 3 cups of vinegar. Without the water, the concentration of the vinegar will be too strong and the pickles will shrivel in the jars. Also, there will not be enough syrup to cover the tops of the pickles in the jars.
For your convenience, the full lists of ingredients and complete directions for both pickle recipes are posted on this page. For additional instructions, advice, and special techniques on preparing these and many other pickle recipes, please refer to the Pickles Chapter in my cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More.
Crunchy Dill Pickles
Makes about 6 pint jars or 3 quart jars
7 pounds 4-inch-long firm, fresh pickling
cucumbers (about 30)
3 quarts distilled water
1/ 2 cup pickling salt or kosher salt
3 cups distilled white vinegar
3 cups distilled water
3/4 cup sugar
2 teaspoons dill seeds
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
18 sprigs fresh dill
Using a soft vegetable brush, gently scrub the cucumbers to remove all dirt or sand, being careful not to scratch the peel. Rinse the cucumbers 2 to 3 times in cool water, changing the water after each rinsing. Drain well. Using a sharp paring knife, remove an 1/8-inch slice from blossom end of each cucumber. Place the cucumbers in large container or crock.
In a 4-quart pan over medium heat, heat the distilled water until warm. Add the salt and stir until completely dissolved. Remove the pan from the heat. Pour the brine over the cucumbers. Use a gallon-size water-filled zipper storage bag or a plate to weigh down the cucumbers. Be sure the cucumbers are completely submerged in the brine and that no air pockets are trapped under the weight. Let the cucumbers soak for 24 hours.
Drain the cucumbers and rinse well. Rinse the container or crock to remove any salt. Return the cucumbers to the container and cover the cucumbers with cold water. Let soak for 20 minutes. Drain the cucumbers again and rinse well. Return the cucumbers to the container again and set aside.
In an 8-quart stainless steel pan, combine the vinegar, 3 cups distilled water, and sugar. Over medium-low heat, gradually heat the mixture, stirring constantly, until the sugar is completely dissolved. Tie the dill seeds, mustard seeds, celery seeds, coriander seeds and peppercorns in a spice bag or a piece of fine-meshed cheesecloth. Add the spice bag to the syrup. Increase the heat to medium-high and bring the syrup to a boil. Boil the syrup for 5 minutes. Remove the pan from the heat and remove the spice bag.
Pour the boiling hot syrup over the cucumbers. Allow the syrup to cool, then place the water-filled storage bag or plate over the cucumbers. Be sure the cucumbers are completely sumberged in the syrup and that no air pockets are trapped under the weight. Let the cucumbers soak 24 hours.
Drain the cucumbers, reserving the syrup. Pack the cucumbers into hot pint or quart jars, leaving 1/2-inch headspace. Add 3 sprigs of fresh dill to each pint jar, or 6 sprigs of dill to each quart jar.
In a stainless steel pan, heat the syrup to a full boil. Ladle the syrup into the jars, covering the cucumbers and maintaining the 1/2-inch headspace. Using a bubble freer or plastic knife, remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pint and quart jars in a 180 to 185 degree water bath for 30 minutes.
Kosher Dill Pickles
Makes about 6 pint jars or 3 quart jars
7 pounds 4-inch-long firm, fresh pickling
cucumbers (about 30)
3 quarts distilled water
1/ 2 cup pickling salt or kosher salt
3 cups distilled white vinegar
3 cups distilled water
3/4 cup sugar
4 cloves garlic, peeled and sliced or quartered
2 teaspoons dill seeds
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
18 sprigs fresh dill
6 cloves garlic, peeled
Follow the directions above for making the Crunchy Dill Pickles with the following changes:
Add the sliced garlic to the spice bag or cheesecloth along with the other spices, and add 1 clove of garlic to each pint jar, or 2 cloves of garlic to each quart jar, along with dill sprigs.
Copyright © 2008 Linda J. Amendt
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