Pellman Pickles Canning Tips

Instructions

1. Prior to using the mason jars, sterilize the lids and jars in boiling water for at least 5 minutes.
2. Pack the cucumbers into the hot, sterilized jars, filling the jars to within ½” of the top.
3. After allowing the jars filled with vinegar juice and jalapeno syrup to refrigerate for two days, repack in a sanitary manner to fill jars. Be sure the contents are at room temperature. This is important to prevent jars from cracking in boiling water.
4. Wipe rims and threads of jars cleanly with moistened paper towels and replace lids tightened to snug, but not over tightened.
5. Place a canning rack in the bottom of a large stock pot and fill halfway with water.
6. Bring water to a boil over high heat, then carefully lower the jars into the pot using a holder specifically designed to handle jars for canning.
7. Leave a min. of 2 ea. inches between jars.
8. Pour in more water if necessary until the water is at least 1” over the tops of the jars.
9. Bring the water to a full boil, cover the pot, and allow to process for 5 minutes.
10. Remove the jars from the stockpot and place onto a cloth covered or wood surface and allow to cool.
11. Once cool, press the top of each lid with a finger assuring that the seal is tight (lid does not move up or down).
12. If you do the canning process, or if they do not seal properly, refrigerate immediately and eat within two weeks.