Canning Instructions

Canning Instructions for Cucumber Sandwich Pickles

Preparing today for tomorrow’s meals is wisdom, not worry—a reflection of self-sufficiency and foresight.

Below is a step-by-step canning recipe for cucumber sandwich pickles from the Ball Blue Book, along with the accompanying instructions:

Ingredients:

  • 8 lbs pickling cucumbers (about 3- to 4-inch)
  • 1/2 cup Salt for Pickling & Preserving
  • 4 cups sugar
  • 3 cups vinegar (5% acidity)
  • 2 cups water
  • 2 tsp celery seed
  • 1/4 cup mustard seed
  • 2 tbsp whole allspice
  • 2 tbsp whole cloves
  • 2 tbsp ground turmeric

Equipment:

  • Water Bath Canner
  • Canning jars (pint or quart size)
  • Lids and bands
  • Jar lifter
  • Lid lifter/magnetic wand
  • Large pot for brine
  • Cutting board and knife

Instructions:

  1. Prepare Your Equipment:
    • Wash jars, lids, and bands in hot, soapy water and rinse well.
    • Inspect jars for cracks and chips. Discard any defective ones.
    • Place jars in the canner filled with water, bring it to a simmer (180°F/82°C), and keep them hot until ready to use.
    • Put lids in a small saucepan, cover with water, and bring to a simmer. Keep them simmering until ready to use.
  2. Prepare Cucumbers:
    • Wash cucumbers thoroughly.
    • Trim off ends of cucumbers and slice them into 1/4-inch rounds.
  3. Make Brine:
    • In a large pot, combine vinegar, water, Salt for Pickling & Preserving, sugar, celery seed, mustard seed, allspice, cloves, and turmeric.
    • Bring the brine to a boil, stirring until the salt and sugar are dissolved.
  4. Pack Jars:
    • Pack cucumber slices into hot jars, leaving 1/2-inch headspace.
  5. Pour Hot Brine:
    • Carefully ladle hot brine over the cucumbers, maintaining the 1/2-inch headspace.
  6. Remove Air Bubbles and Adjust Headspace:
    • Insert a non-metallic spatula or chopstick into the jar, gently press against the cucumbers to release any trapped air bubbles.
    • Add more brine if necessary to maintain proper headspace.
  7. Wipe Jar Rims:
    • Use a clean, damp cloth to wipe the rims of the jars to remove any residue or drips.
  8. Apply Lids and Bands:
    • Using a lid lifter or magnetic wand, remove lids from the simmering water and place them onto the jars.
    • Screw on bands fingertip tight. Do not over-tighten.
  9. Process Jars:
    • Place filled jars into the canner rack, ensuring they are covered with at least 1-2 inches of water.
    • Bring water to a full rolling boil.
    • Process jars for 15 minutes for pint jars and 20 minutes for quart jars.
  10. Remove Jars and Cool:
    • Once processed, turn off the heat and let the jars sit in the canner for 5 minutes.
    • Using a jar lifter, carefully remove the jars from the canner and place them on a towel or cooling rack.
    • Allow jars to cool undisturbed for 12-24 hours.
  11. Check Seals:
    • After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed.
    • Any unsealed jars should be refrigerated and used promptly.
  12. Label and Store:
    • Label each jar with the contents and the date processed.
    • Store jars in a cool, dark, dry place.
    • Allow flavors to develop for about 2 weeks before consuming for best taste.
    • Use within a year for best quality.

Follow these steps carefully for safe and delicious canned cucumber sandwich pickles from the Ball Blue Book. Adjustments to quantities or ingredients can be made based on personal taste preferences.

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