CANNING RECIPES

DILL PICKLES - MARY ALICE STYLE (Pat's Sister's Recipe)
Ingredients
35 4" pickling cucumbers
Several cloves garlic  - 2 for each jar
Several Hot peppers  - 2 for each jar
Several heads or seed Dill - 2 heads or 2 tsp dill seed for each jar
1/8  tsp Alum - 1/8 tsp per jar
1 cup granulated canning salt
3 qts water
1 qt vinegar
Procedure
1. Pack clean cucumbers in hot sterilized jars
2. To each jar add garlic, hot peppers, heads of dill or dill seed and alum
3. Mix canning salt, water and vinegar and bring to a boil.
4. Pour over cukes, in jars, filling to 1/2" of the top.
5. Seal and place in boiling water bath for 10 minutes
6. Remove from water bath and place on cooling rack until sealed.
Yield: 7 Qts


(Phil's Favorite)His MOM'S BREAD AND BUTTER PICKLES
Ingredients
5  lbs med cucumbers thin sliced
6 medium onions thin sliced
3 green bell pepper seeded and sliced
1/2 cup canning salt
1 tsp alum
3 cups apple cider vinegar
6 cups sugar
2 Tbsp celery seed
2  Small Jars Pimientos chopped
2 Tbsp mustard seed
Procedure
1. Place cucumbers, onions and peppers in a crock and cover with salt, alum, water and ice for 8-12 hours
2. Remove cucumbers, onions and peppers from brine and thoroughly rinse in cool water
3. Mix the remaining 5 ingredients in a large kettle and bring to a boil
4. Can in pint or quart jars using a hot bath.  Be sure to cover pickles with brine in the jars.
5. Seal jars and let cool
Servings: 6
Yield: 8-10 pints

CRISP PICKLE SLICES (Sweet Bread and Butter)

Ingredients 4-5 qts cucumber sliced 6 cups onion sliced 2 cups carrots, sliced (optional) 2 cups green pepper seeded and thinly sliced 3 cloves garlic 1/3 cup Mrs. Wages Canning and Pickling Salt cracked ice 3 cups vinegar 5 cups sugar 2 Tbsp mustard seed 1 1/2 teaspoon tumeric 1 1/2 teaspoon celery seeds

Procedure 1 Wash and drain cucumber slices. Peel 6-7 medium size onions 2 Slice 6 cups of onions and 2 cups of green peppers 3 Add garlic and salt, then cover mixture with cracked ice. Let stand for at least 3 hours then drain well. 4 Mix vinegar, sugar, mustard seed, tumeric, and celery seed. Stir gently until sugar is in solution. 5 Pour the vinegar-spice mixture over the cucumber mixture, then bring the batch to a boil. 6 Pack into pint jars, remove air bubbles and adjust lids 7 Process immediately for 10 minutes, using boiling water bath method. 8 In 24 hours you will have 7-10 pints of crisp pickle slices

Recipe Type: Pickles

Tips The carrots were not in the original recipe. Pat and Faye added carrots to give more color.

Source Author: Mrs. Wages New Home Canning Guide