Dill Pickle Canning Instructions
Prepare and Process home canning jars and lids to sterilize following your manufacturer’s instructions.
Wash and cut your desired cucumbers to your preference making sure to remove all soiled pieces and blossom ends.
- In a non reactive pot, mix 32oz of White House Dill Canning Vinegar and 32oz of water.
- Add 4 tablespoons of canning salt (non-iodized salt).
- While stirring the mixture, bring the solution to just below boil.
Using 8oz of cucumbers in each jar. Use your canning funnel to pour 8oz of Canning Vinegar solution into the jar . Make sure to leave 1/2 inch of headspace at the top of the each jar by removing or adding sliced cucumbers. Please ensure that all bubbles are removed. Follow your jars manufacturer’s instructions on sealing the jars.
Prepare your Water Bath Canner according to the manufacturer’s instructions. Carefully place sealed jars into the Water Bath Canner. *Can the pints for 10 minutes then carefully remove and set aside for cooling. Your lids should pop! Don’t be alarmed, you did it right! Be sure to test your jars and lids based on your manufacturer’s directions. Preserve the cans in your pantry. Your product will be ready to eat on the next day. Full flavor will develop within 1-2 weeks.
For comprehensive instructions please visit www.usda.gov
*Time used for canning is based on altitude less than 1000 ft. For altitudes higher than 1000ft please add an additional 1 minute to total canning time.