Cook's essentials K42027 Instruction Manual page 49

CANNING RECIPES
Recipes courtesy of www.allrecipes.com
DILL PICKLES
Ingredients
8lbs 3 to 4 in long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup of pickling salt
Directions
Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water
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for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart)
canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring
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the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar
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(about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal
jars, making sure you have cleaned the jar's rims of any residue.
Follow the instructions for "How to use the Pressure Cooker for CANNING" in this manual and
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process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
When the unit has reached optimum pressure, it will begin to pressure-seal the mason jars.
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The programmed time will begin to count down until it reaches zero.
When time has expired, the pressure cooker will beep 3-times and automatically go to Keep
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Warm.
The Keep Warm indicator light will illuminate. This indicates the Pressure Cooker is Naturally
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Releasing the pressure. (See Notes & Tips #5)
Open lid once pressure has completely released.
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Carefully remove jars using special canning utensils or tools. CAUTION: Jars are hot!
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Set jars on a towel or cooling rack and allow to cool completely in a draft-free location.
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Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will
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keep for up to 2 years if stored in a cool dry place.
JALAPENO PEPPER JELLY
Ingredients
3 Green Bell Peppers, minced
2 4oz cans diced jalapeno peppers
1 ½ cups distilled white vinegar
6 ½ cups sugar
Directions
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper.
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Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off
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foam, and remove from heat.
Sterilize canning jars and lids in boiling water for at least 10 minutes.
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16 garlic cloves, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
½ tsp cayenne pepper
1 6fl oz of liquid pectin
4 or 5 drops green food coloring
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