How to Make Pickles From Cucumbers: Timeless Recipe (Page 4 ) | August 27, 2024
Annonce:
Step 4: Seal and Process the Jars
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- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any brine or debris that could prevent a good seal.
- Place the sterilized lids on the jars and screw on the bands until they are fingertip tight.
- Process the Jars:
- Place the filled jars into a boiling water canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a boil and process the jars for 10 minutes (adjusting for altitude if necessary).
- After processing, carefully remove the jars from the water and place them on a towel or cooling rack. Let them sit undisturbed for 12-24 hours.
Step 5: Check Seals and Store
- Check Seals:
- After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. If any jars did not seal, refrigerate them and consume within a few weeks.
- Label and Store:
- Label the jars with the date and type of pickles. Store the sealed jars in a cool, dark place for at least 3 weeks to allow the flavors to develop. Properly sealed jars can last for up to a year.
