Equipment:

• Water bath canner
• Jars
• New lids and sealers
• Oven mitts
• Measuring cup
• Vinegar (optional)

 
When handling any food products, it is always best to practice safe sanitation by washing your hands first. In addition, you will be washing your jars with warm, soapy water as well. To get started, you will need your freshly sanitized jars, new lids and sealers, as well as a water bath canner, which is available through our rental equipment program. Fill your water bath canner ¾ full, along with your jars. This is important in ensuring your jars will submerge properly when placed into the water bath canner for the sanitation process.

 Tip: Add a cup of vinegar to your water bath canner before you preserve any foods at home to prevent hard water build up in your equipment over time.

Load your jars into your water bath canner 1 to 2 inches apart in order for the air bubbles to move between the jars during the sanitation process. After that is finished, you will lower your jars slowly into the water bath canner making sure they are fully submerged then place the lid on top to enclose. Turn the burner on to boil jars for 10-15 minutes to ensure sanitation has been achieved.
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After the allotted time, turn off the burner and put on oven mitts. Carefully transfer water bath canner to a cold burner. Once you have done so, you will now have sanitized food canning jars. 

Equipment/Utensils

• 22qt. water bath canner (Click Here to Rent a Canner), canning tool kit, a ladle, white vinegar, 7qt.  jars, unused canning mason jar lids, and the accompanying screw rings or bands. 
  
  Sterilize Lids 
• Before you prepare to can your preserves, you must get your lids prepared. In a pot or bowl, submerge the lids in hot, but not boiling water for at least five minutes to soften the gaskets. When done, carefully pour the hot water into the canning pot, turn the stove to HIGH heat, and bring the water to a boil. While heating, begin the next step. 

Ingredients

• Potatoes
  
• Carrots
  
• Celery
  
• Meat of choice (we chose beef)
  
• 2 packets of McCormick Beef Stew Seasoning
  
• Water

Prepare Vegetables and Meat

• Wash, peel, and cut 18 medium-sized potatoes one inch thick
• Rough chop 4 to 5 medium-sized onions
• Cut carrots and celery ½ an inch thick to make 3 cups full (If produce is too small it can soften too much once it is processing in the pressure canner)
• Cut meat into 1 inch cubes 

Instructions

• Place meat into an oiled medium-sized saucepan
• Cook meat until brown (Do not want to cook completely since the pressure canner will do it)
• Place all prepared vegetables and meat into a large saucepan or stock pot as well as 2 packets of McCormick Beef Stew Seasoning
• Cover ingredients with water where it reaches the top of the mixture
• Once beef stew has reached boiling point, it is time to start hot packing into hot jars
  • Hot packing is ladling hot content into a hot jar
• Ladle hot content into hot jar
• Use a canning tong to dispose hot water out of jars
• Place canning funnel inside of jar to ladle content into it
  • Canning funnel helps not to spill any of your ingredients
• Leave a 1 inch head space from the top of the jar in order to enclose it
• Use bubble remover to push down content if needed and to remove air bubbles 
  • Removing air bubbles is important so no bacteria can invade the beef stew inside the jar
• Clean top rim of jar and seal lid
• Place all 7 quarts with a canning tong  into stock pot with 2 inches of water at the bottom of pressure canner
• Add a touch of vinegar to water to prevent discoloration on the inside of the pressure canner
• After placing the lid on the pressure canner, lock the handles 
• Raise to a medium-high heat 
• Place PSI dial gauge to a 10, which will bring about 10 pounds of pressure
• The vent will steam for around 10 minutes so make sure to set a timer
• Once timer is over, place the 10 pound on the vent and set timer for 1 hour and 30 minutes
• After 12 hours make sure the seal is still attached
  • If seal is not attached, discard content or put into fridge to consume within the next 3 to 5 days

​Equipment/Ingredients

• Sugar pie pumpkin
• Kitchen knife
• Fork and spoon
• Cutting board
• Cooking sheet
• Food processor

 Instructions

• Preheat oven to 400°
• Cut off stem of pumpkin and discard
• Flip pumpkin down with the blossom end showing and cut 2 equal halves
• Carve seeds out of center with a spoon
  • Save seeds for a later use to consume after baking them
• Place pumpkin halves on a baking sheet in the oven for 35-40 minutes until fork tender
  • Fork should easily push through the skin of the pumpkin
• Let the pumpkin cool to room temperature after it has been baked properly
• Add inside of pumpkin content to food processor leaving out the skin and blending it to a puree
• Consistency should be a creamy texture once it is done in the food processor
• Add spices to taste

Equipment/Ingredients

• Zucchini
• Kitchen knife
• Cutting board
• Spices of choice
• Medium-sized bowl
• Dehydrator

Instructions

• Wash produce 
• Cut zucchini ¼ inch thick leaving out the stem and blossomed end
• With content in a bowl, add seasoning of choice and toss to evenly distribute spices
• Place produce on all racks of dehydrator 1 inch apart in all levels of the equipment
• Place lid on top and secure motor to start the process
• Set a timer for 24 hours to have dehydrated summer squash ​

For this pre-mixed kosher dill pickle recipe, you will need a 22qt. water bath canner (Click Here to Rent a Canner), canning tool kit, a ladle, white vinegar, jars, unused canning mason jar lids, and the accompanying screw rings or bands. 

• Before you jump into canning pickles, get to know your canning tool kit.  READ MORE

Sterilize Lids 

• Before you prepare to can your preserves, you must get your lids prepared. In a pot or bowl, submerge the lids in hot, but not boiling water for at least five minutes to soften the gaskets. When done, carefully pour the hot water into the canning pot, turn the stove to HIGH heat, and bring the water to a boil. While heating, begin the next step. 

Prepare the Cucumbers and Brine 

• Selecting the right cucumber
  • We selected Boston Pickling Cucumber for this tutorial, an heirloom variety, that, as the name implies, is excellent for pickling. However, this variety is also excellent for salads. For this recipe you will need 9-11 lbs of cucumbers.
• Washing cucumber
  • There's no need to use soap or a produce wash. Use a clean vegetable brush to scrub firm produce. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
• Cutting cucumbers
  • Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice. For the tutorial we thin sliced all cucumbers. 
• Prepare the Brine (Makes 6-7 Quarts)
  • 3 ⅓ cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
  • 7 ⅓ cups water
  • 1 pouch Mrs. Wages® Quick Process® Dill Pickle Mix 6.5 oz
  • Combine white distilled vinegar, water, and Mrs. Wages® Dill Pickles Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves then remove from heat.

Pack the Jars 

• Pack your thin-sliced cucumbers into the jars and pour in the brine leaving. Leave 1/2" headspace. The space is important to get a good seal.   

Remove Air Bubbles

• Using the clean bubble popper, run it around the interior periphery of the jar. This is called bubbling; it releases any trapped air in your jars. Trapped air could also compromise the seal. 

Clean the Rims 

• Use a clean paper towel dipped on white vinegar to wipe any brine or cucumber residue from the rims of the jars. Any matter left on the rim could compromise the seal of the lid, and cause spoilage.  

Add Lids

• Remove your lids from the hot water and set one on top of each of your filled jars using the magnetic lid lifter to keep the lids clean and sanitized. 

Put a Ring on it 

• Screw the rings onto your jars, but only until finger tight. In other words, turn them just until they give resistance, and then give a little more. If you screw the rings on too tightly, air cannot escape, and the lids may not seal properly. 

Add Jars to Canner 

• Using the canning tongs, lift each jar, keeping it vertical, and lower it directly into the boiling water. Once all the jars are in the pot, they should be submerged in about 1” of water. If necessary, add more boiling water to cover the jars. Bring the water to a full rolling boil and start your 15-minute timer. 

Remove Jars 

• After 15 minutes, turn off the heat. Using your canning tongs, carefully lift each jar vertically up and out of the pot. Make sure not to slosh the contents which could interfere with the seal of the lid.  

Cool Down 

• Place each jar on a heat resistant surface, cooling rack, or towel. Do not set jars directly on a counter or other cool surface as the temperature differential can shock the jar and cause breakage; also make sure the jars are not in a place with a lot of cold airflow. Allow the jars to sit for at least 12 hours undisturbed.  

Check Seals and Store 

• You should hear popping noises within a few seconds or minutes as the lids flex and seal. Once completely cooled, remove the rings as they are no longer necessary. You should be able to pick up the jar from the lid without the ring.  If any lids do not seal, reprocess using the same method, or store in the refrigerator to consume within 30 days. Store sealed jars in a cool, dark place for up to a year. 

  
Enjoy your pickles!