Summertime in a jar! This crunchy pickled cucumber salad in a jar will satisfy your yearning for a fresh cucumber when summer is gone. Another way to preserve cucumbers for enjoyment when the growing season is over. Eat it straight out of the jar or place it in a bowl (liquid and vegetables), and add some mayonnaise for a creamy salad.

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

#canning #foodpreservation #homesteading

Visit our website:
https://www.freedomharvestfarm.com/

Canned Pickled Cucumber Salad

6 lbs. Cucumbers (sliced to preference)
2-4 Large Carrots (shredded)
2-4 Bell Peppers (chopped)
Other Preferred Vegetables (celery, radishes, onions, etc.)
¼ Cup Non-iodized Salt

Mix, cover, and place in the refrigerator for 24 hours.
After 24 hours, rinse vegetables well under cold water. Remove salt from the vegetables to your preference. Drain well.

Brine:
3 Cups White Vinegar
3 Cups Water
½ Cup Lemon Juice
1 Cup Sugar

Combine brine ingredients and stir to dissolve sugar. No heating is required. Not adding hot brine over the vegetables, aids in retaining crunchy vegetables.

Additions to each jar:
1/4 t. Calcium Chloride (Pickle Crisp)
½ t. Dried Dill

Fill jars with vegetables to the bottom of the jar neck. Firmly pack vegetables in each jar using moderate pressure. Add calcium chloride and dill to each jar. Next add the brine, leaving approximately ¼ inch of headspace. Remove bubbles from each jar. Wipe jar rims using a damp paper towel or washcloth to remove any debris. Apply lids and bands fingertip tight. Place jars in a water bath canner with a rack. Add cold water to cover jars by 1-2 inches. Apply the lid to the canner and turn the heat on high. Once at a rolling boil, set a timer for 10 minutes (or according to your elevation). Turn heat off and let boiling die down before removing jars to a towel or surface to cool. Let jars cool, undisturbed, for 12-24 hours. Remove bands, wash jars, label, and prepare for storage.