Pickles are a wonderful way to preserve summer’s bounty and level up everything from tacos to sandwiches with tangy, zesty crunch. In contrast to quick pickles and fermented pickles, canned pickles ...

Thoroughly wash 6 pint-size canning jars and new canning lids, and sterilize them in boiling hot water. Let the jars air-dry, but leave the lids in the hot water.

Yes, it really is that easy. To get started, you’ll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

For shelf-stable product: Follow the procedure for Blueberry Jam, processing jars for 15 minutes in a boiling water canner. Store the unopened jars at room temperature for up to one year. Once the jar ...

1 teaspoon mustard seeds 1½ tablespoons kosher salt 1¼ cup cider vinegar ¾ cup water Pack the okra, chili pepper, garlic and dill into a sterilized quart jar. (You may use two pint jars.) ...

In two 1-pint canning jars, place a lemon slice in the bottom followed by 1-1/2 tablespoons pickling spice blend. Add okra to jar and cover with vinegar/water solution.

Water bath canning only heats the insides of the jars to the temperature of boiling water, 212 degrees Fahrenheit, which isn’t enough to ensure the death of botulism-causing bacteria.

Pickled Okra Makes 7 (1-pint) jars 1 (9-piece) canning kit, including canner, jar lifter, and canning rack 7 (1-pint) canning jars 2-1/2 pounds small fresh okra 7 small fresh green or red chile ...

Recipe: Pickled Okra During my early canning days, I spent a week in Austin, Texas. It was there that I had the chance to try the most delectable fried okra I’d ever encountered. It transformed my ...

Ladle hot pickling liquid into jar to cover okra, leaving ½-inch headspace. Wipe rim and adjust two-piece caps. Process 15 minutes in a water-bath canner.

Sterilize jars and lids according to canning basics. Pour jam into sterilized jars to within 1/2 inch of the top. Seal and process in water bath for 10 minutes, according to canning basics.

Pack jars firmly with okra, leaving 1/2 inch headspace; add 1 teaspoon dill seed to each. Combine vinegar, water and salt in a large saucepan; bring to a boil and pour over okra.