Mrs. Wages® Pickling & Canning Salt, 48 Ounce Bag (3lbs), Gluten-Free

Description: About this item Product details This high purity granular salt produces a sparkling to product clear brine and is specifically designed for food canning. It has no iodine or other additives. Making You Look Good in the Kitchen for Over 70 Years. Whether you’re looking for good old-fashioned secret weapons for canning fresh produce, or you’re more of a get-it-done-quick kind of home cook, we’ve got exactly what you need to get fresh produce to the table in a most delicious way. Did you know? Many of our products are free from artificial flavors and gluten-free so you can feel good about serving them to your family and friends.Mrs. Wages Pickling & Canning Granular SaltNo Iodine or other additives, Gluten- Free48 Oz Bag (3lbs) Directions InstructionsCreate Kosher Dill Pickles Makes 8 Quarts 9 lbs pickling cucumbers (about 50 - 3 to 4 - inches) 8 cups water 4 cups Mrs. Wages® Pickling & Canning Vinegar (5% acidity) 1 cup Mrs. Wages® Pickling & Canning Salt 8 heads fresh dill 16-24 garlic cloves 8 small red or green chile peppers (optional) PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. WASH cucumbers and drain. Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole or cut into spears. COMBINE water, Mrs. Wages® Pickling & Canning Vinegar, and Mrs. Wages® Pickling & Canning Salt in a large non-reactive saucepan. Do not use aluminum. Bring to a boil. Remove syrup from heat. PACK cucumbers tightly into hot jars, leaving 1/2-inch headspace. In each jar add 1 head fresh dill, 2-3 garlic cloves, and 1 small chile pepper. Evenly divide hot pickling syrup among the packed jars, leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Remove canner from heat, remove lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Store properly processed shelf-stable product in a cool place, and use within 1 year. For plain dills, leave out the garlic. *Processing time is listed for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase process time 1 minute for each 1000 feet of altitude.

Price: 5.61 USD

Location: MATARA

End Time: 2024-10-20T10:34:40.000Z

Shipping Cost: N/A USD