Canning Pickles with a Boiling Water Bath
STERLIZING EQUIPMENT: Place a rack in the bottom of a pot, add canning jars, and fill with water to cover jars by 1"–2". Bring water to a boil, add rings and lids, and boil for at least 10 minutes (leave equipment in water until needed). Dip tongs and a table knife in boiling water for 30 seconds. Use tongs to transfer equipment.
FILLING JARS: Fill hot sterilized jars to within 1/2" of top, and use sterilized table knife to dislodge any air bubbles. Wipe rim with a hot, damp towel, place lid on, and screw on ring.
PROCESSING PICKLES: Place jars in canning rack and lower into pot, with 5" hot water. Add hot water to cover jars by 2". Cover pot, bring water to a boil, then begin processing according to recipe. (Add 5 minutes for every 1,000–3,000-foot increment above sea level, up to 8,000 feet.)
CHECKING SEAL: Allow jars to cool completely. Press center of the lid. If lid isn't concave (if it pops), the jar did not seal; refrigerate it and consume contents within 2 weeks.
You need to update your canning information. Check with your local extension office for the latest methods.
The jars and other equipment can be washed in the dishwasher, no need to boil them. The canning process does not need to boil just a good simmer. Boiling can cause the food to expel over the top of the jars preventing seal.
Steam canners are easy to use and are readily available. Try one and I think you will enjoy canning a lot more.
My local extension office offers a Master Food Preserver course that I took and I learned a lot even though I had canned for years.
Charlean
Charlean