12. Remove empty jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water.
13. Place funnel in jar and carefully ladle pickles and brine into each jar keeping a 1/2in head space. [Head space is the distance from the top of the jar to the food filling the jar.]
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- If desired, add in 1/8th a teaspoon of Pickle Crisp to each jar.
14. Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
15. Place flat lid and screw band on jar and finger tighten. [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
16. Once finger tightened, return to warm water bath to avoid thermal shock. [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.] Lower wire rack once full.
17. Place lid on canner, return to high heat and bring water to a full rolling boil.
18. Once boiling, set timer for 10 minutes [refer to your elevations processing time for correct info].
19. After 10 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
20. Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
21. Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.
Made these yesterday.I was given 2 grocery sacks full of cucumbers. My yield was 11 1/2 pints! Had no idea it would make that much. I did have to add about a cup of sugar and vinegar to get enough juice. I can’t wait to try them!