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Sweet Pickle Spears Recipe – Hot Water Bath Canning How To

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By Paul
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More related videos: https://www.youtube.com/watch?v=32NBWI1rgJU&list=PLD3B7554B04514DB5&feature=plcp

How to can sweet pickle spears in a hot water bath canner. Recipe below! 🙂

Yield 6 half pints

Ingredients:

2 pounds 3-4″ PICKLING cucumbers sliced 4 ways lengthwise into spears
2 cups white granulated sugar
2 cups white distilled vinegar minimum 5% acidity or 50 grain
1-1/2 tbsp Kosher or canning salt
2 tsp celery seed
2 tsp turmeric
3/4 tsp mustard seed

Mix all ingredients into a pan and slowly bring to a boil.
Once boiling place prepared cucumber spears in jars leaving 1/4″ headspace.
Ladle boiling hot ingredients into jars leaving 1/4″ headspace
Remove air bubbles with a non-metallic implement
Wipe rim of jar clean with a damp clean cloth
Fit rings on jars fingertip tight, snug, not over-tight
Place in hot water bath canner
Boil for 10 minutes, start timing when water is at a FULL on rolling boil
Turn off heat and remove canner lid
Wait 5 minutes and remove jars
Place jars on DRY wood cutting board or a DRY cloth
Allow to cool undisturbed for 12 to 24 hours.
* Do not re-tighten rings
Check seals for vacuum by pressing in center of lid and by lifting up on lid.
Lids should not move at all whatsoever.
If the jar didn’t seal refrigerate or re-process.

if you have any questions or tips fire away. Thanks!

Planting these pickling cucumbers: https://www.youtube.com/watch?v=groB4FKwcBs&list=PLD3B7554B04514DB5&index=5&feature=plpp_video

Link to FREE USDA Complete Guide to Home Canning, 2009 revision pdfs : http://nchfp.uga.edu/publications/publications_usda.html

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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20 responses to “Sweet Pickle Spears Recipe – Hot Water Bath Canning How To”

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  1. MiWilderness

    Thanks! 🙂 It just popped into my head as I was writing the date on the jar
    lid, 2012. Was a joke! I personally don’t believe in TEOTWAWKI 🙂

    Reply
  2. RedBerry at Homestead Hopes

    Ohh that sounds great. So you know for this year to really load up on your
    pickle production for the whole next yr. LOL That is basically what I do
    with my garden produce~can all I can? that sounds strange but I live in an
    active Hurricane Zone so try not to freeze a huge amt because have lost too
    much in the past due to power outages for several days or weeks.
    Fantastic~I have the Ball books so will check out the Zuke Pickles. Thanks

    Reply
  3. MiWilderness

    Thanks Fog! I’m getting onto the canning and preserving food. gonna have to
    try canning some wild edibles now. 🙂

    Reply
  4. MiWilderness

    Thanks, You can download a free pdf, actually 8 different pdf’s, from the
    USDA called “Complete Guide to Home Canning” Agriculture Information
    Bulletin No. 539. The USDA’s book has a lot of basic information on canning
    and also some good simple recipes to boot. It appears the University of
    Georgia has a good book on canning too, but it’s not free that I’m aware
    of. I’m really digging the canning, a new perspective on gardening and food
    preservation that I’m not entirely familiar with. 🙂

    Reply
  5. MiWilderness

    I did it just for you. 😉 I like teaching, I like canning, I like eating,
    and I like growing my own food. I like being self reliant as much as
    possible in this modern world of buy sell buy and instant everything
    teamwork. LOL! Thanks, much appreciated.

    Reply
  6. The Self Sufficient Life

    Great video! I’m familiar with blanching but what is the purpose of soaking
    for 2 hours? Good tip on putting vinegar in the canning water. That white
    coating aggravates me. The recipe you are using appears to be the same
    recipe I am going to use this week for pickling and canning Zucchini.

    Reply
  7. Yakmock45

    Thanks again.

    Reply
  8. fog360

    Great vid mate,lots of info well done bro.

    Reply
  9. Yakmock45

    That was cool! I’m going to get into that stuff and order that book right
    now. Thanks Roosevelt.

    Reply
  10. Mr. Squirrel

    One additional comment: I am glad you mentioned the altitude…..feet above
    sea level, because this does change the boiling point …even over 900 ft
    is pretty high….but people living in the mountains should pay special
    attention….I am not sure if boiling longer will do it because the temp
    never goes to 212 F, 100 C…the water boils off at a lower temp…… Very
    good point you make!!!!

    Reply
  11. MrMycoo

    Good recipe Roosevelt, you are multi talented! Have you got a recipe
    without cooking/boiling? Greetings Géza

    Reply
  12. MiWilderness

    I’ll try and get one up soon, bump it up on the list, fast track it the the
    Tube. LOL! That sounds cool, canning wild edibles. There isn’t a great deal
    of expense, vinegar, sugar, spices and fuel. Lids have to be re-bought,
    rings and jars can be re-used indefinitely as long as they are rust free
    and chip free. I would guess lids are the greatest expense and would like
    to find a source for good quality bulk lids.

    Reply
  13. MiWilderness

    yeah, I’ll just plant them and if they turn out I’ll know they’re good to
    go, if not I’ll find a nice heirloom variety. these cukes get a lot bigger,
    gotta pick them small though for the real crispy pickles. I pickled some
    sweet and sour dills that were over 5″ in quart jars. Had to trim some down
    a bit to make them fit. the cukes I saved seeds from were about a foot long.

    Reply
  14. LoneWoodpecker .

    I did, and it went straight into my favs, where all good vids are. Greatly
    done, Roosevelt, I learned a lot, thanks, brother!

    Reply
  15. Randy J

    I have pickles in my pantry sitting in glass jars that have been there for
    over a decade. My neighbor has a pickling crock collection. Clay Containers
    3 feet tall and 2 feet across. They would cold process pickle lots of stuff
    including cucumber

    Reply
  16. MiWilderness

    thanks! I really liked these pickles too. I wish I could have canned more.
    I don’t think I made a video for the squash pickles, but they are good for
    putting on hamburgers and such. I’m pretty sure the recipe was adapted from
    the ball blue book of canning and preserving. I’m pretty sure I used their
    zucchini squash pickle recipe and subbed yellow squash instead.

    Reply
  17. RedBerry at Homestead Hopes

    I have the Ball Blue Book (smaller book) & I have the Ball Complete Book of
    Home Preserving. I looked in the Blue Ball & there is a Zucchini Sweet
    Pickle that is very similar to the Cuke ones you made in ingredients~~so
    that may very well be it? Did it have any sliced Onions in the one you
    made? There is also one in the bigger book called Zany Zucchini Pickles.
    They both have similar ingredients such as the sugar,Turmeric,Mustard Seed,
    Celery Seeds??

    Reply
  18. MiWilderness

    …and yet I remain respectfully humble. 🙂 Thanks Tito!

    Reply
  19. MiWilderness

    MY bad, the home canning guide pdfs are actually available at the National
    Center for Home Food Preservation website. I’ll put the link in the video
    description if you or anyone else wants to check it out.

    Reply
  20. MiWilderness

    The sweet and sour dills came out good, but they’re not my personal
    favorite. My favorites were the dill pickles, sweet pickle spears, and the
    pickled peppers I made. I’m growing fresh dill this year, and onions. I’m
    not sure if the timing will be right to use them in the canning recipes,
    but am hoping for the best.

    Reply