*  Exported from  MasterCook  *
 
                    REDUCED-SODIUM SLICED SWEET PICKLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Pickling cucumbers
                         -- (3- to 4-inch)
                         -----BRINING SOLUTION-----
    1       qt           Distilled white vinegar
                         -- (5 percent)
    1       tb           Canning or pickling salt
    1       tb           Mustard seed
      1/2   c            Sugar
                         -----CANNING SYRUP-----
    1 2/3   c            Distilled white vinegar
                         -- (5 percent)
    3       c            Sugar
    1       tb           Whole allspice
    2 1/4   ts           Celery seed
 
   Yield: About 4 to 5 pints
   
   Procedure: Wash cucumbers and cut 1/16 inch off
   blossom end, and discard. Cut cucumbers into 1/4-inch
   slices. Combine all ingredients for canning syrup in a
   saucepan and bring to boiling. Keep syrup hot until
   used. In a large kettle, mix the ingredients for the
   brining solution. Add the cut cucumbers, cover, and
   simmer until the cucumbers change color from bright to
   dull green (about 5 to 7 minutes). Drain the cucumber
   slices. Fill jars, and cover with hot canning syrup
   leaving 1/2-inch headspace.
   
   Adjust lids and process according to the
   recommendations in Table 1. Table 1. Recommended
   process time for Reduced-Sodium Sliced Sweet Pickles
   in a boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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