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https://www.freedomharvestfarm.com/

Our canning process meets modern recommended methods. Check out this website, https://www.healthycanning.com/ for more information.

Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

FAQ: What is the shelflife of homecanned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our homecanned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

UPDATED RECIPE as of 2022

Crunchy Dill Cucumber Pickles | "Best Tasting" Homemade Pickle
Yield: about 9 quarts

810 lbs. of cucumber spears or rounds that have soaked in a strong cold saltwater brine for several hours or overnight. Drain the salt water from the cucumbers & set them aside.

*You can omit the saltwater soak if desired. Just be sure to use freshly picked cucumbers and pickle crisp/calcium chloride if not soaking.

*To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of noniodized salt (we primarily use pink Himalayan salt). Add these things to a 2gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.

Pickling Mixture:
2 qt. water
2 qt. white vinegar
1 c. coarse kosher salt or pickling salt (noniodized)
1 T. turmeric
Stir together in a large pot until the salt is dissolved. You may heat the brine if desired.
Let the pickling mixture cool down (if heated) while you pack the cucumbers in the jars.

Add to each jar:
1/2 t. dried dill weed (can use fresh)
1 t. minced garlic
whole peppercorns to taste (I added about 6 to each jar) (optional)
1/4 1/2 t. pickle crisp/calcium chloride (1/4 t. for pints, 1/2 t. for quarts)

Add pickling mixture to each jar, leaving about 1inch to 1/2inch headspace.
Wipe the rims of jars using a damp paper towel or washcloth.
Apply lids & rings, fingertip tight.
Place jars in a water bath canner with 12 inches of water over the jars. Bring to a rolling boil for 10 minutes (for elevation less than 1,000 feet) or per your elevation canning guidelines.
Remove jars from the canner using a jar lifter & place them on a towel to cool.
Once cooled, sealed, and labeled, place in your pantry or designated food storage area.

#homesteading #pickles #canning