canning question cucumbers

[huronscoot]

My mother used to make a canned cucumber salad that had cukes, onion, vinegar and peppercorns in it. My brother thinks there were sugar and allspice in it to. Does anyone have a canning recipe for this? I am looking for any cucumber canning recipes other than pickles. Thanks for your help.

[Canned Nerd]

You may want to get a current copy of the Ball® Blue Book (about $5-$6) which has lots of recipes for cucumbers, along with instructions on how to "can" them. It is considered the bible for most canners.

 

Any recipe that existed prior to about 1994 is no longer considered safe to use. It was about this time that technology and research learned a lot more about bacterias and toxins with the ways most people were preserving foods, so your mother's recipe may not be considered safe to do these days even if you found it.

 

Your mother's recipe might have been something similar to a Bread & Butter pickle which is on the sweet side, thus the sugar and allspice. Here is one such recipe:

 

Cucumber Pickles with Lemon

 

"These will find favor with those who don't like the sharp bit of most pickles"

 

2 pounds pickling cucumbers -- thick sliced (about 7 cups)

1 tablespoon pickling salt

1 1/3 cups white vinegar

1 cup granulated sugar

2/3 cup lemon juice

1 1/2 teaspoons peppercorns

1/2 teaspoon whole allspice

3 slices lemon

3 cloves garlic

3 bay leaves

 

Cut ends off cucumbers. Cut in to thick slices. Place in non-reactive container, sprinkle with salt and let stand for 3 hours; drain. Rinse twice and drain thoroughly.

 

Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.

 

Remove hot jars from canner. Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.

 

Add cucumbers to boiling liquid and return just to a boil, stirring constantly. Remove from heat. Remove cucumbers from liquid with a slotted spoon and pack into jars.

 

Pour hot liquid over cucumbers to within 1/2" headspace. Process for 10 minutes for pints (15 min. for quarts) in Boiling Water Bath.

 

Yield: 3 pints

 

 

[Violet]

Check this link for safe recipes and methods :

http://www.uga.edu/nchfp/how/can6b_pickle.html