Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Illinois State Fair — Mrs. Wages Kosher Dill Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Illinois State Fair — Mrs. Wages Kosher Dill Pickles — Mrs. Wages
Ingredients
- 9-11 lbs pickling cucumbers
- 3 1/3 cups commercial white vinegar (5% acidity)
- 7 1/3 cups water
- 1 pouch Mrs. Wages® Quick Process Kosher Dill Pickles Mix
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Sterilize pint jars. Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears or slice. Combine Mrs. Wages® Quick Process Kosher Dill Pickles Mix, vinegar and water into a large nonreactive pot. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
- Pack cucumbers into sterilized jars, leaving 1/2-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water.
- Process pints 10 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within two weeks. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.
- Processing: As published by Mrs. Wages: "Process pints 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.