Pickle canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).

Jar of bullwhip kelp dill pickles with dill and pickling spices

Tested recipe and safety notes

Safety classification: Tested Extension recipe. Use the UAF proportions, jar sizes, headspace, and processing method exactly as written. Do not reduce vinegar or sugar where either is part of the published preservation formula.

Processing details

Method: Boiling Water
Pack style: Raw Pack
Jar sizes: Half-Pint or Pint Jars
Headspace: 1/2 inch
Published processing time: 11 minutes

Tested source

This recipe is attributed to University of Alaska Fairbanks Cooperative Extension. The recipe card retains the source-exact ingredients and directions.

Preparation timeline

Read the complete recipe card first. Complete any standing, soaking, or overnight step stated there, then prepare the canner, jars, lids, ingredients, and workspace before the final cook and fill.

Equipment

Boiling-water canner with rack
Suitable canning jars and two-piece lids
Jar lifter, canning funnel, and headspace tool
Nonreactive preserving pot and measuring tools

Visual method guide

Prepare the food exactly as the recipe card directs.
Fill the specified hot jars, maintaining 1/2 inch headspace.
Remove air bubbles when applicable, wipe rims, and apply lids.
Process using the published boiling-water method and the time appropriate to your elevation.
Cool undisturbed, verify seals, label, and store.

Safety essentials

SOURCE_EXACT recipe data from the cited UAF Cooperative Extension publication. Safety metadata reviewed 09/19/2026; this editorial review is not a new laboratory test.

These pages reproduce Extension guidance; canning.recipes did not independently laboratory-test the formula.

About this recipe

Bullwhip Kelp Dill Pickles — UAF Extension is a shelf-stable home-canning recipe from UAF Cooperative Extension. The recipe card contains the complete formula and directions.

Before you begin

Confirm the jar size and headspace above.
Use vinegar of the specified acidity when included.
Do not double the batch.
Start timing only when the canner returns to a full boil.

Altitude and processing schedule

The time shown above is the publisher’s stated process. The cited page does not provide a complete altitude table for every recipe. Above 1,000 feet, verify the required boiling-water adjustment with current USDA/NCHFP or local Extension guidance before processing; never shorten the published time.

Serving and storage

After 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening and refrigerate any unsealed jar promptly.

Frequently asked questions

Can I change the proportions?

No. Keep the tested formula and method.

Can I use a larger jar?

Use only the supported jar sizes.

Do I need an altitude adjustment?

Boiling-water processes generally require more time above 1,000 feet; verify the current adjustment for your elevation.

Recipe context

This is a source-specific UAF Extension record. Do not combine its formula or schedule with a similar recipe from another authority.

Troubleshooting

Jar did not seal: Refrigerate promptly or reprocess within 24 hours using a new lid and the full verified process.
Product is unusually thin: Do not extend canning time to thicken it.
Processing was interrupted: Restart the full time after the canner returns to a boil, or follow current Extension guidance.

Source & provenance

Source: University of Alaska Fairbanks Cooperative Extension
Publication: Bullwhip Kelp (FNH-00131)
Page / location: Online recipe page
Country: United States
Region: Alaska Extension guidance
Original language: English
Translation: Original language
Image provenance: ai_generated

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Bullwhip Kelp Dill Pickles — UAF Extension