(function(){function p(){var e=document.querySelector("#post-4752 .entry-content"),s=e&&e.querySelector(".wprm-recipe-snippet,.wprm-recipe-container"),n=e&&e.querySelector("#recipe-quick-nav");if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n);}if(document.readyState==="loading")document.addEventListener("DOMContentLoaded",p);else p();setTimeout(p,250);})(); On this page Safety Processing Equipment Recipe FAQ Safety classificationTested recipe. Documented by National Center for Home Food Preservation. Processing detailsMethod: Boiling-water canning; hot packJar size: PintsHeadspace: 1/2 inchProcessing: 5 minutes at 0–1,000 ft; use the source/card’s altitude adjustments above 1,000 ft. Tested/documented sourceNational Center for Home Food Preservation: Pickled…