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
Indiana State Fair – Blue Ribbon Tangy Mixed 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.
Indiana State Fair – Blue Ribbon Tangy Mixed Pickles — Mrs. Wages
Ingredients
- 6 lbs green zucchini squash, crinkle cut into think slices
- 3 large red peppers, chunk cut
- 3 large green peppers, chunk cut
- 3 large Vidalia onion, chunk cut
- 1 small head cauliflower, broken into flowerets
- 1 package Mrs. Wages® Zesty Bread and Butter 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
- Place all vegetable ingredients in a large stainless steel bowl and cover with cold water and ice for three hours. Drain and rinse thoroughly twice.
- Prepare a brine solution, half vinegar, and half water, bring to a boil and pour over drained vegetables for two hours, giving them more resiliency when they are placed in the canning jars. In the meantime, prepare the Mrs. Wages pickle mix as directed.
- Drain the brined vegetables thoroughly and pack the canning jars lightly. Ladle the hot pickling liquid, checking for air bubbles, leaving 1/2 inch head space. Wipe the rinse and seal with 2-piece lids. Process in boiling water-canning bath for 10 minutes (quarts).
- Remove and when cool test for seal.
- Processing: As published by Mrs. Wages: "Process in boiling water-canning bath for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
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.