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
Shirley’s Mixed Vegetable 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.
Shirley’s Mixed Vegetable Pickles — Mrs. Wages
Ingredients
- 1 quart small cucumbers cut into 1-inch slices
- 2 cups peeled carrots cut into 1 1/2 inch slices
- 1 red bell pepper cut into strips
- Small head of cauliflower broken into flowerets
- 2 cups pearl onions (may be canned or frozen)
- 1 cup Mrs. Wages® Pickling & Canning Salt
- 4 quarts water
- 2 cups sugar
- 1/4 cup mustard seed
- 2 Tbsp celery seed
- 6 1/2 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
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
- Prepare all vegetables and place in large container. Dissolve salt in cold water and pour over the vegetables. Place in the refrigerator for 12 to 18 hours. Drain thoroughly. In a large pan, place vinegar, spices and sugar. Bring to a boil and boil for 3 minutes then add drained vegetables.
- Simmer until thoroughly heated. Pack boiling hot vegetables and syrup into jars leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method.
- At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals.
- Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "process 15 minutes" (boiling water bath canner) - 15 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.