Adding vinegar to cucumbers raises the acidity level.
If you have a bunch of fresh veggies you want to save, canning is a great way to do so. Low-acid vegetables have a pH value that is higher than 4.6, which means that you need to take some precautions before canning them in order to prevent spoilage. Most vegetables are naturally low in acid unless mixed with other elements like lemon juice or vinegar. Pressure canning prevents bacteria from forming and keeps your foods safe for longer periods of time.
Instructions
1. Sterilize jars, lids and seals by placing them in a pan with water that is just under boiling temperature. Leave the canning materials in the water for five minutes and remove with tongs.
2. Fill the pressure canner with 3 inches of water and place the canning rack inside of it.
3. Fill your jars with vegetables, spices and any other ingredients you wish to incorporate. Add a liquid, like water or vinegar. Leave about a half-inch of space at the top of the jar. Place seals on the jars and then apply the lids. Place the jars in the canning rack in the pressure canner.
4. Turn the stove-top heat on high for the pressure canner. You want the canner to reach 10 pounds of pressure, which you will be able to read on the canner's gauge.
5. Boil for 25 minutes. Turn off the heat and allow the pressure canner to cool down.
6. Remove the jars from the canner with tongs and place them on clean kitchen towels. After they cool down, check the seals to make sure that they are firmly stuck down and do not make a popping sound when touched on top.
7. Store your veggies in a pantry or cabinet for three to six months.
Tags: pressure canner, canner with, canning rack, cool down, with tongs