How to Can Bread and Butter Pickles in a CTX 4-10 Combi

Pickling not only allows us to preserve our foods for extended periods of time but to add a dimension of flavor to an otherwise ordinary item. Canning allows us to make them more shelf stable.

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How to Can Bread and Butter Pickles in a CTX 4-10 Combi Recipe
7 Steps
Ingredients
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1
place jars upside down in perforated pan, place lids and rings in pan and steam at 225 for 12 minutes.

place jars upside down in perforated pan, place lids and rings in pan and steam at 225 for 12 minutes.

2
While the jars are steaming, bring the sugar, vinegar and spices to a boil.

While the jars are steaming, bring the sugar, vinegar and spices to a boil.

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3
Add peppers, onions, garlic and hot peppers to the jars.

Add peppers, onions, garlic and hot peppers to the jars.

4
stack sliced cucumbers on top of the peppers and onions.

stack sliced cucumbers on top of the peppers and onions.

5
Pack them in tightly as they will cook down slightly after canning.  Fill them to the bottom of the threaded lip...just above where the jar starts to bevel in.

Pack them in tightly as they will cook down slightly after canning. Fill them to the bottom of the threaded lip...just above where the jar starts to bevel in.

6
clean the sealing surface and top with clean sterilized lids and screw the cap on just until it begins to stop.  Do no tighten completely as the oxygen needs to escape during the canning process.

clean the sealing surface and top with clean sterilized lids and screw the cap on just until it begins to stop. Do no tighten completely as the oxygen needs to escape during the canning process.

7
Steam at 225F for 20 minutes.  When finished open the door and allow to cool.  When all the lids have popped down, tighten the ring and store up to a year.  Best when refrigerated before eating.

Steam at 225F for 20 minutes. When finished open the door and allow to cool. When all the lids have popped down, tighten the ring and store up to a year. Best when refrigerated before eating.

Ingredients

10 Pounds cucumbers 
5 Pounds onions 
2 Pounds red peppers 
ΒΌ Cups peeled garlic 
1 Cup kosher salt 
10 Cups white sugar 
1 Pounds hot peppers 
6 Cups vinegar 
2 Tablespoons turmeric 
3 Tablespoons whole peppercorns 
5 bay leaves 
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