Canning Crispy Vegetables.

Crispy Canning

      This will work for approximately 6 Quarts.

1)      Stuff sterile jars w/ whatever you want to can.

2)      Add 1 /4 teaspoon of Alum to each jar. (You can find this in the spice section of your grocery store.)

3)      In a large pot combine 2 quarts of water, 1 quart of vinegar, 1 / 4 cup of sugar and salt to taste. Bring to a boil.

4)      In a separate smaller pot bring plain water to a boil w/ flats of canning jars.

5)      When the water / vinegar mixture is boiling, add to jars. (Be sure to clean the lips of the jars.)

6)      Immediately drain boiling water from flats, and attach with the rings very tightly.

7)      In 30 minutes or so the tops will pop.

       The Alum will keep the veggies crisp. Processing the other way tens to cook what               

       You are trying to can.

       Let me know what you think.

Where do you see the word Cucumber???

Hi sweepea, so far peppers, onion slices and cauliflower. No taste from the alum.