What is Open-Kettle
Many people often ask, “What is open-kettle canning”? It is really simple, HOT liquid, HOT jars, and HOT rings and lids. No processing.
Yet another disclosure. Open-kettle canning was a popular method of home canning many years ago. It is deemed un-safe by the USDA. I am sure most of our grandparents and great grand parents used this canning technique. Many still do today on certain items like pickles, tomatoes, jellies, and pickled eggs (or anything pickled).
I open-kettle my pickles, and they are wonderful and crisp. So here is my process.
Wash all the cucumbers really well. This is really important. You don’t want any dirt on them. Put the vinegar, water, canning salt, and dill seed in a pot and bring it to a boil. I then place all jars, lids and rings in the oven on 200 degrees. This is the easiest way to heat the jars up all at once.
Now chop all the cucumbers up and place them in a hot jar. I work either one at a time or a couple at a time. Just work fast, so the jars don’t cool down. Fill the jars up with the hot brine (liquid), one garlic clove, and a fresh dill sprig and put the hot lid and ring on. Transfer to a towel and leave it alone for 24 hours.
It is just that simple.
Pickle Recipe – Makes 6 Pints
- 24 cucumbers
- 2 1/4 C vinegar
- 1 1/2 C water
- 10 whole garlic
- 2 1/2 TBSP canning salt
- 3 tsp dill seed
- fresh dill (optional)
Author: Sarah Smith
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Thank you,for recipe, do you have more
I have so many recipes. I am adding new content daily! So be sure to check back often. Also follow us on Facebook, Our Little Bit of Earth. I post there as well.
With this recipe … do the jars seal on their own? If not … do they need water bathed?
Hi Jenny
Yes, the jars seal on their own as they cool down!! No, need to water bath!
One more question … Can I reduce the salt in this recipe? I soaked my cucumbers in a salt brine (My neighbor said to do this for cripness) and the batch I made last night was too salty. Will it matter if I compensate by reducing the salt?
Hi Jenny Yes, you can reduce the salt.
Thank you for the clear instructions! How long do you think the pickles should “mellow” to get the best flavor?
I have opened a jar the next day and they were already pickley (not sure if that is a word). I would give them couple of weeks.
Thank you for the recipe. How long would you say shelf life is?
They are shelf stable for a long time. I have a big family and so we go through our food within a year. Then we do it all over again when our next garden comes around.
Thanks for the recipe. One question. Have you ever added your own pickling spice mix to the recipe above when make pickke? If so how did it turn out.
TIA
K
I have and I really like them.
Hi, I made these yesterday I used the new sure tight lids. I did boil my jars and lids. I just saw that sure tight shouldn’t be boiled. All the lids feel like they sealed no giveaway when pressed with finger. I was wondering if you would think that they sealed. Moving forward I will put in oven. Thank you
They sealed. You should be fine!
Thank you. Looking forward for doing more canning and will look for your recipes on dehydrating