Cucumber Chips | Pickle Canning Recipe

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❤️Welcome to my homestead channel, where you can learn all about growing your own food and preserving your harvest!

🥒In this video I'll take you through the process of making Cucumber Chips. This recipe has been adapted from the Ball Blue Book Guide to Preserving. Below you will find the ingredients list from the Ball book as well as my substitutes. I did not alter the processing times or procedures.

6 lbs. of cucumbers (I used 10 lbs.)
1/2 cup pickling salt
1 Tbsp turmeric (I used 2 Tbsp)
1 Qt, 3 cups vinegar (I used 3 Qts and 2 cups)
1 Qt, 1 cup water (I used 2 Qts, 2 cups)
2 cups granulated sugar (I used 4 cups honey)
2 cinnomon sticks (I used 4)
1 1/4 inch fresh ginger (I used about 3 inches)
1 Tbsp mustard seed (I used 2 Tbsp)
1 tsp whole cloves (I used 2 tsp)
2 cups brown sugar (I used 4 cups honey)

In addition I added 1/8 tsp of Pickle Crisp per pint jar.

The original recipes says it makes 3 pint jars. The way I made it makes 11 pint jars.

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0:00 Intro
0:21 Supplies and ingredients
2:55 Cut the cucumbers crosswise
6:06 Rince the cucumbers
6:36 Make the first brine
8:45 Make the secind brine
16:04 Last steps before filling the jars
17:45 Filling the jars
22:16 Water bath canning process
25:58 Finishing touches