Pickles are a popular canned good that many people enjoy year-round. Canning pickles at home can save money compared to buying pre-made pickles at the grocery store. It also allows you to customize the flavors to your taste. While water bath canning is the traditional method for pickles, using a pressure cooker is also an option.
Canning pickles in a pressure cooker has some advantages over water bath canning. The high temperature reached in a pressure cooker allows the jars to be processed for a shorter period of time. This helps retain crispness and crunch. Pressure canning also results in a shelf-stable product, meaning the jars do not need to be refrigerated after opening.
However, care must be taken when pressure canning to ensure safety and quality. Factors like pickle ingredients, acidity, processing time and pressure must be considered. With the right techniques, you can safely can crisp, delicious pickles using a pressure canner.
Can Pickles Be Canned in a Pressure Cooker?
Yes, you can safely can pickles in a pressure cooker. The high temperature of 240-250°F reached in a pressure canner is sufficient to kill bacteria and inactivate enzymes that can cause pickles to go soft.
Pressure canning pickles requires paying close attention to processing time, pressure level, and managing pH to prevent botulism risk. When done correctly, pressure canned pickles have a shelf stable shelf life of 1 year or longer.
The USDA and extension services provide tested recipes and guidelines for pressure canning pickles. It is not recommended to create your own untested pickle canning recipes. Only use trusted recipes and follow instructions precisely for best quality and safety.
Advantages of Pressure Canning Pickles
– Achieves higher temperatures to kill more bacteria and inactivate enzymes
– Faster processing time retains crispness
– Shelf-stable for 1 year or longer
– Minimal equipment needed compared to water bath canning
Disadvantages of Pressure Canning Pickles
– More technique involved compared to water bath canning
– Must carefully control acidity and follow tested recipes
– Risk of botulism if done incorrectly
– Initial investment in pressure canner equipment
– Lower heat may result in less firm pickles over time
Pickling Ingredients for Pressure Canning
Only certain pickle ingredients and recipes are recommended for pressure canning. Key factors include:
Cucumbers
– Should be firm, fresh and free of blemishes
– Size: 3-4 inches long optimal for whole pickles
– Consider soaking cucumbers in ice water for optimum crispness
Brine
– Vinegar: Usually a 5% acetic acid white vinegar
– Salt: Canning or pickling salt
– Water: Non-chlorinated water
– Sugar: Optional for sweetness
– Herbs/spices: Like dill, garlic, peppercorn; optional
pH
– The brine must have a pH of 4.6 or lower, measured with a calibrated pH meter
– A ratio of 1:1 vinegar to water typically achieves this acidity level
– Adding too much water will raise the pH and promote botulism risk
Preparation Tips
– Keep brine cool before pouring over cucumbers
– Use sterilized jars and lids, keep hot until filling
– Remove 1/16 inch from blossom end of cucumbers
– Use a non-chlorinated water bath to soak cucumbers for crispness
– Remove air bubbles before sealing jars
– Leave appropriate headspace as per recipe (typically 1/2 inch)
Pressure Canning Process for Pickles
Follow these steps for safe pressure canning of pickles:
1. Prepare the pickle jars and lids
Wash jars in hot, soapy water and rinse well. Sterilize jars by boiling for 10 minutes. Keep hot until ready to fill. Prepare lids as per manufacturer’s directions.
2. Wash cucumbers thoroughly
Scrub cucumbers under running water to remove dirt or debris. Cut off blossom end, 1/16 inch from the end. Cut into spears or chips if desired.
3. Soak cucumbers
Soaking cucumbers in ice water for 2-3 hours prior to pickling will help them stay crisp. Be sure to drain and rinse well before brining.
4. Make the brine
Bring vinegar, water, salt, sugar and spices to a boil. Cool brine before pouring over cucumbers.
5. Pack the jars
Tightly pack washed cucumbers into hot, sterile jars. Pour cooled brine over cucumbers, leaving 1/2 inch headspace. Use a plastic utensil to release any trapped air bubbles.
6. Wipe rims, apply lids & rings
Wipe jar rims with a clean, damp paper towel. Apply prepared lids and screw rings fingertip tight.
7. Process jars in a pressure canner
Place jars on rack in pressure canner, following manufacturer’s instructions. Process for the correct time according to recipe and altitude. Allow canner to fully vent before removing jars.
8. Cool & test jar seals
Allow jars to cool undisturbed for 12-24 hours. Test seals by pressing lids. Sealed lids will not flex up and down. Remove rings, wash jars, label and store.
Key Pickling Guidelines
– Use only lab-tested recipes, not untested ones
– Measure headspace and acidity precisely
– Process at correct pressure and time for altitude
– Don’t change vinegar, water or salt ratios
– Ensure proper jar seal before storing
Pressure Canning Times for Pickles
The processing time can vary based on the size and type of pickles, as well as your altitude. Here are some general pressure canning guidelines:
| Pickle Type | Jar Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above 6,000 ft |
|---|---|---|---|---|---|
| Dill pickles, halved lengthwise | Pints | 10 min | 15 min | 15 min | 20 min |
| Sweet pickles, strips | Pints | 10 min | 15 min | 15 min | 20 min |
| Pickled beets | Quarts | 30 min | 35 min | 40 min | 45 min |
For all altitudes, process at 10 PSI pressure. Always consult a trusted recipe source for specific processing times. Increasing processing time is necessary at higher altitudes to ensure safety.
Tips for Delicious Pressure Canned Pickles
Here are some tips for making tasty pressure canned pickles at home:
– Chill cucumbers and brine before combining for maximum crispness.
– Use pickling cucumbers within 24 hours of harvest for best results.
– Experiment with different spices like dill, garlic, peppercorn, cinnamon or allspice.
– For dill pickles, add dill seed and fresh dill to each jar.
– Slice or spear cucumbers uniformly so they pack tightly.
– Use the best quality vinegar; chlorinated water can cause off-flavors.
– Wait at least 2 weeks after canning for flavors to fully develop before tasting.
– Refrigerate after opening for maximum freshness and texture.
– Enjoy pickles as a crunchy, tangy condiment or incorporate into recipes.
Preventing Pitfalls When Pressure Canning Pickles
While pressure canning pickles is safe when done correctly, there are some potential mistakes to avoid:
– Don’t alter acidity, salt or water ratio in brine recipes.
– Don’t substitute vinegar types or reduce vinegar.
– Use only lab tested recipes from trusted sources.
– Don’t guess at processing times; too short can be dangerous.
– Check jar seals; unsealed jars must be refrigerated immediately.
– Ensure accurate pressure canner dial gauge. Get gauges tested annually.
– Don’t pressure can pickles not formulated for pressure canning.
– Watch for jar breakage or liquid forcing out seal.
– Discard any jars with poor seals, leakage, mold, odd appearance or odor.
– Handle jars gently to avoid breaking seals during cooling.
Following safe, tested recipes precisely and using properly functioning equipment will ensure delicious pickled results. When in doubt, throw it out.
Frequently Asked Questions About Pressure Canning Pickles
Here are answers to some common questions about pressure canning pickles:
Can I modify pressure canning pickle recipes?
No, you should never modify or create your own pressure canning pickle recipe. Only use lab tested recipes from reputable sources.
How long do pressure canned pickles last?
Properly processed pickles stored in a cool, dark place should retain best quality for 12-18 months. They will remain safe to eat for 3-5 years.
Is it better to refrigerate after opening?
Yes, for best texture and flavor, store opened pickles in the refrigerator. They will last for several months.
Can I re-can pickles that were previously processed?
No, re-canning previously processed foods poses a safety risk and is not recommended. Only re-can freshly made food.
Do I need to sterilize jars before pressure canning?
Jars should be thoroughly cleaned and then sterilized by boiling for 10 minutes before use. This destroys potential spoilage organisms.
Should I use pickle crisp to help retain crunch?
You may add approved pickle crisp products, such as calcium chloride, for enhanced texture. Follow package directions.
Conclusion
Pressure canning pickles is a safe, time-saving method for preserving crisp, delicious pickled produce at home. When using properly tested recipes, processing at the correct pressure and time, and observing safe acidity levels, you can safely achieve shelf-stable jarred pickles with superior texture. Pressure canning does require more care and vigilance than water bath canning. However, mastering the pressure canning process allows endless enjoyment of home-canned favorites all year long.