Product Detail

SureTight™

Brand Information

Recognized for Quality Est. 1884

Product Detail

SureTight™

Preparation & Usage

Ball® Recipe Card Lime-Mint Freezer Pickles Preserving Method: Freezer Makes About: 6 Half Pint Jars (8 oz | 236 ml) You Will Need • 2-½ lbs. pickling cucumbers (3-5 inch), thinly sliced • 4 tbsp. Ball® Salt for Pickling and Preserving • 1 tbsp. lime zest • ¼ cup lime juice • 1-½ cups sugar • 1 cup red bell pepper, diced • ¾ cup white vinegar (5% acidity) • ½ cup onion, thinly sliced • ¼ cup fresh mint, finely chopped • 2 cloves garlic, minced Directions 1. Toss together cucumbers and salt in a large non-reactive bowl. Cover and let stand 1-3 hours. Drain and return cucumbers to bowl. 2. Combine remaining ingredients with cucumbers, toss well to blend. Cover and chill 8 hours. 3. Drain cucumber mixture, reserving liquid. Pack cucumber into jars leaving a 1 inch headspace. Ladle reserved brine over cucumbers leaving a ½ inch headspace. Apply lids and bands to fingertip tight. 4. Enjoy now or freeze up to 18 months with Ball® Canning Lids. See bottom of tray or freshpreserving.com for full preserving instructions. Water Bath Canning Method For High-Acid Foods Tomatoes, Pickles, Salsa, Jelly, Pie Filling, Jam, Fruit, Chutney You will also need a Ball® 21-Quart Water Bath Canner and a Ball® Utensil Set for Preserving, which includes: jar lifter, bubble remover, funnel 1. Preheat Jars Fill water bath canner to cover empty jars by at least 1 inch of water. Heat jars to simmer (180°F) to prevent jar breakage. 2. Fill the Jars Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Process Jars Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Filled jars should be covered by 1 inch of water. Place lid on canner and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). 5. Cool Down Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. Tips & Tricks If you don't have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot. Pressure Canning Method For Low-Acid Foods Green Beans, Carrots, Beets, Meat, Fish, Poultry You will also need a pressure canner with a flat canning rack and a Ball® Utensil Set for Preserving, which includes: jar lifter, bubble remover, funnel 1. Preheat Jars Fill pressure canner with 2 to 3 inches of water. Heat jars to simmer (180°F) to prevent jar breakage. 2. Fill the Jars Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Fill Canner with Jars Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Pressure canner should contain 2 to 3 inches of simmering water. Lock canner lid into place. 5. Process Jars Turn heat to medium-high and open vent. Bring to boil and vent a stream of steam for 10 minutes. Close vent per manufacturer's instructions. Achieve and maintain recommended pressure for the time indicated in tested recipe, adjusting for altitude, (see chart). 6. Cool Down After processing is complete, follow manufacturer's guidelines for cooling and removing pressure canner lid. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated for water bath canning. For pressure canning, adjust pounds of pressure as indicated. Altitude Water Bath Canning Altitude Feet: 1,001-3,000; Increase Processing Time: 5 minutes Altitude Feet: 3,001-6,000; Increase Processing Time: 10 minutes Altitude Feet: 6,001-8,000; Increase Processing Time: 15 minutes Altitude Feet: 8,001-10,000; Increase Processing Time: 20 minutes Altitude Pressure Canning Altitude Feet: 0-1,000; Weighted Range: 10; Dial Usage 11 Altitude Feet: 1,001-2,000; Weighted Gauge: 15; Dial Gauge 11 Altitude Feet: 2,001-4,000; Weighted Gauge: 15; Dial Gauge 12 Altitude Feet: 4,001-6,000; Weighted Gauge: 15; Dial Gauge 13 Altitude Feet: 6,001-8,000; Weighted Gauge: 15; Dial Gauge 14 Altitude Feet: 8,001-10,000; Weighted Gauge: 15; Dial Gauge 15 Check the Seal • After cool down, press on center of lid. If jar is fully sealed, the lid will Not flex up or down. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. • Wipe canning jars, lids and bands clean. Store sealed jars in pantry for up to 18 months. Jars may be stored with or without bands. • If a lid fails to seal within 24 hours, immediately refrigerate the product. Or for directions on how to safely re-process the jar, see freshpreserving.com or the Ball Blue Book® Guide to Preserving. Enjoy your homemade food or give as gift.

Features

BPA Free

Seals Up to 18 Months