Giardiniera

Instructions

1. 1

   In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric.

2. 2

   Bring to a boil, stirring occasionally.

3. 3

   Boil for 4 minutes.

4. 4

   Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.

5. 5

   Immediately fill hot quart or pint jars with mixture, leaving 1/2-inch headspace.

6. 6

   Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

7. 7

   Wipe jar tops and threads clean.

8. 8

   Place hot lids on jar and screw bands on firmly but not to tight (about finger tip tight) Process quarts or pints in boiling water canner for 15 minutes.

9. 9

   Makes 3 quarts or 5 to 6 pints NOTES: Boil jars for 10 minutes in a canning kettle large enough to hold 6 or 7 jars and keep them covered with at least 1 inch of water.

10. 10

    Keep jars in kettle till ready to use.

11. 11

    Remove jars one at a time and fill with pickles or jam. (You will find that a jar lifter is handy.

12. 12

    Call Ball or Kerr Jars for ordering.) Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 minutes.

13. 13

    Canning kettle should have a rack in the bottom for jars.

14. 14

    The jars should not sit on the kettle bottom.