Free The Amish Canning Cookbook by Georgia Varozza

sauerkraut as follows:
    Process quarts for 25 minutes at 0 to 1,000 feet altitude; 30 minutes at 1,001 to 3,000 feet altitude; 35 minutes at 3,001 to 6,000 feet altitude; 40 minutes above 6,000 feet.
    Process pints for 20 minutes at 0 to 1,000 feet altitude; 25 minutes at 1,001 to 3,000 feet altitude; 30 minutes at 3,001 to 6,000 feet altitude; 35 minutes above 6,000 feet.
    Alternately, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.

Fresh-Pack or Quick Pickles
    Fresh-packed, or “quick,” pickle recipes are easily made in only one or two days; some are brined for several hours or overnight and then drained and processed with vinegar and spices, while some recipes call for immediate processing. Fruit pickles are prepared by heating the fruit in syrup to which either lemon juice or vinegar has been added. Because quick pickles use acid in the form of added vinegar to prevent bacterial growth, you must carefully measure the vinegar amounts used in the following recipes to ensure that your finished product will be safe.
    Fresh-pack pickles don’t develop flavor from a long fermentation period, so it’s a good idea to allow the jars of processed food to remain unopened for several weeks in order for the flavors to fully develop.

 
    Pickled Asparagus
8 pints fresh asparagus spears
6 cups water
6 cups 5% vinegar
6 T. salt
2 tsp. pickling spices with no cloves, tied into a clean, thin white bag (you can remove the cloves if your pickling spice mix contains them)
Garlic, 1 clove per jar
    Wash asparagus and cut the stem ends enough so spears fit into pint or quart jars.
    Combine water, vinegar, salt, and pickling spice bag. Heat mixture to boiling and then remove spice bag.
    Put 1 clove garlic into each jar; pack asparagus into jars, tip ends down for easier removal later. Cover with boiling vinegar solution, leaving ½-inch headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled asparagus as follows:
    Process pints or quarts for 10 minutes at 0 to 1,000 feet altitude; 15 minutes at 1,001 to 6,000 feet altitude; 20 minutes above 6,000 feet.
    Alternatively, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.
    Makes about 8 pints.

 
    Pickled Dilly Beans
4 lbs. fresh tender green or yellow beans
8 to 16 heads fresh dill
8 cloves garlic
½ cup pickling or canning salt
4 cups 5% vinegar
4 cups water
1 tsp. hot red pepper flakes (optional)
    Wash and trim ends of beans.
    In each pint jar, place 1 or 2 dill heads and 1 clove garlic. Pack jars (pints only) with beans, standing them upright; trim beans if necessary to ensure proper fit, leaving half an inch of headspace.
    Combine salt, vinegar, water, and pepper flakes (if using). Bring to a boil. Add hot vinegar solution to beans, leaving ½ inch of headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled dilly beans as follows:
    Process pints for 5 minutes at 0 to 1,000 feet altitude; 10 minutes at 1,001 to 6,000 feet altitude; 15 minutes above 6,000 feet.
    Alternatively, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.
    Makes about 8 pints.

 
    Pickled Three-Bean Salad
1½ cups fresh green or yellow beans
1½ cups canned red kidney beans, drained
1 cup canned garbanzo beans, drained
½ cup onion, thinly sliced
½ cup celery, trimmed and thinly sliced
½ cup sliced green peppers
½ cup 5% vinegar
¼ cup bottled lemon juice
¾ cup sugar
1¼ cups water
¼ cup oil
½ tsp. pickling or canning salt
    Wash and snap ends off of fresh beans. Cut into 1- to 2-inch pieces. Blanch 3 minutes and then cool immediately. Rinse kidney beans and drain again. Prepare remainder of vegetables.
    In a large pot, combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from