stop by the Extension Office for a publication on

stop by the Extension Office for a publication on food preservation. Delicious dills Green grape leaves 3 pounds cucumbers (4 to 5 inches long) 8 heads and stems of dill 2 teaspoons ground horseradish 2 teaspoons mustard seed 2 cloves garlic 3 cups water 2 1/2 cups vinegar, 5 percent acidity

1/3 cup canning salt Prepare home canning jars and lids according to manufacturer’s instructions.

Line bottoms of hot jars with grape leaves. Wash cucumbers. Cut cucumbers in half lengthwise and pack into hot jars, leaving 1/4-inch headspace. Divide dill, horseradish, mustard seed, and garlic equally among the jars. Combine water, vinegar, and salt in a saucepan; bring to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a non-metallic spatula. Adjust caps. Process quarts 15 minutes in a boiling water bath canner. Yield; about 2 quarts. Note: Do not open jars for at least two weeks so flavor will have a chance to develop. Bread and butter pickles * 5 quarts thinly sliced cucumbers 8 medium onions, sliced 2 sweet green peppers, chopped 2 sweet red peppers, chopped 1/2 cup canning salt Ice cubes 5 cups white vinegar, 5 percent acidity 5 cups sugar 2 tablespoons mustard seed 1 1/2 teaspoons turmeric 1 teaspoon celery seed 1/2 teaspoon cloves Prepare home canning jars and lids according to manufacturer’s instructions.

Combine cucumbers, onions, green and red peppers, and salt; mix well. Cover vegetables with ice cubes and let stand 2 hours. Drain vegetables thoroughly; pat dry with paper towels. Combine vinegar, sugar, and spices in a large saucepan; bring to a bioil. Add drained vegetables and slowly bring to a boil; boil 5 minutes, i'ack hot mixture into hot jars, leavng 1/4-inch headspace. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 10 minutes in a