Preparing & Canning Fermented Foods & Pickled

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6-2000 Preparing & Canning Fermented Foods & Pickled Vegetables: Featuring New, Research-Based Recommendations for Safer and Better Quality Food at Home Sue Burrier University of Kentucky Right click to open a feedback form in a new tab to let us know how this document benefits oy u.

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Repository Citation Burrier, Sue, "Preparing & Canning Fermented Foods & Pickled Vegetables: Featuring New, Research-Based Recommendations for Safer and Better Quality Food at Home" (2000). Family and Consumer Sciences Publications. 82. https://uknowledge.uky.edu/fcs_reports/82

This Report is brought to you for free and open access by the Cooperative Extension Service at UKnowledge. It has been accepted for inclusion in Family and Consumer Sciences Publications by an authorized administrator of UKnowledge. For more information, please contact [email protected]. FCS3-330 This guide, containing up-to-date instructions for preparing safe Know Your Altitude home-canned foods, is based on research conducted at the Pennsylvania State It is important to know your University. It is adapted from the USDA approximate elevation or altitude Complete Guide to Home Canning. above sea level in order to determine a safe processing time for Other publications in the home- canned foods. Since the boiling canning series include: temperature of liquid is lower at • FCS3-121, Canning Tomatoes and higher elevations, it is critical that Tomato Juice additional time be given for the safe processing of foods at altitudes • FCS3-325, Principles of Home Canning above sea level. • FCS3-326, Selecting, Preparing, and Canning Fruit and Fruit Products All towns and communities in Kentucky are below 2,000 feet. The • FCS3-327, Selecting, Preparing, and processing times given in this can- Canning Tomatoes and Tomato Products ning guide are for altitudes up to • FCS3-328, Selecting, Preparing, and 3,000 feet and are safe for all parts Canning Vegetables and Vegetable Prod- of our state. ucts • FCS3-329, Preparing and Canning Poultry, Red Meat, and Fish DANGER! • FCS3-331, Preparing and Canning Jams Guard Against Food and Jellies These publications are also available on Poisoning our web site at: Pressure canning is the only http://www.ca.uky.edu/agc/pubs/pubs.htm recommended method for canning No product endorsement is implied, nor meat, poultry, seafood, and most discrimination against similar products vegetables. The bacterium intended, by the mention of brand names Clostridium botulinum in low-acid in this publication. foods is destroyed when they are processed at the correct time and pressure in pressure canners. Using boiling-water canners for these foods poses a real risk of botulism poisoning. If these bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal. Low-acid foods should be boiled after their jars are opened, even if you detect no signs of spoil- Revised and adapted for use in Kentucky age and are certain the food has by Sue Burrier, former Extension Food been properly processed. In Ken- and Nutrition Specialist tucky, boiling for 13 minutes de- stroys the toxin that causes Contact: Sandra Bastin, Ph.D., R.D., poisoning. Extension Specialist in Food and Nutrition Contents Introduction to the Introduction ...... 4 Complete Guide to Ingredients ...... 4 Selection of Fresh Cucumbers ...... 4 Home Canning Salts Used in Pickling...... 5 Home canning has changed greatly in Pickles with Reduced Salt Content ...... 5 the 170 years since it was introduced as Firming Agents ...... 5 a way to preserve food. Scientists have Equipment ...... 5 found ways to produce safer, higher Suitable Containers, Covers, and quality products. The first part of this Weights for Fermenting Food ...... 6 series explains the scientific principles Sterilizing Empty Jars ...... 6 on which canning techniques are based, Preventing Spoilage ...... 6 discusses canning equipment, and describes the proper use of jars and lids. It Low-Temperature Pasteurization describes basic canning ingredients and Treatment ...... 7 procedures and how to use them to Fermented Foods...... 7 achieve safe, high-quality canned products. Dill Pickles ...... 7 Refrigerator Pickles, with vinegar ...... 7 The remaining publications in this Sauerkraut ...... 8 series consist of canning guides for Pickled or Non-Fermented Foods ...... 8 specific foods. These guides offer detailed directions for canning fruits and fruit Pickled Dilled Beans ...... 8 products, tomatoes and tomato products, Pickled Three-Bean Salad ...... 9 vegetables, red meats, poultry and fish, Pickled Beets ...... 9 pickles and relishes, and jams and Pickled Cauliflower or jellies. Handy guidelines for choosing the Brussels Sprouts ...... 10 correct quantity and quality of raw foods Pickled Corn Relish ...... 10 accompany each set of directions for Pickled Horseradish Sauce ...... 10 fruits, tomatoes, and vegetables. Most Marinated Whole Mushrooms ...... 11 recipes are designed to yield a full can- Pickled Dilled Okra...... 11 ner load of pints or quarts. Marinated Peppers, bell, Hungarian, banana, jalapeno ...... 11 Pickled Bell Peppers ...... 12 Pickled Hot Peppers, Hungarian, This publication contains many banana, chile, jalapeno ...... 12 new research-based recommenda- Pickled Pepper-Onion Relish...... 13 tions for canning safer and better Piccalilli ...... 13 quality food at home. It is an Bread-and-Butter Pickles ...... 13 invaluable resource for persons Quick Fresh-Pack Dill Pickles ...... 14 who are canning for the first time. Reduced-Sodium Sliced Dill Pickles ... 14 Sweet Gherkin Pickles ...... 15 Experienced canners will find Pickle Relish ...... 15 updated information to help them 14-Day Sweet Pickles ...... 16 improve their canning practices. Quick Sweet Pickles ...... 16 Reduced-Sodium Sliced Sweet Pickles 17 Pickled Sweet Green Tomatoes ...... 18 Pickled Green Tomato Relish ...... 18 Pickled Mixed Vegetables ...... 19 Pickled Bread-and-Butter Zucchini ... 19 Introduction Ingredients Pickled and fermented foods are classi- Select fresh, firm fruits or vegetables fied by their ingredients and method of that are free of spoilage. Measure or preparation. weigh amounts carefully since the Fermented products such as regular proportion of fresh food to other ingredi- dill pickles and sauerkraut are cured in ents affects flavor and, in many in- brine for about three weeks. Refrigerator stances, safety. pickled products such as refrigerator Use canning or pickling salt. dills are brined about one week. During Non-caking material added to other salts curing, colors and flavors change and may make the brine cloudy. Since flake the acidity increases. salt varies in density, it is not recom- Quick-process, or fresh-pack pickles mended for making pickled and fer- are not fermented. Some are brined mented foods. several hours or overnight, then drained White granulated and brown sugars and covered with vinegar and seasonings. are most often used. Corn syrup and Fruit pickles usually are prepared by honey, unless called for in reliable heating fruit in a seasoned syrup acidi- recipes, may produce undesirable flavors. fied with vinegar. White distilled and cider vinegars of 5 Relishes are made from chopped fruits percent acidity (50 grain) are recom- and vegetables that are cooked with mended. White vinegar usually is pre- seasonings and vinegar. ferred when a light color is desirable, as To avoid soft pickles, remove and is the case with fruits and cauliflower. 1 discard a /16 -inch slice from the blossom end of the fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles. Selection of Fresh CAUTION: The level of acidity in a pickled product is as important to its Cucumbers safety as it is to its taste and texture. QUANTITY: - Do not alter vinegar, food, or water An average of 14 pounds of cucumbers is proportions in a recipe. Do not use a needed per canner load of 7 quarts; an vinegar with an unknown acidity. average of 9 pounds is needed per canner - Use only recipes with tested propor- load of 9 pints. A bushel weighs 48 pounds tions of ingredients. and yields 16 to 24 quarts—an average of - There must be a minimum, uniform 2 pounds per quart. level of acid throughout the mixed product to prevent the growth of QUALITY: botulinum bacteria. Select firm cucumbers of the appropriate size—about 1½ inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter-style pickles.

4 Salts Used in Firming Agents Pickling Alum may be safely used to firm fermented pickles. However, it is unnec- Use of canning or pickling salt is essary and is not included in the recipes recommended. Fermented and in this publication. Alum does not improve non-fermented pickles can be safely the firmness of quick-process pickles. made using either iodized or noniodized The calcium in lime definitely im- table salt. However, non-caking materials proves pickle firmness. Food-grade lime added to table salts may make the brine may be used as a lime-water solution for cloudy. Flake salt varies in density and soaking fresh cucumbers 12 to 24 hours is not recommended for use in pickling. before pickling them. Excess lime ab- Reduced-sodium salt, such as Lite sorbed by the cucumbers must be re- Salt, can be used in quick-process pickle moved to make safe pickles. To remove recipes as indicated in this guide. The excess lime, drain the lime-water solu- pickles may, however, have a slightly tion, rinse, and then resoak the cucum- different taste than expected. Use of bers in fresh water for 1 hour. Repeat reduced-sodium salt in fermented pickle the rinsing and fresh-water soaking recipes is not recommended. steps two more times. To further improve pickle firmness, you may process cucumber pickles for 30 minutes in 180°F water. This process also prevents spoilage. The water tem- Pickles with perature should not fall below 180°F. Use a candy or jelly thermometer to Reduced Salt monitor the water temperature. Content Recipes for pickles with a reduced sodium content are included in this guide. In the making of fresh-pack Equipment pickles, cucumbers are acidified quickly A large kettle or saucepan is needed to with vinegar. Use only recipes tested to heat pickling liquid. Heat in an unchipped produce the proper acidity. While these enamelware, stainless steel, aluminum or pickles may be prepared safely with glass pan. Never use copper, galvanized, reduced or no salt, their quality may be brass, or iron utensils. These metals may lower. Both texture and flavor may be react with salts or acids and cause color slightly—but noticeably—different than changes or form undesirable compounds. expected. You may wish to make small For safekeeping and safe eating, quantities first to determine if you like pickles must be processed in a them. boiling-water canner. You can buy a Do not attempt to make sauerkraut or canner or use any large container that is fermented pickles with less salt than is deep enough to allow 1 to 2 inches of called for in the recipes. The salt used in water above the tops of the jars, with a making fermented sauerkraut and brined little extra space for boiling. pickles not only provides their character- The canner also needs a close-fitting istic flavors but also is vital to their cover with wire rack partitions to keep safety and texture. In fermented foods, the jars from touching each other or salt favors the growth of desirable bacte- falling against the sides of the canner. ria while inhibiting the growth of others.

5 Some boiling-water canners do not Fine-quality fermented vegetables also have flat bottoms. A flat bottom must be are obtained when the plate is weighed used on an electric range. Either a flat or down with a large, clean plastic bag filled ridged bottom can be used on a gas with a mixture of 3 quarts of water and burner. To ensure uniform processing of 4½ tablespoons of salt. Be sure to seal all jars with an electric range, the canner the plastic bag. Freezer bags sold for should be no more than 4 inches wider packaging turkeys are suitable for use in diameter than the element on which it with 5-gallon containers. is heated. The fermentation container, plate, and jars must be washed in hot sudsy water and rinsed well with hot water before use. Suitable Containers, Covers, and Weights Sterilizing for Fermenting Food Empty Jars A 1-gallon container is needed for each All pickles and relishes processed less 5 pounds of fresh vegetables. A 5-gallon than 10 minutes should be filled into stone crock is of ideal size for fermenting sterile empty jars. To sterilize empty jars, about 25 pounds of fresh cabbage or place them right side up on the rack in a cucumbers. Food-grade plastic and glass boiling-water canner. Fill the canner and containers are excellent substitutes for jars with hot (not boiling) water to 1 inch stone crocks. Other 1- to 3-gallon above the tops of the jars. Boil 13 min- non-food-grade plastic containers may be utes. Remove and drain hot sterilized used if lined with a clean food-grade jars one at a time. Save the hot water for plastic bag. processing filled jars. Fill jars with CAUTION: Be certain that foods con- pickles or relishes, add lids, and tighten tact only food-grade plastics. Do not screw bands. use garbage bags or trash-can liners. Fermenting sauerkraut in quart canning jars is an acceptable practice but may result in more spoilage losses. Preventing Cabbage and cucumbers must be kept 1 to 2 inches under brine while ferment- Spoilage ing. After adding prepared vegetables to brine, place a suitably sized dinner plate Pickle products are subject to spoilage or glass pie plate inside the fermentation from microorganisms, particularly yeasts container. The plate must be slightly and molds, as well as from enzymes that smaller than the container opening, yet may affect flavor, color, and texture. large enough to cover most of the cab- Processing pickles in a boiling-water bage or cucumbers. To keep the plate canner will prevent both these problems. under the brine, weigh it down with two to Standard canning jars and self-sealing three sealed quart jars filled with water. lids are recommended. Processing times Covering the container opening with a and procedures vary according to food clean, heavy bath towel helps prevent acidity and food size. contamination from insects and molds while the vegetables are fermenting.

6 Food” on page 5 of this guide.) Add Low-Temperature cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water; pour Pasteurization over cucumbers. Add suitable cover and weight. Store between 70 and 75°F for 3 Treatment to 4 weeks while fermenting. Tempera- tures of 55 to 65°F are acceptable, but The following treatment results in a the fermentation will take 5 to 6 weeks. better product texture but must be Avoid temperatures above 80°F, or carefully managed to avoid possible pickles will become too soft during spoilage. CAUTION: Use this treatment fermentation. Fermenting pickles cure only when recipe indicates. slowly. Check the container several times Place jars in a canner filled halfway a week and promptly remove surface with warm (120 to 140°F) water, Add hot scum or mold. water to a level 1 inch above jars. Heat the CAUTION: If the pickles become soft, water to 180 to 185°F. Maintain this slimy, or develop a disagreeable odor, temperature for 30 minutes. Use a candy discard them. or jelly thermometer to check the water temperature, It must be at least 180°F Fully fermented pickles may be stored during the entire 30 minutes. Tempera- in the original container for 4 to 6 tures higher than 185°F may cause months, provided they are refrigerated unnecessary softening of pickles. and surface scum and molds are re- moved regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat it slowly to a boil, and simmer 5 Fermented Foods minutes. Filter brine through paper coffee filters to reduce cloudiness, if Dill Pickles desired. Fill jars with pickles and hot brine, leaving ½-inch headspace. Adjust Use the following quantities for each lids and process as below, or use the gallon capacity of your container. low-temperature pasteurization treat- 4 pounds of 4-inch pickling cucumbers ment described on page 6. 2 tablespoons dill seed or 4 to 5 heads PROCESSING TIME: fresh or dry dill weed - Boiling-water Canner—Raw Pack: One or more of the following: process pints for 15 minutes or quarts for 20 minutes. 2 cloves garlic (optional) 2 dried red peppers (optional) 2 teaspoons whole mixed pickling Refrigerator Pickles, spices (optional) with vinegar ½ cup salt 4 quarts cucumbers, sliced ¼ cup vinegar (5 percent) 4 medium onions, sliced 8 cups water a cup salt PROCEDURE: 1 3 cups vinegar Wash cucumbers. Cut a /16 -inch slice off blossom end and discard. Leave ¼ inch 3 cups sugar of the stem attached. Place half the dill 1 teaspoon celery seed and spices on the bottom of a clean, 1 teaspoon mustard seed suitable container. (See “Suitable Contain- ers, Covers, and Weights for Fermenting 1 teaspoon turmeric

7 PROCEDURE: ceases). If you use jars as weights, you Place cucumbers and onions in a gallon will have to check the kraut two to three container. Combine salt, vinegar, sugar, times each week and remove scum if it celery seed, mustard seed, and turmeric. forms. Fully fermented kraut may be Pour over cucumbers and onions. Place kept tightly covered in the refrigerator for container in refrigerator. Stir each day several months, or it may be canned. for a week. Package in freezer boxes or Hot pack—In a large kettle, bring bags. Freeze or refrigerate for 3 weeks. kraut and liquid slowly to a boil, stirring frequently. Remove kettle from heat. Fill Sauerkraut jars rather firmly with kraut and juices, leaving ½-inch headspace. 25 pounds cabbage Raw pack—Fill jars firmly with kraut; ¾ cup canning or pickling salt cover with juices, leaving ½-inch YIELD: headspace. Adjust lids and process. About 9 quarts. PROCESSING TIME: QUALITY: - Boiling-water Canner—Hot Pack: pro- For the best sauerkraut, use firm heads cess pints for 15 minutes or quarts for of fresh cabbage. Shred cabbage and 20 minutes. Raw Pack: process pints start kraut between 24 and 48 hours for 25 minutes or quarts for 30 minutes. after harvest. PROCEDURE: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads Pickled or Non- under cold running water and drain. Cut heads into quarters: remove cores. Shred Fermented Foods or slice to the thickness of a quarter. Place cabbage in a suitable fermentation Pickled Dilled Beans container. (See “Suitable Containers, 4 pounds fresh tender green or yellow Covers, and Weights for Fermenting beans (5 to 6 inches long) Food” on page 5 of this guide.) Add 3 8 to 16 heads fresh dill tablespoons of salt. Using clean hands, mix thoroughly. Pack firmly until salt 8 cloves garlic (optional) draws juices from cabbage. Repeat ½ cup canning or pickling salt shredding, salting, and packing until all 4 cups white vinegar (5 percent) cabbage is in the container. The con- 4 cups water tainer should be deep enough so that its rim is at least 4 or 5 inches above the 1 teaspoon hot red pepper flakes cabbage. If juice does not cover cabbage, (optional) add boiled and cooled brine made from YIELD: 1½ tablespoons of salt per quart of About 8 pints. water. Add cover and weight. Cover container with a clean bath towel. Store PROCEDURE: container at 70 to 75°F for 3 to 4 weeks Wash and trim ends from beans; cut to while fermenting. At 60 to 65°F, fermenta- 4-inch lengths. In each sterile pint jar, tion may take 5 to 6 weeks. At tempera- place 1 to 2 dill heads and, if desired, 1 tures lower than 60°F, the kraut may not clove of garlic. Place whole beans upright ferment. At temperatures above 75°F, in jars, leaving ½-inch headspace. Trim kraut may become soft. If you weigh the beans to ensure proper fit, if necessary. cabbage down with a brine-filled bag, do Combine salt, vinegar, water, and pepper not disturb the crock until normal flakes. Bring to a boil. Pour hot mixture fermentation is completed (when bubbling over beans, leaving ½-inch headspace.

8 Adjust lids and process. PROCESSING TIME: - Boiling-water Canner—Hot Pack: pro- PROCESSING TIME: cess half-pints or pints for 20 minutes. - Boiling-water Canner—Raw Pack: process pints for 10 minutes. Pickled Beets Pickled 7 pounds of 2- to 2½-inch diameter beets Three-Bean Salad 4 to 6 (2- to 2½-inch diameter) 1½ cups cut and blanched green or onions, if desired yellow beans (prepared as stated 4 cups vinegar (5 percent) below) 1½ teaspoons canning or pickling salt 1½ cups canned, drained red kidney 2 cups sugar beans 2 cups water 1 cup canned, drained garbanzo beans 2 cinnamon sticks ½ cup peeled, thinly sliced onion (1 medium onion) 12 whole cloves ½ cup trimmed, thinly sliced celery YIELD: (1½ medium stalks) About 8 pints. ½ cup sliced green pepper (½ medium PROCEDURE: pepper) Trim off beet tops, leaving 1 inch of stem ½ cup white vinegar (5 percent) and roots to prevent bleeding of color. ¼ cup bottled lemon juice Wash thoroughly. Sort for size. Combine similar sizes in a large pan and cover ¾ cup sugar with boiling water. Cook beets until 1¼ cups water tender, about 25 to 30 minutes. Drain ¼ cup oil and discard liquid. Cool beets. Trim off ½ teaspoon canning or pickling salt roots and stems; slip off skins. Slice into ¼-inch slices. Peel and thinly slice onions. YIELD: Combine vinegar, salt, sugar, and 2 cups About 5 to 6 half-pints. water. Place spices in a cheesecloth bag; PROCEDURE: add to vinegar mixture. Bring to a boil. Wash and snap off ends of fresh beans. Add beets and onions. Simmer 5 min- Cut or snap into 1- to 2-inch pieces. utes. Remove spice bag. Fill jars with Blanch 3 minutes and cool immediately. beets and onions, leaving ½-inch Rinse kidney beans with tap water and headspace. Add hot vinegar solution, drain again. Prepare and measure all leaving ½-inch headspace. Adjust lids and other vegetables. Combine vinegar, process. lemon juice, sugar, and water; bring to a PROCESSING TIME: boil. Remove from heat. Add oil and salt; - Boiling-water Canner—Hot Pack: pro- mix well. Add beans, onions, celery, and cess pints or quarts for 35 minutes. green pepper; return to heat and bring to a simmer. Remove from heat, cover, and Variation: Pickled whole baby beets. marinate 12 to 14 hours in refrigerator. Follow directions above, but use beets Reheat entire mixture to a boil. Fill clean that are 1 to 1½ inches in diameter. Pack jars with solids. Add hot liquid, leaving whole; do not slice. Onions may be ½-inch headspace. Adjust lids and process. omitted.

9 Pickled Cauliflower or 2½ teaspoons celery seed 2½ tablespoons dry mustard Brussels Sprouts 1¼ teaspoon turmeric 12 cups of 1- to 2-inch cauliflower YIELD: flowerets or small Brussels sprouts About 9 pints. (remove stems and blemished outer PROCEDURE: leaves) Boil ears of corn for 5 minutes, dip in cold 4 cups white vinegar (5 percent) water, and cut whole kernels from cob. Or 2 cups sugar use six (10-ounce) packages of frozen 2 cups thinly sliced onion whole kernel corn. Combine peppers, celery, onion, sugar, vinegar, salt, and 1 cup diced sweet red pepper celery seed in a saucepan. Bring to boil; 2 tablespoons mustard seed simmer 5 minutes, stirring occasionally. 1 tablespoon celery seed Mix mustard and turmeric into ½ cup of 1 teaspoon turmeric the simmered mixture. Add this mixture and the corn to the hot mixture. Simmer 1 teaspoon hot red pepper flakes another 5 minutes. If desired, thicken YIELD: mixture with flour paste made from ¼ cup About 9 half-pints. flour blended into ¼ cup water. Stir frequently. Fill jars with hot mixture, leaving PROCEDURE: ½-inch headspace. Adjust lids and process. Wash cauliflower flowerets or Brussels sprouts. Boil in water containing 4 PROCESSING TIME: teaspoons of canning salt per gallon of - Boiling-water Canner—Hot Pack: pro- water. Boil cauliflower for 3 minutes; cess half-pints or pints for 20 minutes. Brussels sprouts, 4 minutes. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in a large Pickled saucepan. Bring mixture to a boil and Horseradish Sauce simmer five minutes. Divide onion and diced pepper among jars. Fill jars with 2 cups (¾ pound) freshly grated pieces and pickling solution, leaving horseradish ½-inch headspace. Adjust lids and process. 1 cup white vinegar (5 percent) PROCESSING TIME: ½ teaspoon canning or pickling salt - Boiling-water Canner—Hot Pack: pro- ¼ teaspoon powdered ascorbic acid cess half-pints or pints for 15 minutes. YIELD: Pickled Corn Relish About 2 half-pints. PROCEDURE: 10 cups fresh whole kernel corn (16 to Wash horseradish roots thoroughly; peel 20 medium-size ears) or 6 (10-ounce) off brown outer skin. The peeled roots packages of frozen whole kernel corn may be grated in a food processor or cut 2½ cups diced sweet red pepper into small cubes and put through a food grinder. Combine ingredients and fill into 2½ cups diced sweet green pepper sterile jars, leaving ¼-inch headspace. 2½ cups chopped celery (See “Sterilizing Empty Jars’’ on page 6 1¼ cups diced onion of this guide.) Seal jars tightly and store 1¾ cups sugar in the refrigerator. 5 cups vinegar (5 percent) Note: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make 2½ tablespoons canning or pickling salt only small quantities of this recipe at a time.

10 Marinated Whole PROCEDURE: Wash and trim okra. Fill jars firmly with Mushrooms whole okra, leaving ½-inch headspace. Place one-fourth of a garlic clove in each 7 pounds small whole mushrooms jar. Combine salt, hot peppers, dill seed, ½ cup bottled lemon juice water, and vinegar in large saucepan; 2 cups olive or salad oil bring to a boil. Pour hot pickling solution 2½ cups white vinegar (5 percent) over okra, leaving ½-inch headspace. Adjust lids and process. 1 tablespoon oregano leaves 1 tablespoon dried basil leaves PROCESSING TIME: - Boiling-water Canner—Hot Pack: pro- 1 tablespoon canning or pickling salt cess pints for 15 minutes. ½ cup finely chopped onion ¼ cup diced pimiento Marinated Peppers, 2 cloves garlic, quartered 25 black peppercorns bell, Hungarian, YIELD: banana, jalapeno* About 9 half-pints. 4 pounds firm peppers PROCEDURE: 1 cup bottled lemon juice Select fresh unopened mushrooms with caps less than 1¼ inches in diameter. 2 cups white vinegar (5 percent) Wash. Cut stems, leaving ¼ inch attached 1 tablespoon oregano leaves to cap. Add lemon juice and water to 1 cup olive or salad oil cover. Bring to boil. Simmer 5 minutes. ½ cup chopped onion Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. 2 tablespoons prepared horseradish Stir in onions and pimiento; heat to (optional) boiling. Place one-fourth of a garlic clove 2 cloves garlic, quartered (optional) and 2 to 3 peppercorns in each half-pint 4½ teaspoons salt jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving YIELD: ½-inch headspace. Adjust lids and About 9 half-pints. process. PROCEDURE: PROCESSING TIME: Select your favorite pepper. - Boiling-water Canner—Hot Pack: process half-pints for 25 minutes. CAUTION: If you select hot peppers, wear rubber or plastic gloves while handling them, or wash hands thor- Pickled Dilled Okra oughly with soap and water before touching your face. 7 pounds small okra pods 2 cloves garlic, quartered Wash peppers, slash two to four slits in each, and blanch in boiling water or b cup canning or pickling salt blister in order to peel. Peppers may be 6 small hot peppers blistered using one of the following 4 teaspoons dill seed methods: 6 cups water - Oven or broiler method: Place peppers 6 cups vinegar (5 percent) in a hot oven (400°F) or under broiler for 6 to 8 minutes until skins blister. YIELD: 8 to 9 pints.

11 - Range-top method: Cover hot gas or one-half of a garlic clove and ¼ teaspoon electric burner with heavy wire mesh. salt in each sterile half-pint jar. Fill jars Place peppers on burner for several with pepper strips and cover with hot minutes until skins blister. vinegar mixture, leaving ½-inch Place peppers in a pan and cover with headspace. Adjust lids and process. a damp cloth. Allow peppers to cool. This PROCESSING TIME: will make peeling them easier. After - Boiling-water Canner—Raw Pack: pro- several minutes of cooling, peel each cess half-pints or pints for 10 minutes. pepper. Flatten whole peppers. Quarter large peppers. Combine lemon juice, vinegar, oregano, oil, onion, and horse- Pickled Hot Peppers, radish in a saucepan; heat to boiling. Place one-fourth of a garlic clove and ¼ Hungarian, banana, teaspoon salt in each half-pint jar. Fill jars with peppers. Add hot, well-mixed chile, jalapeno oil/vinegar solution, leaving ½-inch 4 pounds hot long red, green, or headspace. Adjust lids and process. yellow peppers PROCESSING TIME: 3 pounds sweet red and green - Boiling-water Canner—Raw Pack: pro- peppers, mixed cess half-pints or pints for 20 minutes. 5 cups vinegar (5 percent) * It is possible to adjust the intensity of 1 cup water pickled jalapeno peppers by using all hot jalapeno peppers (hot-style) or blending 4 teaspoons canning or pickling salt them with sweet and mild peppers (me- 2 tablespoons sugar dium- or mild-style). For hot style: Use 4 2 cloves garlic pounds of jalapeno peppers. For medium style: Use 2 pounds of jalapeno peppers YIELD: and 2 pounds of sweet and mild peppers. About 9 pints. For mild style: Use 1 pound of jalapeno CAUTION: Wear rubber gloves when peppers and 3 pounds of sweet and mild handling hot peppers, or wash hands peppers. thoroughly with soap and water before touching your face. PROCEDURE: Pickled Bell Peppers Wash peppers. Slash two to four slits in 7 pounds firm bell peppers each. Blanch in boiling water or blister in order to peel. (See instructions for 3½ cups sugar blistering under “Marinated Peppers” on 3 cups vinegar (5 percent) page 11 of this guide.) Cool and peel off 3 cups water skin. Flatten small whole peppers. 9 cloves garlic, halved Quarter large peppers. Fill jars with peppers, leaving ½-inch headspace. 4½ teaspoons canning or pickling salt Combine and heat other ingredients to YIELD: boiling; simmer 10 minutes. Remove About 9 pints. garlic. Pour hot pickling solution over peppers, leaving ½-inch headspace. PROCEDURE: Adjust lids and process. Wash peppers, cut into quarters, remove cores and seeds, and cut away any PROCESSING TIME: blemishes. Slice peppers into strips. Boil - Boiling-water Canner—Raw Pack: pro- sugar, vinegar, and water for 1 minute. cess half-pints or pints for 15 minutes. Add peppers and bring to a boil. Place

12 Pickled liquid. Combine vinegar and brown Pepper-Onion Relish sugar. Tie spices loosely in a spice bag, add to vinegar mixture, and heat to a 6 cups finely chopped onion boil in a saucepan. Add vegetables and 3 cups finely chopped sweet red pepper boil gently for 30 minutes or until the 3 cups finely chopped green pepper volume of the mixture is reduced by one-half. Remove spice bag. Fill hot 1½ cups sugar sterile jars with hot mixture, leaving 6 cups white vinegar (5 percent) ½-inch headspace. (See “Sterilizing 2 tablespoons canning or pickling salt Empty Jars” on page 6 of this guide.) Adjust lids and process. YIELD: 9 half-pints. PROCESSING TIME: - Boiling-water Canner—Hot Pack: pro- PROCEDURE: cess pints for 10 minutes. Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half, about 30 minutes. Fill sterile Bread-and-Butter jars with hot relish, leaving ½-inch Pickles headspace. (See “Sterilizing Empty Jars” on page 6 of this guide.) Seal jars tightly. 6 pounds of 4- to 5-inch pickling Store in refrigerator and use within 1 cucumbers month. 8 cups thinly sliced onion CAUTION: if extended storage is de- (about 3 pounds) sired, this product must be processed. ½ cup canning or pickling salt PROCESSING TIME: 4 cups vinegar (5 percent) - Boiling-water Canner—Hot Pack: pro- 4½ cups sugar cess half-pints or pints for 10 minutes. 2 tablespoons mustard seed 1½ tablespoons celery seed Piccalilli 1 tablespoon ground turmeric 6 cups chopped green tomato YIELD: 1½ cups chopped sweet red pepper About 8 pints. 1½ cups chopped green pepper PROCEDURE: 1 2¼ cups chopped onion Wash cucumbers. Cut a /16 -inch slice off blossom end and discard. Cut cucum- 7½ cups chopped cabbage 3 bers into /16 -inch slices. Combine cu- ½ cup canning or pickling salt cumbers and onions in a large bowl. Add 4½ cups vinegar (5 percent) salt. Cover with 2 inches of crushed or 3 cups brown sugar cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining 3 tablespoons whole mixed pickling ingredients in a large pot. Boil 10 minutes. spice Drain and add cucumbers and onions. YIELD: Slowly reheat mixture to boiling. Fill pint 9 half-pints. jars with slices and cooking syrup, leaving ½-inch headspace. Adjust lids and process PROCEDURE: as described below, or use the Wash, chop, and combine vegetables low-temperature pasteurization treat- with ½ cup salt. Cover with hot water ment described on page 6 of this guide. and let stand 12 hours. Drain and press in a clean white cloth to remove all

13 PROCESSING TIME: of the stem attached. Dissolve ½ cup of - Boiling-water Canner—Hot Pack: pro- salt in 2 gallons of water. Pour over cess pints or quarts for 15 minutes. cucumbers; let stand 12 hours. Drain. After processing and cooling, jars Combine vinegar, ½ cup of salt, sugar, should be stored 4 to 5 weeks to develop and 2 quarts water. Add mixed pickling ideal flavor. spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 Variation for firmer pickles: Wash teaspoon mustard seed and 1½ heads 1 cucumbers. Cut a /16 -inch slice off fresh dill per pint. Cover with boiling blossom end and discard. Cut cucum- pickling solution, leaving ½-inch 1 bers into /16 -inch slices. Mix 1 cup headspace. Adjust lids and process as pickling lime and ½ cup salt per 1 gallon described below, or use the of water in a 2- to 3-gallon crock or low-temperature pasteurization treat- enamelware container. Avoid inhaling the ment described on page 6 of this guide. lime dust while mixing the lime-water solution. Soak cucumber slices in lime- PROCESSING TIME: water solution for 12 to 24 hours, stir- - Boiling-water Canner—Raw Pack: pro- ring occasionally. Remove cucumber cess pints for 15 minutes or quarts for slices from lime-water solution, rinse, and 20 minutes. resoak for 1 hour in fresh cold water. Repeat the rinsing and fresh-water soaking steps two more times. Handle care- Reduced-Sodium fully, as slices will be brittle. Drain well. Sliced Dill Pickles Variation for squash bread-and- butter pickles: Substitute slender (1 to 4 pounds (3- to 5-inch) pickling 1½ inches in diameter) zucchini or cucumbers yellow summer squash for cucumbers. 6 cups vinegar (5 percent) 6 cups sugar Quick Fresh-Pack 2 tablespoons canning or pickling salt Dill Pickles 1½ teaspoons celery seed 1½ teaspoons mustard seed 8 pounds of 3- to 5-inch pickling cucumbers 2 large onions, thinly sliced 2 gallons water 8 heads fresh dill 1¼ cups canning or pickling salt YIELD: About 8 pints. 1½ quarts vinegar (5 percent) PROCEDURE: 1 ¼ cup sugar Wash cucumbers. Cut a /16 -inch slice off 2 quarts water blossom end and discard. Cut cucumbers into ¼-inch slices. Combine vinegar, 2 tablespoons whole mixed sugar, salt, and celery and mustard pickling spice seeds in a large saucepan. Bring mixture 7-9 teaspoons whole mustard seed to boiling. Place 2 onion slices and 14 heads of fresh dill or one-half of a dill head in each pint jar. 4½ tablespoons dill seed Fill jars with cucumber slices, leaving ½-inch headspace. Add 1 onion slice and YIELD: one-half of a dill head on top. Pour hot 7 to 9 pints. pickling solution over cucumbers, leav- PROCEDURE: ing ¼-inch headspace. Adjust lids and 1 Wash cucumbers. Cut a /16 -inch slice off process. blossom end and discard. Leave ¼ inch

14 PROCESSING TIME: 1 cup of sugar and 2 teaspoons vanilla to - Boiling-water Canner—Raw Pack: pro- the pickling syrup. Heat mixture to cess pints for 20 minutes. boiling. Fill sterile pint jars with pickles, Variation: For less-sweet pickles, leaving ½-inch headspace. (See “Steriliz- reduce sugar to 4 cups. ing Empty Jars” on page 6 of this guide.) Cover with hot pickling syrup, leaving ½-inch headspace. Adjust lids and Sweet Gherkin Pickles process as described below, or use the low-temperature pasteurization treat- 7 pounds cucumbers ment on page 6 of this guide. (1½-inch or less diameter) PROCESSING TIME: ½ cup canning or pickling salt - Boiling-water Canner—Raw Pack: pro- 6 cups vinegar (5 percent) cess pints for 10 minutes. 8 cups sugar ¾ teaspoon turmeric Pickle Relish 2 teaspoons celery seed 3 quarts chopped cucumber 2 teaspoons whole mixed 3 cups each of chopped sweet green pickling spice and red pepper 2 cinnamon sticks 1 cup chopped onion ½ teaspoon fennel (optional) ¾ cup canning or pickling salt 2 teaspoons vanilla (optional) 4 cups ice YIELD: 8 cups water 6 to 7 pints. 4 teaspoons each of mustard seed, PROCEDURE: turmeric, whole allspice, and 1 Wash cucumbers. Cut a /16 -inch slice off whole cloves blossom end and discard. Leave ¼ inch 2 cups sugar of the stem attached. Place cucumbers in 6 cups white vinegar (5 percent) large container; cover with boiling water containing ¼ cup salt. Allow cucumbers YIELD: to stand 6 to 8 hours. On the second About 9 pints. day, drain cucumbers and cover with PROCEDURE: fresh boiling water containing ¼ cup Combine cucumber, peppers, onion, salt, salt. On the third day, drain cucumbers and ice with water; let stand 4 hours. and prick them with a table fork. Com- Drain and re-cover vegetables with fresh bine 3 cups vinegar, 3 cups sugar, ice water for another hour. Drain again. turmeric, and spices; bring to a boil. Combine spices in a spice or cheesecloth Pour over cucumbers. Allow to stand 6 to bag. Add spices to sugar and vinegar. 8 hours. Then drain cucumbers, reserv- Heat mixture to boiling; pour over veg- ing the pickling syrup. Add another 2 etables. Cover and refrigerate for 24 cups each of sugar and vinegar to the hours. Heat mixture to boiling, remove pickling syrup. Reheat mixture to boil- spice bag, and fill hot into clean jars, ing. Pour over pickles. On the fourth day, leaving ½-inch headspace. Adjust lids drain cucumbers, reserving syrup. Add and process. another 2 cups sugar and 1 cup vinegar to the pickling syrup. Heat mixture to PROCESSING TIME: boiling. Pour over pickles. Six to 8 hours - Boiling-water Canner—Hot Pack: pro- later, drain and save pickling syrup. Add cess half-pints or pints for 15 minutes.

15 14-Day Sweet Pickles syrup each day. Heat mixture to boiling. Rinse cucumbers. Scald container, cover, 4 pounds of 2- to 5-inch pickling and weight daily. Return cucumbers to cucumbers* container; add boiling syrup. Add cover ¾ cup canning or pickling salt, divided and weight; re-cover with a clean towel. On the 14th day, drain syrup into a 2 tablespoons celery seed saucepan. Fill sterile jars with cucum- 2 tablespoons mixed pickling spices bers, leaving ½-inch headspace. (See 5½ cups sugar “Sterilizing Empty Jars” on page 6 of this 4 cups vinegar (5 percent) guide.) Add ½ cup sugar to the syrup; bring to a boil. Remove spice bag. Pour YIELD: hot syrup over cucumbers, leaving About 5 to 9 pints. ½-inch headspace. Adjust lids and PROCEDURE: process as below, or use the 1 Wash cucumbers. Cut a /16 -inch slice off low-temperature pasteurization treat- blossom end and discard. Leave ¼ inch ment described on page 6 of this guide. of the stem attached. Place whole cu- PROCESSING TIME: cumbers in suitable 1-gallon container. - Boiling-water Canner—Hot Pack: pro- (See Suitable Containers, Covers, and cess pints for 10 minutes or quarts for Weights” on page 5 of this guide.) Com- 15 minutes. bine ¼ cup salt with 2 quarts water; bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place a Quick Sweet Pickles clean towel over container. Store at 8 pounds of 3- to 4-inch pickling about 70°F. On the third day, drain salt cucumbers* water and discard. Rinse cucumbers and rescald container, cover, and weight. a cup canning or pickling salt Return cucumbers to container. Add ¼ 4½ cups sugar cup salt to 2 quarts fresh water and boil. 3½ cups vinegar (5 percent) Pour over cucumbers. Replace cover and 2 teaspoons celery seed weight, and re-cover with a clean towel. On the fifth day, drain salt water and 1 tablespoon whole allspice discard. Rinse cucumbers and rescald 2 tablespoons mustard seed container, cover and weight. Return YIELD: cucumbers to container. Add ¼ cup salt About 7 to 9 pints. to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and PROCEDURE: 1 weight, and re-cover with a clean towel. Wash cucumbers. Cut a /16 -inch slice off On the seventh day, drain salt water and blossom end and discard. Leave ¼-inch discard. Rinse cucumbers and rescald of the stem attached. Slice or cut into container, cover, and weight. Slice or strips, if desired. Place in a bowl and strip cucumbers, if desired, and return sprinkle with a cup salt. Cover with 2 to container. Place celery seed and inches of crushed or cubed ice. Refriger- pickling spices in small cheesecloth bag. ate 3 to 4 hours. Add more ice as Combine 2 cups sugar and 4 cups needed. Drain well. Combine sugar, vinegar in a saucepan. Add spice bag, vinegar, celery seed, allspice, and mus- bring to a boil, and pour pickling solu- tard seed in a 6-quart kettle. Heat to tion over cucumbers. Add cover and boiling. weight, and re-cover with a clean towel. On each of the next 6 days (days 8 * Cucumbers can be canned whole, in strips, or in through 13), drain syrup and spice bag, slices. If packed whole, use cucumbers of uniform reserving each. Add ½ cup sugar to the size.

16 Hot pack—Add cucumbers to vinegar solution and heat slowly to a boil. Stir Reduced-Sodium occasionally to make sure mixture heats Sliced Sweet Pickles evenly. Fill sterile jars with cucumbers and vinegar solution, leaving ½-inch 4 pounds (3- to 4-inch) pickling headspace. cucumbers Raw pack—Fill jars with cucumbers, Canning syrup: leaving ½-inch headspace. Add hot 1b cups distilled white vinegar vinegar solution, leaving ½-inch (5 percent) headspace. Adjust lids and process as below, or use the low-temperature 3 cups sugar pasteurization treatment described on 1 tablespoon whole allspice page 6 of this guide. 2¼ teaspoons celery seed PROCESSING TIME: Brining solution: - Boiling-water Canner—Hot Pack: pro- 1 quart distilled white vinegar cess pints or quarts for 10 minutes. (5 percent) Raw Pack: process pints for 15 minutes 1 tablespoon canning or pickling salt or quarts for 20 minutes. 1 tablespoon mustard seed Variation for firmer pickles: Wash 1 ½ cup sugar cucumbers. Cut a /16 -inch slice off blossom end and discard. Leave ¼ inch YIELD: of the stem attached. Slice or strip About 4 to 5 pints. cucumbers. Mix 1 cup pickling lime and ½ cup salt per 1 gallon of water in a 2- PROCEDURE: 1 to 3-gallon crock or enamelware con- Wash cucumbers. Cut a /16 -inch slice off tainer. Avoid inhaling the lime dust while blossom end and discard. Cut cucum- mixing the lime-water solution. Soak bers into ¼-inch slices. Combine all cucumber slices or strips in lime-water ingredients for canning syrup in a sauce- solution for 12 to 24 hours, stirring pan and bring to boiling. Keep syrup hot occasionally. Remove cucumber slices until ready to use. In a large kettle, mix from lime-water solution, rinse, and the ingredients for the brining solution. resoak for 1 hour in fresh cold water. Add the cut cucumbers, cover, and Repeat the rinsing and freshwater soak- simmer until the cucumbers change ing two more times. Handle carefully, as color from bright to dull green, 5 to 7 slices or strips will be brittle. Drain well. minutes. Drain. Fill jars with cucumbers, leaving ½-inch headspace. Cover Variation: Add 2 slices of raw onion to with hot syrup, leaving ½-inch each jar before filling with cucumbers. headspace. Adjust lids and process. PROCESSING TIME: - Boiling-water Canner—Hot Pack: process pints for 15 minutes.

* Cucumbers can be canned either as strips or as slices.

17 Pickled Sweet Pickled Green Green Tomatoes Tomato Relish 10 to 11 pounds of green tomatoes (16 cups sliced) 10 pounds small, hard green tomatoes 2 cups sliced onion 1½ pounds red bell peppers ¼ cup canning or pickling salt 1½ pounds green bell peppers 3 cups brown sugar 2 pounds onions 4 cups vinegar (5 percent) ½ cup canning or pickling salt 1 tablespoon mustard seed 1 quart water 1 tablespoon allspice 4 cups sugar 1 tablespoon celery seed 1 quart vinegar (5 percent) 1 tablespoon whole cloves a cup prepared yellow mustard YIELD: 2 tablespoons cornstarch About 9 pints. YIELD: PROCEDURE: 7 to 9 pints. Wash and slice tomatoes. Place in a bowl PROCEDURE: with onion, sprinkle with ¼ cup salt, and Wash and coarsely grate or finely chop let stand 4 to 6 hours. Drain. Heat and tomatoes, peppers, and onions. Dissolve stir sugar in vinegar until sugar is salt in water and pour over vegetables in dissolved. Tie mustard seed, allspice, a large kettle. Heat to boiling and sim- celery seed, and cloves in a spice bag. mer 5 minutes. Drain into a colander. Add to vinegar with tomatoes and onion. Return vegetables to kettle. Add sugar, If needed, add just enough water to cover vinegar, mustard, and cornstarch. Stir to pieces. Bring mixture to a boil. Simmer mix. Heat to a boil and simmer 5 min- 30 minutes, stirring as needed to prevent utes. Fill sterile pint jars with hot relish, burning. Tomatoes should be tender and leaving ½-inch headspace. (See “Steriliz- transparent when properly cooked. ing Empty Jars” on page 6 of this guide.) Remove spice bag. Fill jars with pieces, Adjust lids and process. leaving ½-inch headspace. Cover with hot pickling solution, leaving ½-inch PROCESSING TIME: headspace. Adjust lids and process. - Boiling-water Canner—Hot Pack: process pints for 10 minutes. PROCESSING TIME: - Boiling-water Canner—Hot Pack: process pints for 15 minutes or quarts for 20 minutes.

18 Pickled Mixed Pickled Bread-and- Vegetables Butter Zucchini 4 pounds of 5-inch pickling 16 cups fresh zucchini, sliced cucumbers, washed and cut into 4 cups onion, thinly sliced 1-inch slices (cut off a 1/ -inch 16 ½ cup canning or pickling salt slice from blossom end and discard) 4 cups white vinegar (5 percent) 2 pounds peeled and quartered small onions 2 cups sugar 4 cups cut celery (1-inch pieces) 4 tablespoons mustard seed 2 cups peeled and cut carrot 2 tablespoons celery seed (½-inch pieces) 2 teaspoons ground turmeric 2 cups cut sweet red pepper YIELD: (½-inch pieces) About 8 to 9 pints. 2 cups cauliflower flowerets PROCEDURE: 5 cups white vinegar (5 percent) Cover zucchini and onion slices with 1 ¼ cup prepared mustard inch of water and ½ cup salt. Let stand 2 hours and drain thoroughly. Combine ½ cup canning or pickling salt vinegar, sugar, and spices. Bring to a 3½ cups sugar boil, add zucchini and onions, and 3 tablespoons celery seed simmer for 5 minutes. Fill jars with 2 tablespoons mustard seed mixture and pickling solution, leaving ½-inch headspace. Adjust lids and ½ teaspoon whole cloves process, or use the low-temperature ½ teaspoon ground turmeric pasteurization treatment described on YIELD: page 6 of this guide. About 10 pints. PROCESSING TIME: PROCEDURE: - Boiling-water Canner—Hot Pack: pro- Combine vegetables, cover with 2 inches cess pints or quarts for 15 minutes. of cubed or crushed ice, and refrigerate for 3 to 4 hours. In an 8-quart kettle, combine vinegar and mustard; mix well. Add salt, sugar, celery seed, mustard seed, cloves, and turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables, reserving pickling solution. Fill vegetables into sterile pint jars, leaving ½-inch headspace. (See “Sterilizing Empty Jars” on page 6 of this guide.) Add pickling solution, leaving ½-inch headspace. Adjust lids and process. PROCESSING TIME: - Boiling-water Canner—Hot Pack: process pints for 10 minutes or quarts for 15 minutes.

19 Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, C. Oran Little, Director of Cooperative Extension Service, University of Kentucky College of Agriculture, Lexington, and Kentucky State University, Frankfort. Copyright © 2000 for materials developed by the University of Kentucky Cooperative Extension Service. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Publications are also available on the World Wide Web at: http://www.ca.uky.edu. Issued 3-1988, Last printed 6-2000, 2000 copies, 33300 copies to date.