So no you don't need a PhD, just use one of the tested and reliable sources for your canning information rather than random unapproved web sources.

NCHFP is the recognized authority online for canning information, guidelines, recipes, and how-to. From their guidelines come the Ball canning books and several other tested and approved canning books. Stick with those sources and no worries.

If you don't have the Ball Blue Book then one of us will have to post the recipe (pg. 50) for you but it is quite long so you really need to pick one up. They are sold for about $6 anywhere canning supplies are sold.

Dave

Carol

But Joyce, I hope you'll pick up the copy of the Ball Blue Book still, and not be looking for recipes in places you may find them untested....

Mustard Pickles Ball Blue Book

1 1/2 lbs 3-4" cucumbers, cut into 1/2" slices
1 quart green tomato wedges (about 6 medium)
3 Cups cauliflowerets (about 1 small head)
3 Cups chopped sweet green peppers (about 3 medium)
3 Cups chopped sweet red peppers (about 3 medium)
2 Cups peeled pickling onions
1 Cup canning salt
4 Quarts plus 1/2 cup water, divided
1 1/2 cups sugar
1/2 Cup flour
1 tablespoon turmeric
1/2 cup prepared mustard
5 cups vinegar

Combine vegetables in large bowl. Dissolve salt in 4 quarts water. Pour salt water over vegetables, let stand 12 to 18 hours in a cool place.

Drain, rinse and drain thoroughly. Combine sugar, flour, and turmeric in a large sauce-pot. Gradually add 1/2 cup water, stirring until smooth. Stir in mustard and vinegar.

Cook until sauce coats spoon and mixture thickens. Add vegetables, simmer 15 minutes.

Pack hot pickles and liquid into hot jars, leaving 1/4 inch head-space. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner. Yield about 8 pints or 4 quarts.