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Add enough water to the Instant Pot to cover the jars by at least an inch. Do not add too much water, as this can cause the jars to float and can affect the canning process. Close the Instant Pot lid and lock it in place. Make sure the pressure release valve is set to "Sealing". Turn on the Instant Pot and select the "Canning" function.
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Bring the pot to a boil. Prepare a brine by bringing 4 cups water, 4 cups vinegar and 1/2c salt to a boil. While the brine and canner are coming up to a boil, gently wash cucumbers to remove any dirt and nip off both ends. Either leave the cucumbers whole or slice into 1/2inch slices.
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Turn the heat on high and wait until steam starts to sputter out of the vent pipe. Once it does, set your timer for 10 minutes. After 10 minutes, place the pressure regulator weight on top of the vent pipe (wear an oven mitt - the steam is hot!). Make sure to arrange the pressure regulator weight correctly.
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Add the dill, pickling spice, peppercorns, and garlic. Fill with the brine, ensuring one inch of headspace. Process in a hot water bath for 10 minutes. Remove from hot water bath and allow to cool overnight to ensure a good seal. Pickles are good for one year with a good seal, stored in a cool, dry place.
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A pressure canner, for pretty much everything: Presto 23-Quart Pressure Canner. A water bath setup for pickles and such: McSunley 21.5-Quart Water Bath Canner with Glass Lid. An electric canner.
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Now, in 2023, if you look at the instant pot website, it says this about the "canning" setting on the instant pot max: "Pressure canners require a minimum of 15 psi for safe canning of low-acid foods, such as meat. Most Instant Pot electric pressure cookers operate within a range of 10-12 psi, which is safe for water bath canning of high.
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Cover with water and bring to a low simmer for a few minutes. This will soften the sealing strips around the edges of the lids. Meanwhile, using a wide mouth funnel, carefully fill the jars with your product. Depending on what you will be canning, you will need to leave 1/2 - 1/4 inch of space at the top of the jar.
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Bring your vinegar, sugar, and pickling spices all together in one 4 qt or 6 qt pot. Bring that combination to a boil. Once it hits boiling and the sugar has completely dissolved, throw in your sliced cucumbers and onions from your previous ice bath. Bring that combination back up to a boil.
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Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes. Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours.
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Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside. Pack cucumber slices into hot, sterilized quart jars. Using a canning funnel, ladle the hot pickling liquid over slices to cover, leaving ½-inch head space. Remove air bubbles and wipe the rim.
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Next, prepare a brine solution by combining water, vinegar, salt, and pickling spices in a large pot. Bring the brine to a boil, and then add the cucumber slices. Let the cucumbers soak in the brine for about 10 minutes. Finally, pack the cucumber slices into sterilized jars, leaving about 1/2 inch of headspace.
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Place jars in a large pot with enough hot water to cover the jars with water. Add lid. Bring water to a simmer (180°F) for 10 minutes. Set-up your pressure canner with the rack and 2-3 inches of water brought to a simmer and kept simmering until ready to fill with jars.
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Wash 7 jars in hot, soapy water then rinse and let dry. Fill water bath canner half-full with water; set on stove burner. In medium saucepan, fit lids and rings together, cover with water, bring to a simmer. In large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
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Instructions. Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole. Combine vinegar and water in a large stockpot and bring to a boil. In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
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Boil for 10-15 minutes. It doesn't need to be a big rolling boil — that creates potential for jars banging around or not enough water coving the lids at any given time. A low steady boil is more than sufficient. When time is up, turn off the heat and carefully remove the jars from the water.