reusable canning lids

thank you Giovanni for organizing the ordering of reusable canning lids for us! Over 1000 lids for the canning enthusiasts here. I'm trying them out because they are BPA-free and mostly because I don't have to spend so much every year for lids. I actually worry that some day they will get harder and harder to get... like my favourite sized jars... Gems.
today Will picked a huge bowl of oversized cucumbers so I made a  mustard pickle experiment. Not just with the new lids. I also decided to use hot peppers instead of a sweet red pepper. Should be beautiful on the table and spicy!

Chunky Mustard Pickles

adapted from Bernardin Guide to Home Preserving 1990
14 cups peeled & seeded cucumbers (or seeded, unpeeled zucchini)
6 cups chopped onions
1/4 cup pickling salt
3 cups sugar
1/2 cup potato flour
1/4 cup dry mustard
1 tsp ground turmeric
1/2 cup water
2 cups white vinegar
3 hot peppers chopped fine (could us 1 finely chopped red pepper)
1 Tbsp grated ginger

Cut cucumbers into 1/2" cubes (this time I cut them into 2" sticks by about 1/2" square). In large stainless steel bowl combine cukes (or zukes) with onions and sprinkle with the salt. Let stand 1 hour & drain.
Fill water canner with water. Check your bottles for nicks or flaws. Place 7 clean pint (500 ml) mason jars in canner over high heat.
In a large stainless steel pot, stir together dry ingredients. Gradually blend in water & then vinegar. Add peppers & ginger. Cook until thickened, about 5 minutes. Add drained vegetables & return to boil.
Place the lids and rings in boiling water in a bowl to soften the rings.
Ladle pickle mixture into a hot jar to 1/2 inch from top rim. Remove air bubbles with rubber spatula slid carefully down the jar sides. Readjust head space to 1/2 inch & wipe rims. Place lids with rubber ring centered on the jar & screw band on jar loosely.  Center lid on jar and hold in place with finger while you finish tightening the metal band, THEN TURN BACK 1/2 INCH. Product must be allowed to vent during processing. 
Place jars in canner as you fill them with pickles. Cover canner & return water to a boil, then set timer for 10 minutes.
Remove jars, cool 24 hours. Remove screw bands. Wipe jars, label & store in a cool dark place.
Click to see where we got the lids!