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Stovetop Instructions. Add all ingredients to a 5 qt pot, except for the pickle juice, salt, heavy cream & flour. Bring to a simmer over med high heat and reduce heat to med low. Simmer for 20 minutes, or until vegetables soften. Stir occasionally. Use an immersion blender to blend soup.
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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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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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To the inner pot of the Instant Pot add chicken breasts, pickle juice, salt, garlic, and 1 tablespoon of the fresh dill. Let brine 10 minutes, turning chicken breasts halfway through. Place lid on pot, lock in place. Set the valve to Sealing. Select the Pressure Cook button and set the timer for 7 minutes.
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Mince the garlic, and measure out the remaining ingredients. Sauté the Vegetables. Set your Instant Pot to the "Sauté" mode. Melt the butter and add the onions, celery, and garlic. Sauté for about 3-5 minutes until the vegetables start to soften. Add Pickles. Stir in the diced potatoes and chopped dill pickles.
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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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Pour the remaining pickle juice from the jar (about 1 ½ cups) into pot and insert trivet. Place stuffed chicken on top of trivet, breast side up. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally. Transfer to an oven-safe dish and place under a broiler for 5-7 minutes.
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A pressure canner uses pressure to create temperatures well above boiling to effectively heat process low acid foods like meat, vegetables, beans and soups. A boiling water bath canner is sufficient for canning jams, pickles and other high acid foods (pH under 4.6), but low acid foods can harbor more potent bacteria.
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Instructions. Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion, carrot, celery and garlic and sauté for 5 minutes, until fragrant. Add the broth and pickle juice (but not the pickles) and stir. Top with the potatoes and smooth them out.
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Pour pickle juice and chicken broth into the Instant Pot. Place the chicken on the metal trivet and lower it carefully into the instant pot. Pressure cook on high for 36 minutes, or 6 minutes per pound of chicken. Let the pressure release naturally for 15 minutes and the quick release any remaining pressure.
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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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Instructions. Place the apple cider vinegar, water, mustard seed, celery seed, sugar, salt, and garlic cloves in the Instant Pot and close the lid. Set the pressure cooker to MANUAL/PRESSURE COOK for 1 minute. Allow the Instant Pot to naturally release pressure for 5 minutes before performing a quick release.
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Pressure Cooker Pickles. Wash cucumbers. (Do not cut off the ends) Put in a crock. Pour boiling water over and let it cool. Pour off water, cut ends and cut in halves or fourths. Place cucumbers in jars and mix syrup. Pour hot syrup over cucumbers and seal. Place in your pressure cooker and bring up to 5 pounds of pressure then shut off. (Bring.
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Add the vinegar and kosher salt to the inner pot of an Instant Pot. Whisk well to dissolve the salt. Set the Instant Pot to "boil" by using the yogurt setting OR cook on manual pressure for 2 minutes. Once the timer has beeped, indicating the Instant Pot has finished the cooking time, hit the cancel button.
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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.