Canning Various Foods
My mother loves to have canned food in her house. Since last summer, we have been canning like crazy (and enjoying every minute of it.) I find it a little bit of a learning process (as this was my first year doing big batches of canning) but I figure why not try something new. This summer we canned pickles, cherries, apple sauce, and borscht.
Now I have yet to try the cherries, apple sauce and borscht but the pickles turned out FANTASTIC. They are everything you want in a pickle. They are crunchy, garlic tasting, dill infused lovely little green things of goodness. I was at first put off by the idea of making pickles but wow it turned out so good that I am going to start canning every year.
Here is the recipe that we used for pickles (my mother had it given to her years ago by a co-worker)
- 6 cups water
- 2 cups white vinegar
- 1/4 cup coarse salt
Bring this mixture to a rapid boil. Make sure your jars are washed and allowed to dry (at least a bit.) Add your seals to a pot with water and allow to boil a bit (so that the rubber rims can soften.) Add a clove of garlic to each jar. You can add more garlic to each jar as it suits your tastes (I think we added 3 to each jar.) Next comes the dill (fresh is best but you can use dried here. 1 teaspoon dried dill works well here but yet again this is to your tastes. Add your cucumbers to the jars then add your hot brine over top. Seal jars; allow to cool (we left ours overnight to cool.) Make sure you leave them for 6 weeks to age *This is important as it makes them crunchy* After the 6 weeks are up, Enjoy your pickles.
Image Credit » http://pixabay.com/en/harvest-canning-preserves-14417/