About three Christmas's ago now Dawnny and I received a Steam Canner as a gift. Since then we have convinced ourselves that, 'next time everything is ripe we will get to it.' Everything is always ripe. So here we are, we yanked out the Can It recipe book and we will succeed. Fingers crossed. Thank you Santa (Grandma) for our steam canner.
Pickles, Pickles, Pickles.
We are canning pickles today since they hardly last in our refrigerator or cupboard. Is it a girl thing?An everyone thing? To like pickles so much? I would hardly eat anything else if they would sustain me. And the little market down the road from us agrees, I'm sure of it.
We did most of our shopping at a few local markets, then we stopped at our local grocer to pick up any extra jars, accessories and vinegar. Lots and lots of vinegar.
I thought canning would be an impossible process and it would seem much easier to just buy pickles at the store. Might still be easier. Not impossible to do easily. Possible. I got the Recipe here: Can It page;199
These are suppose to be called the best ever dill pickles. If they are the best ever then I had to give them a go, didn't I?
Thoroughly scrub 3 to 3 1/4 pounds of 4-inch pickling cucumbers. I typically like to do this while making eye contact with whomever enters the kitchen. They tend to leave in a hurry. The funniest bit is when you start cutting them, and you make eye contact at the right moment. Remove the stems and blossoms and slice off the blossom ends. Cut cucumbers into 1/2 inch slices.
In a 4 to 5 quart pot, combine 4 cups water, 4 cups white vinegar, 1/2 cup sugar, and 1/3 cup pickling salt. Bring mixture to boil, stir till sugar dissolves.
Add 1 tablespoon of dill seeds to the bottom of the canning jars.
Pack cucumbers loosely into sterilized jars.
Pour in vinegar mixture on top, leaving 1/2 inch head space.
Process filled jars in a boiling-water canner for 10 minutes (start when water returns boiling). Let stand at room temperature for 1 week. Cross your fingers they taste good.
And they are so much better tasting than buying at the store, I had a cheeky taste before a weeks do. But hey, if they taste amazing now they are just going to get better with a week, right?
These are suppose to be called the best ever dill pickles. If they are the best ever then I had to give them a go, didn't I?
Thoroughly scrub 3 to 3 1/4 pounds of 4-inch pickling cucumbers. I typically like to do this while making eye contact with whomever enters the kitchen. They tend to leave in a hurry. The funniest bit is when you start cutting them, and you make eye contact at the right moment. Remove the stems and blossoms and slice off the blossom ends. Cut cucumbers into 1/2 inch slices.
In a 4 to 5 quart pot, combine 4 cups water, 4 cups white vinegar, 1/2 cup sugar, and 1/3 cup pickling salt. Bring mixture to boil, stir till sugar dissolves.
Add 1 tablespoon of dill seeds to the bottom of the canning jars.
Pack cucumbers loosely into sterilized jars.
Pour in vinegar mixture on top, leaving 1/2 inch head space.
Process filled jars in a boiling-water canner for 10 minutes (start when water returns boiling). Let stand at room temperature for 1 week. Cross your fingers they taste good.
And they are so much better tasting than buying at the store, I had a cheeky taste before a weeks do. But hey, if they taste amazing now they are just going to get better with a week, right?
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