August 5, 2012

Canning Pickles

We canned the cucumbers we were given the other day - made two quart and two pint jars.

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There’s only so many cucumbers you can eat at any one time, and they don’t stay firm that long, even in the fridge. So, we decided to do a little canning, for the first time this year. This is what we did:

  • Cut 4lbs (about 4″ long) cucumbers length-wise and put them into the jars.
  • Into a saucepan, put a bunch of halved garlic cloves, 1/4 cup pickling salt, 2 3/4 cups vinegar, 3 cups water. Bring to a boil.
  • Put the garlic into the jars, then pour the hot liquid into the jars, to within 1/2″ from the top.
  • Add some peppercorns and dill, and then close the jars.
  • Place the jars in a canner that’s half filled with warm water. Add hot water to 1″ over the top of the cans.
  • Heat to 180 degrees. Once it reaches temperature, start the timer for 30 minutes. Do not let it drop below 180, nor let it rise much higher.
  • Remove jars from canner and let cool on a rack.

This is a low-temperature pasteurization method. It is not suitable for all canning, but in this case it will help preserve the crunchiness of the pickles.

We also picked another 5lbs of wild grapes and made some more jelly. Don’t you love this season.

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