Canning Pickles

October 7, 2014 lisa63 gardenmiscellaneousrecipes

It’s been a rough couple weeks on the homestead.  As I said last week, winter illnesses have arrived early.  My youngest son has been very sick for the past 3 weeks.  Two doctor visits, one antibiotic, and six missed school days later, he may finally be getting better.  It has been a very worrisome few weeks.  He’s never been so sick.  My husband has also been sick.  So needless to say we’ve made little progress over the past two weeks putting the gardens to bed.  I am looking forward to this weekend.

We did, however, can some pickles.  We have eight quart jars of dill pickle spears, four pint jars of slices, and 3 pint jar of sweet peppers.

Since we had a the squash vine borer this season, we had to go to a local produce market to buy pickling cucumbers.  Three cucumbers for a dollar is not a bad price.  So we now have enough pickles and peppers to last through most of the winter.

THE CANNING PROCESS

Canning pickles and peppers is not a difficult process.  It is time consuming but it is worth the effort.  We use the Ball method for canning.  You can find the instructions at Ball’s website.  Ball has two methods.  The fist method, which is easier, will store in your refrigerator for up to three months.  Just pour the cooled pickling liquid over the cucumbers and you are good to go.  The second method (the method we use) involves sterilizing the jars and then pouring the hot pickling liquid over the cucumbers.  This process will store for up to a year. Either way, these pickles won’t last long in your house.

Our cold cellar is too cold in the winter to store canned produce, so we created a space in the basement to store all our jars.  Although we don’t need as much room as in seasons past since we didn’t have a good tomato yield this season.  No sauce or salsa this winter.  The good news?  There’s always next season!

Happy canning,

Lisa :)

 


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