Mr.Ddog
Amarillo, Texas
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Joined: 08/30/2003
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It seems to me that canning is getting to be a thing of the past. Although the wife and I do it all summer long when we are not camping.
I have grown my own garden for years and I love to share reciepts with others. The one thing that I love to can the most has to be pickels. So if anybody has a good pickel receipt please let me know. But lets not just leave it to that, we can share canning receipts of any kind. here is my Sweet Cucumber Pickels reciepts.
7lbs. thinly sliced cucumbers
2 gallons water
2c. pickling lime
8c. distilled white vinegar
9c. sugar
1tbsp. salt
1tsp. whole cloves
1 tsp. celery seed 1 tsp. mixed pickling spices
1 Soak cucumbers in water for 24 hours
2 Wash in clean water and soak in fresh water for 3 hours.
3 Combine remaining ingerdients, add cucumbers and soak overnight
4 Boil pickels in soaking liquid until pickels are clear, approximately 1 hour.
5 Pour into hot sterilized jars. Seal. Process in hot water bath 5 minutes. Makes 7 pints.
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lzasitko
Regina, SK Canada
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Joined: 11/30/2005
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Strub's pickles posted a recipe for their dill pickle brine. I have been using it for a couple years and it is really good. Over the years I tried I don't know how many brine recipes but never liked them for one reason or not. They also have some other recipes on their site.
Strub's Pickles
If anything we are doing more canning than in the past. We were late getting the garden in this year (early June) so yields may have been better. We planted Pickles from seeds and from the 5 plants that grew we go 9 jars of pickles. Tomatoes we bought small plants and they did really good. We also had several volunteer tomato plants as well as swiss chard and some kind of melon. Next year we want to get things in earlier....
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outdrmike
Bay Area, Ca
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Joined: 06/05/2007
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I must be a late bloomer, I just got into canning, I,m still learning all the how tO'S. So far I've canned bread and butter pickles, peach butter, blueberry syrup, and blueberry butter.
First thing I learned was working with blueberrys really makes a mess.
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rwmmdj
Georgia
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Joined: 12/10/2007
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I honestly wished I'd paid more attention when my grandparents were canning when I was young. We grow a garden now, but we give away what we can't eat. I tried pickles once and while they were good, we never ate them all and they went to waste. I'm hesitant to grow more than we can eat now.
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Wanderlost
Texan displaced to Northern Virginia
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Joined: 10/29/2004
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Cranberry Jalapeno Sauce
1/4 lb jalapenos,stemmed and seeded
3/4 lb cranberries, rinsed and sorted
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin
Optional: Substitute 6 cups Splenda for the sugar, and sugar-free pectin (Sure Jell makes a sugar free powdered version, but it will jell instead of being a sauce)
12 6 oz jelly jars, lids and seals, sterilized
In a food processor, finely grind the peppers and berries. Then put them in a pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and cook 1 more minute, stirring constantly.
Ladle into jars, leaving 1/4 inch clearance. Water bath process 10 minutes.
Store in a cupboard for two weeks before serving. Refrigerate after opening.
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AJR
Close to Madison Wisconsin
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Joined: 07/28/2005
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This is quick and easy to do. I never canned before this year.
My wife had done all of the final steps, but she passed away
a number of years ago and a friend gave me one huge cucumber
this year. So I modified the onions to look right and added a bit
more sugar, just because. The result was nice semi sweet crunchy
pickle slices. I ended up making two quarts.
Sweet Sliced Pickles
12 whole cucumbers, sliced with skins
4 whole onions, pealed and sliced
3 cup white vinegar
3 cup sugar
1 ½ cup water
2 tsp celery seeds
2 tsp mustard seeds
1 tsp turmeric powder
1 tsp dill seed
Soak sliced cucumbers & onions in water with a hand full of
salt added for 4 hours or over night. Then rinse salt water off
before use.
Bring vinegar, sugar, water, celery seed, turmeric powder &
dill seed to a boil. Add cucumbers & onions & boil about
four to five minutes.
Put into sterilized jars
Makes 3 to 4 quarts
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Busy Bee
Deep South
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Joined: 08/28/2007
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rwmmdj wrote:I honestly wished I'd paid more attention when my grandparents were canning when I was young. We grow a garden now, but we give away what we can't eat. I tried pickles once and while they were good, we never ate them all and they went to waste. I'm hesitant to grow more than we can eat now.
You don't have to can to preserve. I've been taking fresh basil from the garden all summer. I wash it, let it dry and stuff it in to freezer bags. It freezes beautifully and to use it you just pinch off what you need - it crumbles in your hand so there's no need to chop!
Also, with an abundance of tomatoes, just wash and dry and pop in a freezer bag. Freezing causes the maters to expand and the skins split - when you thaw them the skins peel right off!
I've been busy this summer canning bread and butter pickles, pickled okra (YUM!!)and pickled and preserved watermelon rind.
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