Canning is something I've been doing for years. Not only does it put all of my garden extras to good use, it is an affordable way to preserve food for lean months or when fresh goods are out of reach. There is really nothing better than cracking open a jar of peaches during the winter months that I had put away when they were at the peak of ripeness!
One of my favorite resources is the All New Ball Book of Canning and Preserving. This has everything you need for basic canning recipes (such as jellies and jams) but it also includes some very new and unique recipes, as well as one-dish dinners you are able to can from your groceries each week and eat during busy days!
I selected one recipe to make from the book to share with you. Since this was the first year we had an abundance of pickling cukes, I chose the Dill Pickle Spears Recipe.
You'll need:
Wash and trim the cukes, making them small enough to fit into pint jars. Cut them into spears and put them into a container to soak. (I use a pitcher with a lid to keep flies and bugs out.) Combine the gallon water and 6 tbsp salt before pouring over the cukes. Allow to sit, covered, for 24 hours.
After they have brined. Combine the quart water and next 3 ingredients in a saucepan (not an aluminum one) and bring to a boil. Put the dill and mustard seeds in clean, hot jars before adding the tightly packed cukes. Cover with the hot pickling liquid, leaving 1/2 inch headspace. Add Pickle Crisp, if you wish. Remove air bubbles, wipe down jar rim, and center lid on jar before adding the ring. Tighten and repeat until all are filled.
Process the jars for 10 minutes in a boiling water canner. Turn off heat, remove lid, and let jars sit for 5 minutes before removing and allowing to cool. Let them sit for 24 hours before storing or eating!
I really liked that this required a few ingredients and that the processing time was very brief (just 10 minutes). The majority of the time spent was when I brined it for 24 hours -- but the salt did all the work!
I really liked the texture of these pickles, and with the Ball brand pickling salt and fresh dill, it had a great flavor that would only develop with more time in the jars. My kids eat a lot of pickles, so this is one of the best ways to put my garden cucumbers to work the rest of the year. We can save a lot of money this way!
One of my favorite resources is the All New Ball Book of Canning and Preserving. This has everything you need for basic canning recipes (such as jellies and jams) but it also includes some very new and unique recipes, as well as one-dish dinners you are able to can from your groceries each week and eat during busy days!
I selected one recipe to make from the book to share with you. Since this was the first year we had an abundance of pickling cukes, I chose the Dill Pickle Spears Recipe.
You'll need:
- 4 lbs pickling cukes
- 1 gallon water
- 10 tbsp Ball salt for Pickling and Preserving (divided)
- 1 quart water
- 3 cups white vinegar (5% acidity)
- 2 tbp sugar
- 1 tbsp pickling spice
- 12 dill sprigs
- 2 tbsp mustard seeds
Wash and trim the cukes, making them small enough to fit into pint jars. Cut them into spears and put them into a container to soak. (I use a pitcher with a lid to keep flies and bugs out.) Combine the gallon water and 6 tbsp salt before pouring over the cukes. Allow to sit, covered, for 24 hours.
After they have brined. Combine the quart water and next 3 ingredients in a saucepan (not an aluminum one) and bring to a boil. Put the dill and mustard seeds in clean, hot jars before adding the tightly packed cukes. Cover with the hot pickling liquid, leaving 1/2 inch headspace. Add Pickle Crisp, if you wish. Remove air bubbles, wipe down jar rim, and center lid on jar before adding the ring. Tighten and repeat until all are filled.
Process the jars for 10 minutes in a boiling water canner. Turn off heat, remove lid, and let jars sit for 5 minutes before removing and allowing to cool. Let them sit for 24 hours before storing or eating!
I really liked that this required a few ingredients and that the processing time was very brief (just 10 minutes). The majority of the time spent was when I brined it for 24 hours -- but the salt did all the work!
I really liked the texture of these pickles, and with the Ball brand pickling salt and fresh dill, it had a great flavor that would only develop with more time in the jars. My kids eat a lot of pickles, so this is one of the best ways to put my garden cucumbers to work the rest of the year. We can save a lot of money this way!
