Tuesday, July 20, 2010

First Canning of the summer

Today I completed the first of summer canning
9jars/Kosher Dill Pickles
It feels good to have the first bit of canning done, a bit of summer for a colder day.
Assuming you know the basics of safe food handling and canning, this tutorial will teach you how to make pickles. If you do not know the"basics of canning" such as how to prep your jars, and hot water bath , go to the library first. You can find lots of great books to get you stared canning.
For the Pickles you will need:
7 lbs pickling cucumbers ( I used 21)
6 cups water
2 1/2 cups vinegar
8-10 (16 Pint) Glass jars ( I filled 9)
Prepare jars
cut ends off the cucumbers
cut into spears
combine water,vinegar and contents of 1 Package Ball Kosher Dill Pickle Mix
I have purchased the mix at Lowes and Agway it is all the spices you need pre measured.
Heat to boil
Pour hot pickling liquid over cut cukes, in a large bowl.
Cool to room temp about 30 min.
pack cucumbers into jars, ladle pickling liquid over pickles.
Wipe rim
Place lids and rings on jars.
Process in water bath

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