I always look forward to this time of year as we always have such a bountiful array of veggies from the garden! I feel like I’m in foodie paradise! We eat from the garden every night and I “can” the rest so we will eat from the garden all winter as well!
Although we have lots of veggies for the foodie in me this year …we did have a few problems with voles (which ate most of my beets, potatoes, carrots and some beans and a few tomatoes) so I will be buying my carrots and beets from the organic farmer up the road this year for canning!
So I have started my canning using the things the vole did NOT wipe us out on…. Tomatoes and cucumbers for dill Pickles.
Now we will have yummy soups, stews, sauces and PICKLES for the winter…. and I’ve only just begun!
Kosher Dill Pickles ~ yield: 2-3 quarts
- 4 lbs. cucumbers, 2-4 inches long
- 3 cups water
- 3 cups white vinegar
- 3 1/2 Tbls pickling salt
- 1 1/2 Tbls mustard seeds
- 6 bay leaves
- 6 cloves garlic (I use more)
- 6 fresh dill heads or 1 1/2 Tbls dill seeds
Wash the cucumbers and remove the blossom ends. Combine the water, vinegar, salt, and mustard seeds in a saucepan. Bring to a boil. Into each hot, sterilized quart jar, put 2 or 3 bay leaf, 3 garlic cloves and a piece of fresh dil. Pack the cucumbers into the jars. Top each jar with a bay leaf, and a couple more garlic cloves and a dill head. Fill the jars with hot liquid, leaving 1/2 inch headspace. Seal. Process at a constant boil for 30 minutes. I also use the larger cucumbers that are too big to go into a jar for a whole pickle and slice them or quarter them and pack them the same way.
You should let them sit for 2 or 3 weeks before eating. I got this Recipe from the book titled ” Pickles & Relishes” by Andrea Chesman
- 9 quart or pint jars
- 9 cloves of garlic
- 9 large basil leaves
- lemon juice
- Pickling salt
- A large bunch of tomatoes….early girl, better boy, or any kind you have will work…I mix mine.
Clean 9 quart jars, or pint jars, and fill each quart with 1 tsp lemon juice and 1/2 tsp salt, one garlic clove and one basil leave. For Pints it’s 1/2 tsp lemon and 1/4 tsp salt. Boil tomatoes in a large pot for 1/2 minute or so and quickly pull them out and put them into cold water….this will loosen the skins. Peel them and insert them into your clean jars using a canning funnel as seen below.
Fill all jars up to 1/2 head space at the top, then clean around the rim with a paper towel or clean damp dish rag and place seals on them and then the rims and tighten. Water bath them in canner for 45 mins (for quarts) 35 mins. (for pints) I use the Betty Crocker cookbook as a guide.
Some people “pressure can” tomatoes to make sure they are good…meaning no botulism. I have always “water bathed” my tomatoes and I have never had a problem. I figure if Betty Crocker says it’s ok then that is good enough for me. Besides pressure canning pains me…..I know it shouldn’t but it does….takes to long and you have to get that little thingy to stay at the right temp for the entire time…gotta what it closely….Blechhhh (I’m probably doing it wrong or something…..so until I become smarter….or more educated on the art of pressure canning I will continue to “water bath”
So there you go! Happy canning.