canning. The folks up here routinely can their excess fruits and veggies from their gardens; a practice begun in early-19th century France by one Nicolas Appert.
Having never tried to can before, we started doing our research; first reading up on what canning is all about, scooping up a few recipes from altruistic Redwood residents, and finally nabbing a few weeks ago a Ball brand "Home Canning Discovery Kit". With a couple morning hours to spare, Sarah and I got started today on some pickles and dilly beans. Here are step-by-step instructions and photos. Please share your own recipes in the comments section, or e-mail them to firstname.lastname@example.org.
Equipment Every Canner Needs
- Boiling -Water Canner (A big spaghetti or lobster pot will do)
- Canning Jars
- Lids and Bands
- Canning Salt (not table salt)
- Various spices, veggies, and fruit
And now for the recipes...
Dill Pickle Sandwich Slices\
- 2 Tbsp pickling spices
- 2 1/2 c. cider vinegar
- 2 1/2 c. water
- 1/2 c. granulated sugar
- 1/3 c. pickling salt
- 3 bay leaves
- 3 garlic cloves
- 1 1/2 tsp. mustard seeds
- 3 heads fresh dill
- 8 c. sliced, trimmed pickling cucumbers (1/4 inch slices)
- Prepare stockpot/canner and jars (for information on how to do this click here.)
- Tie pickling spices in cheesecloth or other fabric to create a spice bag.
- Combine vinegar, water, sugar, pickling salt, and spice bag in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil for 15 minutes.
- Put 1 bay leaf, 1 garlic clove, 1/2 tsp. mustard seeds, and 1 head of dill into each jar. Pack cuke slices into jars, leaving 1/2 inch headspace.
- Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles. Wip rim and center lid on jar. Screw band until fingertip-tight.
- Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars. Cool and store.
2 lbs. green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
1 tsp. cayenne pepper
4 cloes garlic
4 heads of dill or dry dill
- Trim beans. Combine salt, vinegar, and water in large pot and bring to a boil.
- Pack beans into hot jars lengthwise, leaving 1/4 in. headspace.
- Add 1/4 tsp. cayenne pepper, 1 clove garlic, and 1 head dill to each pint (double amount for a quart jar).
- Ladle hot liquid over beans, leaving 1/4 in. headspace.
- Remove air bubbles.
- Process 10 minutes in boiling water.