Sunday, August 29, 2010
Canning, canning and more canning!
So last year was the first time I canned anything in my entire life, I guess I figured canning was an old lady thing to do....and last year when mom asked me to can with her I said sure why not, how hard could it be?
Well after hours of hard work and 3 dozen cans of spicy dilly beans later I thought for sure I would never can another thing in my life. Until the day I opened up one of those cans and enjoyed the fruits of my labor.....OMG! As my sister would say, they were amazing and until I ate the last jar this year I decided to brave it once again and start what would later become an obsession if you will, something I would enjoy doing, something for me and so it starts....this week spicy dill's and spicy green beans.
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
2 - 3 cloves garlic per jar, peeled and halved,
3 - 4 sprigs of dill per jar
1 -2 chili peppers per jar
Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, 2 - 3 sprigs of dill, 1 - 2 chili peppers then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place