I don't can. I love the jars, I love the stuff inside the jars, I don't love steps that have to be performed perfectly. I'm more of a, "Oh look, a pretty picture with a recipe! Hmmm, I don't have that ingredient, or that one, but I bet I can wing it. And I only have a round pan, not a bundt cake pan, but that'll be fine." kind of a cook.
So when it comes to canning, I tend to think, "I'll do that next summer."
But now I work for a bunch of family-run ACE hardware stores, and Ball canning jars are all over the place right now, which leads me to think, "Well, maybe this is the summer after all.
And come to find out, canning is actually pretty easy. You do have to follow some basic steps, but I can foxtrot, so surely I can can. Right?
Here's the canning how-to guide I'm going to follow this season, and it includes carefully marked steps as well as a video. I can do this!
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I happen to love pickles, I happen to have a good friend who grows cucumbers, and my family happens to hail from the Midwest, which predisposes in me a penchant for bread and butter pickles, so I'll start there.
This recipe is coped in its entirety from Freshpreserving.com:
Makes 2 (32 oz) quarts
For when you want to make just a few jars of Bread & Butter Pickles, use this recipe featuring Ball® Bread & Butter Pickle Mix - Small Batch with Pickle Crisp® Granules for crunchier pickles!
For when you want to make just a few jars of Bread & Butter Pickles, use this recipe featuring Ball® Bread & Butter Pickle Mix - Small Batch with Pickle Crisp® Granules for crunchier pickles!
You will need:
3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup Ball® Bread & Butter Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving jars with lids and bands
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup Ball® Bread & Butter Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving jars with lids and bands
Directions:
1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. CUT ends off cucumbers. Cut into 1/2 inch slices.
3. COMBINE vinegar, sugar, and contents of pouch in a medium saucepan. Heat to a boil.
4. PACK slices into jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
2. CUT ends off cucumbers. Cut into 1/2 inch slices.
3. COMBINE vinegar, sugar, and contents of pouch in a medium saucepan. Heat to a boil.
4. PACK slices into jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
-Jocelyn Broyles