So, I started my first attempt at home canning with something easy – pickles (easy meaning no pressure canner required, just a hot water bath). I even bought a seasoning packet for bread-n-butter pickles. Tried the first one this morning and they turned out great. My 11 year-old son, Jonas, the only other REAL pickle lover in the house, absolutely loves ‘em. I had a hard time getting him to wait until they had cured the required 24 hours.
I sliced more cucumbers than I had liquid to cover, so I found a recipe online for garlic dills, tweaked it a bit to fit what I had on hand, and made four pint jars. Have to wait a week until we can try those, which might just drive Jonas crazy.
I’ll be making more, I’m sure, but likely giving over half of them away as gifts. We’ll see how the tomato crop does (I’m a bit worried I won’t get enough before the freezes set in), but I hope to be doing much more preserving. I’m sure the pears will be fun (also don’t need a pressure canner).
My mother, aunts, and grandmas would be proud.
-- "We are stardust. We are golden. And we've got to get ourselves back to the garden." Joni Mitchell