Canning may be one of those things that seems too old fashioned for these days. Although the process takes a while, it really is quite simple. Both my mom and my grandmother love to can and do so quite often. Especially toward the end of the summer when summers produce is at it’s peak. Fruits, jams, veggies and even pie fillings are just a few of the different kinds of things that they have tried. As a kid we loved when mom would can pickles. She even had to limit how many jars we could open a week. We loved them so much!
My grandmother is 93. At least we think she is. She has a way of never actually telling us how old she is, like it is some mystery that must be hidden, but we have figured out it is somewhere around 93. Despite her age she is sometimes busier than I am driving here and traveling here! She has always been a wonderful cook, passing on secrets of her cooking trade–secrets of entertaining, ways to make things taste better, and canning. Some of my favorite times as a young girl were spent in her kitchen baking up some delicious treat!
Hopefully you will enjoy these next few entries. Between my mom and grandmother, they have been canning up a sure storm. A nice and tasty one at that!
- 4 quarts of cucumbers or 16 cups - sliced very thin
- 4 sliced onions - sliced into rings
- 4 cups sugar
- 1 scant Tbsp salt
- 1 Quart apple cider vinegar
- 1 tsp Tumeric
- 1 tsp dry mustard
If you have never canned before follow these from a helpful website.
Rules of thumb to keep in mind when canning:
Keep a sterile kitchen - all your utensils, jars, lids, and even towels should be very clean.
Any part that is not sterile will cause the jar not to seal or burst over time.
Hot liquid into hot jars - they will seal themselves
Cold liquid into cold jars - they will need to be sealed in boiling water
1. Slice all of the cucumbers and onions and set aside.
2. Combine all of the other ingredients into a large pot. Mix together and bring to a hard boil. (It will be very stinky...but the end result will be delicious!)
3. Add the cucumbers and onions and allow to boil just a few minutes longer. You don't want to boil to long because the cucumbers and onions should still be crunchy.
4. At this point you would remove the hot jars from the steam bath and begin to fill your jars with the pickles. The jars should be very hot, if they are not boil a little longer. This will ensure that they are sterile.