Tuesday Tip: Canning Made Easy

Ever since I was a little girl, I was always amazed at those who canned their own foods. One day, I asked my mother about canning. She went off on a tangent about how difficult it is to can, how it takes hours upon hours, and if it isn't done "just right," it all goes to waste. This year, I promised myself that I would can tomatoes and pickles. Yesterday, I canned my first batch of kosher dill pickles, and I will share with you how easy it is to can your own food.

I do suggest that all the food used in canning come from your own garden or is free of chemical treatment. This could cause problems if there are any pesticide or chemical fertilizer residue on the foods.

Equipment you will need:
Pint Glass canning jars with rims and new seals. Make sure cans and rims are not cracked or dented.
Pressure Cooker or Stock Pot large enough to hold the jars.
Cooking Thermometer if you don't have a pressure cooker.
Large Soup Pot
Small pot to boil the seals in
Spatula, spoons and tongs

Ingredients:
4 pounds of washed, unpeeled cucumbers 4 inches or longer
6 Tablespoons Salt (I used canning salt)
3 cups Distilled White Vinegar
3 cups of water
18 Whole Black Peppercorns
Pickling spice
Dill Seed
Garlic cloves peeled and halved.

Instructions:
Wash cans, rims, and place seals in a pot of water and set to boil.

Keep the cans and rims hot by keeping them in hot water or in a dishwasher.

Slice cucumbers however you like.

Combine salt, vinegar, water, and cucumbers in a large pot. Bring to a boil.

As you boil, you will notice that the cucumbers turn from their bright green to the typical pickle greenish-brown.

Pack the cucumbers in the jars and with the spatula go around the sides of the can to release any bubbles. Then add to each can: three peppercorns two cloves of garlic, 1/2 teaspoon of pickling spice, and 1 1/2 teaspoon of dill seed. Fill the cans 1/4 inch from the top with the vinegar-salt solution. With a damp cloth, wipe the tops of the cans so that any food particles do not prevent a seal. Put the seal and rims on, tightening as much as comfortably possible. If using a pressure cooker, set the temperature to 170-180 degrees, and cook for 10 minutes when water reaches temperature. If using a large stock pot, simply put the cans in, turn up the heat, and keep the temperature between 170-180, and cook for 10 minutes. Be sure that the cans do not touch the sides or each other.

When the jars cool off, press the center of the seal. If it pops up, the can was not properly sealed, and so the jars should be kept in the fridge and the food consumed within a month. If the lid does not pop up, you successfully canned your batch of pickles!