Hi friends. Today I am in the kitchen filling the pantry with another garden harvest. Often for us that looks like small batch preserving. Today consisted of waterbath canning some bread and butter pickles, pressure canning green beans and carrots, and fermenting some jalapeños. Small preserving tasks like this slowly add up and largely contribute to our meals through winter.
Bread & Butter Pickles:
4lbs pickling cucumbers
4 yellow onions
5 garlic cloves
1/3 cup sea salt
3 cups apple cider vinegar
3 cups sugar
2 tbsp mustard seed
1 1/2 tsp celery seed
1 1/2 tsp turmeric
1 tsp chili flakes
Slice cucumbers, onions & garlic. Combine in a bowl with salt. Place a tea towel over top and fill with ice, set aside in the fridge for at least 4 hours. To make the brine, combine remaining ingredients. Stir and bring to a boil. Rinse salt off cucumber mixture. Add cucumbers to brine and bring back up to a boil. Fill pint jars with cucumbers and brine to 1/2 inch headspace. Process 10 minutes in a waterbath canner.
Ball Bread & Butter Pickle Recipe:
4 lbs pickling cucumbers
4 onions
1/2 cup salt
3 cups white vinegar
2 cups sugar
2 tbsp mustard seeds
1 tsp celery seeds
1 tsp turmeric
Pressure Canned Green Beans:
Trim & snap green beans. Add to jars with 1/2 tsp salt for pints or 1 tsp for quarts. Top with boiling water. Process in a pressure canner 20 mins for pints, 25 mins for quarts:
Pressure Canned Carrots:
Peel and slice carrots. Add to jars with 1/2 tsp salt for pints or 1 tsp for quarts. Top with boiling water. Process in a pressure canner for 25 mins for pints, 30 mins for quarts.
Fermenting Brine:
2 1/2 tbsp sea salt
4 cups water
Information on adjusting for elevation when waterbath or pressure canning:
www.ballmasonjars.com/adjust-high-altitude-canning.html
Safe tweaking of home canning recipes:
www.healthycanning.com/safe-tweaking-of-home-canning-recipes/
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