Canning (part 1)

Kandi Country Living, Minnesota 0 Comments

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So this week has been a bit of a blur.  You see we have been canning.  And by ‘we’ I mean Music Man and his parents.  I was mainly on child care/household chores duty.  Canning is a new process for me, but not for my hardworking parents-in-law.  They were prepared with recipes and we were prepared with the biggest pressure cooker/canner we could buy.

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People we needed a ladder to get into that big bad boy!

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The lid is as big as my entire torso!  Apparently we are pretty serious beginning canners.

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Here are our ingredients to begin our canning journey.

The first veggie we decided to can was our abundant crop of cucumbers.

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They cut up A TON of cucumbers and then put them in a bath of vinegar and salt.

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They had to let it sit for 3 hours and then pour out the excess water to drain the cukes (as they call them on the country street)

While we were doing that, we used that ginormous pot to sterilized the quart sized jars.  We were able to get 10 in at a time.  Although we could have gotten 20.

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In a regular pot we sterilized the rings

 

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Next step was to build our recipe.

 

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At last we were able to fill up our jars

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Make sure you don’t get any liquid on the rim!  It could cause the lid to not fully seal which would make all of your effort go to waste.

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It was great using our new cheap, but highly functional canning equipment.  The magnetic ring picker-upper was my favorite!

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And now our fresh batch of butter pickles are complete!  We were able to make 10 full quart sized jars.  Unfortunately (fortunately?), we still have a bunch of cucumbers.  Basically we have cucumbers coming out of our ears at this point.  This at least puts a reasonable dent into our batch.

Irony?  I hate pickles.  But guess who likes them?  Everybody else.  Oh well.  Guess everybody is getting a can for Christmas!

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