More Canning

Bill has been at it again! He canned 12 quarts and 4 pints of Kosher Dill Pickles, and 18 pints of Bread and Butter Pickles, AFTER THE SEMINAR!!! He must have an iron will, or maybe it's iron legs, to be able to stand all day at the seminar, and then into the night canning pickles! My question is--where is he going to stash all of the canned goodies and how long will it take for him and his wife to eat it all?!?! Actually, he gives away a lot of what he makes, so really he has to keep restocking his shelves!

Last week I canned 10 pints of Mexican Salsa and 11 pints of Super Salsa (recipes in the canning binder). The vegetables came from my garden, and I wanted to see which salsa I liked better.

Sweet Pickle Sticks (and Slices)

This is the recipe I used for making the sweet pickles posted July 12th.

Use fresh, firm medium cucumbers. Wash and cut them into sticks (or slices). Pour boiling water over them and let stand 4 to 5 hours. Then drain and pack solidly into clean hot jars. Make a solution of:

3 3/4 c. vinegar
3 c. sugar
3 tbsp. salt
4 1/2 tsp. celery seed
4 1/2 tsp. tumeric
3/4 tsp. mustard seed

Boil the solution for 5 minutes. Pour boiling hot over the cucumbers in jars. Put on lids and rings. Process in boiling water bath for 5 minutes. Solution fills 6 pint jars. NOTE: If a sweeter pickle is desired double measurement of sugar.

Canning

Last Saturday Bill also got 25 pounds of cucumbers, and 50 pounds of
potatoes! This shows how hard he was working! He made dill spears, spicy sweet zucchini relish, and chunked potatoes.

Canning

Yesterday I got a box of pickling cucumbers--25 pounds worth! So, that meant that I spent the whole day making pickles! I made a total of 38 pints--some relish, some bread-and-butters, and some sweet sticks and slices. I think I am set for the next two years! I will be sharing with my family members; and I will post the recipes I used during the week.