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Thursday, July 30, 2009

Summer in the Kitchen

We have been busy playing this month, but it's time to stay home now as the garden is on! The past 2 days the kids have help me freeze 12 cups of peas, 4 quart bags of snow peas, can 6 quarts of green beans, and 7 quarts of dill pickles. We've been busy! :)



Our Dill Pickles are a recipe from my Mom. They are an old recipe and as such, use less vinegar than is suggested now for canning. My whole family has made these for years without problems.

The directions.... wash freshly picked pickling cucumbers. Slice, cut into spears or leave whole and place in clean canning jars. Put a pinch of powdered alum into each jar and then a good sized head of fresh dill. (I add more sliced cucumbers on top of the dill to squish it down in there good. In 3 quart pan, bring to boil, 3 C. of water, 1 C. vinegar and 1/4 C. salt. Boil 2 minutes and then pour into jars up to the fill line. Clean top of jar to be sure no salt remains, add lids & rings, process in a boiling water bath for 8-10 minutes. Yum! We go through so many quarts of pickles... if my green beans bear well enough I'll use this same vinegar solution on whole beans and make pickled beans.




Don't these beans look fabulous! You should see the shelf in the storage room when it's packed with nearly 100 quarts. :)

The satisfaction of canning for my family is wonderful.

2 comments:

  1. Do you put the dill in before or after you pour the solution in the jar? Or does it matter?

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  2. Oh - good question! You'd put the dill in before the vinegar!

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