Canning Archives - Page 9 of 11 - Garden Seeds and Honey Bees

Canning/Bottling Dill Pickles

This is one of the easiest ways to can/bottle Cucumbers/Dill Pickles. I usually start running short on time this time of year so this pickle packet (Mrs. Wages Kosher Dill Pickles, I found them at our local grocery store but you could buy them on line also.) works well and there are other brands you can buy I’ve tried some of them too. Using a prepared packet saves me time! I’ve made them with the sprig of dried dill with pearl onions and spices etc. but these turn out just as good for us.

Canning/Bottling Supplies I Used:

*Water Bath Canner with Canning Basket/Rack, follow the directions on your canner of how to fill with water etc.
*Canning Jars and Rims, sterilized, I used wide mouth pint canning jars make sure your jars are made for canning!
*Stainless Steel Stock Pot, making sure it is stainless steel
*Canning Lids follow directions on package for canning lids or Ball Blue Book for canning
*Canning Tongs/Lifter
*Magnet Tool, helps with picking up canning lids to keep them sterile
*Silicone Oven Mitts
*Mrs. Wages Kosher Pickle Packet, follow the directions on the packages and make sure you look at the altitude information for your altitude for processing time.
*Vinegar with 5 percent acidity, this is very important to have the right Acidity for food safety
*Water
*Freshly Picked Cucumbers Blemish free and not overgrown, cleaned and sliced in desired shape
* Blue Book on canning for canning questions you might have. You can find one here. or at Wal mart etc.

Follow the directions exactly on the Kosher Pickle Packet and your Canner and use the Ball Blue Book for any questions you might have. If you are new to canning or not so new it is always good to refresh our memories on canning. See the links below for canning instructions.

Keep your canning area clean and neat and organized so the process of Canning/Bottling goes smoothly and safely.

You will need more information on making these pickles see your local extension service this is the one for where we live Utah State Canning Guide and USU Extension and here is some information on the right variety of cucumbers to use cucumbers and Colorado State extension making pickles

Be sure to follow all the food safety rules and instructions carefully and you should have great success.

Finished Dill Pickles

Have a great day!

Lindy

It seems time is flying by, the summer garden is full of vegetables and freezing and canning season is upon us.

My corn is ready to be put up by freezing. Yours is probably ready too depending on the time you planted in the spring and the variety you’ve planted.

I don’t like to put up to much corn at once. I usually only do about 4 dozen ears at once because I’m usually trying to do it on my own and I only have so much ice for blanching the corn. Now that being said my daughter Jessica helped me one night and we put up about 3 dozen corn cobs and the next morning I put up 4 dozen.

Corn is a messy process and you need time to dedicate just to putting up the corn.

I’ve been putting up corn this way for about twenty years but if you would like more information see the link below.

You can find more on how to freeze corn here.

Corn is best when picked and frozen as soon as possible after picking, but if you can’t you can peel and refrigerate until the next day.

Peel the corn and rub or pull of the corn hairs at least that’s what I call them. I’m really not that picky about getting them all off because some will come off in blanching. But if you really don’t like them in your corn you might have to scrub with a brush being careful not to damage kernels of corn.

Blanching Corn:

Use tongs to add and remove corn from boiling water.

I use 2 stock pots about 3/4 full of water and bring to a boil. Then place 6 maybe 7 ears of corn depending on the size of the cobs of corn in each stock pot and bring the corn and water to a boil again and boil about 7 minutes adjust time if corn needs more time cooking. (Make sure you have enough water in the pot to cover corn after each batch of corn blanching.)

After corn has boiled 7 minutes or so then you need to get it cooled down as quickly as possible in a large bowl of ice water. Let corn sit until all the ice has melted and if water becomes warm drain and add more cool water and begin to cut off the corn with a knife. I like to cut with the large end down on the corn my daughter likes to do it with the pointed end down.

I’ve heard of some people using an electric knife but the serrated small knife has always worked well for me.

I put he corn in bags leaving room at the top to insert straw to suck out the air out of the bag of corn, being careful not to inhale any small corn pieces or if you have a vacuum pack that removes the air you can use this instead.

I close the Ziploc bag to the straw and remove air and quickly remove and close. You could also use freezer bags without the zip lock closure and twist tie them closed. See picture.

I like to use Ziploc pint freezer bags for my size family but I think less is more so if you need another bag for a dinner you can use two bags.

After each batch of corn put the bags of corn in the freezer. I usually put them on a cookie sheet and then put them in the freezer. I leave them on the cookie sheet until the next day in freezer and then I remove the cookie sheet leaving the corn in freezer. I like how this gives more of a flat bottom to store in the freezer.

I’m sure there are other containers you could use for freezing corn this is just the way I’ve always done frozen corn.