After a friend from college mentioned to me on Facebook that she wished she knew something about canning, I figured it was time to add canning to our blog! I taught my children years ago everything they needed to know about canning so that they could share canning with their children.
Pickling is not the same as canning in that all you need is a water bath. Today's blog will talk about pickling and I'll show you how easy and fun canning can be. Canning pickles is considered a high acid process of canning so a water bath is fine and healthy for canning.
You will need Jars. I use pint sized ones, but this is really up to you. You will need:
Cucumbers and peppers
fresh dill and
1/8 cup dried dill
(fresh) Black pepper
(whole) mustard seeds
pickling solution (I use Mrs Wages) You can use your own acid from the store as well.
The first thing I tell everyone when teaching canning of any kind, be it jelly, jams or green beans. Super CLEAN your kitchen. I mean it. CLEAN your kitchen and make sure that everything is wiped down with an antibacterial cleaner. While you are cleaning you kitchen and clearing space for canning, put your jars in the dishwasher. Yes, take them out of the box and put them through a fast wash in your dishwasher. I put my lids in a pan so I can boil them on the stove.
Canning low acid vegetables like green beans requires a pressure cooker. Now, back in the day, my mother canned green beans without a pressure cooker, which is fine still if you cook your green beans completely before you can them. Now days though everyone uses a pressure cooking system which is recommended for health reason. Now that being said, I don't use a pressure cooking system.