Wednesday, September 02, 2009
I have been canning a lot of my vegetables this summer.
So far I have made:
Thai pickled beans
and bread and butter pickles, which I made on Tuesday.
The recipe is from Mom.
Bread and Butter Pickles: Mary Pearson
For 8 pints
4 qts sliced cucumbers (not peeled) approx 12 large
1/3 c canning salt
Add salt to the cucumbers, cover with ice cubes and let sit for 3 hours.
Drain and add:
4 medium onions sliced
1 green pepper sliced
1 red pepper sliced
3 cloves garlic, whole
Combine the following ingredients in a large pot and bring to a boil.
3 c distilled white vinegar
5 c sugar
1 1/2 tsp tumeric
1 1/2 tsp celery salt
2 T mustard seed
Add the cucumber mix and bring the whole thing to a boil. Fill steril jars with liquid and process in a hot water bath for 15 minutes.
I added some new shelves to the basement and have moved my food storage and canning down. Looks like a proper Mn basement.