by scootergirl 23 Replies latest jw friends
You know who you are.......come one.......fess up! LOL!
The last of the cucs have been packed.....time to celebrate!
PICKLES ANYONE?
Edited by - scootergirl on 26 August 2002 14:2:49
Edited by - scootergirl on 26 August 2002 15:16:10
Edited by - scootergirl on 27 August 2002 8:38:32
Holy Smoke, ScooterGirl,
You have sure been busy. Do I see sweet as well as dill pickles?
I was thinking back yesterday to when I was younger and would help my mother make homemade jellies and canned veggies. I wish I could remember how to do it. When you have time, if you could share some pointers with me, I would appreciate your advice.
BTW, the pickles look very yummy.
Love,
Robyn
Hey scootergirl,thats a lot of pickles.They wouldnt last long at my house..LOL...OUTLAW
Why yes, Rob.......there are Kosher Dills (HUGE thanks to Travis for the red peppers that worked so well), Regular Ole' Dill and the most of the small jars are Bread and Butter pickles.
Canning to me is a lost art......not many people do it anymore-but I enjoy it!
So far this year, the pantry is full of:
I haven't even begun to touch my garden yet!
Scooter, Will you marry me????? Oops, we're both already married, such is life.
I have tones of cucumbers in my garden, But the receipes for pickles ask for small ones, like 5 or 6 inches long. Mine are too big. Can I still pickle them ? Any Dill pickle receipe or kosher dill ?
I make jams and jellies. So far this year I made strawberry jelly, blueberry jam, blackberry jelly, and grape and quince jelly from juice made last year. I would like to know how to can green beans too ! I have tons of tomatoes too, what do I do with them ?
way to go scootergirl!!!!!!!!!!!!!!!!!!!!!!!!!!! it all looks great,,,and i bet tastes wonderful also....so,,is your
middle name "betty crocker"
Celia.......here is what my "bible" says about selecting the cucs:
"Only use the short, picling varieties of cucs for making pickles and relishes. Pickling cucs will make crisper, crunchier pickes than the common table varieties of slicing cucs. Long, slicing cucs contain too much water and have seeds that are too large to make good pickles. Pickling cucs have small seeds, contain less water and may be harvested at any size, depending on the type of pickle to be canned. "
To anyone who canns, I strongly recommend this book "Blue Ribbon Preserves" by Linda Amendt.
I used smaller pickling cucs for my pickles.......they were soaked in salt water for 24 hours, then soaked in the brine for another 24 hours, then cold packed in hot jars w/hot brine. Processed for only 3 minutes in a boiling bath so that they stay crunchy. You should have heard all the lids popping in here! LOL....music to my ears!
I have a great recipe for dilly beans if you want, celia. As for tomatoes, I make spaghetti sauce. I also can crushed tomatoes to use. Salsa is always good too!
Scootergirl, I'm impressed. I help out my MIL but even we don't have such an impressive array.
Hey Scooter, wow , you have been busy!!!!
You are right canning is a lost art. When you told me about it, it brought back warm memories of my grandmother, she got too old and sick to teach me how to do it. She did teach me to make homemade biscuits and tomato gravey. I wish I had her longer than I did, she was an angel.
This is kind of funny, but when I was a dub , I knew I would be up shit creek , if i had to lean on those kinds of skills. I would have wanted to have you as a neighbor, and barter for your presserves...LOL. I wonder what I could do in return for you,,,,, I can shovel horse crap pretty good, other than that I am a helpless homemaker. I can't sew more than a button on .
You know when we chat in here and reply to these post, I can actually visualize your place and I can just see all your cannings. I see you standing at your stove, in your kitchen, and all the jars on the counter. Thanks for letting us see a part of your world. I always love to think about visiting other places and by you telling us about this , it helps us to be in your world for just awhile.
Hugs, Dede
