05 September 2011

Canning fresh veggies from my first garden.

This is a whole new experience for me. I have done jams and jellies from stuff I have gotten at farmers markets but I have never had a garden of my own and then created from it. So with that in mind, I am starting slow. lol I had peaches and I started out by freezing them. Yes, I realize that they are not technically "garden" items, but I still got them out of my own yard. I plan on making jam out of them soon!
First real garden creation is gonna be pickles. I have about a dozen cucumbers from the garden. I gave a few away and a few were eaten and this is what I have to work with for dills and bread and butters. :D
So for Dill spears I looked for a simple recipe and found one that is REALLY easy at cooks.com.
Basically it just calls for jalapenos, fresh dill, garlic, cider vinegar, water and pickling salt.
Start with the
1 quart of cider vinegar,
3 quarts of water
1/2 cup canning salt
bring this to a boil. Sterilize jars in a separate pot. Don't dump the water out and keep it boiling.
Pack your jars with some fresh dill, 1 large clove of garlic and 1 jalapeno. I sliced mine into rings and took the seeds out. Then pack in spears of cucumbers. leave some head space in the jar. Pour the hot liquid into the jars to fill the gaps around the cucumbers but still leaving some headspace in the jar. Clean the jar rim, put on the lid, and screw on the ring. Place lid down into the pot of boiling water again for 4 minutes. Then set on the counter to cool.