Putting up pickles.

August 25, 2009

It’s the height of summer!  My garden is producing cucumbers and tomatoes like wildfire.  I love taking some time out to preserve the bounty of summer.  Cucumbers are my favorite thing to preserve, but I also can pears from our pear tree, and make Quince jam from the Quince bushes that were here when I bought the house 10 years ago.

My husband and I have been pickling for a few years now, and are still getting the hang of it.  There certainly is a learning curve to produce pickles that are not soft and will keep a few months.  Our favorite book on the subject is The Joy of Pickling by Linda Zeidrich. This year I am taking to heart her admonition that “Vinegar is not embalming fluid” and throwing out all the pickles from previous years.  I don’t know why I let old jars of pickles stack up but I resolve not to do it anymore.  I’m also resolved to get all our pickles consumed by us and our friends and neighbors by spring of next year.  The point of canning is to prolong the harvest, and enjoy your garden veggies through the winter.  When spring comes I will be ready to eat fresh again!

Here’s a pic of this year’s crop so far.  I’ve made pickle relish, olive oil pickles, dill pickles, and some cornishons I am very excited to try in a couple weeks when they are fully pickled.  I put up a batch of 14 pounds of fermented pickles in a crock and they all ended up in the compost.  I just can’t get the hang of fermenting pickles.  They always taste awful. I made the dutch lunch spears and LOVE them.  I made a batch of four quarts, gave 2 away, and am almost through the last jar.  I’ll probably make more next week.  They are refrigerator pickles, ready in only a week and last a few months in the fridge.  Also pictured are the quince jam and pickled pears from last year.  The fruit seems to last longer but I promise to throw them out before I harvest this year’s pears and quince!

I am switching over from my ball jars to glass jars with rubber rings.  I’m concerned because the dome lids on Kerr or Ball jars contain BPA, which releases nasty stuff into my home-grown produce when heated.  I do still have an inventory of these jars, and use them when cold-packing pickles.  Anything that calls for hot pack I will use my Weck jars. The only trouble I have with those is that the jars are so beautiful I am hesitant to give them away!

I have also been using some old style ball jars with rubber rings and glass tops.  They seem to work fine but I am a little suspicious of the rubber rings, as they are made by the same company that makes the BPA dome lids.

yum!

yum!

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2 Responses to “Putting up pickles.”

  1. Christine said

    Bountiful and beautiful!

  2. […] when I purged my pantry shelves of all the old pickles, I kept these.  They are still yummy one year later.   And with all that […]

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