Just a quickie post showing off my early attempts with a canner that I got this fall. That’s salsa on the left, bread and butter pickles in the center, and garlicky dills on the right.
We tried some of the salsa today and learned an important lesson. I should have used much bigger jars and made more of it. Next year! The pickles are still pickling and I’m trying to be patient.
Live posts from Vermont to come!
7 Comments
I have some dill pickles that i’m waiting on as well… it’s very difficult to be so patient! My recipe for bread and butter pickles says that you can eat them right away… you should look into that! Do you use a pressure canner?
i love canning!
I am jealous of your canner–how cool is that?! I love dill pickles!
Courtney
Impressive! I started canning this sumer, too, and it rules. I feel so rugged and self-sufficient. I made bread and butter pickles, but I’ll make a triple batch next year because we’ve already almost finished them. Pickled three bean salad is also delicious. I’m jealous of your salsa–almost all the tomatoes in Maine were hit with a blight this year, so the few that were left were really expensive. Ah well, next year.
…very impressive…
Congrats! Like the other commenters I am mighty impressed. I don’t know why but canning scares me. I should take a tutorial at my grandmother’s place.
Amey, that would be awesome! I’m thinking that when we get home I’m popping one. Nope, it’s not a pressure canner. Just that big pot boiling kind.
Courtney, me too! Everything is better with a dill pickle.
Mary, pickled 3 bean salad sounds delicious! I love it ‘as is’ so pickled would be even better. I’ll have to try it.
Mihl, I was intimidated by it, too. I just did a ton of reading on it to make myself more comfortable. To learn from your grandmother would be the best.
Guava, you always impress me.
Great work with the canning, it all looks so good. You have inspired me more to start canning.