Canning is easy and great way to save up your favorite foods through the winter!
A basic rule to remember is making sure that everything (jars, lids, sealers) are all hot and sterilized. The dishwasher can help with doing this, but simply boiling a water bath and soaking the jars, lids, and sealers on the stove does the same thing AND is quick & easy.
We're going to show you the easiest way to can using this recipe for Garlic Dill Pickles! If you are wanting to can something else, like jalepenos, peppers, etc, the process is the same.
Garlic Dill Pickles
You will need:
- canning pot for boiling the water bath
- jar lifter tongs
- funnel (for pouring into the jars)
- medium pot for making the vinegar mix, which helps pickle your food
- a half dozen 500ml (pint) of canning jars with snap lids
- clean washcloth to wipe jar tops before screwing the lids on
- small cucumbers
- pickling salt
- pickling vinegar (yes there is a difference, so make sure to look for the one that says for pickling!)
- a head of garlic
- a bunch of fresh dill
What to do first (after sanitizing your jars, lids, and sealers):
Wash the cucumbers well in cold water, and remove the ends. You have the option to slice them in half or quarters or leave them whole. Next, make your vinegar mix. Mix 2.5 liters of pickling vinegar with 1 liter of water, 1/3 cup of pickling salt and ¼ cup of sugar. (Extra tip: here, you can add a dash of mustard and celery seed, as well as some red pepper flakes to add a little zing!) Bring all of it to a boil and remove from heat.
Have your jars ready, sitting on a towel, on the counter or kitchen table. Add a few heads of dill and two‐three cloves of garlic in the bottom of every jar. Next, put in your cucumbers with some extra dill on top. Finally, it’s time to pour in your vinegar mixture using your funnel to help prevent spills. Fill to within ½ inch of the top of the jar, but no higher.
Once all of the jars are occupied, gently wipe the top of the jars to remove any spilt vinegar or residue. Place the sterilized metal lid on jars and screw metal bands on securely. Now it’s time for a boiling water bath to keep from spoiling. The shorter your boiling time is, the crisper they will be. Recommended time is 10 minutes for the sealed jars to sit in the hot water.
When 10 minutes are up, CAREFULLY (jars will be very hot) remove the jars and place on a towel on the counter to cool. As each one cools down, you will hear the lovely pinging sound that means it has sealed! Allow to sit for at least one week, but ideally 4‐6 weeks before eating!