Canning For Beginners 23 · 10 · 15

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!

Happy Canning!

Click here to learn more about canning and its benefits!

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6 Crockpot Faves 20 · 10 · 15


Greens & Beans


  • 8oz dried cannellini beans*, rinsed
  • 32oz chicken or vegetable broth (4 cups)
  • 64oz water (8 cups)
  • 1 tablespoon extra virgin olive oil
  • 3-5 cloves of garlic, sliced or minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Pinch of sugar (literally pinch the sugar…it will be just enough to take away any bitterness from the garlic)
  • 1 head of escarole, chopped
  • 1 hearty handful of kale, chopped
  • Freshly grated Parmesan cheese, for topping


Place all ingredients except greens and parmesan cheese in the crockpot. Cook on “low” setting for 6-8 hours, or until beans are tender. Add greens, stir, and continue to cook on “low” for 1/2 hour. Serve in soup bowls and top with freshly grated Parmesan cheese.



Hawaiian Chicken


  • 1lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 fresh pineapple, stalk, skin, and core removed and fruit cut into bite-sized pieces
  • 2 tablespoons light brown sugar
  • 2 tablespoons low sodium soy sauce
  • 1 freezer bag


*Do this the night before you want to cook!* Label your freezer bag. To your freezer bag, add pineapple, brown sugar, soy sauce, and chicken breasts. (Add the chicken breasts to the bag last, so they’re the first ingredient poured into your slow cooker.)

Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

*Next day* Move frozen bag to your refrigerator to thaw.
The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender. Serve with brown rice and steamed broccoli!



 Beef Barley Stew


  • 2lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
  • 3 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • ½ onion, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup pearled barley
  • 7 cups beef broth (not needed until day of cooking)
  • 1 gallon-sized plastic freezer bag


Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date. Click here for great labels!
To freeze it...combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it's the first ingredient poured into the crockpot. Remove as much air as possible, seal, and freeze for up to three months.
When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water. Add to crockpot with beef broth and cook on "low" setting for 8 hours or until carrots are soft. Remove the bay leaf and enjoy!



Tender Chicken Curry


  • 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper


In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
Cook on low for 8 hours. Serve with white or brown rice, and enjoy!

To freeze...Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!



Guinness Honey Roast Pork


  • 2-3lb pork roast, fat trimmed (I used a boneless “chef’s prime roast,” but my favorite cut of meat is a bone-in pork shoulder.)
  • 1 bottle Guinness beer (11.2fl oz)
  • 1/4 cup honey
  • 1 tablespoon light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes


Combine all ingredients in your slow cooker and cook on “low” setting or until pork is tender and shreds easily with a fork.
Shred and serve with juice in slow cooker.  (If you’re extra motivated, you can thicken the sauce to a gravy consistency on your stovetop with a bit of flour or cornstarch.) If you want to freeze it, combine all ingredients in a gallon-sized plastic freezer bag, seal, and freeze for up to three months.  When ready to eat, thaw and cook in your slow cooker for 6-8 hours on “low.”


Coconut Chickpea Curry (Vegetarian!) 


  • 2 cans of chickpeas (15oz each), drained and rinsed
  • 1 small onion, chopped (about one cup)
  • 2 large cloves of garlic, minced
  • 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 6oz can of tomato paste
  • 13.5oz can of coconut milk
  • 2 cups of frozen peas
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper


Easiest recipe ever... Add all ingredients to your slow cooker and cook on “low” setting for 8 hours or until onions are soft. Enjoy!

Thanks for all the recipes, New Leaf Wellness!

FARE’s Teal Pumpkin Project™ promotes safety, inclusion and respect of individuals managing food allergies. This nationwide movement offers an alternative for kids with food allergies, as well as other children for whom candy is not an option, and keeps Halloween a fun, positive experience for all!

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