Ah, the satisfying pop! of canning jar lids as they cool. A little music for the ears after a few hot hours of work.
Today, I made Ashley English’s Dill Pickle recipe. So, so simple. Compared to my Granny’s labor intensive sweet pickle recipe I usually make. Today was all about just getting the canning equipment out of storage, cleaning everything up, and making sure the stove in this house would actually heat the water bath to a rolling boil. It was touch and go for a while as the water just refused to ripple beyond a few little bubbles, but a thick rag on top of the lid for insulation seemed to help matters along.
When we moved back from Canada in early May, we were delighted to find a little slightly out of practice garden plot in the front yard of the house we are renting. It was late for planting, but we threw a few things in the ground in the hopes that our girls would at least have the fun of watching growing things maybe produce something to eat. The squash and tomatoes did not germinate and the corn is still a question mark, but the cucumbers were champs. Our few little late vines weren’t enough to make a batch of pickles, but that is what farmer’s markets are for, right?
My plan is to use up the jars I have already to make some tomato basil sauce (our four basil plants have not disappointed and the tomatoes will come from the farmer’s market) before school starts. We are also hunting for nearby orchards and I will definitely be putting up jars of all things apple and peach soon.
What are you canning this season?