Canning & Pickling – My Recipes

Beet Kraut/sweet and sour

Beet Kraut/sweet and sour

AI easy recipe

Ingredients

1 small to medium head of cabbage (about 1.5 lbs, red or green)
1-2 medium beets (peeled and grated)
1 tbsp fine sea salt or mineral salt (avoid iodized salt, as it can hinder fermentation)
Optional additions: 1 clove of minced garlic, 1 tsp grated fresh ginger, or 1/2 tsp caraway seeds

Instructions

Prep the vegetables: Remove the outer leaves of the cabbage and set 1-2 large leaves aside. Finely slice or shred the rest of the cabbage. Grate your peeled beets using a box grater or food processor.
Combine and salt: Place the shredded cabbage, grated beets, and any optional add-ins into a large mixing bowl. Sprinkle the salt evenly over the mixture.
Massage the mix: Using clean hands, vigorously massage and squeeze the vegetables for 5 to 10 minutes until they begin to wilt and release their natural juices. The liquid combined with the salt will create the brine.
Pack the jar: Transfer the mixture into a clean 1-quart glass mason jar. Tamp it down tightly with your fist, a muddler, or a wooden spoon as you go to remove air pockets. Pour any remaining brine from the bowl into the jar. [
Submerge the kraut: The vegetables must stay completely submerged in the brine to prevent mold. Fold one of the reserved whole cabbage leaves and place it on top of the kraut as a barrier. Top this with a glass fermentation weight (or a small, food-safe weight) to keep everything pushed down under the liquid.
Ferment: Leave at least 2 inches of space at the top of the jar. Cover the jar loosely with a cloth and a rubber band, or use a specialized airlock lid. Store the jar in a cool, dark place (between 65°F and 72°F) away from direct sunlight.
Wait and taste: Let it ferment for 3 to 7 days, tasting a little bit each day after the 3rd day until it reaches your preferred tanginess.
Refrigerate: Once it is fermented to your liking, remove the airlock, cap the jar tightly, and store it in the refrigerator to slow down fermentation. It will stay fresh and crunchy for several months.

Ingredients

Units USM

3 cups (720 ml) cabbage, finely sliced
1 cup (240 ml) grated beet (or substitute with an extra cup of cabbage or grated carrot)
1/8-1/4 cup (30-60 ml) sliced onion (optional)
1 tsp kosher salt
1 tsp caraway seeds (optional)
1 clove minced garlic (optional)

Instructions

Finely slice the cabbage and grate the beets. You need about 4 cups total of vegetables.
If using, add the sliced onion and minced garlic to the bowl.
Place the vegetables in a large bowl and sprinkle with 1 tsp of kosher salt.
Massage the salt into the vegetables for about 5-10 minutes until they start to release their juices.
Pack the mixture tightly into a clean mason jar or fermentation crock, pressing down firmly to ensure the vegetables are submerged in their own juices.
Cover the jar with a lid or cloth and let it sit at room temperature for 3-7 days, depending on your taste preference. Taste it every few days until it reaches your desired level of tanginess.
Once fermented to your liking, store the sauerkraut in the refrigerator where it will continue to ferment slowly and develop more flavor.

Mother Earth News Beet Kraut

Ingredients

1 medium head (about 2/3 pounds) cabbage, shredded
2 medium beets (about 1-1/2 pounds), grated
1–1-1/2 tablespoons salt

Directions

Finely slice your cabbage into shreds and place in a bowl. Grate your beets and place them in the same bowl.

Massage in one tablespoon of salt. Taste – it should be like a salty chip, you should taste salt but it shouldn’t be at all briny.

By now your brine will be developing. Continue to massage the veggies. (As if you are kneading bread.) When the veggies are glossy and there is a liquid at the bottom of your bowl you will begin to press them in your jar or crock. Start by putting a little of your kraut in the bottom of your vessel, press until compacted and continue until all of the kraut is pressed in the jar—air bubbles are out and brine is on top.

There are many ways to add pressure to ensure that your kraut stays under the brine once the fermentation starts bubbling. The simplest fermentation method for a small jar batch is to use a zip-style plastic bag. Open the bag and place in the jar on top of the vegetables, wedging it along the top edges. Fill the bag with salt-water brine until all the air spaces are filled. Seal the top of the bag.

The first day or so you will see your beet kraut get a layer of pink foam—think cotton candy. If you are using a plastic bag for the weight, it will ooze up the sides of the bag. This is our friends the LAB, eating the sugars and exhaling the CO2. A few days later, this foam can have a nasty brown muddy color with the remaining bubbles looking almost metallic. It can be alarming. Keep breathing; it is still okay—lift out your bag and rinse the bag with clean water, set aside. If you have plenty of brine, gently ladle this scum off using a clean utensil. If you are a little low on brine your best bet is to use a clean cloth to clean the sides of the jar and then return the bag to the top of the kraut.

Pineapple Zucchini

Brine and Water bath Can
Take fresh zucchini, peel it, cut it into chunks, and process it in a brine of pineapple juice, lemon juice, and sugar. The end result genuinely tastes like canned pineapple. But it’s zucchini.
zucchini on its own is a low-acid vegetable, which means you normally can’t safely water bath can it. But the pineapple juice and lemon juice bring the acidity level up enough to make this recipe safe.
For the brine, you’ll need:
• 64 oz jug of pineapple juice
• 1½ cups lemon juice
• 3 cups sugar
Bring it all to a boil. Add your peeled and chunked zucchini and simmer for 20 minutes. Fill your jars to ½ inch headspace and water bath can for 15 minutes.
A quick tip on zucchini variety: Any zucchini works, but if you grow the vining type called zucchini rampicante (also known as trumpet squash), you’ll get a much bigger harvest. It can be trellised, stands up better to squash bugs and vine borers, and the seeds are all concentrated in the bulb end—so you just cut that off instead of scooping seeds.
The recipe is built around one 64 oz jug because that’s the standard juice size. Your yield depends on how much zucchini you have. Whatever doesn’t fit in jars, pour the remaining brine over it, refrigerate, and snack on it fresh. Or soak it in juice for a few days, then dehydrate for a chewy pineapple-style trail mix treat. Our kiddos love it.

Sweet Onion Relish

This one has been the most requested recipe on our channel, and once you taste it, you’ll understand why. Sweet onion relish made with apple cider vinegar—sounds strange, tastes incredible.

Small about 4 pint batch size recipe

Ingredients

Onions: 5 lbs. sweet onions (e.g., Vidalia), finely chopped
Vinegar: 2 cups apple cider vinegar (at least 5% acidity)
Sugar: 1 to 1 ½ cups granulated sugar (adjust to your sweetness preference)
Salt: 2 tablespoons sea salt or canning salt
Spices: 1 tablespoon mustard seeds, 1 tablespoon celery seeds, and ½ teaspoon turmeric

Instructions

Prep & Drain: Combine chopped onions and salt in a large bowl. Massage lightly and let sit for 30 to 60 minutes. Squeeze out excess liquid using a colander or cheesecloth and discard the liquid.
Simmer: In a large pot, combine the drained onions, vinegar, sugar, and spices. Bring the mixture to a boil, then immediately reduce to a gentle simmer for 10–15 minutes, stirring frequently until thickened.
Jar & Process: Ladle hot relish into sterilized half-pint or pint jars, leaving a ½ inch headspace. Remove air bubbles, wipe rims clean, and place on lids and rings
Water Bath Canning: Process the jars in a boiling water bath for 10 to 15 minutes (adjust 1-2 minutes for higher altitudes). Carefully remove and let cool undisturbed overnight

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We made 24 pints last June and they lasted our family almost exactly one year. So this is the batch size my recipe is built for.
You’ll need:
• 25 lbs onions (weigh with skins on)
• 10 tbsp salt (for drawing out moisture)
• 10 cups apple cider vinegar
• 5 cups sugar
• 5 tablespoons mustard seed
• 5 teaspoons dry mustard powder
Pay close attention here: That’s 5 TABLESPOONS of mustard seed but 5 TEASPOONS of dry mustard powder. I made the mistake of using tablespoons for both one year and ruined the entire batch.
Run the onions through a food processor to mince. Salt them and let them sit 45 minutes to draw out moisture. Rinse and drain well.
Bring the brine to a boil, add onions, return to boil, and simmer 20-30 minutes. You’ll notice the relish takes on a pink-orange hue during cooking. That’s totally normal.
Fill jars to ½ inch headspace and water bath can for 15 minutes.
We use this as a mix-in for cold pasta salads, but it’s also fantastic on burgers and hot dogs.

Roasted Tomatoes for water bath canning

Roasted Tomatoes for water bath canning
Canning tip: 1 tb vinegar to canning water keeps hard water scum off lids.
Flash freezing makes it easy to peel them. Save peelings to dehydrate and make tomato powder. Let the frozen tomatoes thaw over a bowl to save liquid. (Peel then at this time.)

Roasted Tomato Sauce
Yield: 7 half pints
Ingredients
• 12 lbs tomatoes (fresh or frozen)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 cups chopped onions
• 3 cloves garlic (minced)
• 1 tablespoon canning salt
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 teaspoon black pepper
• Bottled lemon juice (for canning)
Cook Mode Prevent your screen from going dark
Instructions
1. Preheat your oven to 425°F.
2. Measure out 12 lbs of tomatoes. If using fresh tomatoes, cut them in half for even roasting. If using frozen tomatoes, you can use them whole. Set them aside. You’ll place them on top of all the other ingredients below.
3. Drizzle 1 tablespoon of olive oil equally between two roasting pans.
4. Add all ingredients except the tomatoes and bottled lemon juice, divided evenly between your two roasting pans.
5. Place the tomatoes on top of the seasoned vegetables, again divided evenly between the two pans.
6. Roast in the oven for about 40 minutes. Keep an eye on the liquid level and remove excess liquid if necessary.
7. After roasting, let the tomatoes cool slightly, then remove the skins from the tomatoes.
8. Transfer the roasted vegetables to a large pot. Use an immersion blender to blend the mixture until smooth.
9. Bring the sauce to a boil, then reduce to a simmer.
10. Simmer for about 45 minutes to an hour, or until the sauce reaches your desired thickness. Stir occasionally to prevent scorching.
11. Fill jars with the sauce, leaving 1/2 inch of headspace.
12. Add bottled lemon juice to each jar:
½ tablespoon for half-pints
1 tablespoon for pints
2 tablespoons for quarts
13. De-bubble the jars and wipe the rims clean. Apply lids and rings, tightening to fingertip tight.
14. Process the jars in a water bath canner: 35 minutes for half-pints and pints, 40 minutes for quarts.
15. Remove jars and let them cool for 12-24 hours before checking the seals.

Dehydrating Tomato’s, Potato’s and Cabbage and More

Dehydrating Tomato’s, Potato’s and Cabbage and More Veg.

Tomato’s
https://www.youtube.com/watch?v=dnI-U5Vf-Uo&t=276s can make tomato paste, sauce, juice and catsup.
Sun Dried Tomato’s

Directions:
2 qts water 1 cup vinegar to boil the tomatoes 2 minuets.
Pat dry and place on tray.
Sprinkle with salt (no iodized)
Dry (make take up to 4-5 days in sun) and pack in oil with dry spices.
Check Jars in a couple of days and oil if needed. Only use a clean utensil to pack tomato’s down with.
Leave in oil at least 2-3 weeks before opening. Dried in the sun with a little salt taste the best but looks the worst. When taking tomatoes from oil always use a clean utensil, to fingers or what you are cooking other food with.
Save oil to use again in cooking.
Tomatoes 3 kg
Salt NOT iodized
Water 1 liter
1/2 cup white vinegar
5 laurel leaves
Oregano
Garlic 1 clove
Extra virgin olive oil 1/2 liter

Making tomato paste, sauce and juice with tomato powder. Very Good

Paste: 6 Tb tomato powder – ½ Cup Water.
Sauce: 1/3 Cup tomato powder – 1 Cup hot water. a pinch of salt & sugar. ½ pint Jar
Juice:1/2 Cup Tomato Powder into qt. jar and fill with water and shake very well. A pinch of salt if you like.

BBQ sauce (1 Quart)
½ cup powder to 1 ½ cups of water in a pan. Wisk all together and on med.
Heat add 1C brown Sugar.
1/3 cup apple cider vinegar. 1
TB Worchester
sauce.
3 TB lemon juice
Stir and add
½ TB prepared Mustered
½ TB onion powder
1 TB paprika (smoked is good)
½ TB sea salt
1tsp pepper
½ tsp garlic powder
Stir and bring to boil and 1 TB arrowroot powder of cornstarch. Boil till it is the consistency you like.

Potato’s:

½ cup peroxide and a sink full of water to scrub potatoes. No green potatoes.
Soak ready potato’s about 10 min.
Blanch 2-4 min. (don’t start timing until water comes back to a boil) Timing depends of shredded or
diced, and size of pot and how full.
Put in ice water as soon as you take them out of blanch water, so potatoes stop cooking process.
When cooled down a little run under cold running water to remove as smutch starch and cool the potatoes more.
Drain and spread on trays. You can pat dry as much as possible.
Dehydrate at 125 about 12 or more hrs.

Diced potatoes:
Dehydrating diced potatoes is a great way to preserve your harvest for long-term storage. To ensure they retain their natural color and rehydrate well, you must par-boil or steam them to deactivate the enzymes before drying.
Here is the quick process:
1. Prep: Wash, peel (optional), and dice potatoes into uniform ¼ to ¼ inch cubes.
2. Blanch: Steam for 5-6 minutes or boil for 3-4 minutes until fork-tender but not fully cooked.
3. Shock: Plunge into a bowl of ice water to stop cooking, and then drain well.
4. Dehydrate: Spread in a single layer on dehydrator trays and dry at 125°F (52°C) to 135°F for 8 to 12 hours. They are finished when they are completely crisp and shatter when snapped.

Cabbage:
Outer leaves powder only they are tough.
Clean, core, I blanch it so it rehydrates easily
1 head cabbage fills a quart jar
Re-hydrate with boiling water is far better than warm. Side dish is cabbage, bacon and onion.
Frozen mixed vegetables. They are ready to dehydrate. Just open bag and spread on tray. Great for pot pie filling. Rice and vegetables, just add to the rice with a little more water.
Maurepas
2 parts onion
1part carrot
1 part celery
Re-hydrate 1 part Maurepas 2 parts hot water.
Sauté it in butter or bacon fat, for recipes.

Cajun Trinity
Ingredients:
2 large yellow or sweet onions, diced
1 medium green bell pepper, diced
1 bunch celery, diced
3–4 cloves garlic, minced (traditionally added near the end, referred to as “the pope” or holy trinity.
Sauté it in butter or bacon fat for recipes.

Pickled Red Onions For Canning

Pickled Red Onions

3 pounds red onions
2-3 tbsp pickling salt
1/3 cup sugar (or to taste)
4 cups vinegar at least 5% acidity

Ball Pickle Crisp (optional) For canning, use 1/8 teaspoon per pint jar \ 1/4 teaspoon per quart jar, adding it directly to the jar before filling with vegetable and brine; more isn’t better, as too much can cause a metallic taste, so measure carefully for crisp pickles.

How to Use Pickle Crisp

Measure: Add 1/8 teaspoon of Pickle Crisp to each pint jar. Pack: Fill the jar with your prepared vegetable and pickling liquid, leaving headspace.

Optional: 1 clove garlic crushed, black peppercorns, mustard seeds, bay leaf, 12 sprigs of thyme, 2 Tb. per pint jar of pickling spice. use a cheese cloth bag and simmer in brine.

Prepare Jars & Lids: Sterilize your canning jars and lids, and have a large pot for the water bath ready.
Make Brine: In a saucepan, combine vinegar, water, sugar, and salt; heat until sugar and salt dissolve.
Infuse Flavors: Place in a cheese cloth bag – garlic and spices (peppercorns, etc.) to the brine and simmer for 5 minutes to infuse.
Cool brine: Cool brine down a little, and fill packed jars. Pack into jars leaving headspace, cover with brine, and then process in a boiling water bath for about 15-20minutes, sealing jars for pantry storage.

Refrigerator Pickled Dilly Carrots

For a versatile and flavorful result, a classic quick-pickled dill carrot recipe offers the best balance of tangy flavor and satisfying crunch, perfect for snacking or adding to salads and sandwiches.

This recipe uses a simple, reliable brine and a short refrigeration period, making it easy to prepare.

Classic Pickled Dilly Carrots (Quick Pickle Method)

This recipe is for

#2 Recipe:

This recipe uses a simple, reliable brine and a short refrigeration period, making it easy to prepare.

Classic Pickled Dilly Carrots (Quick Pickle Method)

This recipe is for refrigerator pickles and should be stored in the fridge, where they will keep for a few weeks. The flavors improve significantly after at least 48 hours.

Ingredients

Carrots: 1 pound, peeled and cut into sticks or slices to fit your jar

Water: 1 cup

White Vinegar (5% acidity): 1 cup

Pickling Salt (or Kosher/Sea Salt): 1 tablespoon

Garlic: 2 cloves, smashed or halved

Dill seeds: 1 teaspoon (or a fresh dill head)

Black Peppercorns: 1/2 teaspoon

Optional: 1 tablespoon white sugar or honey to balance the vinegar

Instructions

Prepare the Carrots and Jars: Wash and peel the carrots. Cut them into uniform sticks or slices that will fit vertically into a clean glass jar(s) while leaving about 1/2 inch of headspace. Pack the carrots tightly into the jar(s). Add the garlic, dill seeds, and peppercorns to the jar(s).

Make the Brine: In a small saucepan, combine the water, vinegar, and salt (and sugar/honey if using). Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved. Remove the brine from the heat.

Combine and Cool: Pour the hot brine over the carrots in the jar, ensuring they are fully submerged, leaving about 1/2 inch of headspace at the top. Gently tap the jar to remove air bubbles.

Seal and Refrigerate: Allow the jar to cool to room temperature (about 1 hour), then seal it tightly with a lid. Place the jar in the refrigerator.

Wait: Let the carrots pickle for at least 48 hours before eating; the flavor is best after 2-3 days. They can be stored in the refrigerator for up to a month.

Variations

You can easily customize the flavor profile by changing the spices or adding other ingredients:

Spicy Mexican Style: Add a sliced jalapeño, dried Mexican oregano, and a bay leaf to the jar for a zesty flavor profile often found in taquerias.

Asian Style: Use rice wine vinegar and add a slice of fresh ginger, minced garlic, a whole star anise, and red pepper flakes for a Vietnamese-style pickle, great for banh mi.

Sweet & Tangy: Increase the sugar to 2 tablespoons or more and consider using apple cider vinegar for a sweeter, bread-and-butter-style pickle.

pickles and should be stored in the fridge, where they will keep for a few weeks. The flavors improve significantly after at least 48 hours.

Ingredients

Carrots: 1 pound, peeled and cut into sticks or slices to fit your jar

Water: 1 cup

White Vinegar (5% acidity): 1 cup

Pickling Salt (or Kosher/Sea Salt): 1 tablespoon

Garlic: 2 cloves, smashed or halved

Dill seeds: 1 teaspoon (or a fresh dill head)

Black Peppercorns: 1/2 teaspoon

Optional: 1 tablespoon white sugar or honey to balance the vinegar

Instructions

Combine and Cool: Pour the hot brine over the carrots in the jar, ensuring they are fully submerged, leaving about 1/2 inch of headspace at the top. Gently tap the jar to remove air bubbles.

Seal and Refrigerate: Allow the jar to cool to room temperature (about 1 hour), then seal it tightly with a lid. Place the jar in the refrigerator.

Wait: Let the carrots pickle for at least 48 hours before eating; the flavor is best after 2-3 days. They can be stored in the refrigerator for up to a month.

Variations

You can easily customize the flavor profile by changing the spices or adding other ingredients:

Spicy Mexican Style: Add a sliced jalapeño, dried Mexican oregano, and a bay leaf to the jar for a zesty flavor profile often found in taquerias.

Asian Style: Use rice wine vinegar and add a slice of fresh ginger, minced garlic, a whole star anise, and red pepper flakes for a Vietnamese-style pickle, great for banh mi.

Sweet & Tangy: Increase the sugar to 2 tablespoons or more and consider using apple cider vinegar for a sweeter, bread-and-butter-style pickle.

Canned pickled carrots:

Makes about 7 pints

You can use basic beet brine for carrots as well.

2 cps each water, sugar, vinegar and 1 tsp salt.

Ingredients

6 cups white vinegar
2 cups water
½ cup pickling or canning salt
7 cloves of garlic
7 heads of dill or ½ tsp of dill seeds per jar
3 ½ tsp red pepper flakes (optional – I like to make half the jars spicy and the other simply dilled)
5 lbs baby carrots; you may also use regular sized carrots, ends removed, peeled and cut into 2” long sticks

Instructions

In a large stainless steel stock pot, combine vinegar, water and salt. Stir well and bring to a boil, stirring to dissolve the salt. Once salt is dissolved, remove brine from heat and set aside.
Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of red pepper flakes, if you are using red pepper flakes. Raw pack the carrots into each jar leaving a generous ½-inch head space.
Ladle hot brine into jars being sure to maintain a ½-inch headspace. Remove any air bubbles using your headspace measuring tool or the handle of a wooden spoon. Adjust headspace is necessary and add additional brine if needed, being sure to maintain the 1/2-inch headspace.
Using a warm wash cloth dipped in vinegar, wipe each rim and screw band. Place lids and rings on each jar and hand tighten.
Place jars in water bather and cover with water. Process the pint jars for 10 minutes. Remember, processing time doesn’t begin until the water is at a full rolling boil.

Tip: If you run out of pickling liquid, use half the parts listed above, boil and fill jars accordingly. Never fill your remaining jars with just water – it will lessen the acidic level and cause food to spoil.

Canned Sweet Pickled Carrots

How to make Canned Sweet Pickled Carrots recipe, just the right amount of sweet and tangy! These are water bath boiled canned pickled carrots.

Ingredients

8 1/2 cups peeled garden fresh small carrots

5 1/2 cups white distilled vinegar 5%

1 cup water

2 cups sugar

2 teaspoons canning salt

3 tablespoons pickling spice

4 pint jars

Instructions

Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. – this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
Prepare the lids and the sealing bands according to the manufacturer’s directions, which should be written on the box or available on the product website.
Wash the small carrots well and peel, if desired. I like them both ways.
Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don’t want to boil hard and boil off the liquid too much)
Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that’s one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
Process the jars in a boiling water canner for the following times- feet are above sea level:

0 – 1,000 feet – process for 15 minutes,

1,001 – 6,000 feet process for 20 minutes,

and above 6,000 feet process 25 minutes.

Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!

Notes

I would double or triple this recipe to make a good 8-12 jars if you are really going to make a mess anyways, just make more and store them!

Pickling with pickling seasoning

Making homemade pickles using a pre-made or custom pickling seasoning blend is straightforward and requires a basic brine of vinegar, water, and salt. The primary method is refrigerator pickling (quick pickles), which is simple and doesn’t require a special canning process.

Pint pickle spice and pickle crisp

Use about 1 to 1.5 teaspoons of pickling spice per pint (16-ounce) jar for a balanced flavor, though the ideal amount can vary depending on your taste. For a bolder flavor, you can use up to 2 tablespoons per pint, while some recipes suggest as little as ⅛ teaspoon per pint. You can also experiment by adding spices directly to the jar or simmering them in the brine first for a deeper flavor.

Recommended amounts

Standard: 1 to 1.5 teaspoons per pint
Bolder flavor: 2 tablespoons per pint
Minimum: ⅛ teaspoon per pint (if following certain guidelines)

Tips for using pickling spice

Adjust to your taste: Since pickling spice blends differ, start with the lower end of the recommended range and add more if you prefer a stronger flavor.
Simmer the brine: For a more infused flavor, you can toast the spices or simmer them in the brine for 1 to 3 minutes before adding to the jars.
Use a spice bag: To easily remove the spices, you can put them in a cheesecloth bag or a spice ball before adding them to the brine.
Check the recipe: Always follow a specific, tested canning recipe for precise instructions, as it will specify the exact amount and when to add it.

For crisp pickles, use about 1/8 teaspoon of Pickle Crisp granules per pint jar, adding it directly to the jar with your vegetables and hot brine before processing. This small amount of calcium chloride helps maintain crunchiness without the hassle of pickling lime, replacing the need for soaking.

Pint Jars: 1/8 teaspoon
Quart Jars: 1/4 teaspoon

Tips:

Add with Brine: Add the granules to the jar after the hot brine is poured in, just before sealing.
Follow Recipe: Always refer to your specific recipe for processing times.
Adjust to Taste: You can add slightly more if you prefer, but a little goes a long way.

Quarts:

Ingredients

Pickling Cucumbers: Approximately 1.5 to 2 lbs of small pickling cucumbers (Kirby or Persian varieties work well), cut into spears or slices.
Brine Base:
- 2 cups white vinegar (must be at least 5% acidity)
- 2 cups water
- 2 tablespoons pickling or kosher salt
- (Optional) 1 tablespoon sugar for a touch of sweetness
Flavoring Agents:
- 2-4 teaspoons pickling seasoning blend (see below for components if making your own)
- 4-6 sprigs fresh dill or 1-2 teaspoons dill seed
- 2-4 cloves garlic, peeled and smashed
- (Optional) Red pepper flakes for a spicy kick

Instructions for Refrigerator Pickles

Prepare Cucumbers and Jars: Wash cucumbers thoroughly. Trim off the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Cut them into spears or slices as desired. Wash and dry your jars and lids.
Prepare the Brine: I n a medium saucepan, combine the water, vinegar, salt, and optional sugar. Bring the mixture to a boil, stirring until the salt (and sugar) is completely dissolved. Remove the brine from the heat and allow it to cool to at least room temperature to prevent “cooking” the cucumbers.
Pack the Jars: Place your pickling seasoning, garlic, dill, and any optional red pepper flakes at the bottom of the clean jars. Tightly pack the cucumbers into the jars, leaving about a 1/2 inch of headspace from the rim.
Combine and Seal: Pour the cooled brine over the cucumbers, ensuring they are fully submerged and the liquid reaches 1/2 inch below the jar’s rim. Gently tap the jars on the counter to remove any air bubbles.
Refrigerate:Seal the jars tightly with the lids and rings. Place them in the refrigerator. The pickles will be ready to eat in about 24-48 hours for slices, but the peak flavor is typically achieved after one week. They can last for a long time in the refrigerator.

Common Pickling Seasoning Components

A standard pickling seasoning blend typically includes a mix of whole spices:

Mustard seeds
Coriander seeds
Black peppercorns
Allspice berries
Cloves
Bay leaves
(Optional) Red pepper flakes or dill seeds

You can buy a pre-made blend at most grocery stores or mix your own based on preference.

Alternative: Traditional Canning (Water Bath Method)

For shelf-stable pickles, you would use the traditional hot water bath canning method. This involves pouring the hot brine over the packed jars and processing the sealed jars in boiling water for a specific duration (typically 10-15 minutes, depending on jar size and altitude) to create a vacuum seal. Always follow tested, safe canning guidelines for this method.

Claussen Pickles Copycat

https://amandascookin.com/homemade-claussen-pickles-copycat/

Servings: 23
Calories: 20
Author: Amanda Davis

Ingredients
20-25 small to medium pickling cucumbers
2 quarts cold water
½ cup white vinegar
⅓ cup canning/pickling salt or coarse Kosher salt
1 teaspoon coriander seed
½ teaspoon mustard seed
¼ teaspoon red pepper flakes
1 tablespoon black peppercorns
1 tablespoon dill seed
¼ teaspoon dried garlic
Fine mesh colander
4- cup measuring cup
pickle crisper optional

Before You Begin

A couple of our readers have mentioned using pickle crisper in their mixture which helps prevent the pickles from getting soggy. You can add 1/4 teaspoon of pickle crisper to each quart size jar if desired.

Instructions

To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don’t overfill the jar. Discard any remaining brine liquid.
Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
Secure lids on jars and refrigerate for up to six months.

Basic Beet Pickling & canning

Basic Beet Pickling & canning

Can use this basic brine for carrot’s as well.

https://www.youtube.com/watch?v=vuw97wl18R8

BRINE:

2 cups water
2 cups white vinegar
2 cups sugar
1 teaspoon salt

BEETS:

3 1/2 pounds dark red beets (or any variety you enjoy)
1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)

CANNING SUPPLIES:

6-7 sterilized pint-size canning jars
lids and rings

Start by washing your beets. If you are using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You’ll know they’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining. At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.

Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.

Clean the top of the jars with hot water or vinegar and a paper towel, to remove any debris and drips.

Following the manufacturer’s directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).

Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching. Cover with a dish towel so they cool slowly and without any drafts.

Soon you will be hearing the music to a canner’s ears – the ping of the lids sealing! If one does not seal, don’t worry. Just place it in the refrigerator and eat it! These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

Quick Pickled Garden Veggies (Jess)

Try folding up a clean grape leaf on top of each jar for crispiness.

Ingredients

1 1/2 cups carrots sliced
1 1/2 cups jalapenos sliced
1 1/2 cups cauliflower cut in 3/4 inch pieces
1/4 large onion sliced
1 Tablespoon salt plus 1 1/2 teaspoons salt
1 cup water
1 cup white vinegar rice or apple cider work as well
1 Tablespoon sugar plus 1 1/2 teaspoons sugar
(This can be adjusted if you don’t need or have so many vegetables, just half the amts. To fit your needs)
2 cloves garlic minced or thinly sliced
1 bay leaf per jar of pickles
3/4 teaspoon dried thyme or 1 Tablespoon fresh thyme
1/2 teaspoon dried marjoram or 1/2 Tablespoon fresh marjoram
3/4 teaspoon allspice ground, or 8 whole allspice

Instructions

Prep your vegetables by washing and cutting them into bite-sized pieces. Toss them with salt and sugar and let them rest for 30 minutes.
In a 2-quart saucepan, combine 1 cup of water with the vinegar, bay leaf, garlic, marjoram, thyme, and allspice and bring to a boil over high heat.
Add your vegetables to your canning jar and pour the vinegar water brine mixture over the top.
Add a canning lid and ring and allow to cool to room temperature.
Move to the refrigerator once your vegetables are cooled.
Your quick-pickled vegetables can be eaten right away, but they are best after sitting for about 24 hours.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Notes

Pro-Tip: Let your brine cool slightly before moving on. Pouring boiling brine into a cool canning jar may crack your jar, and will cook your vegetables slightly making them less crunchy.
Pickled vegetables can be stored in the refrigerator for 2-4 weeks.

Nutrition

Refrigerated Pickled Red Onions

Servings servings

Calories 6cal

AuthorJohn Kanell

Ingredients

For the Pickled Onions:

1 medium red onion
1 tablespoon granulated sugar
2 teaspoons salt
1 cup vinegar (240mL), distilled white, red wine, or apple cider

Optional Seasonings:

1 garlic clove peeled and smashed
½ teaspoon whole black peppercorns
1 bay leaf

Instructions

Thinly slice the red onion into circles or thin slices. Place in a quart-sized glass mason jar (or divide amongst two pint-sized jars).

In a small saucepan, combine the sugar, salt, vinegar, and 1 cup water. Bring to a simmer over medium-high heat, stirring frequently to dissolve the salt and sugar. If using any optional seasonings, stir them in.

Pour over the onions and let cool to room temperature for about 1 hour. You can use the onions immediately or cover and refrigerate for up to 1 week. (They have the best flavor if they sit overnight, but you can also use them immediately after they cool.)

Notes

Check the onions before you start. You want to make sure your onions do not have any soft spots, mold, or mildew. Sometimes, when onions are stored for a long time, they can develop mildew in the layers of the skin. Check the onion before and after peeling it.

Add citrus. You can replace up to ¼ cup of the vinegar with fresh lime or lemon juice or add a strip or two of citrus zest to the jar.

Customize this pickled onion recipe to your taste using pickling spices and/or cumin, fennel, or mustard seeds. I like to insert a sprig of fresh herbs like thyme, rosemary, or dill. You can also add a small dried chili or a dash of red pepper flakes for heat.
Use a different sweetener: Feel free to use maple syrup or honey instead of granulated sugar.

Nutrition

Calabrate ph tester

HOW TO STORE THE PH SOLUTIONS LONG TERM (re-use in the future):
1. Place each solution in a clean jar and store out of sunlight (i.e. cupboard or pantry).
2. Label the jar with the correct PH value of the solution
3. The solution will keep for about 8 months before a weird slime begins to develop. Maybe this will never happen, maybe it will happen sooner. None the less, this is how I store mine and they last 8-12 months before it’s time to dump them.
4. Recalibrate the meter, or check in on it’s accuracy using the stored solutions anytime.

How To Save Your Thawed Freezer Meat in power outage

Amish Canning

Emergency Water Bath Meat

Canning meat with water bath method
Use this meat for soups or stews that you will be boiling or simmering before eating. Boil 10 min.

https://www.youtube.com/watch?v=3u721gZmHxU

½ tsp – if using season-all or 1/2 Tb salt per qt.
½ tsp season all or other seasoning per qt
¼ cup water
Pack meat down and leave 1” head space
Wipe top of jar with vinegar
Finger tight lid

Cover jars with water and bring to hard boil –start timer and keep at hard boil for 3 hrs. if water level falls replace with boiling water. At least 212 degrees needs to be reached.

Tips:

Boil, water bath and even pressure can or regular can food 10-20 min.
Always use a rack or towel at bottom.
Timing starts with rolling boil.
Meats must be thawed before canning.
Lids are finger tight only.
Water over the lid, for sure for meat. 1 inch of water for meat may not be enough moister in meat.
½ Tb salt to meat, and maybe a ½ Tb of vintage to veg.
Pre-cook chunks of meat with gravy and pack hot.

Water Bath Canning

Foods that are high in acid and have a pH of 4.6 or lower can be safely canned using a water bath canner, including:
Fruits: Most fruits, including apples, apricots, berries, cherries, cranberries, peaches, pears, plums, and rhubarb
Fruit juices: Fruit juices from high-acid fruits
Jams and jellies: Jams, jellies, and marmalades
Pickles: Pickles and pickled beets
Salsas: Salsas made with vinegar, lemon juice, or lime juice
Tomatoes: Most tomatoes, but some may need to be acidified with lemon juice, vinegar, or citric acid to reach a pH of 4.6 or lower
Foods that are not safe for canning: include butter, milk, cheese, cream, yogurt, eggs, tofu, soy, and any recipes that use these ingredients.

The Water Bath Canning Process—You Can Do It!
1. Fill water bath canner at least half-full with water. Cover and maintain a simmer (180°F) until canning jars are filled and placed in canner.
2. Check canning lids, jars, and bands for proper functioning. Jars with nicks, cracks, uneven rims, or sharp edges may prevent mason jar sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on all jars for canning. Wash all in hot, soapy water and dry well.
3. Preheat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling (see tip at bottom).
TIP: It is not necessary to purchase special cookware for water bath canning. A large, deep saucepot equipped with a lid and a rack works well. As long as it is large enough to fully immerse the jars in canning water by 1-2 inches—and allow the water to boil rapidly when covered—the pot is adequate. If you don’t have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot.
4. Prepare the desired tested high-acid, preserving canning recipe. Browse our online recipe collection, The Ball Blue Book, or one of our other recipe books for ideas!
TIP: For the simplest recipes, use Ball® Food Products (recipes are included on packaging)!
Pickle mixes: Special spice blends for crunchier pickles. Available in Bread & Butter and Kosher Dill varieties.
Fiesta Salsa Mix: Add tomatoes and make it mild, medium, or hot.
RealFruit Pectins: For making homemade jams and jellies. Available in Classic, Liquid, Low or No-Sugar Needed and Instant No-Cook varieties.
5. Use a Jar Lifter to remove the pre-heated jar. Fill canning jar one at a time with prepared food using a Jar Funnel, leaving headspace recommended in recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Headspace Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times. For successful sealing, you need to leave the correct amount of space between the food and the rim of the jar.
6. Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure water covers jars by 1-2 inches.
7. Place lid on water bath canner and bring water to a rolling boil. Begin processing time.
8. Process in the boiling water for the time indicated in tested preserving recipe. When complete, shut off heat and remove the lid. Allow jars to rest in canner for 5 minutes to be acclimated to the outside temperature.
9. Move jars from canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT tighten bands as this may interfere with the jar sealing process.
10. Inspect lids for seals. There should be no flex when center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up to for up 18 months when using SureTight Lids according to our instructions for Food Preservation.
TIP: Preheating Ball® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

Easy Refrigerator Pickles Recipe

YELD:24 servings
Ingredients
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
Directions
1. Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.
Nutritional Facts
1/4 cup equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, trace fiber, trace protein.
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