In my quest to be a Domestic Diva I've decided to dive into canning. As a youngster growing up in the country "putting up the garden" was a part of the summer. I don't have any strong memories of my mom canning, but I know she did because as the oldest child I was often sent down into the SCARY basement to get a can of beans or tomatoes. (we had one of those rustic cellars with creaky stairs, dirt floors, and spiders. I had nightmares, let me tell you.)
So now, not knowing much more than that you can preserve food with some Ball jars and a pot of water I set out on my quest. The set-up was a little more expensive than I thought...I being who I am of course wanted all kinds of different jars and equipment. Surprisingly between my local grocery and hardware stores I was able to find most of what I needed. (there was one small trip to Sur La Table which resulted in a purchase of $8.95 for a metal funnel. Oye.)
But how did I figure it out? I taugh myself...using a very good down to earth book. I have to highly recommend Canning for a New Generation by Liana Krissoff. The author breaks the process down, what you need, what you don't need, and how to keep the food safe. There are the basic recipes....and then there are the fun recipes, things you won't find in Grandma's canning book...like KIMCHI!!!!! I'm so excited.However, the kimchi has to wait. Pickling cucumbers are season, so pickles are up first. I made a quicker version which involves an 8-hour brine...haha. Keep in mind that the long version takes weeks. Something I learned get all the spices, garlic, chili, etc. ready to go ahead of time. I put mine on little saucers so I could just dump them into the hot jars. I tried measuring out the spices in a hurry. Nope. Bad idea. The pickles were a little softer than preferred but, all said and done it was good eating. They were salty, spicy, and a little sweetness thanks to the apple cider vinegar.
What next to fill all those jars i bought? Wait and see! :)
