Pickles!

We 'Can' Because We Can!!

Why start canning? Because we CAN! Canning and pickling is a fun, simple, and a flavourful way to preserve fresh produce!

After a trip to the Halifax Seaport Farmer's Market to get stocked up on local, fresh produce it was time to get pickling! Today we are going to walk through the basic steps for making pickles. I made spicy beans (great for Caesars!!), pickles, and pickled carrots.

Step 1: Sanitizing the Jars 

My preferred method for sanitizing the jars is to use the dishwasher. Simply load your jars and rings into an empty dishwasher and run it. Keep that jars in the dishwasher until you are ready to pack them. This way they stay warm and they will not shatter when adding the hot pickling liquid.

Step 2: Prepping the Veggies

While your jars wash you can start with your vegetable prep. Since I had carrots, mini cucumbers, and string beans prep was minimal. Simply wash the produce and trim the tops and ends of the carrots and beans. At this point you can also prep any seasoning/spices you may want to add to your jars (i.e. dill, garlic cloves, hot peppers, etc.).

Step 3: Make the Pickling Liquid 

There are many different recipes out there for pickling liquid. I like to use a 1:1 water to vinegar ratio, with pickling salt added. I used 2cups water, 2cups distilled vinegar, 2tbsp pickling salt for every 4- 500ml jars (nice recipe by www.epicurious.com). Place your ingredients into a large pot and bring to a boil.

Step 4: Cold Packing the Jars

Since there will be vinegar added to the jars, they can be cold packed (i.e. raw food can be added to the jars). I start by adding my spices/seasonings to the bottom of the jar.

For pickles: Add smashed garlic cloves, fresh dill, and mustard seed.
For carrots: Add smashed garlic cloves.
For spicy beans: Add smashed garlic cloves and 1-3 chopped hot peppers.

Again, there are many recipes out there so feel free to use one or put your own spin on it! This is your chance to get creative!

Pack your jars tight! Your veggies shouldn't be able to move around in the jar. It is preferable to stand the veggies upright to keep them nice and tight. While you are packing your jars add boiling water to a bowl and place your FRESH lids in the water to warm up (Note: you cannot reuse a snap lid).

Step 5: Adding the pickling liquid

Add the pickling liquid into the warm jars that are freshly packed. Ensure there is enough liquid to fill the jar BUT leave 1/2in room from top of the jar. Wipe the mouth of the jar to ensure no residue is present.

Step 6: Sealing the Jars & Processing

Once the jars are filled, grab a lid from your bowl of hot water and a ring from the dishwasher. Place the lid on the jar and then tighten the ring until you feel resistance, then an additional 1/8th turn.

Place the jars in a water bath ensuring they are covered by at least 1in water (make sure you have a canning rack or something on the bottom so the jars are not directly on the heat). Bring the pot to a boil and process for time recommended by your recipe (approx. 15mins).

Step 7: Cooling

Once the jars have been processed, remove from pot and place on a cloth to cool. Let jars cool and listen for the 'pop' of the jars, this means they are sealing. When you hear the pop sound you will also notice that the lid is snapped down (if you press on the middle it will just stay down). If you have any jars with an unsnapped lid, it should be stored in the fridge and eaten promptly.

Step 8: ENJOY! 

Store and enjoy the fruits of your labour!