Canning and pickling time

23 qts, 7 with thia chili peppers. I cheated and bought the pickles. I also pickled 3 qts green beans and 8 qts asparagus earlier.

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Good job there Glenn. Your cukes didn’t turn out in the garden?

there OK. i use them for cuke things. i dont have a big enough area to do both. we eat a lot of cukes in itself, so i grow them specific to eat and pickle. i make a pickled/refrigerated cuke thats not canned. they get put in 2 gallon jars.

actually my cuke plants look like a jungle and have grown over my green beans and pepper plants, with lots of flowers!

i’m not a fan of doing 2-3 qts at a time so………i buy them in a bunch and get it done in one session. that was a 1/2 bushel!!!

Nice job, I have to wait a little longer to get my cukes. Not producing enough to dirty stuff up yet. Once it starts it’ll be busy. Vacuum sealed my dill as that was ready.

riverruns wrote:

Nice job, I have to wait a little longer to get my cukes. Not producing enough to dirty stuff up yet. Once it starts it’ll be busy. Vacuum sealed my dill as that was ready.

same here. eating them as fast we pick right now.

A friend and I will be making a mess on Sunday, doing green beans and cukes in a few different flavors. Neither of us have the space for a big garden so it’s off to the Mpls Farmers Market for us. Will probably be putting up 40-50 total quarts between the two of us this batch.

I’m plan on doing quite a bit of fermenting this summer and fall also, starting with some kimchi and half sour pickles in 1 gallon containers. My big idea is to make my own fermented hot sauce when the chilis start coming in heavy next month.

Pickled green beans and cukes!!

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I’ll either be freezing tomatoes tomorrow or making more spaghetti sauce. Had some sliced cukes and tomatoes with dinner tonight…excellente!

My tomatoes aren’t keeping up with demand currently.

Got a good bread and butter pickle recipie? I need enough info to fill in the blanks of my mother’s, as I can no longer ask her.

I gotta reciepe but it’ll have to wait till I get back to Minnesota on Friday from vegas!!!!!

Here is what my Mom left me:

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yea mines not near that elaborate. mine consists of cukes onion dill seed sugar vinegar I think but I don’t know the exact ratios at the moment. these are pretty sweet, i’ll eat them but not my favorite. I make them for my bride. I prefer the garlic dill flavor myself.

Denny O, you still interested in that recipe?? No pics but did up 4 more qts of pickled green beans and 2 more 2 gallon jugs of cukes!!

Here is what I made from Moms recepie above.

10 pints was netted from a friends 1 inch up to an 1.5 inch diameter cukes. The only thing I omitted was to measure the total weight of the cukes, darn it.

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I made this recipe with our first round of cukes, and it got great reviews at the cabin this weekend.

http://www.myrecipes.com/recipe/easy-refrigerator-pickles-0

Glenn, then your’s are more of a dill pickle?

no not really, if i get time tonight i’ll post the reciepe here.!!!!!! then you can decide from there. i’ve had these in the frig for 6 months and there still good!!!!!

ok here’s my grandmas reciepe I use.
7 cups peeled and sliced cucumbers
1 cup onions, sliced
2 T spoons pickling salt
mix these together stirring frequently……let sit 2-3 hours.
rinse good.

brine is……
2 cups sugar
1 cup vinegar
1 teaspoon celery seed.
put in pan heat and stir till liquid is clear.

pour over cukes and let stand in frig for 3-4 day.!!!!!!

That’s pretty close to Carole’s recipe Glenn. We have an ice cream bucket full in the fridge right now. Damn things are hard to stay out of.

There ok, I eat them but to much sugar. My wife likes these and I only make them when I have van over abundance of cukes, if that’s possible. I way prefer a good garlic dill pickle.

No pictures, but made more gal jugs of pickled cukes, made 2 batches of summer cukes and 4 qts saurkraut.

35 quarts of pickles today. We have it down pretty good. Little over 2 hours to get it done.

We are at 133 quarts and 6 one gallon jars as of now this year.

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riverruns wrote:

35 quarts of pickles today. We have it down pretty good. Little over 2 hours to get it done.

We are at 133 quarts and 6 one gallon jars as of now this year.

wowzer…days alot of pickles. How much bloody Mary mix you use?

Figured as long as I was filling jars, I’d fill a few more

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I have an uncle that wants me to make horse radish pickles. Do I just add some generic horse radish to my recipe? Not sure on this? Thanks.

Never made horseradish pickles. I think that’s all they do different is add the horseradish. Don’t know for sure.

I do however make my own horseradish.

Cookin salsa, drinking beer and listening to rock and roll. Life is good.

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I got up at 5, made coffee and watched the sun rise thru this frigging smoke haze we have plenty of, then picked tomatoes to make spaghetti sauce. Again. My salsa is fresh, none of that cooked stuff for me. In fact, I left enough tomatoes for salsa making tomorrow.

The pot is a 16 quart and is about 3/4 full cooking right now. In an hour I will take the pot off the heat and run the contents thru a food processor, then push the puree thru a fine wire sieve to remove the seeds. It goes back on the stove over a relatively low heat until most of the liquid has cooked off.

One of my secrets is to use a little honey to take the tart bite out of the sauce and zero pepper is used except for what is found in the seasoned salt. I grow and dry my own herbs and use basil, marjoram and oregano along with a finely dice sweet yellow onion….I like the Vidalias for this. I use two heaping teaspoon-fulls of the dried basil and one heaping teaspoonful of the oregano and marjoram. 8 cloves of garlic run thru a press finishes the recipe. Everything is added while still raw and before the tomatoes first go on the heat. After about 4 hours of slow simmering, stirring very often, I mix 3 tablespoons of corn starch and 1/4 cup of water together and whisk it into the sauce. And remaining water will bind to the sauce when the corn starch cooks in and very little water comes out when its put on pasta.

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Tom doesn’t cooking that take the fresh out of the meaning of fresh!?