Canning dill pickles how to!

Time: 3 hours (1 hour active time)

Makes: 12 HALF pint jars

Ingredients:

12 cups of sliced cucumbers

1/4 cup pickling salt

6 cups of ice

3 cups of white vinegar

3 cups of water

1 & 1/3 cup of sugar

6 tablespoons of pickling spices

7 garlic cloves cut up into halves

22 fresh dill heads

Directions:

-Slice up your cucumbers to pickle size, put in a large container, cover with your pickling salt and ice and let sit for 2 hours. This helps to make the pickles crisper in the weeks to come.

-Rinse the cucumbers to remove the salt.

-Warm your mason jars to prep them (scalding hot water, dishwasher or oven warming).

-In a large sauce pot combine your water, white vinegar, sugar and pickling spices. Bring to a boil and once it is boiling, turn to medium to roll for 15 minutes.

-Start your hot water bath canner to bring to a boil.

-While the liquid mixture boils put your cucumbers into your warmed, prepared mason jars filling almost to the top. Then add 1 garlic clove half and 2 heads of dill to each mason jar on top of the cucumbers before adding the liquid.

-Pour your canning liquid through a cheese cloth or a mesh strainer into a large bowl or container, preferably one that is easy to pour, to remove the pickling spices.

-Fill jars with liquid to leave a quarter of an inch head space.

-Put your lids on finger tip tight, not super tight. Put 4-6 half pint jars in your hot bath canner at a time and boil for 10 minutes.

-Remove from canner and put on a dish towel on your counter and let set 10-12 hours or overnight. Cans will pop as they seal. If you cooked for the right amount of time they should all pop within an hour after removing them from the canner.

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Canning Dill Pickles - Delicious, Easy Recipe

Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy

How To Make Easy Dill Pickles as Little as One Jar at a Time!

Good recipe forgardeners, No waiting until you have enough cucumbers to do a huge recipe. just one jar or many jars very easily. Follow amounts listed to be added to each jar. All amounts listed are to be added per jar. Quart Jar: 2 Grape Leaves (optional, or 1/4 tsp. alum) 2 Cloves Garlic (sliced) 2 t. Dill Seed 2 Heads Fresh Dill (or about 2t Dill Weed) 1 Tb Pickling or Corse Kosher Salt (non-iodized) 1/2 Cup White Vinegar (5% acidity) Hot Water PROCESS 12 Minutes Pint Jar: 1 Grape Leaf 1 Clove Garlic (sliced) 1 t. Dill Seed 1 Head Fresh Dill (or about 1t Dill Weed) 1/2 TB Pickling or Corse Kosher Salt (non-iodized) 1/4 Cup White Vinegar (5% acidity) Hot Water PROCESS 10 Minutes 1/2 Pint Jar: 1 Small Grape Leaf 1/2 Clove Garlic (sliced) 1/2 t. Dill Seed 1/2 Large or 1 Small Head Fresh Dill (or about 1/2t Dill Weed) 3/4 t. Pickling or Corse Kosher Salt (non-iodized) 2 TB White Vinegar and hot water.

Ninja Foodi pressure cooker and airfryer - Is Ninja Foodi Good?

The Ninja Foodi let's you pressure cook and air fry in one device. Pressure cook up to 70 percent faster versus traditional cooking methods. 6.5-Quart Ceramic-Coated Pot: Nonstick, non-toxic, and easy to clean. Enough capacity to cook a roast for your family. 4-Quart Cook and Crisp Basket: Large-capacity, basket holds up to a five pound chicken or three pounds of french fries to feed your whole family. Food comes out tasty, juicy and crispy!
The Ninja Foodi is safety certified, giving you confidence and peace of mind while cooking. Frozen to Crispy: Skip thawing and save time. Evenly cook frozen food from the inside out, starting with pressure cooking and finishing off with a crisping method of your choice.
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Ninja Foodi detailed info and specs here: http://bit.ly/2Ly4bR1

Roast Beef for Canning: How to Can Roasts

How to can roasts


It's easy to learn how to can roast but does involve some steps that will take time. You will need some quart jars, wide mouth is fine, for large pieces of roast beef or other fatty, tasty meat. Steak seasoning makes a good spice for canning roasts. The canning done in the video was done completely off grind using a propane cooker.

The All American 921 Canner was also used for a bigger batch. Real olive oil was used. Be careful if you want to buy olive oil, the best oil is not cheap... but will not contain additive oils.

This is the raw pack method for roast is used here for ease and speed, the hot pack method is also an option for canning meat. Don't worry about adding extra water or sauce with raw packing. The meat will provide it's own sauce when cooking.

Canning Cajun Soup Plus Canning Pickled Garlic

Canning Cajun Soup the tasty way. Remember the "Cajun Chef" - "Hoo-Whee, dat be goooood!"? Otherwise known as Justin Wilson, the Cajun Chef really knew how to throw together some tasty Cajun recipes with a dash of humor thrown in. This spicy Cajun Soup recipe for home canning follows the delicious tradition of Cajun Cooking. Ingredients include chicken, New Orleans Andouille Sausage, celery, carrots, and red onions.

A good method for canning pickled garlic is also demonstrated. If you haven't tried spicy pickled garlic you should give it a go. Pickled garlic packs a flavorful punch and goes well will bland foods and will surely tempt those who like a little adventure in eating.

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Homemade spaghetti is something that few folks can resist and what makes the spaghetti good is the sauce! If you don't have a family recipe for spaghetti sauce, then this is a great one to "adopt". Watch as the sauce is made step-by-step and listen to an interesting story too.

Be sure to simmer the sauce while stirring often at first. Simmer the sauce at least 45 minutes. Simmering blends all the flavors and spices for that perfect homemade taste.