I realize that based on how often I talk about it, you'd think I put up a few pints every weekend. Not true. I'm a giant poser. Or I was. I recently delved into not only my first pickling project, but I canned those buggers too.And it was... pretty easy. Yes, there were steps that had to be done in a specific order. No half-assing allowed in preservation town. But all in all, fairly straightforward. I've already single-handedly taken down a pint of pickled green beans. And I'm still alive. Proof of my aptitude. Or resilience to botulism. We shall see.
Many thanks, once again, to this fantastic book.
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you are my hero! did you use a pressure canner? I am nervous as hell, but really want to do tomatoes.
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ReplyDeletetomatoes are the easiest! They are super acidic already, so no need to pressure can- just a boiling water bath is fine.
ReplyDeletesally: i didn't use pressure, just a hot water bath.
ReplyDeletelinds: you are a genius.
afton: i made one jar of refrigerator pickles, because i know the limits of my patience. they only need a week or so, but only last for a month.
Do i spy pickled green beans? Hurrah! Hope you likez um...:>
ReplyDeletethey were magnificent! seriously considering drinking the juice left in the jar. no, really.
ReplyDeleteYou should use it as a marinade!
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