This summer I have been blessed with an abundance of cucumbers. Last year my only cucumber withered up before it was even big enough to pick. So this year I decided to celebrate these cucumbers by canning pickles. I had never made them prior to this, however I had purchased a
crinkle cutter for my veggies at some Pampered Chef party when I was 12. So it must have been my destiny to, 11 years later, make bread and butter pickles. The process was simple and I used a recipe from the
Ball Complete Home Preserving Book, which is an amazing resource for canning. The only thing I think I would do differently next time is to add in
pickle crisp because the pickles were a little softer than I prefer.
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| Perfect Pickles |
While looking through the canning book I also found a tasty looking recipe for salsa. I had been lucky enough to be gifted a large bag of velencia tomatoes from a friend's CSA and this salsa recipe looked like the perfect fit for them.
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| This summer salsa recipe is mild and very refreshing. |
Before canning pickles I had only canned fruit jams. Now that I am on this savory canning streak I can't wait to make more this fall. I am thinking of making sun dried tomato jam and herb jelly.
Till next time!
EM
