Pickle and Preserves Canning Techniques

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Episode 98

Updated Pickle

NOTE: This is just the ingredients used in making the pickles and are approximated

I used 3 very large cucumbers probably just under a pound in total

2 Cups Vinegar

2 Cups Water

4 Cloves Garlic

2 Tbsp Sugar

2 Tbsp Salt

1 Tbsp Mustard Seeds

1 Tbsp Peppercorns

1/2 Tbsp Dried Dill

1. Combine the vinegar, water, salt, sugar and garlic in a medium pot and bring to a boil. Add cucumbers, stir and remove from heat.
2. Add in the peppercorns, mustard seeds and dill. Let sit for at least 8 minutes, stirring once or twice. Remove cucumbers from the pot to a jar and cover with brining liquid to about ¼ inch from the top. Let cool to room temperature.
3. Store in the fridge for up to two months.

Strawberry Preserves

Recipe Courtesy:  Ball Blue Book

2 Quarts Strawberries halved or quartered if very large

1 Package Powdered Pectin

1/4 Cup finely chopped and seeded Lemon

1/4 Cup Water

6 1/2 Cups Sugar

Combine all ingredients, except sugar, in a large saucepot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to rolling boil. Boil 1 minute, stirring frequently. Remove from heat/ Skim foam if necessary. Stir 3 minutes to distribute fruit. Ladle hot preserves into hot jars, leaving 1/4 inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water canner.


Everything you would ever need in the way of canning at home can be found at the Ball Mason Jar website. I recommend the Blue Book as a guide.