This morning when I stepped outside to fix breakfast for guests I was slightly taken aback by the cooler weather. Then I suddenly smiled as I thought about what the date was and realized that Fall was just around the corner. Fall is one of my favorite seasons. I love the cooler mornings and evenings. But one thing I enjoy most about this time of year is all the fresh produce that is coming out of the gardens. Because of growing up on a farm and always having a nice garden my favorite memory is in the kitchen canning and putting up all the fresh produce with my mom and grandmother. I guess canning and wanting to put up food to prepare for the winter is something that just runs naturally thru my blood.
I remember the year my grandmother passed away. She canned a counter full of peaches! Her health wasn’t that great at the time but Fall always seemed to revitalize her. She had no one but herself in her house. But when her tree was totally filled with peaches all she could think to do with them was can them, and that was what she did!
So I would like to dedicate this post to some of my recent canning and share a picture or two of some of my “Bread & Butter Pickles” that never stick around very long.
If you don’t have a garden that is full of fresh cucumbers please don’t let that hold you back from trying to make your own fresh canned “Bread & Butter Pickles”.
Sink full of cucumbers from the garden
Many times stores are running good sales on fresh cucumbers so watch the sale flyers and when you see a good sale stock up and have a fun day of canning.
Here is the recipe I use:
- For every 2 quarts of pickles:
- 3 1/2 lbs pickling cucumbers (about 14 small to medium)
- 2 1/2 cups vinegar
- 2 1/2 cups sugar (sometime I cut back on this)
- 1/4 cup Ball Bread and Butter mix (I use this instead of mixing all my own spices. It is super good and makes it easier. Honestly I can’t tell much of a difference from when I mixed my own spices)
- 2 Quart jars or 4 Pint jars w/ lids and bands (I prefer using the pint size so th
at when I open them they stay fresh have to eat a lot of pickles to use all in the quar - t jars!)
Directions
Sliced and ready to can
Prepare Bread & Butter Pickles
- CUT ends off cucumbers. Cut into 1/2 inch slices.
- COMBINE vinegar, sugar, and Ball® Bread & Butter ickle Mix in a medium saucepan. Heat to a boil.
- PACK based on steps below.
TO PRESERVE (Store up to 1 year):
-
- PREPARE canner, jars, and lids according to manufacturer’s instructions.
- PACK slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks
Now aren’t those some pretty jars of pickles!
