There are just 11 days left till the start of the semester here. I can’t believe summer is almost over, and we’re entering the canning stage of gardening. I feel like I’ve missed summer entirely.
The pressure canner is back to work. I love this thing, so much.
We just did our first round of canning for the season over the weekend — a mess of spicy peppers from my mom’s garden. We pickled them in slices for all-purpose use. We like to add them to hashes, stir fries and burgers/BBQ. Basically everything. We like our food hot.
We kept the brine super simple (from David Lebowitz):
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
The biggest debate in canning in our family (both houses) is whether to can sweet or dill. We are pretty well split, with just a few more people preferring dill to sweet. This is definitely a dill brine. The dill+spicy fans will be happy.
Perfect results and still many more batches left to can. I’m excited for all things tomato and pear next (not together of course).
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