Jarden Home Brands is hosting International Can-It-Forward Day this weekend on August 16th. New and experienced canners can participate in a live webcast from Brooklyn Borough Hall Farmers Market filled with canning demos where viewers can ask questions of Bravo Top Chef Judge Hugh Acheson.
As part of International #Canitforward Day, I had the opportunity to review new Ball Brand products:
I fell in love with the Ball Heritage jars at first sight! I immediately thought of craft projects I could do with them, and a pickling recipe I’ve been wanting to make. These jars would be perfect for holding food gifts for friends and family at Christmas time.
If you’re starting out with canning, pickle recipes are a good place to start. Unlike jam and jelly recipes, you don’t need to worry about cooking something to correct consistency, while running the risk of having the batch over boil in the pot. Ahem, not that I have any experience with that. You also don’t need to worry about acid and pectin.
With pickling recipes, most of the work lies in preparing the ingredients correctly. Many pickling recipes require the ingredients to be thinly and uniformly cut to ensure even surface coverage for the salt. Once the ingredients are ready, you add in the salt, and allow the ingredients to sit for a period of time, usually 2 hours to 24 hours, giving the salt time to pull moisture out of the ingredients.
Garlic Ginger Freezer Pickles
I chose Garlic Ginger Freezer Pickles for my canning product review. I haven’t done freezer pickles before, and I was curious to see how freezing fresh vegetables in a pickling liquid would affect the flavor and consistency of the pickles. These pickles are easy to make in a day. I spent about 20 minutes in the morning preparing the ingredients, tossed them in a bowl with salt, and let them sit for 2 hours. Packing the jars took about 10 minutes with no need to boil the liquid.
- 9 cucumbers thinly sliced
- 2 onions, thinly sliced
- 2 carrots grated
- 6 garlic cloves, thinly sliced
- 4 inch root of fresh ginger, thinly sliced
- 2 Tablespoons of pickling salt
- 2 cups of vinegar
- 1 cup of sugar
- 5 freezer pint jars
- In a very large bowl, put the cucumbers, onion, carrots, garlic, and ginger, and thoroughly mix together. Add the pickling salt and mix again.
- Let the cucumber mix sit for 2 hours on the counter with a tea towel over the bowl.
- Drain the cucumber mixture, rinse it with water, drain again, and do one final rinse. Make sure all the water is out of the bottom of the colander. Pack the cucumber mixture into pint jars.
- Mix the vinegar and sugar together, and stir until the sugar is dissolved. Place a canning funnel in the opening of the jar, and pour the vinegar/sugar mixture over top, leaving about 1 inch of head space.
- Put a freezer lid on the jar and freeze. Defrost in the fridge for 8 hours before serving.
- You can also put these pickles into the fridge, and wait 24 hours for them to be ready to eat.
Bread and Butter Pickles
Drying fruits, herbs, and vegetables
Honey Spiced Peaches
How to Freeze Vegetables
How to Make Pumpkin Puree
Steaming and Freezing Vegetables
Strawberry Lemonade Concentrate
Roasted Tomato Puree
Shared at A Dish of Life