You see, a few years ago I had over 100 pounds of cucumbers for the year...I stopped counting at 100. I had so many pickles canned that I gave whole batches away, a couple dozen jars more to a bake sale/benefit for a friend, and still had two years worth on the shelf for us. Last year I didn't even get any, and I still have "old" pickles on the shelf before adding this year's. They are still good to eat, by the way, as long as they are sealed, but watch out -- two year old pickles can really knock your socks off!
I loved having enough to share and gift, but I was canning pickles almost daily! I thought, there has got to be a better way! Time to get organized! YES, I am kind of a geek for efficient processes -- it seems crazy to do essentially the same thing daily when I can do it all at once! You know that lady in Proverbs... the one who makes good use of her time, wakes early, and provides food for her household -- whose family rises and calls her blessed? Yeah... I'll never be her. Still, I think we sure can do what we can within our own spheres and lifestyles to lean that direction! We might just grow a wee bit in the process!
So...I have finally figured out a system that helps me can all my pickles for the week/two weeks at once, leaving more time for family and canning/preserving other goodies, too! A little forethought can go a long way to making this a manageable process rather than a juggling act!
- Sort and Store: I like to make relishes, slices, and spears/whole dills. So I sort them that way. The green produce zipper bags keep them up to two weeks fresh in the back of the fridge. I label each by use so I don't have to keep measuring: (6" or less = spears/wholes, longer than 6" but slender enough for my food processor's slicer attachment = hamburger dills, overgrown = relishes). When my fridge is full I start weighing and have a canning day! On to the trusty Ball Blue Book (if it's not broke don't fix it... get your recipe from the experts here). The BBB has the following weights for each batch: 4# for sliced pickles, 8# for relish, 8# for dills.
- Get the kitchen to yourself: If you can't do this, finding a way to occupy the family works... but having another adult to care for any little ones really helps! Start to finish this was a 4 hour process for me, after being practiced enough to know what I am doing. Learning, it will take you a little longer until you get your canning "wings," so to speak.
- Setup your workstations: For me it is like a pivoting dance, all within a 10 sq. foot area in my L-shaped kitchen (see previous post):
- Sink
- Workspace
- Processor (and holding bowls)
- Packing
- Canner/Stove
- Cooling
- Cleaning
- Process in order: Think ahead to the time frames and order your batches so you can just keep working until you are done.
- I start with relishes - a great way to use up those cukes that got too big! Dill is my favorite but the sweet recipe in the BBB is good too. Food processor with chop-blade makes short work of it (as well as the onions later). Here's a visual:
- Then move on to the spears/wholes. For these you just need to bring the vinegar/salt/pickling spices to a boil, simmering for 15 minutes and cut the cucumbers to size. This is the time to bring the canner up to a boil too (remember that can take up to 30 minutes sometimes!) If they are good spear size but a little long you can just cut a bit of length off so you have head space. Pack into hot sterile jars with dill and peppercorns. Ladle vinegar over the jars and seal with two-piece caps. Process in BWB (Boiling Water Bath) for the time in the BBB recipe.
- A word of advise: I LOVE the Kosher dill variation in the BBB. This calls for additional seasonings, cloves of garlic and a whole cayenne pepper ...very worth it for the flavor and they look gorgeous when done!
- Next is slices While the spears are processing in the canner, you can start slicing the "Hamburger Dills" in the food processor with the slicer blade (I have tried lots of slicing methods and this is the perfect thickness and much quicker than doing it by hand) -- dump them in a bowl to be ready. Pack in jars, season per recipe, and heat vinegar just like the last batch.
Slicing...
Packing ... add vinegar and seal. - Back to the Relishes: Once the spears are done and the slices are processing in the canner, you can go back and finish the relish steps. Then ladle into hot sterile jars and do that canning thing you have down-pat by now. By the time the relish is in jars, the last batch should be done. Into the BWB they go! See what I mean? The steps become easier the more you repeat them!
Rinse, drain, and add to stock pot - Finish well: This means clean up your workspace before you sit down. Put the kitchen back in order, relocate any jars that need it, put away supplies and spices. Don't forget the dishes. I'd much rather return to tidy kitchen after resting than be haunted by ghost of batches past.
- Track inventory: Make your list of what you need for the family for the year. Cukes will keep going and going... and you may end up with pickles to last for years if you don't keep track. When you have plenty on your shelf -- start giving 'em away, or call friends to bring you ingredients and jars if you really love making batches for them. One of the best parts of all this gardening/canning business is gifting others with the bounty God has blessed you with ~ what a joy!
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| Rough chop |
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| process into fine chop |
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| Season and sit (2hrs), covered for cleanliness. |
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| Chop (FP) onions/peppers. Add to pot with seasoning, vinegar. |
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| Bring to a boil and simmer (per recipe). Ladle into jars. |
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