Spring has come early this year so I am in rush to harvest and use all my Jerusalem artichokes because they are starting to sprout! So what better way to preserve then pickling? I pulled a recipe from the National Center for Home Food Preservation and scaled it down (who needs 10-20 PINTS of pickled Jerusalem artichokes?!) This recipe below should yield about 12 pints or 14 max. You will need two days to do this recipe because you have to let it sit for 24 hours before pickling. I actually like the fact you do it over two days…two short projects before bed instead of one long one and going to bed too late 🙂
Pickling Spice is something you have to plan on ordering online or know which grocery store actually carries it in stock so why not make your own pickling spice? It is super easy! Recipe below make 1/2 cup.
- 1 Tsp ground ginger
- 2 bay leaves crumbled
- 2 cinnamon sticks, broken in half
- 6 whole cloves
- 2 Tbsp whole mustard seeds
- 2 Tsp whole coriander seed
- 1 tsp red pepper flakes, more if you want more kick
- 1 Tbsp whole allspice berries
Place everything in a container you can put a lid on. Shake it up! You are done, no joke. Now go get your pickling on!
2. Freezer Space: You save freezer space. Not everyone has room for a chest freezer or the desire to have one. By canning you avoid filling up more freezer space. If you live in an area where power is lost frequently too this is another bonus.
3. The Flavor: Canned fruit and veggies in a glass mason jar are taste better than the canned ones at the store by far!
4. The Memories: Cracking open a jar of your own canned food often brings back memories… maybe you picked the fruit at an orchard with your kids or you had a great time nurturing that particular veggie along that year.
5. Be Prepared: If natural disaster strikes you will be well stocked with food to eat! Seriously our friends mention if there is one they are coming to our house! 🙂
6. Less Time Shopping: Canned foods on hand will mean less shopping at the grocery store. Salsa, tomatoes, green beans etc…all right there.
7. Gifts: Canned goods make awesome gifts! If you have an unexpected party come up you can take a few decorated cans instead of a bottle of wine!
8. Reduce waste: You can reduce the amount of waste or recycling in your house. Mason jars can be used over and over for years and you can buy reusable canning lids called Tattlers.
9. Your Health: You can eliminate BPA from your canned goods since the jars are glass and the lids are BPA free!
10. Money, Money: Yes save money! Do you know how much organic canned food is? It can get pricey! Hope these reasons get you thinking about starting to can!! Browse My Favorite Things shop to get your canning gear!
If you are thinking of starting to can you are probably wondering what do I need? There are a ton of different types of canners and gadgets out there! I have been canning for years and have tested out quite a bit of canning gear so I will boil it down for you in this post…what do you need?!
What do I need to start canning?
Blue Book Guide to Preserving (by Jarden Home Brands)This book has been around for over 125 years! It covers the basics of canning from jams to fruits to veggies to meats. I have an older version from the 1970s. It is the only canning book I have (though I have more on my wish list!).
Water bath canning (aka cold-pack canning) – (jams, tomatoes, salsa, fruit, etc):
Granite Ware 0718-1 Enamel-on-Steel Canning Kit, 9-Piece
This has everything you need (except the actual jars) to get you started. You will be able to can 1/2 pints up to quart sized jars.
Pressure Canning (green beans, corn, meat, etc) & Water bath (cold-pack) canning:
Presto 01781 23-Quart Pressure Canner and Cooker:This sounds huge but this is the size you need if you want to use the canner for both water bath & pressure canning. If you get anything smaller you will not be able to water bath quart jars in it and will need a separate water bath canner! This bad boy can process up to 7 quarts at a time, 20 pints or 24 half pints when pressure canning. For water bath canning it can process up to 7 quarts, 10 pints or 12 half pints. This is what I use for all my canning.
I recommend converting your pressure canner into a weighted pressure canner because it is less work monitoring the pressure/temperature. You will need to buy a weighted gauge like the Presto Pressure Canner Pressure Regulator. This gauge will allow you to maintain the pressure you need (5/10/15 lbs) vs constantly making minor adjustments to burner temperature to maintain the right pressure. Also, it will save you from having to have your pressure dial tested every year to make sure it is accurate still.
The weighted gauge will go on your pressure cooker where the pressure regulator goes (see picture below). The pressure regulator that comes with your canner maintains pressure to 15lbs which you will find is too high for most canning recipes. You will keep the dial gauge in still (otherwise you would have a hole in your lid).
Ball Bubble Remover & Head Space ToolThis tool has a ruler built into the end so it takes away the guess work of if you have the needed head space a recipe calls out! I canned for years without this and now that I have it wished I would have sprung for it from the beginning!
A variety of different sizes of mason jars for canning here
If you are in need of just lids click here
If you need lid/band sets click here
You may be able to score jars without lids/bands at Goodwill for 20 cents a pop! Buy the lids and this will save you $$! Do check used jars for nicks along the rim…they can cause seals to fail. And you are not supposed to store your canned good with the bands on them so really you do not need a ton of canning bands unless you are giving canning goods away as gifts!
Questions? Let me know! I hope I made it easy to pick what you need to get started on your canning adventure!
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