It’s Pickling Time

 

 

It’s pickling time of year! I just want to remind you of a few things to get the best pickle. 

One, is the type of cucumber you are using to make pickles. You need a pickling cucumber. The best ones are from the black spine type, with small black prickles, such as the Chicago Pickling Cucumber and National Pickle.

Wash all ingredients carefully to remove bacteria, which might spoil your product. In washing cucumbers, DON’T scrub so that you remove the black prickles. A good way to get off the dirt and bacteria is to soak them for a few minutes in a glass or plastic container with a tablespoon of pickling salt and one tablespoon of vinegar. Rinse well in running water as you gently rub them.                                The pot you will be using to make the brine should never be brass, copper, iron or aluminum. Any of these will produce a strange taste and undesirable color changes because the metals will react with the vinegar and salt solutions. Use enameled ware, glass, or stainless steel. Stir with wood spoon and or stainless steel ladle.  

Whenever possible, use water without chlorine. Here is how you can use your water to eliminate chlorine and other minerals. Plan in advance and boil the water for 15 minutes. Let stand for 24 hours. When all the sediment has settled to the bottom, ladle the water from the top. Add 1 tablespoon of white vinegar with 5 % acidity to each gallon of water before using. Or buy bottled distilled water and add 1 tablespoon of vinegar to each gallon. You will never regret all this effort. 

Do not use table salt in pickling or canning. Table salt has iodine and anti-caking agent. That will turn pickles an undesirable color and soften the pickle. Use Pickling salt for best results. 

Vinegar should be 5 % acidity. Check the label for percentage of acid and also check the expiration date. If it is past the expiration date, use it to make salad dressing not pickles. Vinegars of unknown strength should not be used. Either cider or white vinegars may be used. When pickling light-colored foods such as onions, white vinegars is preferable for it will not darken the ingredients. When making a simple solution of vinegar, pickling salt, and water, do not boil more than 5 to 6 minutes unless otherwise directed in the recipes. Long boiling weakens vinegar. Follow the timings suggested in the recipes: if a recipe says bring just to boil, do that. 

Always use fresh spices and herbs. Old ones will discolor the product and produce musty, strange flavors. If a recipe calls for you to put spices in a spice bag ( cheesecloth tied with kitchen twine) make sure it is not too tight so the brine can flow through during the cooking time. Remove bag before canning. If you have access to fresh grape leaves, wash them and place on top of produce in the jar. This will keep the produce under the brine and help with keeping the produce crisp. Any recipe can be changed to fit individual taste in SPICES Only. Do not change the amount of vinegar, water or salt. Blended pickling spices are available commercially, I like to blend my own. Here are a list of spices I like using: Allspice, Bay Leaf, Black Pepper Corns, Cardamom, Cayenne, Chili, Cinnamon Stick, Coriander Seeds, Clove, Dill Seeds, Ginger, Mustard Seeds, Nutmeg ( grated), Hot Red Pepper flakes, Turmeric, and Celery Seeds. 

Garlic is a wonderful addition to pickles. But one warning; If you wish to add garlic to a jar of dill pickles or any pickles, you will need to peel the cloves then plunge them into boiling water first for 1 minute. This blanching process kills the bacteria on garlic, which can cause spoilage. Or you can place the cloves in vinegar for about 1 to 2 minutes before filling the jars. 

I hope this helps you get the best pickle for you and your family. 

See you in class

      

Class Date Change

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I have moved June 25th class to July 9th at 11:00am here at “The Farm .”  I also changed the two recipes to ” Old Fashioned Grape Jelly.”Just imagine when you were a kid and that big PBJ sandwich your mom made for you, but this one will be better. We will make it with a lot less sugar. You will be able to taste the grapes. The other recipe will be” Caramelized Onion and Red Wine Pizza Sauce.” This sauce has so much flavor you don’t need much more on your pizza. You will go home with a jar from each recipe. A little snack will be served and we will have a sit down lunch. Lunch will be pizza, salad, and ice cream sundae using our grape jelly.

See you in class

Demo At Lafayette Community Garden

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All In A Jar is proud to be at the Lafayette Community Garden teaching the basics on water bath canning. This is a beautiful garden located at 3932 Mt. Diablo Blvd by the Lafayette reservoir. I will be making tomato jam and have bread in hand for students to taste this savory jam. The garden is asking for a small donation of $5.00. Please stop by learn,taste and have some fun.

See you in class