Canning or pickling is a process that preserves foods. Bathing and then sealing the food in a jar effectively eliminates the bacteria that cause spoilage.

We’ve already discussed the difference between fermented and non-fermented pickling here.

As a leader in the probiotics field we are all in favor of fermented foods. Fermentation adds tanginess and creates natural lactic acid. A probiotics plus!

 

We’ve created an easy guide to help you learn how to pickle.

 

Some Quick Notes

  • Don’t change the size of your pots, change the size of your jar.

Canning jars are easy to find in various sizes if the jars you have don’t fit in the largest post you have. Also, keep it simple stick with traditional jar styles. They’re easier to work with.

  • Stock up on vinegar and kitchen spices

Consider both salty and sweet recipes when deciding what to pickle. Adjust reach accordingly but remember you can always add vinegar or sugar, you can’t remove it.

Canning jars are easy to find in various sizes if the jars you have don’t fit in the largest post you have. Also, keep it simple stick with traditional jar styles. They’re easier to work with.

  • Invest in a canning kit, it’s worth it.

 

Let’s Can! (You Can Too)

  1. Clean each piece of your glass jars. Wash, rinse EVERY. SINGLE. PIECE.
  2. Place your well rinsed jars on the canning rack; place the rack inside the pot.
  3. Fill the pot with cool water so that all the jars are completely covered and set the water to a simmer. This disinfects them.
  4. Carefully remove the disinfected jar, save the hot water. Dry the jars. (and lid pieces)
  5. Combine the recipe specific preserve mixture into a second pot and bring to a boil. Common mixtures include vinegar, salt, and a spice. This is called the brine.
  6. Wash your produce under cold water.
  7. Prep the (veggies) by cutting, slicing or grating as desired. Try to keep the sizes mostly the same for each piece in the same jar.
  8. Firmly pack your veggies, evenly, into each jar.
  9. Once the brine boils fill each jar.
  10. Place the lids on top each jar and twist on the lid’s bands. But not too tightly. Return each sealed jar to the canning rack.
  11. Place the canning rack in the boiling water you saved from disinfecting the jars earlier. Bring to a full boil. Once the water is boiling let the jars process for 20 minutes.
  12. Let the jars cool and cure for two weeks before enjoying. Or wait, pickled foods can last a long time.

For suggestions on fermented recipes look to our pinterest for pinspiration!