Adventures in Canning Part One: Bread and Butter Pickles

This time of year there are just so many cucumbers from the garden.  It’s a good thing these pickles are so yummy.  I didn’t think I liked bread and butter pickles until I had these fresh homemade ones.  I love these!  We used a spice mix we bought in the grocery store and the recipe on the box.  They turned out great.


To can the pickles for longer storage you need to first sterilize the jars by washing them well in hot water and soap.  Then, pack the jars tightly with the recipe and leave 1-2 inch headspace at the top.  Next, you take a non-metal utensil and remove air bubbles by poking it all around the inside of the jar.  After that, you put on the lid and ring and put into a pot on the stove filled with water.  You want to make sure you have at least an inch of water over the top of the jars.  If you don’t you can turn them on their side but you can’t fit as many jars in one pot that way.

Once the water starts boiling set a timer for 15 minutes and keep the water boiling.  After your 15 minutes are up, you’re done.  Carefully remove the jars and let them cool down.  Once they have cooled down, you can label them (date and what’s inside).


One thought on “Adventures in Canning Part One: Bread and Butter Pickles

  1. Pingback: Canning Class: Now I Know What I Did Wrong | Fortress of Crunchitude

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