Unless I pick up more canning jars at a reasonable price, I am done pickling for the season. The rest of my jars are dedicated to peaches and salsa. Last year we purchased a Ball electric canner. It holds fewer jars and can take longer to process but it is handier than water canning. The water level in the electric canner is much lower and acts like a cross between a pressure cooker and stove-top water canner. It cannot process meats or low-acid foods but for my needs, it is pretty nifty!
Ball Electric Canner
I love seeing freshly packed produce IN THE JAR!
See the last post for the recipe for these Crisp Sweet Pickles very similar to the old-fashion Bread & Butter pickles. I add some sweet dill weed to the recipe as well because we really like candied dill pickles. Now I am putting my feet up with a cup of coffee.
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About Sharon L. Clemens
Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life.
Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove.
She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door
County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
The description and picture of the pickles made my mouth water! We are getting our basement this summer and next spring start planning gardens. 🙂