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Monday, September 28, 2009
How To Make Traditional Bread & Butter Pickles - Mystery Spice Monday
Canning.
It's what I've been doing all summer while not attending to my blog.
I've learned a lot! I've learned that when you overfill canning jars they erupt in your canner and then you have a mess plus not enough liquid in your jars. I've learned that I should definitely plant less cucumbers next year. And as a result, I could make bread & butter pickles in my sleep.
And they are soooo good! WAY better than dill or sweet in my opinion.
And I now have enough to give them away plus have plenty for myself.
YUM!
Oh, and since I thought you'd be interested, here's a bunch of stuff I picked which necessitated the making of pickles:
Yup, that's bunch of tomatoes, a zucchini, and 6 cucumbers. And believe it or not, my cucumbers are slowing down. In previous weeks I'd pick 8-13 cucumbers in a day and 4-6 zucchini.
Now you know why I haven't been around!
So lets get down to business with the cucs shall we?
Slice approximately 7 cups of cucumbers and 4 onions and place them in the largest bowl you own.
Cover them with 1/2 a cup of canning and pickling salt. This is important, regular salt won't dissolve properly.
Cover completely with water and let it soak for at least 2 hours. While they are soaking you can prepare your canning jars, rings and lids. This will make 5-7 pint size jars so I usually prepare 8 just in case.
Once the soaking is done rinse completely. I rinse mine in small sized batches to make sure I get all the salt water off.
Then I set up my stove. The small pot in the back has a little bit of water and lids set to low heat until simmering. The front left pot has 3 cups of white vinegar, 2 cups of sugar, 2 Tbs. of mustard seeds, 1 teaspoon of celery seed and 1 teaspoon of tumeric. Cook this until it comes to a boil and the sugar is disolved. On the right front burner is my steamer canner (it's the same as a water bath only it steams, you can use a regular water bath).
Once your pickling solution comes to a boil you can add your veggies. I do small batches at a time using veggies I've just rinsed.
Return them to a boil. Once it starts boiling they're done! Easy peasy!
Remove your pot of goodies from the heat and start filling jars with a slotted spoon.
As I do this I often stop and sort of gently bang the jars on the counter to shake them around a bit and get the veggies to compact.
When I'm done with a small batch my solution looks like this. And I put it back on the stove on med-high heat until it returns to a boil. Then I add more veggies, boil, fill jars, etc.
Once the veggies are all cooked and the jars are all filled I top them off with spoonfuls of pickling solution. You want to leave a generous 1/4 inch headspace.
Run a knife around the jars to release any air bubbles. Add more solution if needed.
Then a VERY important step! Take a wet rag and wipe the rims of the jars. If you don't, the lids won't seal and you will have done all that work for nothing.
You guessed it! Then you add the lids. I have a handly little magnetic lid lifter that came in a box of canning supplies. They're not necessary, you could just use tongs, but since I have it I'm using it.
Place the lids.
And then put the rings on. You want them to be "finger tight". My definition of that is only twist with the tips of your fingers, don't use your whole hand to get it as tight as possible. I do put them on tighter than my mom, she barely screws them on. The good news is that we both have successfully preserved food so I don't think it's that big of a deal.
Put the jars in your canner. Use manufacturers directions on whichever canner you have. Remember, canning is not just cooking, it's science. So it's important to follow the directions precisely.
For mine I need to wait until steam comes out of those little holes on the side before I start my processing time. And I never really knew how HARD it was to take a picture of steam! This was the best I could do. :P
Process them for 10 minutes, after that my canner needs to sit off the heat for 3 minutes. And then Voila! Preserved pickles!
Lift them out of the canner using that cool lifter tool from your canning supplies box.
Let them set for 24 hours, and delight in the music of popping lids! That's the sound that means "I'm sealed!".
After 24 hours, any lids that aren't sealed (you can test them by pushing in the middle of the lid, if it gives it isn't sealed) just toss them in the fridge and use them within the next week or two.
I know some of you said that you might participate this week in Mystery Spice Monday, and that's AWESOME! But I still haven't figured out how to do the new Mr. Linky (it's on the to do list!). So if you have a recipe to share please post your link in a comment and I will add a permanent link to the bottom of this post. Thanks for your understanding! :)
It's what I've been doing all summer while not attending to my blog.
I've learned a lot! I've learned that when you overfill canning jars they erupt in your canner and then you have a mess plus not enough liquid in your jars. I've learned that I should definitely plant less cucumbers next year. And as a result, I could make bread & butter pickles in my sleep.
And they are soooo good! WAY better than dill or sweet in my opinion.
And I now have enough to give them away plus have plenty for myself.
YUM!
Oh, and since I thought you'd be interested, here's a bunch of stuff I picked which necessitated the making of pickles:
Yup, that's bunch of tomatoes, a zucchini, and 6 cucumbers. And believe it or not, my cucumbers are slowing down. In previous weeks I'd pick 8-13 cucumbers in a day and 4-6 zucchini.
Now you know why I haven't been around!
So lets get down to business with the cucs shall we?
Slice approximately 7 cups of cucumbers and 4 onions and place them in the largest bowl you own.
Cover them with 1/2 a cup of canning and pickling salt. This is important, regular salt won't dissolve properly.
Cover completely with water and let it soak for at least 2 hours. While they are soaking you can prepare your canning jars, rings and lids. This will make 5-7 pint size jars so I usually prepare 8 just in case.
Once the soaking is done rinse completely. I rinse mine in small sized batches to make sure I get all the salt water off.
Then I set up my stove. The small pot in the back has a little bit of water and lids set to low heat until simmering. The front left pot has 3 cups of white vinegar, 2 cups of sugar, 2 Tbs. of mustard seeds, 1 teaspoon of celery seed and 1 teaspoon of tumeric. Cook this until it comes to a boil and the sugar is disolved. On the right front burner is my steamer canner (it's the same as a water bath only it steams, you can use a regular water bath).
Once your pickling solution comes to a boil you can add your veggies. I do small batches at a time using veggies I've just rinsed.
Return them to a boil. Once it starts boiling they're done! Easy peasy!
Remove your pot of goodies from the heat and start filling jars with a slotted spoon.
As I do this I often stop and sort of gently bang the jars on the counter to shake them around a bit and get the veggies to compact.
When I'm done with a small batch my solution looks like this. And I put it back on the stove on med-high heat until it returns to a boil. Then I add more veggies, boil, fill jars, etc.
Once the veggies are all cooked and the jars are all filled I top them off with spoonfuls of pickling solution. You want to leave a generous 1/4 inch headspace.
Run a knife around the jars to release any air bubbles. Add more solution if needed.
Then a VERY important step! Take a wet rag and wipe the rims of the jars. If you don't, the lids won't seal and you will have done all that work for nothing.
You guessed it! Then you add the lids. I have a handly little magnetic lid lifter that came in a box of canning supplies. They're not necessary, you could just use tongs, but since I have it I'm using it.
Place the lids.
And then put the rings on. You want them to be "finger tight". My definition of that is only twist with the tips of your fingers, don't use your whole hand to get it as tight as possible. I do put them on tighter than my mom, she barely screws them on. The good news is that we both have successfully preserved food so I don't think it's that big of a deal.
Put the jars in your canner. Use manufacturers directions on whichever canner you have. Remember, canning is not just cooking, it's science. So it's important to follow the directions precisely.
For mine I need to wait until steam comes out of those little holes on the side before I start my processing time. And I never really knew how HARD it was to take a picture of steam! This was the best I could do. :P
Process them for 10 minutes, after that my canner needs to sit off the heat for 3 minutes. And then Voila! Preserved pickles!
Lift them out of the canner using that cool lifter tool from your canning supplies box.
Let them set for 24 hours, and delight in the music of popping lids! That's the sound that means "I'm sealed!".
After 24 hours, any lids that aren't sealed (you can test them by pushing in the middle of the lid, if it gives it isn't sealed) just toss them in the fridge and use them within the next week or two.
I know some of you said that you might participate this week in Mystery Spice Monday, and that's AWESOME! But I still haven't figured out how to do the new Mr. Linky (it's on the to do list!). So if you have a recipe to share please post your link in a comment and I will add a permanent link to the bottom of this post. Thanks for your understanding! :)
Thursday, September 24, 2009
Things I Can Do, Things I Can't
Things I Can Do:
Make Pickles
Care for a Garden
Read an occasional book
Play Sims 3
Raise adorable twin 2 year old girls
Bake a semi-healthy treat once a week
Make dinner 5 times a week
Clean the house once a week
Give the dogs some attention, once a day
Plan a Book discussion group, first meeting this Saturday (HURRAY!!)
Take above mentioned toddlers to the grocery store when in dire need for ingredients or diapers or canning jars
Check Facebook twice a day
Maintain a healthy marriage (so sorry you're hitting the low end of the priority list lately honey!)
Things I Apparently Can't Do:
Do all of the above plus make recipes, take pictures of them, edit pictures, post pictures, and give step by step directions of how to make the recipe.
Sorry about that!
But never fear! I'm currently making a batch of bread & butter pickles, taking pictures, and hopefully I'll post up the recipe on Monday! That's right folks, my first Mystery Spice Monday since oh... June? But who's counting, right?
Once the garden dies and I get out of rehab for my Sims 3 addiction I'm sure I'll get back to my regular blogging schedule.
Make Pickles
Care for a Garden
Read an occasional book
Play Sims 3
Raise adorable twin 2 year old girls
Bake a semi-healthy treat once a week
Make dinner 5 times a week
Clean the house once a week
Give the dogs some attention, once a day
Plan a Book discussion group, first meeting this Saturday (HURRAY!!)
Take above mentioned toddlers to the grocery store when in dire need for ingredients or diapers or canning jars
Check Facebook twice a day
Maintain a healthy marriage (so sorry you're hitting the low end of the priority list lately honey!)
Things I Apparently Can't Do:
Do all of the above plus make recipes, take pictures of them, edit pictures, post pictures, and give step by step directions of how to make the recipe.
Sorry about that!
But never fear! I'm currently making a batch of bread & butter pickles, taking pictures, and hopefully I'll post up the recipe on Monday! That's right folks, my first Mystery Spice Monday since oh... June? But who's counting, right?
Once the garden dies and I get out of rehab for my Sims 3 addiction I'm sure I'll get back to my regular blogging schedule.
Friday, September 18, 2009
Aloha Friday!
From An Island Life
In Hawaii, Aloha Friday is the day that we take it easy and look forward to the weekend. So I thought that on Fridays I would take it easy on posting, too. Therefore, I’ll ask a simple question for you to answer. Nothing that requires a lengthy response.
If you'd like to participate with your own question on your own blog, head on over to An Island Life to link up and join the fun!
Today my Aloha Friday Question is: What do you miss the most when it's in the wash?
I have this big water bottle that is practically glued to me, and when it goes in the dishwasher I always feel like I'm missing something!
So what is it for you? A favorite sweater? Your favorite jeans? Your compost bucket (another thing that I miss! LOL)?
Thursday, September 17, 2009
Tidal Raves Restaurant Review - Things I Love Thursday!
Here is another great restaurant review written by my mom. Hope you enjoy! :)
A favorite of mine, Tidal Raves Seafood Grill (279 NW Hwy 101, Depoe Bay, OR 97341 541-765-2995) continues to draw large crowds to fill its 20 tables. You know you are in for a treat when people leaving encourage you with "It's worth the wait!". People are inside and outside waiting. It is 2:30 p.m. We wait for about 30 minutes. A definite Rave Review. They do take reservations in case you'd rather not wait. The view over the north end of Depoe Bay is one of the best on the Oregon Coast. The decor and music are pleasing and not detracting from the main attractions - the food and the view. I order Halibut Tacos with corn tortillas filled with grilled or battered fish, cilantro dressed cabbage, tomatoes and fresh lime; roasted pepper rice; and black beans with pico de gallo. The contrast of flavors are a delight. I have ordered this before and this is one of the few dishes that come to my mind unbidden. This time the taco is not as saucey ( more cilantro sauce would have been nice) so I am disappointed. But the black beans with pico de gallo are even better then I remembered! My husband orders traditional fish and chips served with coleslaw. The servers are efficient and very busy. Our order comes quickly, our bill slowly. We are not in a rush. There is this incredible hypnotic view to entertain us.... We will return. My meal is $11.50. Hubby's is $10.50. Eight wonderful sounding desserts are listed on the board but they will have to wait for another time.
For more things to love visit thediaperdiaries.net!
A favorite of mine, Tidal Raves Seafood Grill (279 NW Hwy 101, Depoe Bay, OR 97341 541-765-2995) continues to draw large crowds to fill its 20 tables. You know you are in for a treat when people leaving encourage you with "It's worth the wait!". People are inside and outside waiting. It is 2:30 p.m. We wait for about 30 minutes. A definite Rave Review. They do take reservations in case you'd rather not wait. The view over the north end of Depoe Bay is one of the best on the Oregon Coast. The decor and music are pleasing and not detracting from the main attractions - the food and the view. I order Halibut Tacos with corn tortillas filled with grilled or battered fish, cilantro dressed cabbage, tomatoes and fresh lime; roasted pepper rice; and black beans with pico de gallo. The contrast of flavors are a delight. I have ordered this before and this is one of the few dishes that come to my mind unbidden. This time the taco is not as saucey ( more cilantro sauce would have been nice) so I am disappointed. But the black beans with pico de gallo are even better then I remembered! My husband orders traditional fish and chips served with coleslaw. The servers are efficient and very busy. Our order comes quickly, our bill slowly. We are not in a rush. There is this incredible hypnotic view to entertain us.... We will return. My meal is $11.50. Hubby's is $10.50. Eight wonderful sounding desserts are listed on the board but they will have to wait for another time.
For more things to love visit thediaperdiaries.net!
Wednesday, September 16, 2009
Way Back When-endsday! Family Pic
This was taken back in June, actually on the girls' second birthday. I just wish they would have smiled! A friend of mine put it well when she said it looks like their plotting. But plotting what???
For more Way-Back fun visit Cheryl over at Twinfatuation!
Thursday, September 10, 2009
Surfrider Resort Restaurant Review - Things I Love Thursday
My Mom has kindly volunteered to help me out with my blog while my life is so crazy (and hopefully beyond). I didn't really know what to expect when I asked her to send me some of her restaurant reviews. I honestly don't think I've read anything written by my mom, unless it's a letter or email to me. But I know she's a smart lady who reads a lot so I knew it would be good! And I was right. :)
Several things make the Surfrider Resort Restaurant (on Highway 101 South of Lincoln Beach and North of Depoe Bay at the Oregon Coast) a "Rave Review". The Surfrider perches on the cliffs above Fogerty Beach and the view is truly one of the best on the Oregon coast. I step out of my norm and order steamer clams and linguine tossed with mushrooms and green onions in a white wine sauce. The flavors are subtle and not over powering of the delicate flavor of the clams. The clams are tender! I am used to razor clams which are not always. The salad with raspberry vinaigrette is fresh. The warm rolls are adequate. I would choose this again! My hubby agrees this place is consistently above average. The servers are smiling, attentive, and allow the diners to relax and enjoy the entire sunset without feeling pressure to leave before the "show" is complete. The music is not to my liking. The decor does not detract from the wonderful view. My dinner, at the lower price end was $18.00.
We always said that one of these days we'd work on a joint writing project, and I'm really glad that day has come! Hopefully my readers enjoyed this as much as I have, because I'll be featuring one of my mom's reviews once a week until she gets sick of of being my "on the scene" reporter, since obviously I'm very "off the scene". lol
For more Things to Love visit thediaperdiaries.net
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