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In today’s show, we talk about safely pickling foods.  This is a foundation skill used in home canning worldwide.

Seasoned home canners will benefit by refreshing themselves on the fundamentals of pickling,  This includes a review of the related techniques, concepts, and processes central to safe home canning.

Those new to home canning will learn ways to safely get started.

As always, I talk about what went right and what went wrong in my own home canning.

Things we Talk about in Today’s Show

  • What is pickling?
  • What can I safely pickle?
  • Does it matter what kind of vinegar I use in my home canning?
  • The difference in salts.
  • Canning pickles, salsas, vegetables.
  • Ideas for the novice to start pickling.
  • Ways the experienced canner can get creative with pickling.
  • Pickling meats, eggs, and fish.

Things I Recently Made that I Talk about in Today’s Show

  • Kosher Dill Pickles – They are safe, but didn’t turn out as I hoped!
  • Refrigerator Pickles – This is where the extras went for good-eating right now.
  • Sweet pickle relish – Turned out great, but I forgot to add some heat to the sweet.
  • Corn relish – This was my first time making this and I loved how it came out.

Links Worth Considering (Affiliate links)—

The home canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)

Before you go …

If you haven’t done it already please take a moment to give me a rating on iTunes. Positive reviews are welcome on any platform you listen on.  Thank you for taking the time.

Thanks for listening and all your wonderful support!

This show is dedicated to the memory of Perry and Dorrie Rosen, both of whom recently died within 8 days of each other from the Coronavirus.  May they rest in peace.  May their memories be a blessing. 

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