Canning Part 3: Pickles Three Ways

Late last Saturday afternoon, Michael and I decided to head to Sauvie Island for some pickling cucumbers. This being our first time making pickles, or picking pickling cucumbers, I think I should have done a little more research. But alas, lazy as ever, we just headed out to Sauvie Island Farms for some U-Pick. Last year I stopped at Kruger's Farm Market and grabbed the already picked peaches I needed and some canning supplies. I did not pick anything myself. When they pick the fruit and veggies for you, they know what to pick. When you pick for yourself, I suggest doing some research.

It was a beautiful Saturday and we arrived about an hour before closing.

We headed to the pickling cucumber patch.

We picked nearly 20 pounds of pickling cucumbers

I had heard there were beaches on Sauvie Island, but I had never been to one. Michael and I took a drive around the island until we found a beach. See, here I am, on a beach, on Sauvie Island.

And here is where my pickling adventures began. Michael had done a much better job of picking cucumbers that would fit in the jars than I had. It became obvious that for many of the pickles (too long or too fat) I was going to need to slice them into rounds or spears in order to fit them in the jar. Also, some were too ripe with large seeds (when pickling cucumbers get beyond a certain size, they are too ripe). I decided to go ahead and not waste any of the cucumbers. I pickled them all.

I started with a recipe for Garlic Dill Pickles from the food blog Food in Jars

As you can see, there are lots of large seeds because I chose the largest cucumbers for slicing into rounds.

I then handpicked all the cucumbers that would fit into the large jars and pickled those whole using a combination of simple recipes. To each jar I added fresh dill, dill seed, mustard seeds, red chili flakes, peppercorns, cloves of garlic and a simple water, cider vinegar and pickling salt brine.

and then processed accordingly.

The jar below is very large... too large to fit in any water bath I own. So these will just go in the refrigerator for about 3 weeks. 

I then took the shortest and fattest of the cucumbers and cut them into spears.

We ended up with 21 jars of pickles. Apparently they need to sit for at least three weeks before they are ready to serve. Once we give them a try and make sure they are edible, we will probably be looking to give some way. That's a lot of pickles.

(Above photo taken by Michael)

And finally, Stinky (er, I mean Tinkerbell) the Pickle Queen gives her approval.

Canning Part 2: Sweet & Spicy Cucumber/Zucchini Relish

Making this relish recipe was a no-brainer. I had all the ingredients on hand. I actually tweaked a couple recipes to get to this. It should be interesting to see how (if) it turns out.

Sweet & Spicy Cucumber/Zucchini Relish

4 whole cucumbers, any kind (I had leftovers from canning pickles)

2 whole medium zucchini (lots of zucchini from the farm this week)

4 stalks celery

1 whole red bell pepper

1 jalapeno peppers (from farm)

6 cloves garlic (farm)

2 cups apple cider vinegar (leftover from canning pickles)

1 cup brown sugar

1 cup white sugar

4 T Salt

2 T Mustard Seed

1 T Celery Seed

1 T Crushed Red Pepper Flakes

In food processor, process all veggies on the chop mode, finely chop all but do not puree.

Put veggies and remaining ingredients in large stock pot. Bring to boil, stirring until sugar is dissolved. Simmer ten minutes. Strain to remove most of the liquid.

Put in clean hot jars to 1/2 inch from top. Put lid and screw band on tight. Process in boiling water bath for 10 minutes.

Above: All ingredients are in the pot.

Below: After simmering for 10 minutes

Finished Product:

I am not sure what we will use all this relish for, but Michael promises me he will eat whatever I preserve. Wait until you see all the pickles!

Canning Part 1: Blackberry Lemon Jam

Above: Blackberries from the backyard, August 2008.

This week's treat:

U-Pick Blackberries at La Finquita del Buho. Tons of blackberries and so easy to reach. Totally accessible. I only have a few scrapes and scratches, seriously. Michael and I spent about 1/2 hour picking blackberries and we easily walked home with 3-4 lbs. of berries. Picking blackberries is one of those quintessential summertime activities. I asked Michael if he used to pick blackberries when he was a kid and through his whining and moaning about the stickers and the bees, he said no. He had never seen a blackberry bush until he moved to Oregon and had no idea how they grew. Seriously? Wow. I guess that is what happens when you come from a place that is impeccably manicured. There are no brambling bushes at the end of the street (or in the backyard, as is the case with our house).

Truth be told, I am not a big fan of eating plain old blackberries. I mean they are okay, but certainly no strawberry or raspberry in my book. What I do love, however, is blackberry jam.

Blackberry Lemon Jam

3-4 lbs. blackberries, rinsed & picked through (or whatever amount you have, add or reduce sugar and lemon accordingly)

3 cups sugar

zest & juice of 2 large lemons

pectin (read package for appropriate amount for quantity of fruit and then add more, my blackberry jam is always too runny. I never add enough pectin)

Put berries into a very large pot. I do not bother trying to remove seeds, I am way too lazy. Add the pectin to the berries a little at a time, stirring constantly. Heat on high, continue stirring until mixture comes to a full boil. Add sugar, continue stirring. Bring mixture to a full hard boil (will probably take about 8-10 minutes), stirring constantly. Boil for 5 minutes.

Continue canning process by putting jam into sterilized jars of your choosing. Remember to use new lids for a good seal. Process for 10 minutes in a boiling water bath (there should be at least 1 inch boiling water above jars). This amount of fruit made 10 half pints.

I absolutely love these flat half pint Ball jars.

Time to open a jar of this jam, spread a little mascarpone cheese on a slice of whole wheat toast and slather with homemade blackberry lemon jam.

I know, I cheated. This is actually a picture from last year's blackberry jam: