Last week for my Ask The Readers question I asked about canning tips for beginners. You all had some great tips, so for those wanting to learn how to can I encourage you to read through the comments.
After I posted my question last week, I was talking on the phone to my mom about canning and all the work she used to put into it. During the conversation she mentioned that most summers she canned 800-1,000 quarts of fruits and vegetables, plus a few other things in pint jars like meats.
I said something like, “Mom wait, did you really can that much!”
She said, “Yes I did.”
Now, I knew my mom canned a lot. I knew we grew and raised a lot of what we ate during most of the year. I knew it was a lot of work and that we all had to help. I knew that there was a whole wall in our basement that used to be full of food by the end of September, but I had no idea it was 800-1,000 quarts. That is a lot of work.
As a child all the work and time spent on canning is hard to put into perspective. As an adult with a family of my own, I realize how much time and work my mom really put into canning and making sure we had enough food to last the year.
And not only that, she canned that much in a pretty small kitchen, with no air conditioning, and very limited water during the dry summer months because we had a well that
at times often ran out of water.
So, thanks to my Ask The Readers Question last week I have a whole new appreciation for all the work my mom used to do. Thanks Mom!
Now on to today’s question. I recently got an email from my sister about canning pickles. You see my mom canned many things and they were all great, except her pickles.
She tried and tried and once in a while got a good batch, but more often than not we ate soggy pickles. Which to be honest are not that great. I much prefer my pickles crisp. Have you ever had a soggy pickle? I don’t recommend them.
My sister is having the same problem that my mom always had. Her pickles don’t stay crisp. So, I am hoping some of you might have some tips for canning pickles.
Here is my sister Evie’s email to me.
I can’t find a good way/recipe to can pickles without them getting soggy in a couple months. Refrigerator pickles are great and I have a couple recipes we love, but they take up too much space in the fridge to do very many. I thought maybe your readers might have some tips for crunchy canned pickles.
So, does anyone have any tips for my sister?