Hint - Storing Bacon

Recipe - Dill or Kosher Pickles

DILL OR KOSHER DILL PICKLES


4 lbs cucumbers
Wash and cut in half or quartered. Which ever way you care.

Combine and heat to the boiling point:
3 cups white vinegar
3 cups water
½ cup canning salt

*** If you want KOSHER DILLS add:
12 peeled sliced garlic cloves (I wrap mine in cheesecloth for easy removal)

When the brine reaches the boiling point, remove the garlic cloves. Pack the cucumbers into HOT sterile jars.

Add to each jar:
2 tablespoons dill seeds
3 peppercorns

Fill the jars with the HOT brine, leaving ½” headspace. Remove bubbles. Seal and process in boiling bath water, for 10 minutes.

To make the Pickle Hot add your choice of pepper strips to the jar when putting in the cucumbers. Jalapeno, Habanera, or Home Grown whatevers.

Canning Dill Pickles

Recipe - Bread and Butter Pickles

Bread and Butter Pickles

1 gallon medium-sized cucumbers (4 quarts)
6 to 12 large onions
2 green or red peppers

Cut cucumbers and peeled onions into the thinnest slices possible. Remove seeds and fibrous membranes peppers. Shred or chop them. Place vegetables in a bowl. Pour over them:
½ cup coarse salt
Place in refrigerator for 12 hours with a weighted lid over them. Drain vegetables. Rinse in cold water. Drain again thoroughly. Place on cloth towel and pat dry with another cloth towel. Prepare the following sirup:
7 ½ cups mild cider vinegar
7 ½ cups sugar
2 ¼ teaspoons turmeric
3 tablespoons mustard seed
2 ¼ teaspoon celery seed
¾ teaspoon ground cloves
Bring these ingredients just to the boiling point. Add vegetables gradually with very little stirring. Heat to the scalding point, but do not let them boil. Place pickles in HOT sterile jars. Seal jars and process in boiling water bath for 15 minutes, based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.

Makes 6 Quarts

Bread and Butter Pickles

Old Fashion Sweet Pickles

7 lbs. Cucumbers
Soak in 3 cups pickling Lime and
2 gals. of water for 24 hrs.
Rinse off lime water. Place pickles in ice water. Change water every hour 4 hrs (ice cold water), for 12 hours or 3 additional changes. Prepare brine.

Brine:
5 pts vinegar (apple cider)
5 lbs sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon celery seeds

Bring brine to a boil, pour over drained cucumbers. Let set overnight. Boil cucumbers and brine for 1 hour. Put in jars HOT and let jars seal. If any jars DO NOT SEAL, place in cold bath canner and process for 15 mins, , based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.

Yield – 12 pints

NOTE: I started making these pickles in 1964. My sister-in-law Leona Morris taught me how. They are Red’s favorite sweet pickles. We spend each summer making these, and it turned out to be more like playing than working with us. We did not have a weight scale so we put a bowl on bathroom scales and almost have to stand on out heads to be able to see the amount! NOW picture that!!

Any Questions about the Recipe you are welcome to send an E-Mail.

Canning Old Fashion Sweet Pickles, Day 3

Old Fashion Sweet Pickles Day 1 & 2

Red Pickled Eggs

6 hard-boiled eggs
1 cup cider vinegar
1 cup beef liquid from canned beets
1/3 cup granulated sugar
½ teaspoon salt
¼ cup chopped onion
3 whole cloves

Place peeled eggs in a large jar. Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Bring to a boil until sugar is dissolved. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs and serve.

NOTE: WARNING – This is a very gassy food! It is also one of Red’s favorites. One night in the Motor Corps, at the Shrine Center, he ate 5 of these eggs. Before the night was over, the gas problem hit him…he went into the bathroom and closed the door. The heavy air came into the room, WHEN he came out of the bathroom----EVERYONE had cleared the room. They taste good, BUT YOU HAVE BEEN WARNED!!! Personally, I think he just OVER-DID-IT! ALSO…these eggs only keep for a week in the refrigerator.

Do Not Reuse Liquid or Do Not Add Additional Eggs After Refrigerating.

Red Pickled Eggs

Recipe for canning Pickled Beets

Pickled Beets

7 lbs. of 2 to 2 ½ diameter beets
2 cups vinegar (5%)
1 ½ teaspoon Canning or pickling salt
2 cups sugar
4 cups water
2 cinnamon sticks
12 whole cloves
2 to 3 sweet onions (optional)

Trim off beet tops leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Place in large pot. Cover with boiling water and cook until tender (about 25 to 30 minutes). Drain and discard liquid. Cool beets in ice water (lots of ice). Trim off roots and stems and slip off skins. Slice into ¼ inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution, allowing ½ inch headspace.

PROCESS in boiling water canner for 30 – 35 minutes after the water comes to a boil, based on your altitude being under 1000 feet. If your altitude is over 1000 feet add 5 minutes, over 3000 feet add 10 minutes and over 6000 feet add 15 minutes to the canning time.

NOTE: This is one of Peepaws favorites. The first time I made them, I didn’t account for the volume “AFTER” the onions were added. We started out using a big Dutch oven, graduated to two Dutch ovens, then finally had to use a BIG stock pot. Remember to have water boiling before pouring over beets first time. This will make the process quicker.

Canning Pickled Beets

Canning Tomatos

Canning Tomatoes
(Whole, halved or quarter)
2 ½ to 3 ½ pounds tomatoes per quart
Lemon juice
Salt
1 Bay leaf per jar

Wash and peel tomatoes *** Have a large pot of boiling water on stove. Dip tomatoes in boiling water for 30 to 60 seconds, immediately dip in cold water. The skin will slide off**** Cut tomatoes in half. Use your finger to remove seeds and gently squeeze sides. Save juice. Leave tomatoes in halves or cut into quarts or pieces.
Add to quart jars: 2 tablespoons lemon juice
1 teaspoon salt
1 bay leaf
Or
Add to pint jars: 1 tablespoon lemon juice
½ teaspoon salt
1 bay leaf
Pack tomatoes tightly in jars, add juice, salt and bay leaf. Fill jars with saved tomato juice from earlier (may have to add water to juice to have enough). Leave ½” headspace. Remove air bubbles with wooden spoon handle (I use a wooden skewer like the ones for kabobs).

Process 40 min. for pints & 45 min. for quarts in a boiling water bath canner. Start timing after water comes to a boil. If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the boiling time.

NOTE: These tomatoes can be used in ALL recipes calling for canned tomatoes. Peepaw likes to help me with dipping in hot water and peeling. He also does all of the carrying of the hot jars. We both have pride in our canned goods.

Video- Canning Tomatos

Recipe - Cherry O Cream Pie

Cherry-O-Cream Pie

CRUST

MIX: 1 ½ cup graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
Press and form in a 9” pie pan. Bake at 350°F for 10 minutes.

FILLING

MIX: 1 large cream cheese (softened)
1/3 cup lemon juice
1 teaspoon vanilla
1 can condensed milk
Mix until smooth, no lumps. Pour into cooled graham crumb pie shell.

TOPPING:
1 can Cherry Pie Filling
Pour pie filling over filling. Refrigerate for a least 4 hours.

NOTE: The first time I made this pie, my Mother said that she had two daughters; one good cook and one fancy cook. Because this is SO easy and it looks great! I started making this pie when I was 21 years old. My hobby was canning, and made my own pie filling. I found out that I could exchange the Cherry Pie Filling to Blueberry Pie Filling or Strawberry Pie Filling.

Cherry O Cream Pie

Recipe - Cherry Pie Filling

Canning Recipets

Cherry Pie Filling

8 Quarts fresh or frozen (thawed) Sour Cherries

7 Cups sugar

1 ¾ cups Clear Jel

9 1/3 cups cold water

1 Teaspoon ground cinnamon

2 Teaspoons almond extract

½ Cup lemon juice

¼ Teaspoon red food coloring (optional)

Rinse and pit the cherries. Place them in water with ascorbic, or “Fresh Fruit”, or other commercial product for retarding cherries from browning. Place cherries in boiling water (6 cups at a time), permit water to return to a boil and boil for 1 minute. Remove from water, place in a pot with a lid to keep hot while you prepare the rest of the cherries.

In a large saucepot, thoroughly mix sugar and Clear Jel. Add water and spices (food coloring if desired) and cook over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries. Fill hot jars with hot cherry filling, leaving 1” headspace. Wipe jar rims and place lids and rings on jars.

Process in boiling water canner, 25 minutes for pints, or 30 minutes for quarts.

Yields: 9 Quarts

18 Pints

Note: Use this cherry pie filling for pies, popovers, or any other “canned” cherry pie fillings.

FOR PIES: Fill pastry lined 9” pie plate with cherry filling. Spread four (4) pats of Butter over the cherries. Cover with lattice crust; flute edge. Cover edge with foil. Bake covered at 375 Degrees for 25 minutes. Remove foil and continue to bake for 25-30 minutes or until crust is golden brown. Cool before serving.

Canning Cherry Pie Filling

Equipment, Tools and Hints Part I

Equipment, Tools and Hints Part II of III

Equipment, Tools and Hints Part III

Canning Safety

Intro to Nanny and Peepaw

Intro to Nanny and Peepaw

First, the reason for this page and the videos of us canning is to simply remove the mystery and fear from home canning. Many of us remember our Mothers and/or our Grandmothers canning, and really didn’t pay much attention to the process. Now we wish we had. Hopefully this page and the videos will encourage you to try the process yourself. The food tastes better and fresher and you control the ingredients. Friends and Family have either come to the Plank’s house or the Planks have gone to someone else’s house to teach them the process.

Nanny’s name is Becky Plank. She is a 65 year old Mother, Step Mother, Grandmother, and Great Grandmother. Becky was born and grew up in the Atlanta, Georgia area. When her children were young she volunteered for the normal positions of Room-mother, Team-mother, etc. Becky spent most of her adult life working with people with disabilities. She never lost her love of homemade jams and jellies, as well as fresh fruits and vegetables. The title “Nanny” comes from her family. For generations Grandmothers were affectionately called “Nanny”. It wasn’t until they were grown that the term “Nanny” meant a salaried child care individual. She carries the title proudly.

Peepaw is F.R. “Red” Plank. He is a 76 year old Father, Step Father, Grandfather, and Great Grandfather. Red was born and grew up in the Coudersport, Pennsylvania area. When his children were small he was proudly serving 22 years in the United States Air Force. The last half of his working career, he worked with the transportation needs for the disabled. His love for “homemade” canned goods comes from remembering his Mother’s and Grandmother’s labors. He remembers working in their home garden, then his Mother and Grandmother canning or making jams or jellies. The tile “Peepaw” came from his first grandchild. She couldn’t say “Granddaddy”, “Grandfather” or “Grandpa”, so she came up with “Peepaw”. He is very proud of the title!

Nanny and Peepaw are on their second marriages, and have been happily married for 26 years. They are grateful for their first marriages. Nanny has two wonderful sons and Peepaw has great daughters and one wonderful son. Between them they have 9 Grandchildren and 1 Great Grandchild. They retired and live in Zephyrhills. Florida.