Having recently shared my thoughts about the need for more sustainable food choices and my family’s efforts toward that end, I thought it would be àpropos to show you what I’ve been doing with all the proceeds from my backyard garden. Since we do not have an extra freezer, nor the funds to get one at the moment, canning was the obvious choice for preserving our produce. And, oh boy, did we get some! I was pulling two or three cucumbers every day. The tomatoes came in spurts, ten at a time. The peppers stayed small, but we had lots of them. The cantaloupes were like nothing you’ve ever tasted! And we had herbs galore. Some things, like the peas and beans, struggled due to pests and I plan to look into some more organic options for controlling that in the future. But for a first time effort, I give myself a hearty pat on the back.

Now for my disclaimer: All that I learned about canning, I learned from Google and YouTube. I did not have a mother or grandmother who gardened or preserved to show me the ropes. So please, take everything I share here with a grain of salt and do plenty of research on your own. I am not claiming to be an expert by any means, but merely trying to help other beginners like myself get started and overcome the fear of the unknown. ‘Cause, let me tell you, it is not nearly as difficult as you may think! I was initially dreading the process, but knew that it was a necessary evil given the incredible amount of effort I had put into the garden – I wasn’t about to give it all away or let it go to waste. So I bought myself a stock pot and some canning jars, watched some online tutorials, and dove right in. And, much to my amazement, the evil turned out to be good! I thoroughly enjoyed it. Just like the garden, I found it wholesome, earthy, rich, and fulfilling. There is something so satisfying about taking a small, insignificant seed, and, through much love and hard work, turning it into rows of food that line your pantry throughout the year. So far, I have canned 20 jars of pickles, 11 jars of salsa, and 10 jars of pear sauce – and I could have done much more had I overcome my fear sooner and started the whole process right away.

So without further ado, let me tell you about the basic techniques that I followed. I will start with the process of making pickles because it is the most involved (and the one for which I took the most pictures). Sadly, the pickles turned out softer than I would have liked, but I think this is because I used ordinary garden cucumbers instead of pickling cucumbers. Next year I will plant the pickling variety and hope for a crisper result. I am told they are just as good to eat raw, so it’s a win/win.

1) The first step is to slice and wash your cucumbers. They can be wedge slices, like I’ve shown here, or they can be sandwich slices, or even whole if the cucumbers are small enough. It is important to cut off the ends as there are enzymes on the blossom ends that can spoil the pickles. Also, it is best to use under-ripe rather than over-ripe cucumbers because they will likely be crisper. (This may also have been one of my mistakes leading to softer pickles than I’d like).  Put these washed and sliced cucumbers in an ice water bath for an hour or two while you get everything else ready. This is also an ideal time to put all your jars, lids and rings into the dishwasher on the sanitize cycle since this cycle takes a while to complete.

2) Next, prepare your brine. I used a pickling mix, plus a few of my own garden herbs. This takes the guess-work out of how much of each ingredient to use. I used Mrs. Wages brand and it tells you the exact of amount of vinegar and water to put in the mix. Be careful not to use an aluminum pot though as this could leach a metallic flavor into your pickles and cloud the brine. Bring this to a boil and then reduce it to a simmer to keep it hot.

3) Now, while your brine is simmering and your pickles are chilling, prep your additional herbs and put them in the jars. I used one garlic clove, about 10 peppercorns, 3 small green onions, and one medium size dill flower in each jar. The green onions and dill flowers came from my garden. If you don’t want to use any of these additional herbs, don’t worry about it, ’cause the mix you use will work just fine. It simply adds a bit of visual interest and flavor to each jar. Also, start your canning pot boiling at this time. I used a LARGE stock pot filled about half full so it won’t overflow when you put your jars in.

4) Next you get to fill the jars with your chilled cucumbers. Load them tightly to keep them from floating to the top of the jar and add your dill flowers last.

5) Now fill each jar with the brine mixture, leaving an inch of head space. Wipe the rim of each jar with a clean dry towel to ensure a good seal and put the lids and rings on the jars and tighten by hand.

6) Lastly, process your jars in a boiling water bath for 15 minutes for pint size jars. The water should be about an inch above the tops of the jars and the time should start when the water returns to a boil after adding the jars. The first batch I processed, I did not have a jar grabber and attempted using tongs. Needless to say, there were a few close calls with disaster and I highly recommend buying a jar grabber. You’ll thank me later.

7) After removing the jars from the water bath, let them sit, unmoved for 24 hours to ensure a proper seal. Within an hour or so, you should hear the delightfully happy sound the lids pinging down as the jars seal. If any jars do not seal properly, you can either reprocess them, or put them in the fridge and use them first. They’ll be good for weeks in the fridge and the ones that did seal properly will keep for years in the pantry! Let them sit for 4-6 weeks to give them time to ferment and absorb the flavors. The wait will kill you, but it will be worth it.

Salsa: There are so many versions of salsa out there, just pick one that suits you. This is much easier than pickles because it’s not so scientific. I simply sliced and mixed up all the vegetables raw – tomatoes, green onions, white onions, bell peppers, jalapeño peppers, cilantro, and garlic. For everything but the tomatoes and the cilantro, I used a food processor. Then I added an appropriate amount (this will depend on your quantity of vegetables) of tomato sauce, vinegar, salt, and cumin. Next I mixed everything up in a big bowl, filled the sanitized jars to within an inch of head space, removed air bubbles with a rubber spatula, wiped the rims clean, sealed and processed them in a water bath for 20 minutes.

Pear (or Apple) Sauce: This was the easiest of all the canning and, although we didn’t can it when I was a child, I did make a lot of applesauce with my mother so the process was particularly nostalgic as I worked on it with my son. We used pears because I have two friends with pear trees who gave me a LOT of pears. The texture is slightly different but not significantly. The important thing here is that you buy a conical strainer with pestle or a food mill so that you don’t have to peel, core, and seed all of your pears. All you need to do is slice them and throw them in a pot to boil. Boil them until they are VERY soft and then drain off any excess water. Process them through the strainer or food mill and return them to the stove to simmer if you have to do multiple batches. Then add any additional spices to taste. It shouldn’t need any sugar if the fruit is sweet enough, but I chose to add some cinnamon. Fill the jars – leaving an inch of head space, wipe the rims clean before sealing, and process them in a water bath for 15 minute.

If you are more experienced at canning than I am and have any helpful suggestions or tips (or corrections), I’d love to hear any feed back. This has been quite a journey for me and one I hope to continue well into the future.