"David Hare-Scott" wrote:
Nad R wrote:
"David Hare-Scott" wrote:
FarmI wrote:
"David Hare-Scott" wrote in message
...
FarmI wrote:
"Nad R" wrote in message

My cucumbers are going like gang busters, soon the canning
equipment gets dragged out of the basement.

How do you 'can' them? ie what do you do to them before they go
into the container?

We mainly make sweet sliced cucumbers (bread n butter style) SWMBO
has a great simple recipe if you are interested.

Yes please. I don't necessarily promise to try it, but it's always
worth checking out any new techniques/ingredients etc, that may
improve on my current one.


Quick bread and Butter Cucumbers

1 cup = 250ml
20 cups washed and thin-sliced cucumber
4 tsp celery seed
2 tsp ground tumeric
2 tsp yellow mustard seed
6 tsp salt
2 cups sugar
2 cups good white vinegar

Mix sugar with cucumber allow to stand for an hour. Put spices and
salt
into vinegar, bring to the boil turn off heat and allow to steep for
an
hour. Add vinegar mix to cucumbers and bring to the boil, simmer
for 10
minutes. Bottle hot in sterile jars, pushing down the fruit so it
is covered by liquid.


Could you ask her indoors if she has a good recipe for a zucchini
pickle while you are at it please?

The same recipe works for zucchinis

David

After Hot Packing the jars do you put them in a BWB, Boiling Water
Bath?

No. As long as the jars and lids are sterile and you fill them with near
boiling fruit it isn't required. If have used this method a lot and never had one go bad.

D

i was just wondering about the ten minute simmering point.

I do not think it is about going bad, the vinegar will alone will do it's
jobs. Pushing out the extra little bit of air, I would think, may or may
not improve the color and texture of the pickles. But I am not sure. Most
books I have read uses a ten minute BWB at the end of processing. Thought
that may be the simmering point.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)