Mason Jar Series: Homemade Pickles

Hey guys,

It's Wednesday Yummies - Mason Jar Series today. Let's get right to it. Do you love pickles? If someone adds a pickle to the side of a sandwich or even better toothpicks it through the sandwich, I'm like butter in their hands. To me, a dill pickle is the perfect partner to a sammie.

There are lots of pickle recipes out there as well as options for how long you want to be able to store your pickles. When I made salsa last week, I chose the long method which allows you to keep whatever you have canned for an extended amount of time. This is the ideal way to can, but time consuming. This time, I chose a shorter method but the downside is that your product's shelf life is really reduced.

I also chose to use this product:

Essentially, it's all the spices you need in one. You slice the cucumbers into quarters, add the mix of spices, water and vinegar (follow directions on the back on the package) and boil. Once the mixture is boiling you pour it over your cucumber slices and wait until the mixture cools to room temperature.

Pour in the mason jars and store in the fridge. Let them get happy in there for at least a week and then dig in! This is where you can extend the life of your pickles and follow through with the steps I outlined in last week's salsa recipe. As well, if you want to store your canned food for an extended period of time, don't forget to follow safe canning practices.

If you want to use all fresh ingredients, this recipe sounds pretty delicious.

Bernardin has these time limited vintage mason jars right now that I think are pretty cool to store our pickles in.

They're looking pretty old school in the fridge.

Got pickles?

Don't forget to ENTER into the CONTEST TO WIN a SET OF MASON JARS & MIXES!

Mason Jar Series II - WIN A SET OF 500 ml VINTAGE GREEN MASON JARS & PICKLE MIXES



As you know, mason jars are trending! Next week I'll share a few ways that I use mason jars outside of canning and I've created a Pinterest board to get your inspiration moving.

Keep it Beautiful.

**My friends, everything in this post is my own. I have not been financially compensated for this post. Bernardin graciously supplied the mason jars...wasn't that so nice of them? Thank you. It was my idea to start canning and everything I've said are my own words.



Mason Jar Series: Homemade Salsa + Giveaway!

Hey everyone! Welcome to...

 

 It was my friend Alistair that got me on this canning kick. One night after a good workout with my girlfriend Katey, we went back to her house to sit on the porch and enjoy a glass of red. Katey's hubby, Alistair cracks open a jar of his freshly canned pickles and I was in heaven. They were fresh, crispy and delicious. Soo...I decided to give this canning thing a try. I love the versatility of mason jars and thought I would start with it's initial purpose...to preserve delicious foods.

Are you a salsa lover? We eat ALOT of it. One of our go-to snacks are tortilla chips and salsa. However, I found that once I picked up the fancy fresh salsa in the deli, I just couldn't go back to the mass produced salsa down the middle of the grocery isles. I thought I would give my own a try. Yup, I'm hooked. Mr. Fix-It is in salsa heaven and we're never going back to the middle-of-the-isle-ho-hum salsa.

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Homemade Salsa Recipe

 

I took this recipe from the Bernardin site and modified it a bit. Here's what I did...

 8 cups chopped tomatoes, 
 2 cups chopped onions
 9 jalapeño peppers (I added a mix of these babies)
 3 cloves garlic, minced
 1 can tomato paste
 3/4 cup white vinegar
 3/4 cup chopped cilantro

• Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; sealing discs in hot water. Keep jars and sealing discs hot until ready to use.

• Blanch, peel and coarsely chop tomatoes. Measure 8 cups and finely chop jalapeños. You can seed the tomatoes if you want, as well as, the jalepenos but we like our salsa spicy :)

• Combine tomatoes, onions, jalapeño pepper, garlic, tomato paste, vinegar and cilantro in a large stainless steel saucepan. Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.

• Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. You don't need an actual canner, I used a very large pot. Repeat for remaining salsa.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

It's really yummy, fresh and healthy. A couple things to note. Canning takes awhile. Be prepared to be one with your kitchen for a solid afternoon. Also, you might want to check out canning safety, you don't want to make anyone sick.

Stay tuned for next week's Mason Jar Series recipe :)

Who wants to win a yummy salsa mix AND a set of 500 ml mason jars? I know YOU DO!! Enter here!
Mason Jar Series - WIN A SET of 500 ml Mason Jars & Salsa Mixes!

Keep it Beautiful. 

**My friends, everything in this post is my own. I have not been financially compensated for this post. Bernardin graciously supplied the mason jars...wasn't that so nice of them? Thank you. It was my idea to start canning and everything I've said are my own words. I wanted to encourage you to make your own salsa and experience the deliciousness :) **