Sweet Pickle Spears Recipe – Hot Water Bath Canning How To
Please like, share, comment and subscribe. Thanks for the views, comments and support. More related videos: http://www.youtube.com/watch?v=32NBWI1rgJU&list=P…
25 Responses to Sweet Pickle Spears Recipe – Hot Water Bath Canning How To
Leave a Reply
Great job, now really end of the world? That crap is hog wash, we all here
to stay.
corinnakohl
November 15, 2014 at 9:51 pm
The sweet and sour dills came out good, but they’re not my personal
favorite. My favorites were the dill pickles, sweet pickle spears, and the
pickled peppers I made. I’m growing fresh dill this year, and onions. I’m
not sure if the timing will be right to use them in the canning recipes,
but am hoping for the best.
MiWilderness
November 15, 2014 at 10:35 pm
MY bad, the home canning guide pdfs are actually available at the National
Center for Home Food Preservation website. I’ll put the link in the video
description if you or anyone else wants to check it out.
MiWilderness
November 15, 2014 at 10:57 pm
…and yet I remain respectfully humble. 🙂 Thanks Tito!
MiWilderness
November 15, 2014 at 11:12 pm
I have the Ball Blue Book (smaller book) & I have the Ball Complete Book of
Home Preserving. I looked in the Blue Ball & there is a Zucchini Sweet
Pickle that is very similar to the Cuke ones you made in ingredients~~so
that may very well be it? Did it have any sliced Onions in the one you
made? There is also one in the bigger book called Zany Zucchini Pickles.
They both have similar ingredients such as the sugar,Turmeric,Mustard Seed,
Celery Seeds??
RedBerry at Homestead Hopes
November 15, 2014 at 11:29 pm
thanks! I really liked these pickles too. I wish I could have canned more.
I don’t think I made a video for the squash pickles, but they are good for
putting on hamburgers and such. I’m pretty sure the recipe was adapted from
the ball blue book of canning and preserving. I’m pretty sure I used their
zucchini squash pickle recipe and subbed yellow squash instead.
MiWilderness
November 16, 2014 at 12:14 am
I have pickles in my pantry sitting in glass jars that have been there for
over a decade. My neighbor has a pickling crock collection. Clay Containers
3 feet tall and 2 feet across. They would cold process pickle lots of stuff
including cucumber
Randy J
November 16, 2014 at 12:19 am
I did, and it went straight into my favs, where all good vids are. Greatly
done, Roosevelt, I learned a lot, thanks, brother!
LoneWoodpecker .
November 16, 2014 at 12:26 am
yeah, I’ll just plant them and if they turn out I’ll know they’re good to
go, if not I’ll find a nice heirloom variety. these cukes get a lot bigger,
gotta pick them small though for the real crispy pickles. I pickled some
sweet and sour dills that were over 5″ in quart jars. Had to trim some down
a bit to make them fit. the cukes I saved seeds from were about a foot long.
MiWilderness
November 16, 2014 at 12:51 am
I’ll try and get one up soon, bump it up on the list, fast track it the the
Tube. LOL! That sounds cool, canning wild edibles. There isn’t a great deal
of expense, vinegar, sugar, spices and fuel. Lids have to be re-bought,
rings and jars can be re-used indefinitely as long as they are rust free
and chip free. I would guess lids are the greatest expense and would like
to find a source for good quality bulk lids.
MiWilderness
November 16, 2014 at 1:38 am
Good recipe Roosevelt, you are multi talented! Have you got a recipe
without cooking/boiling? Greetings Géza
MrMycoo
November 16, 2014 at 2:04 am
One additional comment: I am glad you mentioned the altitude…..feet above
sea level, because this does change the boiling point …even over 900 ft
is pretty high….but people living in the mountains should pay special
attention….I am not sure if boiling longer will do it because the temp
never goes to 212 F, 100 C…the water boils off at a lower temp…… Very
good point you make!!!!
Mr. Squirrel
November 16, 2014 at 2:32 am
That was cool! I’m going to get into that stuff and order that book right
now. Thanks Roosevelt.
Yakmock45
November 16, 2014 at 2:40 am
Great vid mate,lots of info well done bro.
fog360
November 16, 2014 at 2:58 am
Thanks again.
Yakmock45
November 16, 2014 at 3:21 am
Great video! I’m familiar with blanching but what is the purpose of soaking
for 2 hours? Good tip on putting vinegar in the canning water. That white
coating aggravates me. The recipe you are using appears to be the same
recipe I am going to use this week for pickling and canning Zucchini.
The Self Sufficient Life
November 16, 2014 at 3:46 am
I did it just for you. 😉 I like teaching, I like canning, I like eating,
and I like growing my own food. I like being self reliant as much as
possible in this modern world of buy sell buy and instant everything
teamwork. LOL! Thanks, much appreciated.
MiWilderness
November 16, 2014 at 4:38 am
Thanks, You can download a free pdf, actually 8 different pdf’s, from the
USDA called “Complete Guide to Home Canning” Agriculture Information
Bulletin No. 539. The USDA’s book has a lot of basic information on canning
and also some good simple recipes to boot. It appears the University of
Georgia has a good book on canning too, but it’s not free that I’m aware
of. I’m really digging the canning, a new perspective on gardening and food
preservation that I’m not entirely familiar with. 🙂
MiWilderness
November 16, 2014 at 5:36 am
Thanks Fog! I’m getting onto the canning and preserving food. gonna have to
try canning some wild edibles now. 🙂
MiWilderness
November 16, 2014 at 5:47 am
Ohh that sounds great. So you know for this year to really load up on your
pickle production for the whole next yr. LOL That is basically what I do
with my garden produce~can all I can? that sounds strange but I live in an
active Hurricane Zone so try not to freeze a huge amt because have lost too
much in the past due to power outages for several days or weeks.
Fantastic~I have the Ball books so will check out the Zuke Pickles. Thanks
RedBerry at Homestead Hopes
November 16, 2014 at 6:18 am
Thanks! 🙂 It just popped into my head as I was writing the date on the jar
lid, 2012. Was a joke! I personally don’t believe in TEOTWAWKI 🙂
MiWilderness
November 16, 2014 at 6:20 am
Oh man, it’s so much easier and funner too. I like being outdoors though. I
have a setup outside the shed now right under a big red maple tree. It is a
much more comfortable setup than the shed or house. Thanks for stopping in.
MiWilderness
November 16, 2014 at 7:04 am
I hope so too, thanks.
MiWilderness
November 16, 2014 at 7:15 am
thanks a lot man. 🙂 I’m a canning fool now. 🙂 Preparing for the
apocalypse.
MiWilderness
November 16, 2014 at 8:09 am
Ohh ok. Kinda like Okra & zucchini~~they can get away from you & grow up
fast. Your garden last year was awesome & the way you updated~~it was
really nice to watch from start to finish. Looking forward to seeing if the
cukes come out. The sweet & Sour dills came out good also? I want to try &
plant some fresh dill & maybe try some Dill pickles. I do lots of Hot &
Spicy Peppers & Onions which I love to eat with most every meal it seems. I
have pickled Pears, Mirlitoins (Chayote Squash), cukes.
RedBerry at Homestead Hopes
November 16, 2014 at 8:14 am