Yes, it's National Pickle Day. And for those of us who garden, we know that pickling is one of the tried and true ways we can make our harvest last all year long. There is almost no limit to what you can pickle. But here are a few general rules to follow:
1. Always start with clean, sterilized mason jars! Don’t skimp…they are fairly cheap and you can reuse the jars several times.
2. New canning lids …never reuse old seals or ones that have been
used before. never! You can reuse the screw lid tops but, what the
heck..just keep with new ones and make a wind chime or something with
the old ones:)
3. For best results, make sure that whatever you are pickling is at its peak of ripeness and freshness.
4. Use 5% vinegar distilled vinegar or apple cider vinegar…if you're
like me sometimes I will use a combination of both of these vinegars.
The key here is to look at the labels on the vinegar to make sure you
have a 5% acidity rate. Vinegar along with the salt is what preserves
your pickles and keeps them from spoiling. So very important…to get the
right stuff!
No comments:
Post a Comment