All I can smell right now is vinegar and dill.
I just canned six pints of pickle spears (3 hot, 3 not).
I haven’t made pickles in over 20 years. Apparently, the procedure has changed and gotten much easier. It seems no one ferments their pickles any more. Everyone just cans them with the dill, mustard seed, garlic etc. and lets them go.
I’m giving it a try. We’ll crack one open in a week or so to see how they taste. if they don’t hold up to expectations, it will be time to break the pickling crock out of the attic and do it the old fashioned way.
I can’t imagine that you can get the same consistency and flavor by just canning them in the juice and not fermenting first. I’m trying to keep an open mind about it and hopefully I’ll be pleasantly surprised…but time will tell.
BTW: I took the plunge the other day and bought a cheapo aluminum pressure canner at Walmart.
I’m going to can some of the smaller potatoes and I can start canning things like Chili and stews to save for later meals. This is a good thing for me because I tend to cook too much so being able to can the extra will be awesome.
Next year, I’ll be certain to plant enough beans, peas and carrots to can some of them too.
I’m actually enjoying this quite a bit. My mom used to can everything…actually, she still does, but I’m not there to enjoy the fruits of her labor any more…that’s where I initially learned the concepts; so I’m kind of getting back to my roots with this stuff.
Besides, with the way the economy’s going, growing and preserving food could become a very valuable skill to have.