In today’s show, we talk about safely pickling foods.  This is a foundation skill used in home canning worldwide.
Seasoned home canners will benefit by refreshing themselves on the fundamentals of pickling,  This includes a review of the related techniques, concepts, and processes central to safe home canning.
Those new to home canning will learn ways to safely get started.
As always, I talk about what went right and what went wrong in my own home canning.



Things we Talk about in Today’s Show

* What is pickling?
* What can I safely pickle?
* Does it matter what kind of vinegar I use in my home canning?
* The difference in salts.
* Canning pickles, salsas, vegetables.
* Ideas for the novice to start pickling.
* Ways the experienced canner can get creative with pickling.
* Pickling meats, eggs, and fish.

Things I Recently Made that I Talk about in Today’s Show

* Kosher Dill Pickles – They are safe, but didn’t turn out as I hoped!
* Refrigerator Pickles – This is where the extras went for good-eating right now.
* Sweet pickle relish – Turned out great, but I forgot to add some heat to the sweet.
* Corn relish – This was my first time making this and I loved how it came out.

Links Worth Considering (Affiliate links)—
The home canner I use:  Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Amazon)
Before you go …
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Thanks for listening and all your wonderful support!
This show is dedicated to the memory of Perry and Dorrie Rosen, both of whom recently died within 8 days of each other from the Coronavirus.  May they rest in peace.  May their memories be a blessing.