I cut one of my jalapeno peppers and sliced it into seven pieces
I cut as much dill as I could with out harming my plant, it was not much, maybe 4 tablespoons
Sterilize your jars and add 3 peppercorns and a jalapeno slice to the bottom of 4 1/2 pint jars and divide the rest of the jalapenos and 4 peppercorns to 2 pint and a half jars.
I added the chopped dill
bring it to a simmer to dissolve the salt
Next I chopped all the ends off the peas, taking out the string when needed.
Mark helps me now. We fill the jars with the warm brine leaving 1/2 of head space at the top, put on the lids and rings and place them in the canner making sure the lid is locked. Now we cranked the heat and let it come to 10 pounds of pressure for 25 minutes. It may be different where you are. Elevation makes a difference. The National Center for Food Preservation can help you with the amount of pressure and times.
A good friend of mine asked us to go pick blackberries at a friend of hers farm in Dayton Oregon. Devin and I went to swimming practice and then met Suzanne and her son Chad and rode to Dayton. We were pleasantly surprised to find acres and acres of Marion berries. Marion berries only grow here in Oregon and are huge and sweet. Karen and Bob told us to pick all we wanted so we did. That is Suzanne and I did while the boys chased chickens, found baby birds and petted the neighbors dog all while eating a few sandwiches and tons of peanut butter cookies! I can home with about 5 gallons of berries, just me, that does not count Suzanne's haul. I washed them right away and broke out the canning equipment. Mark, bless his heart, helped me can them all, even after a long day at work. Here is how we did it:
We cleaned and put all the berries in a large pot, adding more as they cooked down. To this I added 3 cups of sugar and planned on adding 1 package of no sugar added pectin later, after the food mill step. Yes, I know I added sugar, but you do want to add a little and it was one cup for every gallon, I cooked down three gallons.
The National Center for Food Preservation can help you.
Next we took the whole washed berries, packed them full into four 1/2 gallon jars, leaving and inch of head space. We added 1 tablespoon of sugar and filled with water to the 1 inch below the rim mark. We canned them for 40 minutes in a hot water bath, no pressure. These we will use for cobbler and pies.
Well that was our week, not including the practices and swim meets, visits with family and other crazy unexpected stuff. What did you do? Hope you enjoy the instructions and pictures. Talk to you next post!
This is where we get a lot of our canning information on what and how in case you need a great book on stocking up: