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After the cucumber beetle massacre of 2016 we decided we still needed pickles for the upcoming year! Follow us on our adventure as we can 56 jars of dill pickles. For the canning recipe Correne uses in the video follow the link here - http://spiraeaherbs.ca/canning-dill-pickles-recipe-and-instructions/ _______________________________________________ Correne is a Traditional Western Herbalist proud to serve her community in Durham region Ontario. Her family also runs a small homestead where they hope to grow most of the food their family needs. Follow them on their journey towards natural health and self sufficiency. Website: www.spiraeaherbs.ca Facebook: https://www.facebook.com/spiraeaherbs/ Twitter: https://twitter.com/spiraea_herbs Pinterest: https://www.pinterest.com/spiraeaherbs/ Instagram: https://www.instagram.com/spiraeaherbs/ Google+: https://plus.google.com/+SpiraeaHerbs/posts
Hey Friends, I canned up a bunch of Garlic Dill pickles the other day and did it the old school way! Do your research and I just wanted to show you how generations of people use to can and would work every time. I learned this from Mrs. Volfie from her channel Our Half Acre Homestead. Check out the link below to see how she does it. https://youtu.be/0hTZWf8A9Sk thanks for watching Write us, we would love to hear from you. Email: firstname.lastname@example.org Find us on facebook under Nova Scotia Living instagram nova_scotia_living Twitter Scotianliving Please like, share and Subscribe and Remember Peace, Love and Happiness Thanks guys ~ Tracey
Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit Will Smith photo modified and courtesy of Gage Skidmore Martin Lawrence photo modified and courtesy of Angela George
This is my Ball canning 101 for beginning homesteaders and homemakers!!! I'll be doing several more canning projects this fall and I wanted a foundation in place that I can refer back to. There's lots more to cover, of course, but this gives us a good launch pad for canning everything under the sun! *** What is home canning? Why are the procedures different for different foods? And what is the secret to successful home canning? In this intro level food preservation tutorial we look at all these questions, take a tour of standard canning equipment and do a quick demo of the most basic canning set up. Other home canners whose YouTube tutorials I recommend: BexarPrepper: https://www.youtube.com/user/BexarPrepper Michigansnowpony: https://www.youtube.com/user/Michigansnowpony
Please share this video on Facebook, Twitter, Google+ or Reddit. Here's the recipe: ngredients 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon) 6 cloves of garlic 1/2 cup apple cider vinegar 8 cups bottled water 1 1/2 pounds kirby cucumbers, thoroughly washed and dried Few sprigs fresh dill, washed and dried Directions Mix the sea salt, apple cider vinegar and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place garlic and the dill sprigs in among the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container. Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles. seal the jars. Let them cool to room temperature. Refrigerate for 3 days. Enjoy. Buy Jack's Sauces at Walmart or online: http://TheBestSauces.com Be sure to watch WING WARS: http://goo.gl/Lk3QMc BURGER WARS: http://goo.gl/SPsG4 TACO WARS: http://goo.gl/R1K0Q PIZZA WARS: http://goo.gl/yPS1A Jack's sauces at: http://TheBestSauces.com G+ Page: http://goo.gl/4Dblz0 Facebook Page: http://Facebook.com/CookingWithJack Cooking With Jack - http://youtube.com/jakatak69 Jack on the Go - http://youtube.com/jackonthego Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America. Jack's motto is "Do God's work and He will do your work!
Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy