Free The Canning Kitchen by Amy Bronee

slotted spoon, scoop the pickles into 6 clean 500 mL (2 cup) jars. Top up with the pickling liquid, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up with the pickling liquid if necessary. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on page 17 .
    TIP Whereas pickling cucumbers are usually available only mid to late summer, seedless English cucumbers are available year-round and make a great choice for bread and butter pickles. Try adding or substituting other spices in your pickling liquid, such as 1 tsp (5 mL) of whole cloves or coriander seeds. For best flavour, wait 2 to 3 weeks before opening.





C RUNCHY D ILL P ICKLES
    The irresistible dill pickle is a canning classic and a fun project for first-time canners. Preserve them sliced for sandwiches and burgers, cut into spears for the side of your plate, or left whole for scrumptious hand-held snacks straight from the pickle jar. My kids love these so much, I make about 40 jars a year to get us through until next pickling-cucumber season.
    MAKES EIGHT 500 ML (2 CUP) JARS
    5 lb (2.25 kg) pickling cucumbers
    16 garlic cloves, peeled
    1 large bunch of fresh dill
    4 cups (1 L) water
    2¾ cups (675 mL) pickling vinegar (7% acetic acid)
    ⅓ cup (75 mL) pickling salt
    Scrub the cucumbers well under cool running water. Line up 8 clean 500 mL (2 cup) jars. Drop 2 garlic cloves and a few large dill fronds into each jar. For whole pickles, pack the cucumbers snugly into the jars, starting with the larger ones and filling in gaps with smaller ones. (Cucumbers shrink a little during processing, so pack tightly.) For spears, cut into quarters lengthwise, then press back together before packing into jars to maintain crispness. For slices, slice lengthwise and hold together for packing into jars to maintain crispness.
    Prepare the brine by combining the water, vinegar and salt in a large saucepan. Set over high heat and bring to a light boil, stirring while the salt dissolves and the liquid turns from cloudy to clear.
    Ladle the hot brine over the packed cucumbers, leaving a ½-inch (1 cm) headspace. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on page 17 .
    TIP For the crunchiest pickles, start with cucumbers that are firm and crisp, not rubbery, and plan to pickle them the day you buy or pick them. Avoid over-processing your jars. Have your canner at a rapid boil before lowering your jars into the water, and start timing as soon as the water returns to a boil. Experiment with adding some pickling spices to each jar such as dill seed, whole coriander seed, whole allspice or peppercorns. For best flavour, wait 3 to 4 weeks before opening.

D OUBLE D ILLY B EANS
    These pretty pickled beans are packed with dill flavour, not just from fresh dill fronds but from flavourful dill seeds as well. Slip a few inside your burger bun, chop into salads, or just snack on them cold and crisp straight from the jar.
    MAKES SIX 500 ML (2 CUP) JARS
    4½ lb (2 kg) fresh green beans
    6 garlic cloves, peeled
    6 tsp (30 mL) dill seeds
    1 bunch of fresh dill
    3 cups (750 mL) pickling vinegar (7% acetic acid)
    3 cups (750 mL) water
    ¼ cup (60 mL) pickling salt
    Rinse the beans under cool running water. Trim off and discard the tips at both ends. Line up 6 clean 500 mL (2 cup) jars. Drop 1 garlic clove, 1 tsp (5 mL) dill seeds and a few dill fronds into each jar. Pack the jars snugly with the beans, ensuring they come no higher than ¾ inch (2 cm) from the jar rim.
    Make the brine by combining the vinegar, water and salt in a medium saucepan. Turn the heat to high and stir until the liquid goes from cloudy to clear and the salt is completely dissolved.
    Ladle the brine over the beans, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if needed. Process in a boiling