Great-grandma's Laundry Soap From Leslie Reichert

This is Leslie Reichert's Great Grandma

Dill Pickles

Dill Pickles

Printable Recipe

You will want the freshest smallest pickling cucumbers that you can find, locally is better.  Fresh Dill, you can also add Dill Seed, Garlic Cloves and Bay Leaves a little Mustard Seed and maybe a little red pepper if you wish. Pickling Salt is a must because it keeps your liquid clear.

**Prepare your Canning Supplies

This is a Canning Water Bath Pickle Project

Click Here for Canning Basics

You can use sliced

You can use quartered strips

Small whole 

Your choice

INSTRUCTIONS

To add Pickling Lime or not your choice

If you do you will need extra time use instructions on bag for use and time.

Then

CUCUMBERS

Wash, cut cucumbers to shapes you wish

Be sure to cut blossom end off that is where the cucumber will become soft if you leave that part on for sure..

place in huge bowl with ice water and salt 1/2 cup stir to dissolve

hold down cucumbers with lid or plate to keep in water

Keep the cut cucumbers in bowls of iced water for 2 to 3 hours

 When ready to load jars

Rinse cucumbers thoroughly to remove salt at least 3 good rinses

WATER BATH CANNER

Place your Water Bath Canner on stove with water for pints at least a quarter of the pot full of water to heat you will want to start heating on heat high to boil

Place another smaller pot with water on another eye and heat as well for any extra water that may be needed.

Make your

BRINE To Fill The Pickle Jars

In a large pot add 

2 quarts water

1 quart white vinegar

1/2 cup pickling salt only 

(table salt clouds the brine.)

Tablespoon or two of sugar may be added if you wish

Heat to boil then turn down and simmer until you are filling jars..

then bring your heat back up to hot but not full boil

FILLING THE JARS

Take your hot sterilized jars and fill with cucumbers, packing as much as will fit and leaving 1/2 inch headway at the top of jar

I put one to two cloves of peeled whole garlic cloves

1 large sprig of fresh Dill

1 Bay Leaf

1/4 tsp. Mustard Seed

1/8 teaspoon of *Ball Pickle Crisp Granules (optional see above note)

in each pint jar (use double if you use quart jars)

 Use Funnel

Ladle Hot Brine into jars

Remove Bubbles from jar

Wipe jar lids and rims clean

Seal with hot seal and caps

PUTTING INTO THE WATER CANNER

 Carefully, place in Hot Water Bath Canner 

When full..**(It has to be full so if you are out of pickles use empty canning jars filled with water they will be fine, you don't even have to place lid on them they are just to hold space and prevent jars from falling over in water bath.)**

You will want there to be a tiny bubbling boil when canning not a hard boil

Process for 15 minutes

My canner was and stove keep on heating so I turn my stove off at 10 minutes and it continues to cook and cool slightly 

Carefully take out and sit on the prepared section for your canned goods to seal.

You should begin to hear the seals pop but don't touch them for 24 hours.

Close-up of garlic, dill and bay leaf

*Notes*

I didn't actually measure how many cucumbers that I used and am sorry for that. I had a grocery shopping normal plastic bag full if that gives you any idea.

I  made two batches this year. The first batch I did use Pickling Lime and the instructions are on the package of lime.It did make for some very crisp delicious pickles.  I had 12 pints

The second batch I did not use the lime but used *Ball Pickle Crisp..I don't know how that will taste and frankly not sure I like adding the chemicals into the pickles..I made 10 pints also. 

****The Ball Pickle Crisp does indeed make them stay crispy**

I had about a quart of brine left over for the pickles.  You can save it for awhile in the refrigerator and maybe you will have something else to pickle..that would be great.

2014--I have given away more of these pickles than anything else that I've canned I do believe more than jam even...Men love them!

Simple Canning Advice

Canning

 

I really use my pantry you can see it here  pantry

Do you can?  I am sure that there are as many canning recipes out there as there are recipes for cooked meals.  You do however need to follow some pretty simple but important rules for the safety of you and your family.

UPDATE

New Ball Instructions for the new lids

** NOTICE ** OLD INSTRUCTIONS NO LONGER APPLY BECAUSE THE NEW BALL & KERR LIDS CAN NOT BE BROUGHT TO A BOIL AND DO NOT NEED TO BE HEATED. NOW WASH THEM IN WARM SOAPY WATER AND LEAVE THEM AT ROOM TEMPERATURE FOR USE!

Dolly is Cooking Post

BEWARE: DO NOT HEAT THE BALL CANNING LIDS!

LIST OF THINGS NEEDED FOR CANNING

• Canning Book such as Ball Blue Book

 

• Pressure Canner :For foods that have to be canned safely under pressure and this is most important Some foods could be deadly to you and your family if you try to seal in a water bath instead of Pressure. We all know of family members in the past that canned everything in that manner but it is not considered safe.
• Water Bath Canner:  For foods high in acid content and that can be safely canned in them
• Canning Jars: These are made for canning (Mayonnaise Jars and etc. are not safe to can in)
• Canning Funnel:  This is an absolute must, it makes for neater filling of jars.
• Jar Lifter Tongs:  Tool for lifting hot jars into and out of canners.
• Magnetic Lid Lifter:  Although heating lids isn't needed this tool makes for easy lifting of them and the heated jar screw caps.
• Bubble Remover Tool:  I like this handy tool.  One end measures the head space left in the jar and the other removes air from jars.  To remove bubble in food in jar
  
  Move this tool down and all around contents in the jar.
  If possible also insert in middle to take out all air bubbles which may cause food spoilage.
   *(You can use the plastic or wooden handle of a spatula it works great)*

Important things you must do

• It is imperative that you have your area cabinets, sinks, dish clothes, towels everything you will be handling CLEAN

• Have a cleared space on your counter in a corner is great for being out of the way because you will have to place the canned jars there. Be sure to cover counter with clean dry toweling to protect your counter top.  You location should not have a lot of draft because it could affect the seal on your canned goods. 

Sterilize your Jars

Keep them warm unless you are using a cold pack recipe

I keep mine warm in a 250 -275 degree oven until use.

I work next to stove on a baking pan covered with paper toweling to keep counter safe and to keep it neater.

You will need a clean wet dish cloth and a clean dry one

The wet one to wipe any food that may be on top or rim of each jar

rinse often to clean.

The dry one to wipe jar lid 

Prepare Canning Supplies:

Have your new lids and screw caps ready. Wash your new Ball/Kerr Lids rinse and dry.  Place at room temperature on counter until ready to use.
Turn up heat under your water bath canner.  You will want that boiling.
Have a clean wet dishcloth and a clean dry one as well in case you need that.  Have a jar lifter, pot holders, magnet to use for lifting screw caps out of  hot water, a funnel and a ladle to easily fill jars,
bubble remover to go inside jars to remove bubbles,

Filling Your Canning Jar

Making sure your product being canned is hot
Fill your jars adding lemon juice, salt or anything noted in canning recipe now for each jar.
Wipe jar top and rim clean with wet cloth
Take a lid place on jar then place screw cap on but not tightly just finger tight.
Place into water bath that has been warming on another stove eye, as you fill others.

Pressure Canner

Use for foods with low acid.  Your canning book should explain those foods and a little about how much pressure and time it will take to cook the item.  
Be sure to read your Canner Manual for Instructions as well as safety!

Water Bath

Fill that canner 1/4 to 1/2 full of water

Heat right away bring to a boil keep hot to make for easier quicker canning. 

Some fruit or produce don't need to be cooked to death waiting on the water to boil in the canner.  You can ruin your items without good preparation.

• Turn up heat under your water bath canner.  You will want that boiling.
• Place the jars carefully into boiling water bath canner
• Make sure the water covers the jars at least an inch above. Keep a smaller pot with hot water just in case you need to add more to canner.
• Place lid on water bath.  Start timing when it is boiling.
• Time according to the recipe for item you are canning.
• Turn stove down to a boil but not a overly hard rapid boil keep heat regulated.  Stay close by and watch to make sure it doesn't stop boiling nor is boiling way too hard.
• Turn stove off, lift lid when time is up.
• After 5 minutes carefully remove jars with a jar lifter.

After Removing From Water Bath

Remember to prepare you counter space as directed above.

• Leave light dish towel covered jars untouched or disturbed for 24 to 48 hours 

• Check your jar lids at that time to see if they are sealed, they will be flat or center will be down and will not pop up

• After another day to be safe take the screw cap off of the jars, wash and store them for use later.  

• When jars/lids are dry label or write on lid to know the date this is very important. You may think you will remember but you won't.

• Find a great dark, cool, spot to store your canned goods
• Very important Do Not Stack Home Canned Jars as that may cause a False Seal which could be deadly.

Remember to be sure to follow directions carefully and don't take shortcuts.

Happy Canning!

Enjoy!

 

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Key Lime Pie

Graham Cracker Pie Crust

I find that Nabisco Honey Maid Graham Crackers are the best.

Break the graham crackers into pieces and chop in the food processor to crumb.

Ingredients:

8 whole graham crackers

5 tablespoons of unsalted butter, melted

3 tablespoons sugar

Add the cooled melted butter and sugar to processor

Process for a short time to mix

 

Pour out into pie plate

Using a measuring cup, and starting in the middle

Work your way evenly out towards the outer edges of pie plate

Then use cup to mash sides holding top with finger or thumb to make straight edge

Bake 325 degrees 13 to 18 minutes

Fill with your favorite pie filling and bake or chill according to pie directions.

Isn't that simple?  I find that homemade is so much more delicious than the store bought already prepared pie shells.  To me they are bland, hard and just don't have much flavor.

They are good in a pinch but otherwise if you have the time, make your own.  

You'll be glad you did.

 

Homemade Dishwasher Powder Tabs

I have tried making just the powdered cleaners and haven't had much luck with them. I am going to try that again soon. Maybe I'll work with ingredients and see if I have better luck.  

The problem that I had with the powder was that it clumped up and got so hard very quickly.  I thought I had it in an airtight container but it still got hard very quickly.  I have to add that the recipes I used did not clean very well at all and everything looked cloudy.

This has been all over the internet so I thought I would give it a try.

I'm going to give you the recipe for you to try if you wish and then soon I will be back with an update as to how it worked for me. In the meantime if you make and try it please let me know how it works for you.