Step-By-Step Canning Homegrown Pickles

The garden is growing like crazy! So it’s time to process some cucumbers for long term storage. Follow along as I show you step-by-step how to pickle and can your own garden goodies.

Flyfishing video coming next so make sure to hit that ‘like’ & ‘subscribe’ button after the video & I’ll cya on the next one 🎣

What’s going on YouTube Erica Lynn here welcome back to another video The Garden is growing like crazy we are in full fall swing here in Florida we’ve already made a round of pickles and I come out again and we’re already ready for round two so in today’s video I’m going to be

Showing youall how to pickle and can um fruit and veggies so that you can store them for long term uh in a pantry and today like I said we’re going to be doing some pickles so blooper moment I just started filming all of me picking all these

Cucumbers and forgot to press the record button so um you won’t see them on the plan since I just picked them um but here’s some small versions we can still see a bunch of these starting to grow up um but also a bunch of flowers that are

Going to continue to give us more fruits on that plant and this one over here um one of my favorite Parts is seeing all the bees that come around um this is loaded with honey bees first in the morning um which is really awesome some other ones that are starting to grow up

Here oh my gosh I didn’t even see that one so let me try to reach back here and grab it holy cow this is like the biggest one that I even have I’m going to add this guy to our pile here and let’s go ahead and bring these inside and get

Started um rund down what we got going on we got broccoli tomatoes peppers beans another BR of broccoli ground cherries parsnips carrots onions and squash um we’re going to be expanding the garden here uh adding a few more barrels like we have right there oh and I also have

Corn going on over here those are about 62 days right now um from when we planted those by seed so a few more days and they’ll be ready to pick and I also have these gorgeous like 10ft tall sunflowers which have gotten absolutely massive trying to be as self-sufficient

As possible these days cu the world’s a little crazy and when cutting your Dill um look for the first split and you’re going to cut right above that so that that’s going to encourage the plant to still produce two new stocks instead of one so it just ends up making your plant

Really bushy but we got our Dill um picked fresh for our pickles and we’ll go ahead and get it all put together so the first thing we’re going to do is get our can sanitized I already have my big pot of water um filled up you do want

About an inch or two of water above the jars once they’re fully submerged um in the process so um if you got to mock it up ahead of time to see how much water you need to use um I’d highly recommend that so anyway it’s got the water in

There in my big pot that we usually use for stone crabs um I just needed a big pot and this was the biggest size that I had Above This that wouldn’t have worked I’m going to go ahead and get that started that’s going to take a minute to

Warm up I’m going to start on the brine um cuz that’s going to also take the long because after we’re done putting it together which is the short part we’re going to let it cool off in the fridge um so I’ll show you those next steps in

A second so our brine here is going to consist of two cups of water with two cups of distilled white vinegar and 2 tablespoon of salt I went ahead and doubled everything so here’s the doubled version 4 cups of water 4 cups of vinegar to four um tabl spoons of

Salt I definitely recommend the pickling salt if you’ll be canning this for um like shelf storage we actually did around now that I’m thinking about it so this is what our pickles will look like um now notice when I mix it up here it gets a little cloudy um we had used

Regular salt at the time um which is perfectly fine we’re going to be eating these right away some say it affects the flavor um for when you’re storing since I have you guys today I’m going to be doing things a little more by the book and using my pickling canning salt um

Into my brain last time I did this I didn’t end up having enough and I had to like make some at the last minute which is fine it just doesn’t usually have a chance to um cool down all the way and since we’re going to be canning these

And it’ll be a very hot process um I want to try to keep the pickles as crispy as possible so we’re going to make sure that brine is nice and cooled off um before it it goes in get this on the stove now we’re going to go ahead

And bring that up to a boil as soon as it hits that boiling point we’re going to turn that off um let it sit for a second and then this is going to go in the fridge our goal here is just to get all of that salt dissolved oh my gosh so

I almost forgot to drop this in so you’re going to want some sort of grate on the bottom of your pot so that your cans can sit on top of this um you don’t want your cans touching um the bottom of the pot so use something like this and

Everything can fit on top of that without falling over so when the cans go into that big pot for the first time um you don’t want to have the lids on so you’re going to want to go ahead and take those off also another really handy Gadget with this whole process is our

Little jar Grabber um I just picked this up from Walmart for 15 bucks it is going to do really well to get into that boiling water when we’re ready um so I highly recommend this otherwise you can use some sturdy tongs uh just be careful I don’t want you guys to get burned

And it looks like all my salt has dissolved so let’s go ahead and get that on the process of cooling down so I like to keep my seasonings really simple um especially for my long-term stuff um just kind of better safe than sorry instead of some crazy flavors you’re

Going to be stuck with in a year um so we’re going to be doing Dill red pepper and garlic along with our brine heyan what are you doing I was just thinking myself I’m like I feel like it’s really dark in here it just smells So

Fresh So as I get all these cucumbers ready for pickling I’m going to be cutting off just the very tip just so that they fit a little better flat down in all my jars now I highly recommend that you take these out onto a cutting

Board uh you don’t want to put it right down on the countertop I’m I’m going to transfer these over with the water still in them I’m going to be dumping all these out in a second but just easier to do it this way I’m also going to take this moment

To take my brine which is now cooled off a little bit and put this in the fridge so I’m going to take my garlic and split that up between the jars like two or three cloves some of my red pepper and start working these into the jars

And you want to get them nice and snug and try to fit as many as possible because it’s going to be close once I got all my jars I’m going to top them off with a little bit more Pepper and a little bit of

Dill we got a lot of it here and it’s fresh from the garden so we like to use a lot of it it looks like I’m going to end up having to make juice or something with the rest of these cucumbers um cuz they didn’t all fit in my jars but since

I had you guys today we’re going to stick with what we got so if this is a great time to use a funnel if you have one I do not have one so I’m going to transfer um the brine in a few batches into my measuring cup here and then I’m

Going to pour it from there so you want to leave about a/ in to 1/4 in of space between your liquid and the bottom soon to be bottom of the lid push everything down in there and rub the rim just to make sure they nice and

Dry get in there okay once that’s nice and clean go ahead and put that lid on grab the other piece and you’re going to tighten this down just hand tight you don’t want to really muscle it um cuz in this process you want um air is going to be trying to

Escape from here and if you tighten it down too tight then the air won’t be able to escape so right now you can obviously hear that there’s air in there after we’re done um one of our main tests to see if it has worked is that that’ll

Obviously be be stuck down in a sealed position you hear this at the end you did something wrong sounds like my water is boiling which is perfect timing cuz I am done so let’s go ahead and move these over and we’ll go ahead and start getting these in the

Water I’m going to set my timer you can do this anywhere between 10 and 15 minutes as this is starting the bubbles are actually coming from the lid themselves has that little bit of air that was left in the jar is starting to escape once you go ahead and pull these

Out you’re going to want to let these cool off for about 24 hours after that point you’re going to go ahead and test your seals don’t forget to label and store all your jars and keep on munching away until it’s time to start your next

Batch if you like the video make sure to like And subscribe and I will see you guys next time H this whole time I’ve had a flower in the back of my head