‘Tis the season!
Canning is back. Which basically means that our work days don’t end when we get home from the office, my back and feet are aching, and our pantry is filling back up. Thank goodness for summer gardens and farmer’s markets!
A few weeks ago, when our green beans were coming in non-stop, we put up 18 quarts of beans in less than a week. I was exhausted that week…canning really can take it out of you sometimes.
But pickles are a different story. They’re easier! Well, most things are easier than green beans since they don’t include the pressure cooker. For some reason, it takes about a day for the cooker to get up to pressure on our old, inconsistent stove top. Super fun.
Either way, pickling things is the way to go if you want to start canning. It doesn’t take much time compared to other things (jams, tomato sauce) and you still end up with fresh, homemade goods to enjoy this winter.
To be honest, I was not a fan of any pickles besides dill when I was growing up. My Mammaw made bread and butter pickles every year, and I would never eat them. How could I miss out on those?! Sometimes it makes me sad that my taste buds took so long to grow up and start liking things.
But I’m not missing out on things now.
You’ll be happy you have these pickles in December. Trust me.