New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
Your dedication to preserving the bounty from your garden over these five days is truly commendable. It’s a testament to your hard work and commitment to self-sufficiency. The care you put into ensuring that the fruits of your labor are preserved for future enjoyment is both inspiring and heartwarming. Thank you for sharing this valuable process with us. And I am Floating Village Life, Hit follow and let's explore together!
Hi there, I'm 63 from NZ, just found your channel today. You wondered why the brining of the cucumbers was necessary. It actually removes some of the water from the cucumbers so that that water doesn't dilute the vinegar, thus rendering the vinegar not a strong enough solution for pickling safely.
Thanks for the info--yes I was thinking that might have something to do with it. Because when I salt my cabbage for sauerkraut it pulls water out of it as well.
I wanted to share my Mom's 14 day sweet pickles: FROM FARM JOURNAL'S FREEZING AND CANNING COOKBOOK THE RECIPE MOM USED TO MAKE 14-DAY SWEET PICKLES Adaption of heirloom recipe long treasured in country kitchens 14-DAY SWEET PICKLES 3 1/2 QUARTS (2") PICKLING CUCUMBERS 3/4 cup canning/pickling salt Water 6 2/3 cups 5% strength cider vinegar 4 cups sugar 2 tsp. celery seed 5 sticks cinnamon 2 cups sugar Wash cucumbers, slice 1/16" slice off blossom ends. Cut in lengthwise halves or leave whole. Place in 2-gallon sealed crock. Combine salt and 2 qtrs.. water in 3 qt. saucepan. Bring to a rolling boil. Pour over cucumbers. To keep cucumbers submerged in brine, cover with a scalded heavy plate that fits inside crock! Put a weight on top of plate; a glass jar filled with hot water, capped and scalded, makes a good weight. Brine should cover plate by 2 inches for easy skimming; if necessary make additional brine (3 Tbsp.. salt to 1 qt. water) and pour over cucumbers. Cover crock with clean Terry towel; tie with twine. Let stand 7 days at room temperature: EACH DAY, uncover crock and remove yeast film or mold with scalded stainless steel spoon. If mold forms on plate or weight, wash and scald them. Recover with clean towel. On 8th day, drain; remove cucumbers. Wash and scald crock, plate and weight. Rinse cucumbers; return to crock. Pour 2 qtrs.. fresh boiling water over cucumbers. Add plate & weight. Re-cover with clean terry towel. On 9th day repeat. On 10th day repeat. On 11th day , drain; and remove cucumbers. Wash and scald crock, plate and weight and jar.. If cucumber are whole prick each in several places to prevent shriveling when syrup is added. Return cucumbers to crock. Combine vinegar, 4 cups sugar, celery seed and cinnamon in 3 qt. saucepan. Bring to rolling boil; pour over cucumbers. Weight with plate and jar. Re=cover clean terry towel. On 12th day, drain syrup into 3 qt. saucepan, adding 2/3 cup sugar; bring to a boil and pour over cucumbers. Replace plate, weight and jar. recover with clean towel. On 13th day , repeat, adding 2/3 cup sugar. On 14th day, drain syrup into 3qt. saucepan, add remaining 2/3 cup sugar. Pack cucumbers into sterilized hot jars. Bring syrup to boil, remove cinnamon sticks. Pour over cucumbers , filling to within 1/4" of jar top. Wipe rim clean; adjust lids. Process in water bath 5 minutes. Start to count processing time when water in canner returns to a boiling. Remove jars and complete seals unless closures are self=sealing type. Makes 6 pints!
Lol, well my husband put the tomato and cottage cheese between two slices of bread and at it like a sandwich, and I told him that was just plain ridiculous!:-)
@@wanderingstarfarmhouse when I was growing up we would make something that we coined Bagel Utopia, which was very similar. Toasted bagel half, slice of cheese melted onto it, topped with a beautiful slice of tomato and a scoop of cottage cheese and sprouts, salt & pepper. My goodness, it was delicious. I need to make that again.
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
Thank you and welcome! I love AZ I was raised there :-)
Your dedication to preserving the bounty from your garden over these five days is truly commendable. It’s a testament to your hard work and commitment to self-sufficiency. The care you put into ensuring that the fruits of your labor are preserved for future enjoyment is both inspiring and heartwarming. Thank you for sharing this valuable process with us. And I am Floating Village Life, Hit follow and let's explore together!
Thank you for the heartfelt comment, I'd love to check out what you are doing!
@@wanderingstarfarmhouse That's so great!
Hi there, I'm 63 from NZ, just found your channel today. You wondered why the brining of the cucumbers was necessary. It actually removes some of the water from the cucumbers so that that water doesn't dilute the vinegar, thus rendering the vinegar not a strong enough solution for pickling safely.
Thanks for the info--yes I was thinking that might have something to do with it. Because when I salt my cabbage for sauerkraut it pulls water out of it as well.
I wanted to share my Mom's 14 day sweet pickles: FROM FARM JOURNAL'S FREEZING AND CANNING COOKBOOK
THE RECIPE MOM USED TO MAKE 14-DAY SWEET PICKLES
Adaption of heirloom recipe long treasured in country kitchens
14-DAY SWEET PICKLES
3 1/2 QUARTS (2") PICKLING CUCUMBERS
3/4 cup canning/pickling salt
Water
6 2/3 cups 5% strength cider vinegar
4 cups sugar
2 tsp. celery seed
5 sticks cinnamon
2 cups sugar
Wash cucumbers, slice 1/16" slice off blossom ends. Cut in lengthwise halves or leave whole. Place in 2-gallon sealed crock.
Combine salt and 2 qtrs.. water in 3 qt. saucepan. Bring to a rolling boil. Pour over cucumbers.
To keep cucumbers submerged in brine, cover with a scalded heavy plate that fits inside crock! Put a weight on top of plate; a glass jar filled with hot water, capped and scalded, makes a good weight. Brine should cover plate by 2 inches for easy skimming; if necessary make additional brine (3 Tbsp.. salt to 1 qt. water) and pour over cucumbers. Cover crock with clean Terry towel; tie with twine. Let stand 7 days at room temperature: EACH DAY, uncover crock and remove yeast film or mold with scalded stainless steel spoon. If mold forms on plate or weight, wash and scald them. Recover with clean towel.
On 8th day, drain; remove cucumbers. Wash and scald crock, plate and weight. Rinse cucumbers; return to crock. Pour 2 qtrs.. fresh boiling water over cucumbers. Add plate & weight. Re-cover with clean terry towel.
On 9th day repeat.
On 10th day repeat.
On 11th day , drain; and remove cucumbers. Wash and scald crock, plate and weight and jar.. If cucumber are whole prick each in several places to prevent shriveling when syrup is added. Return cucumbers to crock. Combine vinegar, 4 cups sugar, celery seed and cinnamon in 3 qt. saucepan. Bring to rolling boil; pour over cucumbers. Weight with plate and jar. Re=cover clean terry towel.
On 12th day, drain syrup into 3 qt. saucepan, adding 2/3 cup sugar; bring to a boil and pour over cucumbers. Replace plate, weight and jar. recover with clean towel.
On 13th day , repeat, adding 2/3 cup sugar.
On 14th day, drain syrup into 3qt. saucepan, add remaining 2/3 cup sugar. Pack cucumbers into sterilized hot jars. Bring syrup to boil, remove cinnamon sticks. Pour over cucumbers , filling to within 1/4" of jar top. Wipe rim clean; adjust lids. Process in water bath 5 minutes. Start to count processing time when water in canner returns to a boiling. Remove jars and complete seals unless closures are self=sealing type. Makes 6 pints!
Thank you! I love old recipes
When I was canning, I had a Victoria strainer, didn’t have to stem or peel. Just ran them through and out came sauce. I loved it.
Yes, that is definitely on my wish list:-)
I keep all of my canning utensils, canning lids in a tote that way I know where everything is that I need for canning. Love your channel.
That's a great system. I actually do have a tote, with my rings and everything, but I'm not the best at following through with organizational plans!
My husband puts the cottage cheese on top of the tomatoes and calls it tomato icing lol.
Lol, well my husband put the tomato and cottage cheese between two slices of bread and at it like a sandwich, and I told him that was just plain ridiculous!:-)
@@wanderingstarfarmhouse when I was growing up we would make something that we coined Bagel Utopia, which was very similar. Toasted bagel half, slice of cheese melted onto it, topped with a beautiful slice of tomato and a scoop of cottage cheese and sprouts, salt & pepper. My goodness, it was delicious. I need to make that again.
You need a tomato corer. It's only a couple of bucks on Amazon. Knives cut off to much. Just an idea. That is a huge cabbage. Blessings 😊
Yes, Thank you! I got one later in the season. I thought it might be gimmicky but it works great!
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Thank You!
Love these tips and recipes 😍
Thank you so much!