Mama Martin

quilting, gardening, sewing, motherhood….

Let the Canning Begin August 6, 2012

Filed under: canning,gardening — janelmartin @ 12:32 pm

It’s the end of July, and that means it’s time for more canning to begin.  I had made blueberry pie filling earlier this month, but now it’s time for at least one day a week to be spent canning.  Here’s what I’ve been working on:


Peaches cooking down in the crock pot to make peach butter.

Pickle Sticks, Peach Butter and Salsa

Peach Pie Filling


Pickles August 4, 2012

Filed under: gardening — janelmartin @ 12:31 pm
Tags: ,

I had some cucumbers in my garden, but not enough to make canned pickles.  I am  going through my food magazines and tearing out the recipes that look good and recycling the magazine (part of the decluttering effort.)  I had recently tore out a refrigerator pickle recipe.  This past week three of my friends ate some of the pickles and loved them.  I decided to make more yesterday.  Here’s how you do it:

You start with cucumbers and onions.  I like this recipe because it easily adaptable to how many cucumbers are growing on your plant.  I know that most people’s cucumber plants will be producing mass amounts of these, but ours are having some trouble.

You slice them and put them in a bowl.

After sitting in the fridge for 4 days I put them in pint jars for easier handling.

Here’s the original recipe from Cooking Light magazine:

Easy Refrigerator Pickles

6 c thinly sliced cucumbers

2 c thinly sliced onions

1 1/2 c white vinegar

3/4 c sugar

3/4 t salt

1/2 t mustard seeds

1/2 t celery seeds

1/2 t ground turmeric

1/2 t crushed red pepper

1/4 t black pepper

4 garlic cloves, thinly sliced (I just use garlic in a jar.)

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion.  Repeat procedure with the remaining 3 cups cucumber and 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well.  Bring to a boil; cook 1 minute.  Pour over cucumber mixture; let cook.  Cover and chill at least 4 days.  Yield: 7 cups

Pickles may be stored in the refrigerator for up to one month.