❤️Canning & Preserving Foods❤️
Pick Your Own - Fig Preserves and Jam
HOMEMADE SPICY LIME PICKLES
7 pounds of cucumbers, washed and sliced.
Place cucumbers in large container-no metal or aluminum. Use glass, crockery, enamel, stainless steel or plastic. I USE A LARGE PLASTIC BOWL.
Mix 1 cup pickling lime to 1 gallon water.
Cover face with a bandana - it is very "dusty"...don't breath it or get it in eyes or on skin. Read instructions/cautions on label.
Pour over cucumbers, let stand covered for 12-24 hours. Rinse 3 times in cold water, or until liquid is clear. Put into iced water and/or let stand overnight in fridge.
Mix 2 quarts vinegar, 1 t. pickling salt, 2 T. spices and 12 cups sugar together and bring to boil. Put in pickles and let stand overnight*, then bring to a slow boil for 30 minutes, put them jars that have been sterilized, wipe rim with clean wet cloth. Use seal and rings that have been sterilized.
I also added 1 t. dill, and a 1 T. crushed red pepper.
Pear Preserves - After peeled, add equal amount of sugar and simmer until light pink, can in clean jars while still hot and seal (according to canning directions).