Cucumbers are Here! Time to Can.

Canning Projects--our first big cucumber harvests and we are making Chow Chow and Pickle Relish. Recipes or links are below!
Leave your healthy suggestions in the comments, please! So, here were the timestamps to the recipes, new recipe links and other info I may have mentioned in the video:
Time stamp 00:00 What's Happening
05:16 Canning Chow Chow
14:47 Canning Pickle Relish
17:37 Next Morning's Chores
www.southernliving.com/recipe...
From the All New Ball Book of Canning and Preserving, the recipe for Cucumber-and-Charred Red Onion Relish on page 155.
The video with the Schlotzsky's bread: • Pantry Challenge #3 - ...
Try these links to convert your canning spices from seed to dry ground:
www.epicurious.com/expert-adv...
www.mccormick.com/articles/li...
Carolyn Wheeler's Pickle Relish (my Mom's best friend from Rockford, IL)
3 Dozen Big Cucumbers, green or ripe
4 Large Onions
6 Peppers, green or red
Chop and grind the above and mix in 1/2 cup salt and drain overnight. Then add:
1.5 quarts white Vinegar
1 quart Sugar
2t Mustard
2t Celery Seed
Simmer one half hour. Seal.
Jackie's 1/3 Batch of Carolyn's Relish
12 large pickling cucumbers
2 med onions
2 sweet peppers, green or red
2 cups White Vinegar
1 & 1/3 cup Sugar
3/4 tsp Mustard Powder
1/2 tsp heaping celery seed
Chop the above in a food processor to desired chop. Add 3T salt and mix well. Cover and drain in colander overnight in the refrigerator. In the morning rinse and soak in fresh water until the mix is as salty as your family prefers. I did it 3 times. In a large pot, add vinegar, sugar and spices, mix and cover and bring to a boil. Once boiling reduce to a simmer and cook for 10 minutes. Add drained, rinsed vegetables and mix well. Return to a boil using medium high heat while covered. Once boiling, remove cover and simmer for 20 minutes. Use safe canning procedures: Can using a 1/4 inch headspace. Probe to remove air bubbles. Wipe rims, add lids and tighten rings to finger tight. Process for 10 minutes in a boiling water bath canner with one inch of water over jars. Let rest in the pot off the heat for an additional 5 minutes. Remove from pot carefully and set on a towel on your countertop for 12-24 hours. Label the jars. Move to your canning storage.
Famished Farm is our little slice of 8a (new revised zone!) Heaven in Northwest Alabama. We are a tiny farm or a "farm-ish" as I like to say! Our goal this year is to simplify and minimize (we are seniors after all) while keeping an eye to sustainability. We hope to grow the garden bigger and greener every year. Join us for the journey and leave any suggestions, ideas or just say HI in the comments. I appreciate YOU and am so happy you joined me today!
Jackie

[@mrsBurchett22]

I love schlotzskys. I used to with there

[@FamishedFarm]

ME TOO! It was a favorite lunch spot for me when I lived in Orlando. We were so sad when they closed their restaurants there. But, so happy when we moved North and there was one I could hit when driving to Milwaukee for craft shows. Now in Alabama they are part of our day trips to Huntsville! Comment with your favorite thing on the menu.

[@homemadefood99]

WOOooooOOW👍Superb! We love it. Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!👍Keep it up!🙂God bless you abundantly forever 🙂🙂Enjoy amazingly blessed week 🙂🙂Stay happy and well protected.🙂🙂🙂🙂