It may not look like much to you, but what you are seeing is a total triumph! Yes, I managed to actually can my own pickles this year. Creole Spiced Okra Pickles, to be specific, and those four jars are two summers in the making. Last summer, during the okra glut of 2011, I tried to can a batch of pickles and failed miserably. The jars appeared to be cracked, then the water started sudsing — either from the dishtowel I’d placed in the bottom or from the jars or from the pan. Who knows? — and it went downhill from there. The water was overflowing the pan; it was total chaos. Refrigerator pickles it is! We managed to polish them all off, so it wasn’t a total loss, but it was two hours gone from my life which I’d never get back. No more canning for this girl.
Could it really be that impossible? My grandma didn’t particularly love cooking, and she preserved her own food (as my mom always points out.) Surely it was worth another shot. This time around, I figured out that it might be a good idea to fill the canning pot with the jars already in it. That way, I’d have at least a better idea of how much water they would displace; goodbye, boil-over! After following the instructions to the letter, I ended up with four precious jars of shelf-stable pickles, and one to snack on. (There was only room in the pot for four jars, and I sure wasn’t going through the whole process for one more lonely little jar.) Best of all, it only took about an hour, and I didn’t have to figure out another use for okra.
One thing we’ve been able to count on finding at the CSA pickup, and that is okra. Plenty of okra.
Sure do wish that there was something jam-worthy — that’s what I’d like to try for my next trick. I tell you, for it being the hottest time of the year, I can’t believe how much time I’ve been spending in the kitchen. It’s been all food all the time around here, but there’s fabric on the table, and I’m about to start cutting.
Any minute now….