I purchased this pot for making beer. However, it's intended use was for water bath canning. Given that I am unable to keep up my consumption of red tomatoes with their ripening I decided to pickle them before that could happen. It was my first adventure into pickling and canning. Here's to NO botulism! After scouring the internet for quite some time I came up with a recipe and then proceeded to make 12 pints and 6 quarts of pickles. Hopefully they are tasty. I harvested the tomatoes, chiles and celery from my garden. I sliced big tomatoes, halved the medium sized ones and kept the cherry tomatoes whole.
I used a brine that was 2:1 water to vinegar (apple cider). For 3 quarts of liquid I used about a
For the pint jars I added:
- 1 clove garlic
- at least 1 serrano chile
- 2 T freshly chopped dill
- 1/4 tsp dill seed
- carrots, celery, cauliflower, onion
- peppercorns, star anise (1/5 of a star), cardamom, cinnamon, ginger, mustard seed, coriander seed, caraway seed, clove, allspice
1/2 inch headspace. I used a 10 minute bath for pints, 15 minutes for quarts
I haven't tried them yet. It was a fun project, real frontiers-men like.
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