Canning - Dill Pickle Relish

Willie had bought some cucumbers to experiment with making cucumber salad, but after his first batch his interest waned somewhat. Since the cucumbers were starting to get a bit long in the tooth, I figured some preservation was in order. I did what anyone would do, I made relish! This post will take you through all the necessary steps, from prep work to canning.

First, the recipe:

3 lbs cucumbers (the recipe calls for pickling cucumbers, but regular ones will work fine)

2-3 sweet onions (I've used regular yellow or white onions with good results as well)

1/4 c. pickling salt (don't use table salt, it will discolor your beautiful yellow relish)

3 cups white vinegar

3/4 c. white sugar (you may choose to use less, depending on how sweet you like your relish)

4-5 cloves of garlic, minced

2 tsp dill seeds

2 tsp mustard seeds

2 tsp celery seeds

1/2 tsp turmeric

2 Tbsp cornstarch

I liked this recipe so much that this is the third batch of relish I've made. Please take a moment to look over the original recipe here and give it a good rating. It really is phenominal! I only had a pound and a half of cucumbers, so I made a half batch. I would recommend reading through the entire post before you begin, because there is a lot of different steps, and there are a few things that need to be timed carefully.

Here's the equipment that I used for my prep work: 

Kitchen Scale

Cutting Board

Knife

Mandolin Slicer

Chopper

Strainer/Colander

Large Mixing Bowl

First, cut the ends off of your cucumbers and slice with the mandolin slicer. I used the medium setting, because I wanted my bits of relish to be small, but not too small. Don't have a mandolin? No problem! Just slice these fellows up with your knife.

Next, do the same to your freshly peeled onion. Once sliced, chop your slices into quarters so that it will fit onto your chopper. If you are using a chopper, that is.

Chop your onions, and put them in your large mixing bowl.

Do the same for your cucumbers, and add them to the bowl as well.

Next, measure out your pickling salt and stir it into your cucumber/onion mixture. Don't worry about making your relish salty. We're just using the salt to draw the water out of your vegetables. Allow this mixture to sit for an hour. That's right, walk away, come back in an hour. Maybe put your jars in the dishwasher to sterilize.

After an hour has passed you will see that there is a ton of water pooling up in the bottom of the bowl. The salt has done its job!

Empty the contents of your bowl into a colander or strainer and rinse thoroughly. Allow it to drain completely. You want this mixture to be fairly dry, so you may want to press some of the moisture out as well.

While your cucumber/onion mixture is draining and drying, get the ingredients together for your pickling solution.

Put everything but the turmeric and cornstarch into a large pot and bring it to a boil.

Add your cucumbers and onions and allow the mixture to boil for nine minutes. Right around your nine minute mark, measure out the cornstarch into a small container. Add a bit of the liquid from your pot to it, and whisk it until it is well incorporated. Stir this mixture into your pot, and continue stirring and boiling until the mixture thickens somewhat.

Cut the heat and stir in your turmeric. Mix it in well, as is will want to clump up a bit in the warm mixture.

Check out the color and texture of this relish. Delightful!

Now comes the canning! If you haven't already, sterilize your equipment, jars, lids and rings. You can use boiling water to sterilize, or your dishwasher if it has a sterilization feature. Be sure that you don't leave your lids in boiling water too long, or run them through your dishwasher, as it will activate the seal prematurely and your jars will not seal. Time it out so that your jars and your relish mixture are still hot when it comes time to combine the two. Now is also a good time to start your water boiling. Use a large pot, deep enough to cover the tops of the jars by two inches, and be sure to use some sort of rack. Since I only had two jars, and didn't want to drag my pressure canner out, I just used a large stock pot and put a flat-bottomed colander into it to hold my jars.

Use your canning funnel to fill the hot jars with hot relish.

Use your headspace tool to check your headspace. This recipe calls for 1/2 inch of headspace. Once your jars are filled and headspace measured, turn the tool over and use the flat handle to remove as many of the air bubbles from your jar as you can.

Using a damp paper towel or clean damp dishcloth, wipe the edges of your jars. Be sure that there is nothing on them, so that the lids can seal securely.

Use a lid lifter to place your lids on top of your jars. Screw the rings onto the jars, tighten them until "finger tight" and then back it off about 1/8 inch. If your rings are too tight, the air cannot escape and you won't achieve a vacuum, and you run the risk of bursting your jars.

Using your canning tongs, lower your jars into the boiling water gently. If there is not enough water to cover the jars by two inches, add more hot water and bring back to a boil. Process for ten minutes. Please note that this method of canning, known as the boiling water method, is not suitable for canning all foods. There are many foods which require pressure canning to achieve the temperatures necessary to kill bacteria and prevent food-born illness. Follow the instructions as noted on the recipe, or the instruction manual for your pressure canner, in order to prevent illness from home-canned food.

Once your ten minutes is up, use the canning tongs to lift the jars out of the boiling water. Place them on a dishtowel on the counter and let them cool. If you place the hot jars directly onto the cold counter, the temperature shock may cause them to shatter. Don't touch, bump, jostle or handle them until they have sealed and cooled. Reminds me of family car trips when I would fight with my brother. Mom would say, "Don't look at him, don't touch him, don't BREATHE on him." Same concept, I think. Except this time, rather than avoiding a fight, we are avoiding your lid popping off.

You can tell if the jar has sealed, because it will make a loud popping sound. Once cooled, double check that the jar is sealed by pressing in the center of the lid with your finger. If the jar is sealed the "button" will be down. If it is not sealed, you will be able to press the button down with your finger and it will pop back up when you remove the pressure. If your jar is sealed you can label it, remove the ring if you desire, and store it in your pantry. If the jar is not sealed, you can put it into the refrigerator and use it right away. Some people claim that you can process your unsealed jars with new lids, but I'm not a fan of this idea. Seems as though you will over cook the food being canned. Best to put it in the fridge and use it first.

Food Preservation: Canning Equipment

Described below are the basic pieces of equipment you will need to begin canning. In later posts I will explain exactly how to use them all, but I thought that I ought to do an introduction and explanation of the things you will need to acquire in order to get started, before I make a post on how to do the actual canning.

Canning Jars - Modern canning jars come in a wide range of sizes ranging from 2 oz to a half gallon. There are two different mouth sizes, which are called regular mouth and wide mouth. They are self-sealing, which means that the lids will adhere themselves to the jars after processing for a set period of time. Processing can be done either in a boiling water bath, or inside a pressure canner, depending upon what foods you are canning.













Canning Rings - Canning rings are screw-on rings designed to hold the lid in place while processing. They hold the lid firmly in place until a vacuum is achieved and the lid adheres itself to the jar. After the jars are sealed, the ring may be removed for storage.














Canning Lids - Canning lids have a heat-activated adhesive around the edge which allows them to adhere to the edge of the jar mouth after processing. Once the jars are removed from the heat, after processing, a vacuum is formed which seats the lid onto the jar. Once the jar has cooled, a tight seal is formed and you can remove your ring for storage. You should be able to pick up your jar by the lid without it falling off, that is how strongly it adheres.



Pressure Canner - A pressure canner is a device used to can foods. It works by using the pressure to increase the temperature at which the foods are being processed. This heat kills bacteria better than the boiling water method, and also cuts processing times much shorter.








At the top of the lid there is a pressure escape stem which a weight fits over. This is how you control how many pounds of pressure are inside the vessel.









The weight comes apart and each of the pieces represents 5 pounds of pressure. Add just the base and it's 5 pounds of pressure. Add to that a ring and it is 10 pounds. The completed weight with both rings is 15 pounds of pressure.








The lid of the canner locks onto the pot by twisting after you have lined up the indicator arrows and dropped the lid into place.










Inside the lid you can see the gasket which seals in the steam and, therefore, the pressure. The nub on the lid toward the top of the photo is a pressure indicator button. Once the pressure inside reaches a certain level, a button on the top of the lid pops up. You should never attempt to open a canner while it is at pressure.






Inside the pot is a rack on which your canning jars rest. The rack keeps the jars away from the direct heat of the burner, and ensures that the boiling water at the bottom of the canner doesn't upset the jars while they are processing.








Always keep the user manual for your pressure canner on hand, and review it each time you use your canner. Working with pressure vessels can be dangerous and it never hurts to double check that you are doing everything right. There are instructions for the canner, instructions for canning (i.e. processing times, head space allowances, etc.) and even some good canning and pressure cooking recipes in here.












Canning Pot & Rack - Although pressure canning is viewed as the safest method of canning, as far as killing bacteria and avoiding food-born illness, boiling water canning is safe for certain foods and under certain conditions. If you wish you can purchase a large pot, like the one pictured at right, and a canning rack that fits inside. Sorry I don't have a picture of the rack, but I typically just use my pressure canner for my boiling water processing as well. Just don't lock the lid on, and it works fine!


Lid Lifter - A lid lifter is basically just a magnet on a handle. It is used to lift canning lids out of the hot water, and place them onto jars without your fingers contaminating the lids.









Canning Tongs - Canning tongs are used to lift and lower jars into and out of boiling water. Canning jars are very hot, even before they have been processed, so please always use your canning tongs to avoid injury.








Head Space Tool - The head space tool pulls double duty. The stair-stepped end is used to measure head space. (The amount of space between the food being canned and the rim of the jar.) The flat handle can be used to coax air bubbles out of the food before you process. Both are important in achieving the correct seal, no leakage, no explosions, and the correct shelf life.





Canning Funnel - A canning funnel is a specially designed funnel made to fit canning jars. Its opening is wide enough to allow the foods being canned to pass through easily. Canning without a funnel would be a huge mess. I think I would end up with more on the counter top than in the jars.