This post is sponsored by Newell Brands, makers of Ball® Home Canning products; however, all thoughts and opinions are my own.
Since I was little, I can remember my mom canning goods from jellies to apple butter and vegetables to salsa. Even my birth was planned around my mom picking up her canning goodies from the state fair then heading to the hospital the next day to have me. One thing that has remained the same is the jars she uses to store her goodies, Ball® Home Canning Jars. My pantry is filled with her creations in various sizes of Ball® Jars. I also love using Ball® Jars for water and even wine glasses. The uses are seriously endless!
While I have only been on this fine Earth for 31 years, Ball® Home Canning has been around for 135 years since the Ball brothers starting making jars in Buffalo, New York. Since 2012, Ball® Jars have been BPA free, which makes them the perfect vehicle for safe canning. I picked up these gorgeous Aqua Vintage Ball® Jars at my local Target. I also picked up the Ball® Home Canning Starter Kits, which had all the things I needed to get to canning! From an easy no-spill funnel, jar lifter, headspace measuring tool and even more jars.
This is the first summer with our new raised gardening beds. I can’t wait to plant my garden with cucumbers, jalapeños and more! I’m convinced I can turn my black thumb into a green thumb, and if all goes as planned, I will have a bounty of veggies at the end of the summer. I am planning on planting cucumbers, beets, zucchini, tomatoes, jalapeños, summer squash and spaghetti squash. Cucumbers and jalapeños are two of the best veggies for preserving. From straight up pickles to pickled jalapeños, both are perfect gifts for friends and neighbors to share from your bountiful garden! I canned this Bread & Butter Pickles recipe from Ball®. These Bread and Butter pickles are great by themselves or on burgers or even better in potato salad! I’m also sharing a tried-and-true recipe for Maple Pickled Jalapeños straight from Ball® Home Canning. These Maple Pickled Jalapeños are a twist on a classic nacho topping or created into a spicy relish.
Canned Bread and Butter Pickles
Ingredients
- 3 1/2 lbs pickling cucumbers (about 14 small to medium)
- 2 1/2 cups vinegar (5% acidity)
- 2 1/2 cups sugar or sugar substitute
- 1/4 cup Ball® Bread & Butter Pickle Mix
- 4 Agua Vintage Ball® (16 oz) jars with lids and bands
Directions
- CUT ends off cucumbers. Cut into 1/2 inch slices.
- COMBINE vinegar, sugar, and Ball® Bread & Butter Pickle Mix in a medium saucepan. Heat to a boil.
- PREPARE canner, jars, and lids according to manufacturer's instructions.
- PACK slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.
Notes
Add a tablespoon of white vinegar to your jar bath to help prevent water spots! Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
Maple Pickled Jalapeños
2 1/2-3 lbs firm jalapeños, sliced into 1/4 inch rounds
1 red onion, quartered, then thinly sliced
1 cup maple syrup
1 cup sugar, or sugar alternative
2 cups apple cider vinegar
1 1/2 cups water
3 tsp sea salt
2 tsp mustard seeds
2 tsp black peppercorns
Directions:
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine maple syrup, sugar, vinegar, water and all seasonings in a non-reactive pots and bring to a simmer for 5 minutes. Add jalapeños and onion slices, simmer 5 minutes.
Ladle hot jalapeños and onions into a hot jar leaving a 1/2 inch headspace; top off with more brine if necessary. Remove air bubbles with a plastic utensil. Wipe jar rim. Center lid on jar and apple band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Happy canning!
x Vanessa
The pickles look amazing! Can’t wait to give these recipes a try. I will be substituting honey for the sugar listed in the recipe! I have used it for years in canning and have had a great experience every time!! Keep the recipes coming!
I love that substitution!