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Saturday, April 9, 2011

Canning Veggies and making Jelly

I had a lot of fruit and veggies left from my back-up for catering the wedding this past weekend. Not wanting them to spoil, or throw them out... I canned them!

Getting started making Dill Pickles
Dill Pickles

1 pickling mix package
7 1/3 cups water
3 1/3 cups white vinegar
1/8 tsp dill weed per jar
1/2 tsp chopped garlic per jar

Boil mixture. Pack jars with dill, garlic and sliced pickles. Pour mixture over cucumbers leaving 1/2 inch. Then follow canning instructions.

Ready to sit for at least 24 hours

I also pickled some carrots. Turned out yummy to me!

I also did a quart of tomato sauce (on the left)
and 3 pints of strawberry jelly.

Strawberry Jelly

4 cups mashed strawberries
1 cup sugar (taste for sweetness)
1 packet of strawberry jello

Boil mixture, and follow canning instructions.

My son, Elliott opened a quart of the pickles tonight
 to try them, and this is what's left :-)


  1. Are these cucumbers and strawberries from this season? We still have snow on the ground up here so I'm drooling over your pics! Mary

  2. Thanks Mary!
    I did a wedding for 300, and this was produce I had left over from the vegetable trays and fruit table. I purchased them at the local grocery store. They were not as good as fresh, but I work with what is available. I can't wait to get my garden going. I have seedlings started, so it won't be long now :-) I'm in SC so I think we are past the frost and freeze days now... knock on wood!!!

  3. Those carrots look fantastic! I can totally see my family digging on them!