Canning Pickles


So just last week we picked up some cucumbers from friends—as well as using some of our own (a bunch, as you can see) and as pickles are a favorite in our house, we decided to make them. This process was made fairly easy by a pickle seasoning mix, the only hard part was cutting up the some 30-40 cucumbers. I think all of our jars sealed, hopefully we won’t find out differently later 😉 Canning is fun and breezy for the most part, it just takes a significant amount of time peeling, cutting and cooking.

Our pickles turned out tasting pretty familiar, except not as crunchy as store-bought. Does anyone have any ideas on keeping pickles crunchy? What is your experience with canning? What about different things to can?