Perfect Pickles Post

 We've always wanted to learn how to can, and figured now was the time to learn! We went to our friends' home (Laura and Terry) and were given a two hour Pickle Class. Class began with us all donning matching aprons made by Laura. Don't we look professional? 
  Then, we chopped the cucumbers and systematically placed them in jars. You think this is child's play? No! There is a precise method for stuffing cucumbers in jars, which involves putting the slices all in one way on the bottom, and then the opposite way on the next stacking. Near end pieces are good for the sides because they are more curvy. 
  To make the brine, we mixed the spices (Mrs. Wages' packet), 7 cups of sugar, and close to 7 cups of white vinegar in a non-reactive pan and brought everything almost to boiling. I did not know that pickles required that much sugar! Terry's comment was, "Don't worry, you'll be happy later!" 
  Once the brine was done cooking, we poured it in the jars over the cucumbers, put a knife into the jar to get out any air bubbles, and topped them off. We placed lids on the jars and lowered them into boiling water with a rack. They stayed there for 6-12 minutes depending on the jar size. We took the jars out and placed them on a towel to cool. You know the seal is good when the middle of the jar pops down.
  We all had a great time. Thanks, Professor Laura!

Seven cups of sugar!!

Finished pickles

 

How impressive is this array of canning!!