When we first moved to Indiana, my mom loved canning the vegetables she’d grown in her garden. Sadly, I usually turned down her request to help as somehow I thought there were more exciting things to do with my summer days.
Dawn, however, grew up canning and is quite the expert. She, along with some of her friends, are sharing their favorite recipes.
For those of you experienced canners, these recipes will be easy for you. For the novice canner, we’ve tried to make them as simple and easy to follow as possible.
These recipes don’t require refrigeration though we recommend they be eaten within a year.
GRANDMA R’S BREAD & BUTTER PICKLES
1 – 1 1/2 pounds carrots (about 6 – 9 medium with 1 to 1 1/2 inch diameter) per pint jar