Pickle and preserve

It’s the season to get on your canning game!

We love the fall because there’s so much wonderful local produce available. You can really taste the difference. Don’t you wish there was a way to keep the season going?

Wait. There is a way! And we’re fortunate to have friends who know exactly what they’re doing when it comes to pickling, canning and preserving. Check out Bernardin’s website for an introduction to canning and How to Guide. If you’re already a pro, there are some pretty yummy recipes for you to try.

We just made some pickles using cucumbers and fresh dill from Stoll Family Farms in Aylmer Ontario. Thank you, Stoll Family!

Staff cutting cucumbers on kitchen countertop.

Closeup of bowl filled with cucumbers

Here’s one of many of the recipes you can find on Bernardin’s website.

Sweet n’ Sour Dills

4 lb pickling cucumbers
Ice
Salt water (1/2 cup pickling salt dissolved in 4 cups water)
6 medium onions, sliced
4 cups white vinegar
1 cup water
4 cups granulated sugar
1/2 cup pickling salt
5 cloves garlic
5 heads fresh dill, or 10 tsp dill seed

Yield: Makes about 7 x 500 ml jars
Prep Time: 12 hours

Click here for the Sweet n’ Sour Dills method.

And we love Bernardin’s Apple Pie In A Jar recipe because, well, apple pie in a jar. Do we need to convince you of this?

Mom’s Apple Pie in a Jar

3/4 cup raisins or dried cranberries
6 cups chopped cored peeled Granny Smith or other tart apples
Grated zest and juice of 1 lemon
1 cup unsweetened apple juice
1 pkg Bernardin Original Fruit Pectin
9 cups granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Yield: Makes about 9 x 250 ml jars
Prep Time: 30 minutes

Click Here for the Apple Pie in a Jar method.

Staff washing strawberries in kitchen sink