Since I began eating healthy, I have avoided High Fructose Corn Syrup. I buy just about everything that says ”No HFCS” and I can’t help it. I know… I know… I have heard study after study that says HFCS processes the same as sugar in the body, but for some reason I just don’t trust it! I have been trying to stay away from highly processed food and the Iphone app called “Fooducate” is amanzing. You can scan any item and it rates it. Food that you THINK is healthy, really is not at all.
So in a quest to avoid HFCS, I stopped buying sweet pickles all together. Yes, I have seen the stuff sweetened with Splenda, but I don’t like the idea of that either. Besides, my husband avoids anything that says “Diet” on the label. 🙂 So today, after realizing I had quite a few pickling cucumbers ready, I was ready to do a small batch of canning items. There is a difference between pickling cucumbers and regular cucumbers, regular cucumbers can be used for pickles, but from what I have read they are not nearly as crispy. I also had help in the garden today. My nephew spent the night and of course I put him to work watering celery and cucumbers. He was such a wonderful help.
And the canning begins. I cut the cucumbers first, but some of my cucumbers were a little ripe. They just might be a little soft, but that’s okay with me!
My husband bought me a canning kit for Christmas, but this is the first time that I actually used it. I have NEVER canned pickles before, so I followed the directions very carefully on the seasoning pack I bought. I also found this How to Make Pickles website extremely helpful because of the pictures. These are the materials that I used besides my canning pot.
I made the mixture, brought it to a boil, poured it in the containers and put on the heated lids. Then I processed the jars for about 15 minutes and now they are sitting for 24 hours. The pickles will take up to 6 weeks to process in the jars and will last for about a year. I hope the can seals okay! It is best to store the containers without the rings. If the jar spoils, the lid will come off and then you know that it is not safe to eat it. 🙂
Now I will have pickles without HFCS in just a few short weeks. I will probably make more in the future when I get more pickling cucumbers.