Canning, fermenting, smoking, dehydrating, freezing. Whatever your first real batch was this year, tell us about it.
Wins and “what did I do wrong?” are both welcome. If something didn’t seal, didn’t set, or came out mushy, post it. Somebody here has done the same thing.
First batch this year for me was a run of bread-and-butter pickles — cucumbers were coming in faster than we could eat them, same as every summer.
They set up beautifully. The trick that finally clicked for me after years of too-soft slices: don’t skip the ice-bath step after salting. Two hours on ice before the brine goes on, and you get that satisfying crunch that holds up even after six months on the shelf.
What about everyone else? Anybody tackle something new this year, or finally nail something that gave you trouble before?