[earthgirl]

I had a water bath canner in Canada that was blue enamelled steel, with a rack that fit inside to hold six one-litre jars. Used it for pickle-making and canning fruit etc. Are they generally available on this side of the pond? I've had no luck trying to find one online.

Also looking for a pickling (fermenting) crock; a big (the one I had was five gallon) straight-sided heavy ceramic crock used for making old-fashioned fermented pickled cucumbers.

Thanks much!

 

[mellowmick]

water bath canner ....... pickling (fermenting) crock

Sometimes, you just have to hold up your hands and admit ignorance :?

[Heather_S]

The UK has a more relaxed and oldfashioned way of canning and preserving that usually deals with high sugar or high acid recipes so you don't need to hot water bath process the jars if you get the lids on quick and keep the jars hot in a low oven. Hot water bath process is more or less unheard of, sorry  :?

I've not seen pickling crocks. There's rum pots which is a sort of rum fermented fruit sort of thing but they're not straightsided jars.

[earthgirl]

Thanks, Heather... I was afraid of that.

mellowmick:

Sometimes, you just have to hold up your hands and admit ignorance

Water bath canners:
http://extension.usu.edu/files/foodpubs/canfs02.htm

Pickling crock:
http://thumbs.dreamstime.com/thumb_4/1098744576S4sGd0.jpg

A crock is used to make fermented cucumber dill pickles, which taste great, much better (imho) than regular quick-brined pickled cucumbers. The fresh cucumbers are put in a crock with fresh dill, garlic, spices and fresh grape leaves (which keeps them crisp).  Then a weak vinegar brine (water, vinegar, salt) is poured over top to cover by a couple of inches.  The cukes are weighted down with a plate topped with a couple of canning jars filled with water. The crock is kept at room temperature and in a couple of weeks, they are ready to eat. At this point they can be canned (in a boiling-water canner  :? ) or kept in the fridge.

I have found a little Ukrainian shop in Bristol which sells fermented dills that are pretty good, but I still would prefer to make my own. There is a company in Germany which makes the crocks, but they are really expensive.

[Laura]

i'm off to Canada in september for my grandmother's birthday, if you can't find one i'll bring one back!!!

[earthgirl]

Hey thanks, that would be great... I'll let you know if I can't find one.

Where in Canada are you going?

 

[Laura]

i'm off to Ontario Earthgirl, with a trip up to Calgary too.  I'm looking forward to it immensley but feel a little guilty leaving Ian on his own to look after the plot (and the cat).  i'm going to be away right when stuff will be ready to harvest!  
on the subject of preserving my mum (who hails from Toronto) makes the most incredible Ice pickles with her excess cucumbers, it's a Mennonite recipie which i must get her to write down so i can share it here.

[earthgirl]

Hey Laura, don't worry about the canner, my mum found a jar rack (the only really crucial part) at a secondhand shop and is sending it out to me. Shouldn't be too hard to find a pot that it will fit into.

Made some jam today from Victoria plums and it's going in the freezer.

I grew up in Edmonton, so not too far from Calgary, but I was a Vancouverite for years. Been to Ontario a few times, but eons ago.

Ice pickles, sound interesting, looking forward to the recipe when you return.