Omelette Auvergnate - Test 1

From The Country Cooking of France by Anne Willan, pg 45

https://www.cuisinedenotreterroirfrancais.com/omelette-brayaude.php

1 - Oh, Anne! Such a simple dish, and yet complicated for no apparent reason. I should know by now to compare her recipes to others. The amount of ham was way off, and the cooking instructions bizarre. I decided to go with my tried-and-true omelette instructions to try, next time.

2 - Made it with the revised ratios. Generally it was good, yet it lacked salt and 14oz of ham is just too much, so on the fly I reduced it to 8 oz. It turns into a bit of a dry dish, to which the solution may be to pair it with a succulent side-dish... but what? It is an omelette in the sense that it is vegetable and meat held together by egg and cooked in a pan, but the egg is in no way the feature of the dish, essentially filling in the spaces between the potato and ham. One fun discovery was using the liquid egg to lift the fond of potato in the stainless steel skillet. Then I checked actual recipes from the Auvergne, and the amount of potato and ham to egg is totally different and much, much less. So I made some changes and will try this version next time.

3 - Much improved. The quantity of ham and potato to egg is working just fine. I think the only thing, currently, is to balance the salt. I have reduced the quantity from 1tsp to 1/2tsp.

4 - It's a bit plain, but nonetheless very good in my mind. 

8 eggs

1/2 tsp salt

1/2 tsp pepper

3 Tbsps lard or vegetable oil

1 1/2 (5-10oz) potato, peeled and diced

400gr/14 3 oz ham, thin slice and finely diced

OPTIONAL 2 Tbsps crème fraîche

2/3 cup/75 g/3oz, Gruyère or Cantal cheese

1. Whisk eggs with salt and pepper until frothy. Set aside.
2. Heat the oil, then add the potatoes, and fry until tender and browned. Don't worry if a fond develops.
3. Reduce the temperature to med-low, remove the pan from the heat and stir in the ham to warm it up.
4. In the cooled pan, pour in the eggs and stir. If there is a fond, use the liquid egg to lift and dissolve the potato fond. The egg will start to cook, so do this as quickly as you can to allow for lots of liquid egg to set once you've loosed the fond. Spread the ingredients evenly and allow the egg to set. As the egg cooks, lift the edges and tilt the pan to let uncooked egg get underneath.
5. With the oven rack in the middle position, turn on the broiler to heat up (or use a salamander if you're so lucky to have one).
6. If using the crème fraîche, evenly spread over when the egg in the pan is jiggly. Evenly sprinkle the cheese. 
7. Slip the pan into the oven to broil. When the egg is set and the edges puff up a little, take it out of the oven, plate-up and serve as you will.
8. Good hot or at room temperature.

Velouté aux lentilles et citrouille - Testing?

https://canesentpasunpeulebrulela.fr/2019/10/02/veloute-de-potiron-aux-lentilles-vertes-des-12-mois/

1 - When I picked this recipe I did not realize it was to make baby food! It is very bland, but also seems like a good canvas to paint some more interesting flavors across.

? 60 g French lentils
? 260g winter squash/pumpkin

? chicken or vegetable broth
? 1 tsp crème fraîche (doesn't seem enough)
3/4 tsp curry powder

Salt, to taste
Fine olive oil

1. Peel and cube the squash.
2. Cook in the broth with the lentils for 30-40 minutes, or until the lentils are perfectly cooked.
3. Purée with the cream and curry powder and a good pinch of salt.
4. Serve, drizzled with a tsp of olive oil.

Warm ham and lentil salad - Test 1

http://www.cuisineetgourmandise.fr/2019/03/plat-de-lentilles-vertes-aux-champignons-jambon-indice-glycemique-bas.html 

http://la-cuisine-de-gigi.com/2018/04/lentilles-vertes-au-jambon-et-carottes.html

1 - It's good with a healthy slice of buttered bread, but something is missing, and I think it's 'tang', which could be achieved with a vinaigrette, which I am adding.

2 - I thought this second iteration with the vinaigrette was better, but Ben still felt that it lacked a certain 'je ne sais quoi'. I suspect it just needs to actually be served on a bed of lettuce.

3 - Yup, it really needs to be served on a bed of lettuce. :)

2/3 cup French lentils

1 1/2 cups chicken or pork bone broth

1 bouquet garni of thyme, parsley and celery or lovage

1/4 cup olive oil

3-4 tsps red wine vinegar

1 tsp dijon mustard

6 oz mushrooms, cubed

1-2 carrot, cubed

6 oz ham slice (1/4" thick) cut into cubes

1 small onion, chopped

1 garlic clove

Salt and pepper

1-2 tsps Dijon mustard

Crisp lettuce leaves.

1. In a saucepan, cook the lentils in the broth with the bouquet garni until cooked through, about 30-40 minutes.
2. Prepare the vinaigrette. In a small bowl whisk together (or put in a small jar with a tight lid and shake vigorously) the 1/4 cup of oil, the vinegar and the dijon and set aside.
3. Meanwhile, in a high-sided fry pan dry sauté the onion, carrot, mushrooms and ham cubes until liquid has evaporated and it's starting to brown.
4. Add garlic and a healthy pinch each of salt and pepper to taste. Stir for about 1 minute or until the garlic starts to colour. If the lentils aren't cooked, set aside.
5. When the lentils are perfectly cooked, mix in half the ham mixture and stir in the mustard. Re-heat the rest if necessary.
6. Serve on fresh lettuce leaves with the remaining, re-heated ham mixture served on top and drizzle with the vinaigrette.

Steak braised in red wine - Testing

1 - I thought I was thawing t-bone steak, but only once I put it in the pan to sear did I realize is was sirloin steak - what tipped be off was the there was no bone! Well, apparently it's a good braising meat, so let's give it a go. I did halve the recipe, and halved, it reaches the right level of braising liquid in the pot. Woops, and I forgot the garlic.

 

1 popcorn kernel
1 Tbsp fat (butter, lard, oil)

1.5-2-3 lbs t-bone, sirloin or cowboy steaks

1 1/2 cup red wine
1 1/2 cup beef broth
1 Tbsp (try 1/4  cup?) 1 cup Worcestershire Sauce
2 1 cloves garlic, minced
2 1 Tbsps oregano

2 1 Tbsps basil 
A pinch each of: paprika, crumbled rosemary, thyme, pepper

A generous pinch of salt

1 onion, quartered

3 medium  1 large carrots in chunks

2 1 stick celery in chunks

1. Preheat the oven to 350F.
2. Heat the oil over medium-high flame in an oven-ready pan (with a lid to use later), and plop the popcorn kernel in the middle. When the popcorn pops, remove the kernel and you're ready to sear.
3. Sear the steak until very dark brown, on both sides, about 4 minutes.
4. Meanwhile, mix together the braising liquid: wine, broth, W. sauce, garlic, oregano, basil, paprika, rosemary, thyme, pepper.
5. Once the steak is properly seared, remove from the heat and add the vegetables, followed by the braising liquid - NOTE the liquid should come up to a little over half-way up the thickness of the meat. 
6. Cover and bake in the oven for 2 1/2 hours.
7. After this time, remove it from the oven and let it rest for about 15 minutes before serving.

Beef cuts for stewing or braising

Tough yet lean beef makes the best beef stew and braised dishes. The long cooking time at low temperatures breaks down the connective tissues for melt-in-your-mouth tender, fall-off-the-bone delicious dishes. 

Look for lean cuts like chuck, chuck arm, bottom round, shoulder, short rib, sirloin cuts, rump, t-bone steak,  or stewing beef, eye of the round (eye round roast)

The polar opposite of beef that requires slow, low temp cooking are eye of round, sirloin, striploin and tenderloin; the longer you cook 'em, the tougher they get.

Here's a handy guide to different names for lean beef cuts.

Sweetened Condensed Milk - Test 1

https://sortedfood.com/recipe/2893

https://www.biggerbolderbaking.com/how-to-make-condensed-milk/

https://addapinch.com/homemade-sweetened-condensed-milk-recipe/

 

1 - I made condensed milk to make my dad's pumpkin pie before, and it worked wonderfully, but I never wrote down the recipe. I want to make the pie, again, and figured I might as well formalize my discovery and record it.

2 - I'm lining up to make the pumpkin pie again. From my memory, it worked a treat. This time I tried making it in the slow cooker. It took waaaaay longer than 2 hours, and I left it on High, but it worked, and only towards the end did it develop a skin. To be fair, I doubled the recipe, and yet, none of the markers quite lined up. I'll double the written recipe and make adjustments for the slow cooker instructions.

4 2 cups whole milk
1 1/2 3/4 cups sugar (granulated or cane, honey, or maple syrup)

1. Dump the ingredients in a slow cooker/crock pot and turn on High until the milk starts to steam, stirring occasionally until the sweetener dissolves.
2. Remove the lid and turn down to Low, and cook for about 2 6 hours, stirring every 15 minutes to avoid developing the 'skin' on the surface of the milk. occasionally, especially in the last hour.
3. There should be 1 cup There should be half the volume of milk left when all is done, so about 2 cups.

OR 

1. If using the stove-top, stir the milk and sugar constantly and bring to a slow boil while on Medium-Low heat.
2. Whisk occasionally until the condensed milk is 2 cup.

Jambon Persillé (ham in aspic) - Testing

https://prepareandnourish.com/the-when-how-and-why-of-aspic-aka-meat-jello/

https://stefangourmet.com/2015/05/31/ham-hock-terrine-sous-vide-jambon-persille/

Country Cooking of France by Ann Willan, pg 177

1 - This generally worked, but the format seems to be chunks of ham, which I did, and it was impossible to cut it. Should we be able to cut it in slices or is it eaten all falling apart? Anyway, it was unsightly and difficult to eat like this. So I melted it all down again and ground the ham and reassembled it and it was attractive and easy to eat. I will want to play with the flavoring at some point, but just getting the technique right is more important at this point.

 
4 pounds pork trotters about 4-5lbs pig feet
2 celery stalks
1 large onion

2 bay leaves

2 or 3 sprigs fresh thyme

2 tsps peppercorns

1 bottle (750 mL) white wine (pref. Chardonnay)

As much broth as necessary
1 large carrot
2 garlic cloves
1 lrg bunch parsley (2 oz or 60g), leaves separated from stems

2 cups (or 2 lbs?) boiled ham, ground

1. In a slow cooker, place the pigs' feet, celery, onion, bay leaves, thyme and peppercorns. Add the wine and as much broth as needed to cover. 
2. Turn the slow cooker on high and bring to a boiling point. When it reaches a gentle simmer, add the carrot, the stripped parsley stems and 2 whole garlic cloves and reduce to the lowest possible setting and cook for 8 hours (I left this overnight and processed it in the morning).
3. Taste the aspic and adjust the seasoning.
4. Divide the ham between the containers you've chosen, pulling it apart, removing any trace of fat or sinew - using your fingers allows to preserve more meat than if you cut this stuff away with a knife.
5. Double strain the broth into a large bowl making sure you’re left with very clear, clean golden liquid. Discard pork trotters and veggies as you would when making bone broth (chickens, compost, or if you have no other alternative the trash). 
6. I use small loaf-shaped tins and pour in enough of the aspic to cover the bottom, about 1/4 cup and allow it to set. I've read that it's best to let it set at room temperature, which can take a long time, but you can also just put it in the refrigerator and it take about a half hour. 
7. Meanwhile, place the parsley leaves in a bowl and pour over boiling water to set the colour and leave them to cool.
8. Into the rest of the liquid throw in the ground ham, the carrot and the cooled parsley leaves.
9. Set aspic in the refrigerator for at least 4 hours.
10. It’s best served with rye bread and Dijon mustard. And cheese isn't bad with it, either.

Croque Monsieur - PUBLISHED

https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523

https://www.bonappetit.com/recipe/croque-monsieur

https://tastesbetterfromscratch.com/croque-monsieur/

1 - Just yum.

2 - Again, a simple and wholehearted yum. I could try to increase the amount of béchamel I put on the sandwich; I'm just afraid it'll glop out too much while eating the sandwich.

3 - Just lovely. I discovered that, if I put the oven rack at the highest setting, I don't have to broil the top to get it to melt. Adding this to the recipe.

BÉCHAMEL

2 Tbsps butter (28gr)

3 Tbsps flour

1 cup milk

1 tsp dijon mustard

½ tsp salt

¼ tsp pepper

ASSEMBLY

8 thin slices of bread (Commons or Sourdough Boule)

8 thin slices of cooked ham (about 6oz)

2+2 oz. Gruyère, grated

1/4 cup Parmesan, grated

1 tsp herbes de Provence

1. Make the béchamel sauce first by melting the butter, and then whisking in the flour, whisking continuously until the mixture starts to turn golden. Note, this usually makes almost exactly twice as much as I need, but I refrigerate the rest to make more sandwiches, later.
2. Stream in the cream, whisking constantly. Add the dijon, salt and pepper.
3. Whisk until the sauce starts to thicken; it will become quite thick.
4. Meanwhile, with the oven rack at the highest level, pre-heat the oven to 425 450F. While the oven is heating up, place the bread on a baking sheet and toast it in the increasing heat, flipping the pieces to lightly toast both sides.
5. To assemble, divide all the ingredients into 4 portions of each item.
6. Spread the béchamel evenly on the bottom piece of toast, going from edge-to-edge and put on the baking sheet.
7. On top of the béchamel place the ham, top with half the grated Gruyère, then place the other piece of toast on top, pressing down firmly. 
8. Mix together the second half of the Gruyère with the Parmesan and herbes de Provence. Top the closed sandwiches with this mixture as the final flourish.
9. Bake in the oven for about 6 minutes or until the cheese inside is melted; the position of the rack should provide sufficient radiant heat to melt the cheese on top as well. If not, your oven is different than mine, so keep the rack in the middle position and after the 6 minutes, broil the top to melt the cheese. d, then turn to Broil until the cheese on top is melted and starts to turn a light golden.

VARIATION - A 'Croque Madame' is a Croque Monsieur but with a fried egg, sunny-side-up, placed on top.

Matafan de courge au jambon - Testing

 Madeleine Kamman's Savoie, pg 204

This looks very much like the Pescajoune from the Languedoc region. There are loads of variations in Kamman's book, but given that it is autumn and we have far more hams from our first crop of pork than we know what to do with, this is where I'm starting.

1 - Not at all like the Pescajoune. A really interesting light and fluffy pancake, not at all like a tough flapjack. It was challenging. I made it with Queensland Blue pumpkin and it was good. The pancakes are pretty delicate, so it's super important to have very thin and pliable slices of ham otherwise the pancakes just tear. And there isn't enough sauce. The boys (Ben and Paz) really liked the sauce, and I agree, there wasn't enough of it, so I'm making a few adjustments.

2 - Decided to try making just one huge pancake. It worked out pretty well, more like a stove-top souffle than a pancake. It was surprisingly filling, so I'd say it's a meal for 4 people. I'm uncertain about the format, still. I will try pancakes again, taking note to cut the ham quite thin.

3 - I composed another version of the recipe as a single cake. I quite like it, but it requires some refinement. For one, it acts a lot like a souffle and I don't have a fry pan deep enough to prevent it from sticking to the lid, which means that the top doesn't cook, and when I need to flip it the batter sticks to the plate and it gets all messy. I've been using a 10" pan, maybe I need to use a wider one? Or do I make it in one of my big soup pots? No, that has 'burn' written all over it. Ok, it's the wider pan, then. If that doesn't work, then it's either buy a deeper 10" pan or reduce the volume of ingredients for a smaller dish.

For 4 people

4 Tbsps melted butter

2/3 cup cold mashed winter squash (pumpkin in Kamman's book)

2/3 cup flour

6 eggs, separated

3/4 - 1 cup buttermilk (or 1 Tbsp vinegar with milk to make 3/4 - 1 cup liquid)

1/2 tsp salt

6 VERY thin slices baked ham

1/2 1 cup heavy cream

1/2 1  cup grated Gruyère cheese

Pepper to taste

Pinch of nutmeg (1/4 tsp?)

VERSION 1 - Individual cakes:

1. Melt the butter and let cool a bit before adding it to the ingredients below.
2. Combine the squash, the egg yolks, the buttermilk, the butter and the salt.
3. In a large bowl, place the flour and make a deep well in the middle. Pour in the liquid and mix just until combined - mixing too much will make a tougher cake. Set aside.
4. Whip the egg whites only to the soft peak stage and gently fold them into the batter.
5. To cook, place a 8" + pan on the stove at medium heat and let heat up about 5 minutes.
6. Add a pat of butter to melt, then a ladleful of batter and spread to a thickness of 1/4". The cakes cook pretty quickly and burn easily. If they start to burn before 2 minutes, lower the temperature.
7. As the cakes cook, start the fondue sauce.
8. Allow the cake to brown before flipping, about 2 minutes per side.
9. Once cooked, lay a slice of ham on top and roll each cake. The cakes are very delicate, and the thinner the slices the better. I don't yet know if uniform large slices are better than smaller ones to roll up like a roman blind. Set aside in a warm oven to keep hot.
10. In a saucepan, heat the cream for the sauce. Allow to very slowly simmer until it starts to thicken, about 10 minutes.
11. Add the cheese, pepper and nutmeg.
12. When the cakes are all cooked and rolled, spoon the fondue evenly over each cake and serve hot.

VERSION 2 One Big Family cake: 

1. Melt the butter and let cool a bit.
2. Combine the squash, the egg yolks, the buttermilk, and when it has cooled enough, the butter and the salt.
3. In a large bowl, place the flour and make a deep well in the middle. Pour in the liquid and mix just until combined - mixing too much will make a tougher cake. Set aside and allow to rest for at least an hour.
4. Whip the egg whites only to the soft peak stage and gently fold them into the batter.
5. To cook, place an 8" + pan (with a lid) on the stove at medium heat and let heat up a couple minutes.
6. Reduce the temperate to medium low-to-low. Add a pat of butter to melt, then pour in the batter. Replace the lid. The cake cooks pretty quickly and burns easily, so adjust the temperature if you feel like it's cooking too quickly.
7. As the cake cooks, start the fondue sauce.
8. Allow the cake to brown before flipping.
9. Once the underside is browned, flip the plate on top of the pancake, hold firm with your hand, grab the handle of the pan and flip the pancake onto the plate. Set the pan back on the stove-top and arrange the ham slices on the bottom. Slide the pancake back into the pan on top of the ham to finish cooking, just enough to lightly brown.
10. In a saucepan, heat the cream for the sauce. Allow to very slowly simmer until it starts to thicken, about 10 minutes.
11. Add the cheese, pepper and nutmeg.
12. When the cake is cooked, turn it onto a plate with the ham slices up, spoon the fondue over it and serve hot.

Crispy Sesame Pork Salad - Testing

 https://www.goodhousekeeping.com/food-recipes/a31838/crispy-sesame-pork-recipe-2-ghk0415/

1 - Can't remember exactly but I made this a while back and I'm pretty sure we liked it. In wanting to cook locally, I don't yet know if I could make soy sauce, but I have learned that sesame can be grown here.

3 tbsp. soy sauce

2 tbsp. brown sugar

1/3 c. panko bread crumbs

2 tbsp. sesame seeds

1 egg

4 thin boneless pork chops (about 1 pound)

3 tbsp. canola oil

5 oz. salad greens

1 c. grape tomatoes, halved

1 c. shredded carrots

1. In a small saucepan, whisk together soy sauce and brown sugar. Heat to simmering on medium. Simmer for 2 minutes; cool.
2. On a medium plate, combine panko and sesame seeds. In a shallow bowl, beat 1 egg. Dip pork chops in egg, then coat in panko mixture.
3. In a 12-inch skillet, heat canola oil on medium-high until hot. Fry chops 3 minutes per side or until cooked (145 degrees F). Drain on paper towels; cut into cubes.
4. In a large bowl, toss salad greens with grape tomatoes, carrots, and pork with soy reduction.

Winter Squash and Bacon Pasta - Test 1

https://www.cookingclassy.com/butternut-squash-pasta-carbonara/ 

https://www.myrecipes.com/recipe/roasted-butternut-squash-bacon-pasta

1 - I  made this with the bacon ends from our first crop of pork. The butcher did a good job at the smoking! On the whole, the recipe is good, but the link between the bacon and the squash is pretty weak. For next time, I have increased the sage and nutmeg and added hot pepper powder.

2 - Yup, that worked. I removed the butternut as the only option, and used a Burgess Buttercup instead, with the changes in the spicing, and it worked well. There is lots of sauce, so I changed the amount of pasta from 14oz to 1lb. Seems to be a winner, but still testing.

3 - Made again with Burgess buttercup. I will want to try it with other squashes, but I'm equally happy to favor the Burgess. I also used a smaller quantity of squash - my squash was small and I didn't want to have to commit to a bit of another and have to figure out what to make with the rest at a later date. And I thought, what if I only had one squash? So I thought working out a range of quantity for the squash would be a good idea. It worked out just fine, but what it revealed was more spiciness from the cayenne - I thought it was a bit too spicy, but Ben and Paz both were fine with it. Since I want to build in flexibility, I will also include a 'to taste' option for the cayenne.

6 slices (6 oz) bacon, chopped
1 2 Tbsps 7 leaves finely chopped fresh sage
1 small yellow onion chopped (1 heaping cup)
1 (1 1/4lb to 1 3/4lb) sweet winter squash (like Burgess or even pumpkin), peeled, seeded and diced into 1/2-inch cubes (about 4 cups)
Salt and freshly ground black pepper
3 cloves garlic, minced
1 (14.5 oz) can low-sodium chicken broth
1 generous pinch ground nutmeg

1/4 - 1/2 tsp cayenne pepper, to taste
1/4 cup heavy cream (or half and half for a lighter option)
1 lb dry linguine or spaghetti
1/3 cup finely shredded parmesan cheese, plus more for serving

1. Cook bacon in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp, add sage and toss to coat in drippings. 
2. Remove bacon and sage from skillet while leaving 2 Tbsps rendered bacon fat in skillet, remove bacon and sage and set aside.
3. Add onions to drippings in skillet and sauté over medium-high heat 2 minutes, then add squash, season with salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly). 
4. Add in garlic and cook, tossing occasionally, 2 minutes longer. Pour in chicken broth, sprinkle in nutmeg and cayenne and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.
5. Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package (ideally time it so pasta finishes cooking nearly the same time as the sauce is finished in the next step below). Drain and reserve 1 cup pasta water.
6. Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to blender*, cover with lid then remove lids center insert. While holding a folded kitchen towel over lid blend mixture until smooth.
7. In reserved skillet combined drained pasta, pureed squash mixture, and 1/4 cup reserved pasta water. 
8. Cook over medium heat, tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes. 
9. Toss in 1/3 cup parmesan, season with salt and pepper to taste. Plate and serve pasta topped with parmesan, bacon, sage and more pepper.

Rendering Lard - Testing

Rendering pork lard is easy, yet requires a lot of attention. Ideally lard, when cool, should be perfectly white. Any colouring means that it has been over heated and takes on a roasted flavor which is in fact a little acrid.

I'm still learning about the different types of lard. Pictured above is Leaf Lard or Flead, the best type of lard to make pie crusts.

I've used other types of lard, so far, instead of oil in starting stews and soups etc, and also in make Egg and Chips. I haven't actually made pastry out of the leaf lard yet.

So far my process has been to cut up the lard into pieces and cook on low in a slow cooker. I've been most successful at getting white lard when I drain the lard before it looks done - the longer I leave it, the more roasted it becomes. 

Pickled Onions - Untested

 https://countrylivinginacariboovalley.com/quick-pickled-pearl-onions-recipe/?fbclid=IwAR2vba1apzdvNk-DJPsx_wzHHetQkORRSdDTzBHVJN1tPt7u68bo8QyDb_k

0 - Search for other recipes and compare.

8 cups peeled pearl onions
5 1/2 cups pickling vinegar
1 cup water
2 tsp salt (optional)
2 cups sugar
8 tsp pickling spice

1. Prepare jars for canning by washing them and then setting in a boiling water bath for 15 minutes to sterilize.
2. Place canning seals in a shallow bowl; cover with hot water. Replace water as needed, if water cools too much.
3. Put a large pot water on to boil.
4. Prepare onions by removing loose wrappers. Then set in a colander and place into simmering water for 5 minutes.
5. Plunge onions into cold water and then peel. Measure out 8 cups onion.
6. Combine vinegar, water, salt and sugar and bring to a boil. Reduce to a simmer.
7. Add spices to empty jars.
8. Add pickles to the jars, put on the seal and canning ring (fingertip tight)
9. Place jars in the water bath canner, bring to a boil and let boil for 15 minutes.
10. Remove canning jars and place on the counter where they can stay for 24 hours without being moved.