Preserving Summer's Bounty with Hamburger Dill Chips for #SundaySupper

It's that time of year again, when the table starts overflowing with bounty after each visit to my CSA. Living in Michigan, our season is pretty short so we enjoy it while we have it and preserve the rest so that it can also be enjoyed during our looooong cold winters.

A great way I have found to preserve lots of different vegetables at once is to make a Vegetable Soup and I also make up tons of Corn Chowder. Both soups freeze well and are always a welcome addition to a winter meal.  I also make up huge batches of Stuffed Cabbage and freeze them in individual meal sizes for later use.  And, of course, I can my bounty for use the rest of the year.   I make Farmstand Marinara, Pickled Green Beans, Pickled Spiced Beets, Refrigerator Pickles, Salsa, Pear Butter and LOTS of Canned Tomatoes.

This week the Sunday Supper Movement asked us to share our ideas and recipes for saving Summer Harvest.  I decided to make some Hamburger Dill Chips with part of the overload of pickling cukes with which I was inundated.  I used the recipe from the Ball Blue Book of Preserving.  

Using a mandoline makes quick work of slicing 4 lbs of cucumbers into 1/4" chips.

4 lbs of cucumbers resulted in 1 quart and 5 pints of hamburger dill chips.

I ran out of pint jars or I would have gotten 7 pints as the recipe stated.

Hamburger Dill Chips

from Ball Blue Book of Preserving

4 lbs of pickling cucumbers

6 T. canning salt

4 1/2 c. water

4 c. vinegar

14 heads of fresh dill

3 1/2 t. mustard seed

14 peppercorns

Wash cucumbers.  Cut into 1/4" crosswise slices, discarding the blossom end.  Combine the salt, water and vinegar in a large saucepan and bring to a boil.  Pack the cucumber slices into prepared jars (I prepare mine by running them through the dishwasher) leaving a 1/4" headspace.  Add 2 heads of dill, 2 peppercorns and 1/2 t. mustard seed to each jar.  Ladle the hot liquid over the cucumbers leaving 1/4" headspace.  Remove air bubbles by inserting a thin wooden or plastic handle or knife down the inside of the jar.  Place 2 piece caps onto the jars and process for 15 minutes in a boiling water canner.  Print Recipe

Let's take a look at what the other's are preserving!

Canning

• Blackberry Chia Seed Jam from Books -n- Cooks
• Cherry Lemon Jam from Food Lust People Love
• Chocolate Blackberry Preserves from The Redhead Baker
• Gilded Bluebarb Jam from What Smells So Good?
• Hamburger Dill Chips from A Day in the Life on the Farm
• Piri Piri Hot Sauce from Curious Cuisiniere
• Southwestern Salsa from The Freshman Cook
• Spiced Peach Jam from Cosmopolitan Cornbread
• Spiced Vanilla Rhubarb Jam from Hezzi-D's Books and Cooks
• Strawberry Balsamic Syrup from Cindy's Recipes and Writings
• Watermelon Butter from Palatable Pastime

Dehydrating

• Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
• Dried Pineapple from Take A Bite Out of Boca

Fermentation

• Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
• Simple Pickled Cabbage from Simply Healthy Family

Freezing

• How to Freeze Blueberries from Pies and Plots
• Peach Crisp from That Skinny Chick Can Bake
• Roast Tomato Soup with Basil-Butter Croutons from Caroline's Cooking
• Summer Veggies from Momma's Meals

Infusing

• Raspberry Vinegar from Magnolia Days

Pickling

• Black Radish Pickles from A Kitchen Hoor's Adventures
• Bread & Butter Pickles from Adventures in All Things Food
• Homemade Bread and Butter Pickles from Life Tastes Good
• Mustard Pickles from Jane's Adventures in Dinner
• Pickled Cherries with Five Spices from Nosh My Way

Preserving in oil or butter

• Garden Herb Butter from An Appealing Plan
• Spinach and Pistachio Pesto from Bobbi's Kozy Kitchen

And for even more help and support

• 5 Food Preservation Tips from Sunday Supper Movement

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