Sometimes you don't have the equipment/time/energy to make a full, fancy meal out in the wilderness. Not to fear! These no-cook camping meals will keep you fed and fueled—no flame needed. Camping Meal Ideas Use small crunchy cucumbers that don’t have a lot of seeds for best results. I have found larger cucumbers don’t work as well and you may be disappointed with the results. A lid helps the water reach boiling faster and maintain the proper temperature throughout processing. There is no need to refrigerate them once they have been jarred. You can place a jar in the refrigerator to make them cold before consumption and once opened I always store the jar in the refrigerator until that jar is emptied. There are two types of canners for home use: pressure canners and water bath canners. Not All Pressure Cookers are Suitable for Canning

Add 1 tsp peppercorn and add 2 whole cloves of garlic into the jar along with 1 tsp of seasoning mix into the jar. Preparing the Brine: For easy serving, you can prepare the mix ahead of time & store in a tupperware. Layer on tortillas when you’re ready to serve. At higher altitudes, water boils at a lower temperature. So, at sea level, water will boil at 212°F, but at 1,000 feet above sea level (the standard used in most recipes), it boils at 210°F. The higher the altitude, the lower the boiling point — at 2,000 feet above sea level, for instance, water boils at 208°F.

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The goal in sterilizing your jars is to kill any microbes on the inside surfaces of the jars and lids. Make the recipe as-is the first time and if you like it, then you can experiment with adding or substituting ingredients such as spices and herbs. It can be lots of fun tinkering with recipes to make them your own, but home canning is not the time to play around with ingredients. With a little bit of prep, having a BLT doesn't mean getting splattered by hot grease—at least, not around the fire.

Meanwhile, place the water, vinegar, sugar, Ranch seasoning, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Wait 24 hours after processing. This allows your jars to continue cooling to room temperature. During this time, the lids are forming their seal.If your jar does not seal, you can store it in the refrigerator or process in a hot water bath for 10 minutes. Some may feel safer processing them for 10 minutes in a hot water bath in a canner. 💭 TOP TIPS

You can add your favorite spices or herbs, although I suggest making the recipe as-is the first time then experimenting the second time. Test to see if the jar is sealed by touching the center of the seal. If it pops in and out, it is not sealed. Place new or thoroughly cleaned jars (ideally fresh from the dishwasher washed on hot setting) and lids in a large cooking pot filled with water and boil on the stove top for 10 minutes. Wash the cucumbers, removing any dirt and debris they may have once removed from the garden. Once washed, trim and slice the cucumbers. I haven’t tried it, but you could try other vegetables. Some vegetables may need to be blanched first, however.It must have a pressure gauge. Reaching a proper level of pressure and maintaining it for a specific amount of time is essential to killing botulism and other potentially lethal spores in low-acid foods.