It's usually either pickles or jam - where one begins to learn to do preserves, and I started with pickling! Dilly beans, carrots, and celery!

This is the first thing that Barton’s mother taught me to make. I had always been curious and she jumped at the chance to teach me. We started off with her recipe for pickling spice and pickled carrots and celery. After that first time, I was hooked. And in typical Gregg fashion, I took it way too far… Carrots, celery, cucumbers, garlic cloves, asparagus, and so on…

“There are endless possibilities when you start making preserves!”

That’s where I realized that I really enjoy learning a process and making things at home. As with many other home made goods, I love the opportunity to control exactly what goes into the food we eat! No corn syrup, no crazy high salt content, only what I WANT in there! And there are endless possibilities when you start making preserves!

Sometimes our batches haven't been perfect - it’s always a learning experience - that's what makes bottling unique! I had one batch of pickles that were more salty than dill, so when I gave them away - I referred to them as "salt pickles" and everyone loved them! So mistakes aren’t always mistakes! Managing expectations - another preserving necessity!


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