Most people don't know how EASY it is to can your own Olives! Follow these simple instructions and you'll have delicious home canned olives in just a few months (3 months minimum aging time)!
PREP: GATHER YOUR INGREDIENTS
1 case of olives (you can buy these most places that sell grapes in bulk)
salt
water
1 egg
something heavy to crack the olives with (I use a kitchen meat tenderizer)
the biggest bowl you can find in your house (I'll include a pic of how big we're talking about)
an area in your kitchen where you can store the olives for a few days
STEP 1: WASH THE OLIVES
wash the olives 2+ times at minimum
STEP 2: CRACK EACH OLIVE OPEN (IMPORTANT! LEAVE THE PITS IN)
STEP 3: PUT THE OLIVES IN A LARGE (VERY LARGE) BOWL AND STORE ON COUNTER FOR 5-7 DAYS (NO COVER OR THEY WILL GET MOLDY)
**** DURING THE 5-7 DAYS, YOU MUST CHANGE THE WATER OUT TWICE PER DAY (MORNING AND NIGHT) THE MORE YOU CHANGE THE WATER THE LESS SOUR THE OLIVES WILL TURN OUT! ****
STEP 4: NOW WE'RE READY TO START CANNING!
GET YOUR JARS LINED UP AND A LADEL READY
GET YOUR HUGE BOWL AND FILL IT WITH WATER
ADD IN SALT (ENOUGH TO MAKE THE WATER AS SALTY AS THE OCEAN) YOU'RE GOING TO NEED ALOT OF SALT!
PRO TIP: TAKE A RAW EGG OUT OF THE FRIDGE AND PLACE IT IN YOUR SALTY WATER. IF THE EGG FLOATS, YOU HAVE ENOUGH SALT IN THE BOWL! IF THE EGG DOES NOT FLOAT, KEEP ADDING MORE SALT AND TESTING THE EGG UNTIL IT DOES FLOAT!
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