Gardening, canning, pickling and everything related
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YooperDog When I was in Architecture school a long time ago I used to take extra vegetables from our garden to the professors & folks at the school. The Librarian once asked me if I had ever tried them & I said no. She said when she went to Mexico on a vacation they sat them out on the table like chips here in the states & they were good. So, since we grew turnips pretty well in that garden, I said, what the heck & if I can pickle a pickle, then I suppose I can pickle a turnip too. So I did a good batch. We thought they were pretty good, but not everyone liked them. That was 35 years ago.
calldoctoday do you slice them up or cube them? Sweet pickle? Sounds like a good side to munch on with a cervesa.
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Tex_77 Does that unit break down for storage? Pretty nice looking gardening cabinet.
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calldoctoday do you slice them up or cube them? Sweet pickle? Sounds like a good side to munch on with a cervesa.
YooperDog If I remember correctly we did them Kosher style, but if I know myself, I might have tried a sweet jar or two. I also seem to recall slicing them, a little on the thick side & definitely did not cube them or make them too thin. I may have even done a sort of sweet Kosher. I do some pickles now called “Bob’s Dad’s Pickles” after a friend of mine’s dad. Both of his folks are in their mid 90’s & doing pretty well for themselves. He gave me a recipe that is sort of a sweet kosher & it is real good.
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YooperDog well i suppose if you want to unscrew it…its Cedar so should be ok outside year round.
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YooperDog well i suppose if you want to unscrew it…its Cedar so should be ok outside year round.
Tex_77 looked like the selves removed for cleaning. Thought maybe it was pegged or wedged together
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Tex_77 looked like the selves removed for cleaning. Thought maybe it was pegged or wedged together
YooperDog The shelves do come out, but that is all. The design was from Bonnie Plants.
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Tex_77 That is AWESOME man! I can’t have a garden because I live in a neighborhood with insane HOA rules but I bet I COULD do that and it would keep it safe from the coyotes and bunnies! Can you link me to the instructions or post how you made it?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 That is AWESOME man! I can’t have a garden because I live in a neighborhood with insane HOA rules but I bet I COULD do that and it would keep it safe from the coyotes and bunnies! Can you link me to the instructions or post how you made it?
Jonathon I can email you the instructions. I’m skilled carpenter so if I can build it, anyone can. I would suggest having a miter saw handy or you’ll be stuck using a speed square and circular saw, which I was.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon I can email you the instructions. I’m skilled carpenter so if I can build it, anyone can. I would suggest having a miter saw handy or you’ll be stuck using a speed square and circular saw, which I was.
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Tex_77 Well that is a cool and easy ideal I think I’ll steal it for my wife to use for some of her stuff. Nice job.
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Well I’m sure we have a lot of people on this site who have their own gardens, and do home canning so lets see your pictures and please share you recipes. I have 90 percent of my garden in, I grow tomatoes, peppers, squash, zucchini, lettuce, spinach, green beans, watermelon and carrots. I’ll post some pictures later this week, not much to see right now.
I can/make pickles and salsa and also make cowbiy candy, also known as candied jalapenos.
Joe Hell calldoctoday Team-Blue Team-Orange PapaSop garden nutTex_77 Just saw your category for Gardening, canning, pickling and everything related. I do a lot of canning. Just put up about 180 quarts of different kinds of soup, about 50 quarts of pickled asparagus, 45 Quarts of pickles, 30 Quarts of chicken breast. Going to do about 120 quarts of marinara sauce. Fig tree has many hundreds of figs, so going to make fig preserve which is a great glaze on chicken and pork. I think we need a canning group. Wonderful way to preserve without needing refrigeration. How do we go about starting a new group?
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Tex_77 Just saw your category for Gardening, canning, pickling and everything related. I do a lot of canning. Just put up about 180 quarts of different kinds of soup, about 50 quarts of pickled asparagus, 45 Quarts of pickles, 30 Quarts of chicken breast. Going to do about 120 quarts of marinara sauce. Fig tree has many hundreds of figs, so going to make fig preserve which is a great glaze on chicken and pork. I think we need a canning group. Wonderful way to preserve without needing refrigeration. How do we go about starting a new group?
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Tex_77 Just saw your category for Gardening, canning, pickling and everything related. I do a lot of canning. Just put up about 180 quarts of different kinds of soup, about 50 quarts of pickled asparagus, 45 Quarts of pickles, 30 Quarts of chicken breast. Going to do about 120 quarts of marinara sauce. Fig tree has many hundreds of figs, so going to make fig preserve which is a great glaze on chicken and pork. I think we need a canning group. Wonderful way to preserve without needing refrigeration. How do we go about starting a new group?
Chef Whoo, you got me whipped on the canning, my God! That is some serious canning! We have one fig tree that is huge & we usually do a batch of fig, fig & strawberry, fig & apricot, & other experimental flavors. We used to do a lot of grape too, but several of our grape vines (old hardy ones) suddenly bit the dust for unknown reasons two years ago so there went that. We never did figure out what could have done it. Have also done a lot of mint too & I did a mint lime one time that was interesting. Then there are the Dewberrys & those are really good & a treat. We have not purchased store bought preserves in years. But, you have us all whipped. Wow, 120 quarts of Marinara. On a good year all I could get out of my tomatoes without going overboard was maybe 20 quarts of King Creole Sauce. That is amazing!
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Tex_77 I do grow some, have 2 acres of great soil. really country life. Friends barter , it’s amazing what a good slab of ribs will get in bartering and throw in some of my homemade BBQ sauce, hell, I can have everything but their tractor. LOL
So here, as you suggest, pretty please Jonathon , Let’s start a canning group -
Chef Can do, if there is enough interest in a subject we are more than happy to create it. This will let anyone @thegroupname and everyone who is a member of that group will be notified.
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Group name is canning you can go to https://meatgistics.waltonsinc.com/groups/canning to joinGet more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Chef Can do, if there is enough interest in a subject we are more than happy to create it. This will let anyone @thegroupname and everyone who is a member of that group will be notified.
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Group name is canning you can go to https://meatgistics.waltonsinc.com/groups/canning to join -
Chef Can do, if there is enough interest in a subject we are more than happy to create it. This will let anyone @thegroupname and everyone who is a member of that group will be notified.
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Group name is canning you can go to https://meatgistics.waltonsinc.com/groups/canning to joinJonathon Thanks for the canning group. When I join, the group does not show up in my profile.
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Chef Go to your profile (click on the circle icon in the way upper right-hand corner of the screen) and click edit profile, there is a section called “group title” and you can hold down the control button on your keyboard and select what badges show.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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