Gardening, canning, pickling and everything related

[Tex_77]

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.

[Joe Hell]

Tex_77 I found the pdf instructions online. Not much to it! https://edge.bonnieplants.com/www/uploads/20180920005249/bonnie-plants-vertical-herb-planter-2.pdf

[tarp]

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.

[Tex_77]

tarp Thanks!

[Chef]

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?

[Tex_77]

Chef We’d have to ask Jonathon very nicely if he would create one. You do way more canning then I do, do you grow all your own produce?

[calldoctoday]

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!

[Chef]

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

[Jonathon]

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.
’
Group name is canning you can go to https://meatgistics.waltonsinc.com/groups/canning to join

[Tex_77]

Jonathon Thank you!

[Chef]

Jonathon Thanks for the canning group. When I join, the group does not show up in my profile.

[Jonathon]

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.

[Chef]

Jonathon I got that part, it just doesn’t show in the list of groups joined.

[deanlorensen]

Anybody do anything with radishes? I’ve always eaten them just raw. I’ve seen a few places pickle them and Im starting to see roasted/baked.

[Chef]

deanlorensen Roasted with a little olive oil, garlic and Parmesan cheese is good. I also roast any root vegetable, like turnips, carrots, onions, potatoes, beets, radishes, … and season them with salt, pepper, garlic, rosemary for like a breakfast/brunch side dish

[TexLaw]

deanlorensen I like to slice them thinly and make a fermented pickle with them.

Rinse the dirt and stuff off, remove the roots and stems, and slice them as thinly as you can manage (I use a mandoline). Submerge them in a 2% brine, and let nature take its course. Don’t peel them, though. You need what’s on the skin. That’s what does the fermenting.

I added some sliced onion and julienned ginger (peeled) to the mix, and that turned out great. I also chopped up the greens and added them. They were a little rough in texture, but it was just a bit of fun to have them in there. I may or may not do that again.

If you don’t want to ferment them, you can use 5% vinegar, but you get a cleaner, smoother sour character with fermentation.

[Chef]

Jonathon Also, how to you contact the group would it be Canning ?

[Jonathon]

Chef yes, that should send an alley to all members of that group!

[Chef]

Jonathon Thanks, but joining still does not add the group to the group titles in the edit page

[Jonathon]

Chef I think I got it now, it was a setting in the group. Anyone in the Dry-Cured-Sausage thinks we need a different color?

Yup.canning badge can now be added to members line.