Gardening, canning, pickling and everything related

[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.
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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.

[Dave R]

Jonathon no magenta is fine

[TexLaw]

Jonathon The color for the dry cited sausage group is fine with me. Heck, it even looks like some salami.

[Jonathon]

TexLaw That was my original thought that I was trying for but I just didn’t know how people feel about pink/salmon but Dave R is probably right, magenta is the color. Checked with some women here and it appears to be Fuschia?

[TexLaw]

Jonathon Maybe it’s just the way it looks next to your Team Blue badge that’s the problem.

[PapaSop]

TexLaw awesome

[Tex_77]

Jonathon you have to be tough to wear pink!

[Chef]

Canning HI guys. Just wanted to see the level of expertise and type of equipment everyone uses as well as what type of foods we all can. Is anyone of need of how to set up to begin? I’v been doing this for about 32 years.