Gardening, canning, pickling and everything related
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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.
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.
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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.
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Chef yes, that should send an alley to all members of that group!
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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Jonathon Thanks, but joining still does not add the group to the group titles in the edit page
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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.
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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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.
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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.
Jonathon The color for the dry cited sausage group is fine with me. Heck, it even looks like some salami.
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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?
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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Jonathon Maybe it’s just the way it looks next to your Team Blue badge that’s the problem.
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TexLaw awesome
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Jonathon you have to be tough to wear pink!
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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.
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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.
Jonathon Thanks . all working fine with the groups now. And, I like the color
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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.
Chef Water canner only here salsa, pizza/pasta sauce and pickles is all I can.
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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.
Chef I don’t do much canning, either. Mostly pickles. I’ve only done water bath canning, too. I need to see about a pressure canner, though, since I have so much freezer space taken up with homemade stock.
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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.
Chef I water bath mainly, but do some pressure canning. Been doing it off and on for quite awhile. Mainly pickling, kraut and salsa. Also a bit of fermented veggies.
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I can about 50 qrts of green beans every year.Also make crock pickles and sour kraut . Also a lot of tomatoes,salsa and tomato juice.I grow a lot of hot peppers and make my own wing sauce also.
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I can about 50 qrts of green beans every year.Also make crock pickles and sour kraut . Also a lot of tomatoes,salsa and tomato juice.I grow a lot of hot peppers and make my own wing sauce also.
RON PARRISH Well care to share your wing sauce recipe?
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RON PARRISH Well care to share your wing sauce recipe?
Tex_77 when i get back home i will dig it out and send it to you.warning though it is made with scorpion and ghost!
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Tex_77 when i get back home i will dig it out and send it to you.warning though it is made with scorpion and ghost!
RON PARRISH that sounds like heartburn waiting to happen!
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