Gardening, canning, pickling and everything related
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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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RON PARRISH that sounds like heartburn waiting to happen!
Tex_77 Yes but heartburn not near as bad as next morning!!
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Tex_77 Yes but heartburn not near as bad as next morning!!
RON PARRISH That would be a huge issue as well, sucking when it burns all the way through the system!
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We have been canning since the 70’s, but used to probably do more back then than we do now as we had bigger & more productive gardens & I learn something new it seems every time we do something & forget even more. We use a big Presto Aluminum Pressure canner, but not always in the pressure mode. we have canned preserves (jellies, jams, etc. I call them all preserves just about), fruit butters, pickled this that & the other (Okra, Asparagus, Peppers, Onions, Oiled Peppers, regular pickles, Turnips, I am sure I forgot something), Spiced fruits, Green Beans, Asparagus, Tomatoes, King Creole Sauce, Peas, Hot Sauce, Okra, & Chow Chow. Then we dry things, mostly peppers & we have tried watermelon, & some other fruit slices. We probably do more preserves these days & dry peppers, but not too much because we have a lot.
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