Gardening, canning, pickling and everything related
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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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Well the garden is starting to yield some produce!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Looking Good, Salsa on the way
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Tex_77 I haven’t forgot wing sauce recipe.I will get it to you I just haven’t been home much.dealing with sick mother
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Anyone have a favorite quick dill pickle recipe? Just haven’t found one that really nails it…
Parksider Find someone that grows grapes and get some leaves from their plants. I never was very happy with my home canned dills until I found this trick to making good crunchy pickles. Put a grape leaf in the bottom of the jar, pack the jar with a recipe that sounds good and place another leaf on top, seal and process. I’ve opened jars that were 2 years old and they are still fresh and crunchy. Soggy pickles are the pits!
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Parksider Find someone that grows grapes and get some leaves from their plants. I never was very happy with my home canned dills until I found this trick to making good crunchy pickles. Put a grape leaf in the bottom of the jar, pack the jar with a recipe that sounds good and place another leaf on top, seal and process. I’ve opened jars that were 2 years old and they are still fresh and crunchy. Soggy pickles are the pits!
@Fat-Bob Well that is interesting. We have grapes & maybe we need to get serious about pickling again. We haven’t been really serious about them since the 80’s & before them we pickled up a lot of cucumbers, radishes, & even turnips & grew all our own too. We had a good hot bath method & a good refrigerator method (the crunchiest). However, other than a friend’s really good conversion recipe, we don’t do that many any more, but we need to try this.
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An 80-something year old lady told me about it and I was shocked how well it works. I’ve tried alum, pickling limes and nothing worked like grape leaves. I make a version of garlic dills that were just OK until I remembered what she told me. I think I could sell them now. LOL
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I will second or third or what the grape leaves. They make a huge difference in pickles. I put them in my hot dilly beans, all kinds of pickled vegetables.
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I agree . Never make pickles without them!!
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@Fat-Bob I forgot about the grape leaves for pickles. Some family friends used to make tons and tons of pickles when I was growing up, and they’d always give us some jars. They always threw a couple muscadine grape leaves in each jar (along with a handful of muscadine grapes, which were great!).
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