Gardening, canning, pickling and everything related
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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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I have no grape vines.
Do supermarket canned grape leave work? -
glen Steal them from the neighbors.
I don’t know if canned will work or not. I pick enough for a couple year when I , um, barrow them. Wash them and dry them with a paper towel then vacuum pack them and into the freezer. I’ve used three year old one before and couldn’t tell the difference in the final product. -
Thanks Bob, my brother in law has some vines and I will get some and vac pack
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Made some salsa verde today! The garden is really coming on!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 your tomatillas are bigger then my tomatoes. Looks like some good salsa.
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YooperDog You’d hate to see the size of my tomatoes.
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Tex_77 Yum! Yesterday I had Mulitas Chuleta en Chile Verde from ‘The Happy Wanderer’ Mexican restaurant…they were delicious!
I gave up on growing tomatillos years ago. I never had luck with them. My garden is really starting to produce. Squash, zucchini and cucumbers are coming on strong right now and it’s looking to be a bumper crop of tomatoes.
Better Living Through BBQ!
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