Gardening, canning, pickling and everything related
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Have you ever tried pickled turnips?
calldoctoday pickled turnips - you got my attention. Do you just eat them or use them as an ingredient? My favorite is pickled asparagus.
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Chef We have not made apple butter since the 70’s, maybe the 80’s. It is very good & I like it a lot, more than my wife. I would like to get ahold of some really nice apples in quantity. They used to have apple picking & cherry picking in Southern California, but not sure if they still do any more. That was a good place to be back then to get a really fresh case of apples for canning, etc.
calldoctoday Love pear preserve and pear butter as well. Just have to have a good fresh biscuit out of the oven waiting…
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calldoctoday pickled turnips - you got my attention. Do you just eat them or use them as an ingredient? My favorite is pickled asparagus.
Chef Yes, they were interesting & I remember them as being good. We ate them as snacks, like pickles when we did it. Pear sounds very good for a butter too. You are getting my mouth watering & thinking of my Cathead Biscuit & Miracle Biscuit recipes with a good serving of homemade apple butter. Asparagus is especially good, I agree. we have maybe one jar left right now. You are tempting me to go gobble it up. We regularly every year used to do all sorts of peppers that I particularly like for both snacking & recipes along with carrots, celery, onions, okra, etc. I have slowed down a bit as we have had a tremendous stock. However, I am going to have to start thinking about it again with this Corona Business & having given a lot away as gifts (preserves & pickles). But, what about those jars? Oh, I got to thinking the other day when enjoying a few of my Black Mission Figs. I wonder if Fig Leaves would work good to keep the pickles crisp like the Grape Leaf strategy. Does anyone have any idea?
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Chef Yes, they were interesting & I remember them as being good. We ate them as snacks, like pickles when we did it. Pear sounds very good for a butter too. You are getting my mouth watering & thinking of my Cathead Biscuit & Miracle Biscuit recipes with a good serving of homemade apple butter. Asparagus is especially good, I agree. we have maybe one jar left right now. You are tempting me to go gobble it up. We regularly every year used to do all sorts of peppers that I particularly like for both snacking & recipes along with carrots, celery, onions, okra, etc. I have slowed down a bit as we have had a tremendous stock. However, I am going to have to start thinking about it again with this Corona Business & having given a lot away as gifts (preserves & pickles). But, what about those jars? Oh, I got to thinking the other day when enjoying a few of my Black Mission Figs. I wonder if Fig Leaves would work good to keep the pickles crisp like the Grape Leaf strategy. Does anyone have any idea?
calldoctoday Wow, I am getting about 2 dozen figs a day and about to make some fig preserve as well as a fig glaze for grilled chicken. I was wondering yesterday if a fig leaf would act as a grape for keeping pickles crisp. Guess great minds think alike. Does anyone have experience with this?
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calldoctoday Wow, I am getting about 2 dozen figs a day and about to make some fig preserve as well as a fig glaze for grilled chicken. I was wondering yesterday if a fig leaf would act as a grape for keeping pickles crisp. Guess great minds think alike. Does anyone have experience with this?
Chef What kind of fig trees do you have? We also have pomegranates, but it can be hit or miss on the quality with the humidity we have here. Chef, I would envy the opportunity to learn a lot from you, if we were not so far apart & by the way, I tried your idea with the fig preserves on the chicken, except I used some fig apricot preserves that I had made & everyone loved it. Thank you.
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Chef What kind of fig trees do you have? We also have pomegranates, but it can be hit or miss on the quality with the humidity we have here. Chef, I would envy the opportunity to learn a lot from you, if we were not so far apart & by the way, I tried your idea with the fig preserves on the chicken, except I used some fig apricot preserves that I had made & everyone loved it. Thank you.
calldoctoday I don’t know what kind of fig tree it is, the guy that gave me the sprout doesn’t know, although he can’t believe how big or how fast it is growing. In 2 1/2 years it is 10 feet tall and giving us about 16 to 20 figs a day. they are very big and very sweet.
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calldoctoday Wow, I am getting about 2 dozen figs a day and about to make some fig preserve as well as a fig glaze for grilled chicken. I was wondering yesterday if a fig leaf would act as a grape for keeping pickles crisp. Guess great minds think alike. Does anyone have experience with this?
Chef said in Gardening, canning, pickling and everything related:
I was wondering yesterday if a fig leaf would act as a grape for keeping pickles crisp. Guess great minds think alike. Does anyone have experience with this?
I have no experience with it, but I did a little poking around on the internet and found THIS REFERENCE to using fig leaves in place of grape leaves for pickling. I don’t know the first thing about that blogger except what’s in the blog, but it’s something.
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Well guy’s, I just joined this group today and it looks quite informative! My wife and I have planted a garden for many years now and this year is no different. Thus far, we have had some Blueberries, 3 pickings of green beans (from a very small row since last year I got 2-3 quarts canned per foot of row) and some green peppers. . The garden is doing pretty well and I am really hoping the corn will produce well. It is my first time planting it but I have tassels and silks so hopefully…
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The peppers are the only thing I have taken pics of so here they are.P.S. Also had a pic of the garden but it will not attach to the message. Keep getting an error!
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Those are some nice looking peppers and good size too.
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Made some salsa and canned it today.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Looks like you are getting a good harvest. No peppers here, due to whitetail taste testing, tomatoes are just starting to get a blush. Congrats
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Tex_77 That looks great. Going to put your recipe on the user’s recipes?
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Chef What kind of fig trees do you have? We also have pomegranates, but it can be hit or miss on the quality with the humidity we have here. Chef, I would envy the opportunity to learn a lot from you, if we were not so far apart & by the way, I tried your idea with the fig preserves on the chicken, except I used some fig apricot preserves that I had made & everyone loved it. Thank you.
calldoctoday Just looking over some older post. Can anyone tell the type fig from the leaf or fruit? Would love to know just what type they are.
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Tex_77 Ay-ay-ay, muy bien!
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calldoctoday Just looking over some older post. Can anyone tell the type fig from the leaf or fruit? Would love to know just what type they are.
Chef I really try, but I don’t have it down to a science, that is for sure. Especially if say tryin to distinguish Celeste from Brown Turkey or California Turkey. I think the Celeste fruit is small, but I could be wrong. No problem with Mission, etc. though.
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Chef Mrs. Wages salsa mix (follow those directions) and added onions, jalapenos, and lime juice.
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Tex_77 Nice looking salsa. Bet that is good stuff!
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Made some homemade pasta sauce today and canned it up. The Weston Electric tomato strainer is a huge time saver.
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Tex_77 Next time you pass this way let me know, I’ll make some for you and you bring some for me and we will compare?
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Tex_77 Next time you pass this way let me know, I’ll make some for you and you bring some for me and we will compare?
Jonathon sounds like a plan.
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