Gardening, canning, pickling and everything related
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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?
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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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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Made some cowboy candy with jalapenos from the garden.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 those are looking good. I never knew about them until three years ago. Found them in an old mom & pop grocery right next to the pickled quail eggs. It was just a random stop in very small west Texas town. Now when we are passing through we try to stock up a years worth when we start heading back. Finished my quail eggs last month and on my last jar of cowboy candy and that is about 75% gone. I need to make it last for another 8-9 weeks. To much company or poor stock management.
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Tex_77 will you share the recipe?
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Fresh stone crock saurcraut! -
Fresh stone crock saurcraut!RON PARRISH Now that is what I like! Do you have any tips & recipes?
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Pretty simple really. I shred 5 lbs of cabbage at a time and pack in crock and ad 3 TBS salt and tamp it down.Repeat until crock is full.then place a plate on top and a heavy weight to keep cabbage sumerged .check it every day and remove any scum that forms.after 3 or 4 weeks its ready to can. I do that by heating it up to 150 degrees and pack into jars and process for 10 mins in boiling water bath.
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I don’t want to hijack Ron’s thread but if you like sauerkraut, homemade is so easy and so much better than store bought IMHO you may never buy sauerkraut again
All recipes are basically the same, 2-3% salt to cabbage by weight.
I mix the salt and shredded cabbage, pack tightly in a mason jar and cover with an air lock lid, never had scum or mold with this method
I pack pretty tight, a regular size cabbage head goes into 1 quart jar. A large head may require a second 1 pint jar.
Also I have started adding a modest amount of shredded carrot
Tried some with garlic, very good but I like the plain better for my use
Info is easy to find on the internet
Thanks to Ron for starting this thread -
Ron & Glen, Thank you for that information, I really appreciate it. When you say airlock lid, is that a special lid or something that releases air, but lets no new air in or is it just a regular mason jar lid/ring? Have you ever tried making Bavarian style Kraut with the seeds? The Garlic sounds real good as well as a little carrot.
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