Gardening, canning, pickling and everything related
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Chef You’re very welcome. You really do have me jonesing for some pickled eggs.
I’ve been pretty covered up over here for a little while, but I see a light at the end of the tunnel. I’m looking forward to getting back in the kitchen and catching up on here!
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Getting ready to make horshradish and looking for some advice.I have been making it for years but it is always good at the beginning but looses its punch fairly quickly.Am I missing something?
RON PARRISH my experience fresh horseradish will lose some punch after it’s grated and continue to as it sits. Vinegar may help slow it down. I have heard some folks adding mustard oil (I think) to aid in heat/punch retention. Never done it and don’t know where to find mustard oil. There are different strains of horseradish that you can try. I used to grow my own roots and grated as needed. The best store bought I ever had would roll your socks down and put them away. Sadly they closed their doors.
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Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
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Grocery store score of the day, got 4 of these!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That is a score. The entire shelf at Walmart here with canning supplies is totally empty.
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Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
RON PARRISH Video about making horseradish kind of corny but good info starts at 1:45
https://www.youtube.com/watch?v=KEQWBY6P6Vs -
Tex_77 I got tired of hunting for them and ordered a couple hundred from China. Took about two weeks to get here and worked fine. Have all the canning done and just dehydrating garlic now.
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Keep an eye on your lids. I have used “off brands” before and everything looked good for a while, but after a couple months on the shelf, they stared to unseal. It sucks laying in bed and hearing the POP of a lid, then trying to find it among a couple hundred jars on the shelves.
hey vegetarians, my food poops on your food!
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Keep an eye on your lids. I have used “off brands” before and everything looked good for a while, but after a couple months on the shelf, they stared to unseal. It sucks laying in bed and hearing the POP of a lid, then trying to find it among a couple hundred jars on the shelves.
kyle So correct. I tried the Walmart brand of Mainstays and loss about 20% of that product. After literally 10’s of thousands canning, it was my first poor seal I have ever had.
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kyle So correct. I tried the Walmart brand of Mainstays and loss about 20% of that product. After literally 10’s of thousands canning, it was my first poor seal I have ever had.
Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.
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Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.
calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
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That is also true about bad batches. 3 years ago I was using Ball or Kerr (i cant remember which one) lids bought at Walmart and had a bunch come unsealed, and after talking to a couple other people, they too had trouble. They were all Ball (or Kerr) lids with a picture of a wheat head on them.
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calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
Chef I would like to try some of your BBQ sauce & homemade soup some day. That sounds good & I bet better than my frozen broths (although they are good). I had always thought walmart just rebranded someone else’s (usually a pretty good name brand)& some of the stuff I have found to be pretty good. Of course I am sure that is not 100% across the board.
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RON PARRISH Video about making horseradish kind of corny but good info starts at 1:45
https://www.youtube.com/watch?v=KEQWBY6P6Vsglen THANKS! I will give it a view!
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calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
Chef Well Chef, I decided to try your method of canning the bone broth instead of freezing it. I simmered some Chicken & Turkey bones & vegies for the past few days & made a huge pot of broth. I had enough to can five quarts of broth & one pint. Everyone drink a mug, & still enough remaining to make a nice big pot of South Western style Chicken Noodle Soup (you know the hot weather returned with a vengeance today, right on schedule for the soup). This is where it gets interesting as I have never ever had this happen to me & wondered if you have. I put all the canned broth in the pressure cooker & got it up to speed. I di notice that about 5 minutes before splash down I started smelling the pressure cooking canned broth, which I thought odd. I finished it all up, let the canner cool down, opened it up & the broth looked absolutely beautiful, except for one thing. One of the quarts jar’s lid decided to unscrew & thus the smell I had observed. The broth was still good for the soup (probably only lost less than an inch) & I used it for that as I did not want to re-process one quart. I never tighten the lids down too tight, just snug. In over 40 years of canning, I have never seen this before happen, Have you? I think I may have locked the canning gremlin in the canner by mistake.
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Chef Well Chef, I decided to try your method of canning the bone broth instead of freezing it. I simmered some Chicken & Turkey bones & vegies for the past few days & made a huge pot of broth. I had enough to can five quarts of broth & one pint. Everyone drink a mug, & still enough remaining to make a nice big pot of South Western style Chicken Noodle Soup (you know the hot weather returned with a vengeance today, right on schedule for the soup). This is where it gets interesting as I have never ever had this happen to me & wondered if you have. I put all the canned broth in the pressure cooker & got it up to speed. I di notice that about 5 minutes before splash down I started smelling the pressure cooking canned broth, which I thought odd. I finished it all up, let the canner cool down, opened it up & the broth looked absolutely beautiful, except for one thing. One of the quarts jar’s lid decided to unscrew & thus the smell I had observed. The broth was still good for the soup (probably only lost less than an inch) & I used it for that as I did not want to re-process one quart. I never tighten the lids down too tight, just snug. In over 40 years of canning, I have never seen this before happen, Have you? I think I may have locked the canning gremlin in the canner by mistake.
calldoctoday I have had that happen once with a marinara sauce. I have no accountable factor, it just happened. The canning option in my opinion is great for several reasons, frees up freezer space, and if the electricity goes out, it’s still good.
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calldoctoday I have had that happen once with a marinara sauce. I have no accountable factor, it just happened. The canning option in my opinion is great for several reasons, frees up freezer space, and if the electricity goes out, it’s still good.
Chef I agree with you 110% on the canning, now that I have tried it. I believe that it seems to better retain the texture & the taste of the broth than freezing as I have done with it up until yesterday. I really appreciate you discussing this. By the way, I ran mine at 10 pounds for 25 minutes, although I will have to admit, with the unfortunate electric range it is more difficult to take that heat away without picking up the pot & moving it when the heat gets too hot, so there was a small period of time when I ran at nearly 15 pounds since I turned it down when I got to 10 & started timing. Is that about how you do yours? I just wondered if I messed up on something, but it sounds like it is just one of those strange things that can happen & I got to experience it for the first time in over 40 years of canning. Thanks for your help.
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I used to can a lot of marinara sauce years ago & it was good, better than the store’s best. I had one called King Creole Sauce & whew it was good, had just a little kick to it too. W always used home grown Roma Tomatoes or San Marzano tomatoes for the most part & grew a lot of them.
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Chef I agree with you 110% on the canning, now that I have tried it. I believe that it seems to better retain the texture & the taste of the broth than freezing as I have done with it up until yesterday. I really appreciate you discussing this. By the way, I ran mine at 10 pounds for 25 minutes, although I will have to admit, with the unfortunate electric range it is more difficult to take that heat away without picking up the pot & moving it when the heat gets too hot, so there was a small period of time when I ran at nearly 15 pounds since I turned it down when I got to 10 & started timing. Is that about how you do yours? I just wondered if I messed up on something, but it sounds like it is just one of those strange things that can happen & I got to experience it for the first time in over 40 years of canning. Thanks for your help.
calldoctoday I do mostly quarts and run 15 pounds for 70 minutes. bottom line is that if the lid doesn’t pop up, you’re good to go.
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I used to can a lot of marinara sauce years ago & it was good, better than the store’s best. I had one called King Creole Sauce & whew it was good, had just a little kick to it too. W always used home grown Roma Tomatoes or San Marzano tomatoes for the most part & grew a lot of them.
calldoctoday so are you going to share your Kin Creole Sauce recipe, it sounds good.
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