Gardening, canning, pickling and everything related
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Tex_77 It’s been a while but just got mom straightened away.I promised you my wing recipe and I just posted it in user recipes. Hope you like it!
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Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
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Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
txoutdoorsman this looks great as well. I love crispy pickles.
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Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
calldoctoday I wouldn’t worry about it at all. If the lid doesn’t pop, it’s likely great. I have always thought that I’m over processing. Might need to do a bit of experimenting.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Tex_77 That would be very interesting if it can be posted. If not, could you email it?
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txoutdoorsman this looks great as well. I love crispy pickles.
Chef I’m sure y’all have those wild grapes growing around Sealy as well.
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I’ve seen them, I just need to pay attention to them and pick some. Does anyone know if canned grape leaves work?
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calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
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Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
calldoctoday I know my brother-in-law, who is a passive as anyone I know fought for them. Something about that magical pairing that just works. She even put them inside her meatloaves.
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Tex_77 Yeah we trust Nebraskas food science department for sure! Send it and I’ll try to get it posted.
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Any one make there own chicken stock and then can it? I have all the bones left from my chicken sausage and wanted to make my own stock but can I water bath something like this?
detter22 Yes, I do it & just did a batch a week or so ago. However, Chef does it much better & regularly cans the broth rather than freezing it like I have been doing for years & just did the canned version. Check with Chef first. However, my version is get yo a big ol pot of bones & I mean big. Fill the pot with water to cover the bones. Put you a splash of clear (non mother) apple cider vinegar in there. Put the about 3-4 carrots or so chopped coarse, 1-2 two sweet or Bermuda onions chopped coarse, a bulb of smashed garlic cloves, Ahead of celery copped coarse, herbs like Bay leaves, Rosemary, Basil, Pepper Corns, Sage, & a little salt. ( Hope I did not leave anything out as I am doing this from memory rather than my recipe). Then simmer dem bones for a few days on lowwww…Then strain dem bones out of the broth along with all the other stuff. You can set the meat that falls off if you have enough & use it in something. Then drink a little of that good clear goodness & share some with anyone around. It is good stuff. Then transfer the broth into quart or pint mason jars & pressure can for at least 25 minutes at 10 pounds for quarts & 20 minutes at 10 pounds for pints. It sounds like it does not hurt to go over a bit. I blew a top last week for the first time in over 40 years, but I have hear from others, it has happened to them before & no harm & was great for chicken zoup in a hurry. Oh, in your case if dem bones was raw, smoke em or roast em a bit before simmering em. I never worry about that because most of mine came out of something smoked already as I have been doing this for years with the remains of various carcasses. We don’t want nothin from no body, but we try not to waste anything either! I hope that helps a bit &doesn’t make it confusing because it is real easy. However, check with Chef as well as he is real good at this, better than me.
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PS: I say the depends, because that can depend on how many bones you have & how big a pot o boiled bones you are makin.
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PS: I say the depends, because that can depend on how many bones you have & how big a pot o boiled bones you are makin.
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Any one make there own chicken stock and then can it? I have all the bones left from my chicken sausage and wanted to make my own stock but can I water bath something like this?
detter22 I would not trust a water bath. My suggestion for pints, 60 mins 10 or 15 pounds, quarts, 75 minutes at 10 or 15 pounds. I always do 15 pounds and have never had a problem.
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calldoctoday can I just do a normal water bath if I don’t have a pressure cooker?
detter22 Check with Chef first as he is the authority on this. However, I am pretty sure you need to do a pressure canning event for something like this at the minimum I recommended as bone broth is very low acid & more basic & has a higher likelyhood to spoil if not done right (with pressure).
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detter22 Yes, I do it & just did a batch a week or so ago. However, Chef does it much better & regularly cans the broth rather than freezing it like I have been doing for years & just did the canned version. Check with Chef first. However, my version is get yo a big ol pot of bones & I mean big. Fill the pot with water to cover the bones. Put you a splash of clear (non mother) apple cider vinegar in there. Put the about 3-4 carrots or so chopped coarse, 1-2 two sweet or Bermuda onions chopped coarse, a bulb of smashed garlic cloves, Ahead of celery copped coarse, herbs like Bay leaves, Rosemary, Basil, Pepper Corns, Sage, & a little salt. ( Hope I did not leave anything out as I am doing this from memory rather than my recipe). Then simmer dem bones for a few days on lowwww…Then strain dem bones out of the broth along with all the other stuff. You can set the meat that falls off if you have enough & use it in something. Then drink a little of that good clear goodness & share some with anyone around. It is good stuff. Then transfer the broth into quart or pint mason jars & pressure can for at least 25 minutes at 10 pounds for quarts & 20 minutes at 10 pounds for pints. It sounds like it does not hurt to go over a bit. I blew a top last week for the first time in over 40 years, but I have hear from others, it has happened to them before & no harm & was great for chicken zoup in a hurry. Oh, in your case if dem bones was raw, smoke em or roast em a bit before simmering em. I never worry about that because most of mine came out of something smoked already as I have been doing this for years with the remains of various carcasses. We don’t want nothin from no body, but we try not to waste anything either! I hope that helps a bit &doesn’t make it confusing because it is real easy. However, check with Chef as well as he is real good at this, better than me.
calldoctoday don’t forget to add chicken feet to the mix. They will give your stock/broth a good amount of body.
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calldoctoday don’t forget to add chicken feet to the mix. They will give your stock/broth a good amount of body.
YooperDog Absolutely correct. Did that with my last batch, I was very impressed just how much chicken feet add to the quality. I’m waiting for it to drop below 88’F to make a big batch of chicken and dumplings.
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calldoctoday don’t forget to add chicken feet to the mix. They will give your stock/broth a good amount of body.
YooperDog Hmm, I would have never imagined. Of course that would also mean I would have to either butcher all of our chickens or buy some chicken feet, since we always use the remains of an existing project or more rightly, several existing projects… I think I have seen them selling at the Piggly Wiggly, I cannot imagine they would be too expensive. I will have to try that some day.
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YooperDog Hmm, I would have never imagined. Of course that would also mean I would have to either butcher all of our chickens or buy some chicken feet, since we always use the remains of an existing project or more rightly, several existing projects… I think I have seen them selling at the Piggly Wiggly, I cannot imagine they would be too expensive. I will have to try that some day.
calldoctoday the butcher shop I use has them in the freezer section. I have seen them in Walmart, Hispanic and oriental groceries. Pretty inexpensive product, I don’t think that they will be going the way of brisket. LOL
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