2021 CANNING SEASON APPROACHING
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Chef
Your killin me. It all sounds so good. Well done!lkrfletcher I moved out of the fast lanes to a rural community. Got 2 acres and am so enjoying it. I’ll get to harvest fruits this year for the first time. Pears, Peaches and figs. Looking forward to that. Really looking forward to pear preserves with fresh biscuits.
But if you can’t have a garden, farmer markets are fantastic. In fact, I think it is cheaper in many ways to go to the market rather than deal with the expense of gardening. I do it more as my means of exercise, too old, fat and ugly to go to the gym. LOL
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TexLaw
I got a killer recipe for these
lkrfletcher so are you going to just tease us or post your recipe? LOL
They do look great. I haven’t tried beans yet.
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lkrfletcher so are you going to just tease us or post your recipe? LOL
They do look great. I haven’t tried beans yet.
Chef
I’m at work. Will have to do this evening. -
Personally, I love canning things. My favorites are salsa, habanero dill pickles, cowboy candy and spicy/hot dilly beans. Soon the farmers markets will be open and I will be knee deep in it.
What kind of things do you like to can?
lkrfletcher I do a lot of dill pickles (50-80 quarts a year). I make homemade sauerkraut and can it. Brandied cherry’s are good to preserve for those long winter nights. This year I want to try and can some taters out of the garden. Like YooperDog , our snow has just finally melted. Had about a 1/4 inch of new snow a few days ago, so the garden might have to wait. I don’t like to plant before June 1, historically the first week of June we have our last frost
hey vegetarians, my food poops on your food!
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Chef
I’m at work. Will have to do this evening.lkrfletcher thanks looking forward to it.
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lkrfletcher I do a lot of dill pickles (50-80 quarts a year). I make homemade sauerkraut and can it. Brandied cherry’s are good to preserve for those long winter nights. This year I want to try and can some taters out of the garden. Like YooperDog , our snow has just finally melted. Had about a 1/4 inch of new snow a few days ago, so the garden might have to wait. I don’t like to plant before June 1, historically the first week of June we have our last frost
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Would like the Kraut Recipe also if available.
Alway want to try that myself .
I do pickles every year also .
Thanks Kyle -
TexLaw
I got a killer recipe for these
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lkrfletcher thanks looking forward to it.
Chef
Here is this easy recipe.
3 lbs green beans
2 1/2 cups water
2 1/2 cups white vinegar
4 tablespoons of pickling salt
5 gloves of garlic
5 teaspoons of dill seed (not weed)
5 teaspoons of red chili flake
Ball pickle crisp granulesprepare your water bath and 5 regular pint jars. sanitize jars, lids and seals
Prepare your brine - boil, then simmer 50/50 mix of the water and vinegar and the pickling salt.
prep your beans - i just cut off the stem end
add to bottom of jars - 1 clove of garlic, 1/8 tsp pickle crisp granules, 1 tsp dill seed, 1 teaspoon of red pepper flakes. cold pack jars and - leave 1/2 inch head spacepour brine over beans leaving 1/2 inch of headspace. Get air out with a knife. check headspace again and add more brine if needed.
wipe rims - apply lids and process in a hot water bath for 10 minutes full boil.
let sit 1 week before eating.
They will be nice and crisp and hot.
Tip - Use quality chili flake - I use Penzies spices.
Life is a Garden - Dig it.
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lkrfletcher I do a lot of dill pickles (50-80 quarts a year). I make homemade sauerkraut and can it. Brandied cherry’s are good to preserve for those long winter nights. This year I want to try and can some taters out of the garden. Like YooperDog , our snow has just finally melted. Had about a 1/4 inch of new snow a few days ago, so the garden might have to wait. I don’t like to plant before June 1, historically the first week of June we have our last frost
kyle
Wow that is a lot of canning - Awesome!!! -
Chef
Here is this easy recipe.
3 lbs green beans
2 1/2 cups water
2 1/2 cups white vinegar
4 tablespoons of pickling salt
5 gloves of garlic
5 teaspoons of dill seed (not weed)
5 teaspoons of red chili flake
Ball pickle crisp granulesprepare your water bath and 5 regular pint jars. sanitize jars, lids and seals
Prepare your brine - boil, then simmer 50/50 mix of the water and vinegar and the pickling salt.
prep your beans - i just cut off the stem end
add to bottom of jars - 1 clove of garlic, 1/8 tsp pickle crisp granules, 1 tsp dill seed, 1 teaspoon of red pepper flakes. cold pack jars and - leave 1/2 inch head spacepour brine over beans leaving 1/2 inch of headspace. Get air out with a knife. check headspace again and add more brine if needed.
wipe rims - apply lids and process in a hot water bath for 10 minutes full boil.
let sit 1 week before eating.
They will be nice and crisp and hot.
Tip - Use quality chili flake - I use Penzies spices.
lkrfletcher Thank you. I’m really looking forward to trying this out.
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We grow and eat okra in the summer. My wife does the pickling and makes pickled okra and dills. She also makes knock out kim chi from napa cabbage and other goodies from the market.
I would discourage anyone from trying kim chi unless you are ready for a life-long addiction.
Paul
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We grow and eat okra in the summer. My wife does the pickling and makes pickled okra and dills. She also makes knock out kim chi from napa cabbage and other goodies from the market.
I would discourage anyone from trying kim chi unless you are ready for a life-long addiction.
processhead
Sounds so good. Gonna be a great harvest this year for a lot of folks. I love it! -
lkrfletcher Thank you. I’m really looking forward to trying this out.
Chef
So easy. My favorite thing is the crispness and the heat. Quality spices make the difference. -
We grow and eat okra in the summer. My wife does the pickling and makes pickled okra and dills. She also makes knock out kim chi from napa cabbage and other goodies from the market.
I would discourage anyone from trying kim chi unless you are ready for a life-long addiction.
processhead my short time there I was all over the different varieties. The stuff around here is not so great so you are better going homemade or to the big city oriental market. Had a Korean friend up here that made some great stuff, but she decided to get married and move, dang the luck.
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Stella69 I use a guide from University of Wisconsin for my sauerkraut. Tells you how to make it and how to can it safely. If you can’t find it, let me know and I’ll find my book and send you the link.
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We grow and eat okra in the summer. My wife does the pickling and makes pickled okra and dills. She also makes knock out kim chi from napa cabbage and other goodies from the market.
I would discourage anyone from trying kim chi unless you are ready for a life-long addiction.
processhead You are correct about a life long addiction. Can’t get enough kimchi.
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processhead my short time there I was all over the different varieties. The stuff around here is not so great so you are better going homemade or to the big city oriental market. Had a Korean friend up here that made some great stuff, but she decided to get married and move, dang the luck.
YooperDog said in 2021 CANNING SEASON APPROACHING:
processhead my short time there I was all over the different varieties. The stuff around here is not so great so you are better going homemade or to the big city oriental market. Had a Korean friend up here that made some great stuff, but she decided to get married and move, dang the luck.
While my wife is the one actually making kim chi, and not me, I have helped a little and watched enough to know it is not rocket science to make your own.
These little seasoning packs, along with some salt you provide, have the essential ingredients for making a respectable batch of kim chi and you can fine tune it like any other recipe to suit your taste.
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