2021 CANNING SEASON APPROACHING
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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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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 Thanks! That sounds great!
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Stella69 Sauerkraut is very easy. I make large batches once or twice every year. There are all sorts of resources and recipes online, but they all are simple.
YooperDog I use THIS RECIPE for kimchi. I’ve never added the squid, I don’t always add the daikon, and I always add extra ginger (because I like it that way). The real effort is making the paste, so I usually make extra just to keep ready in the fridge.
I don’t usually can my sauerkraut or kimchi because I like them live. I have a lot of fridge space, though.
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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 KyleStella69 our kraut recipe can be found in the Ball Blue Book guide to home canning. The only difference is we do 3 1/2 Tablespoons of salt instead of 3 T for each 5 pounds of cabbage. So for 50# I use 2 cups + 3 tablespoons of canning salt. Shred your cabbage and add salt in layers, pound the cabbage as you go so juice starts to form. put a weight on top (I made wood circles and wrap them in garbage bags then put gallon jugs of water on for weight). We usually let ours ferment for 3-4 weeks at 70 degrees. When you can it, simmer kraut to 190 then hot pack into hot jars. Water bath pints 15 min, quarts 20 min. Before my dad passed away we would do 250 pounds of cabbage, he liked to give it away. Now I only do 50# a year. A lot of people that don’t like store bought kraut liked ours
hey vegetarians, my food poops on your food!
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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 those would go fantastic with
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Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 months
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