Gardening, canning, pickling and everything related
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YooperDog I just ordered spawn for wine caps! cant wait to get them started
RON PARRISH i did a three layer approach, cardboard, straw and hardwood chips.
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I did that for blackberries, but it didn’t work out because of fire ants! They hid in the wood chips. I like that method very much because the wood takes time to break down and when fungal mycelium start to break it down, the ground is so soft and fertile!
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I did that for blackberries, but it didn’t work out because of fire ants! They hid in the wood chips. I like that method very much because the wood takes time to break down and when fungal mycelium start to break it down, the ground is so soft and fertile!
Warrenlc57 wild raspberries and blackberries around our place is pretty rampant, I just let mother nature do the work. Not many fire ants up this way, lots of yellow jackets though. I used the three layfoe my mushroom patch.
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Warrenlc57 wild raspberries and blackberries around our place is pretty rampant, I just let mother nature do the work. Not many fire ants up this way, lots of yellow jackets though. I used the three layfoe my mushroom patch.
YooperDog that sounds wonderful. I envy you
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RON PARRISH i did a three layer approach, cardboard, straw and hardwood chips.
YooperDog What kind of wood chips did you use?
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YooperDog What kind of wood chips did you use?
RON PARRISH hardwood ground up. Trimmings that I ran through a chipper. They should be a year old but I didn’t have any and they work fine
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YooperDog that sounds wonderful. I envy you
Warrenlc57 I bought semi-composted wood chips from a our local city recycling. It was a mistake
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RON PARRISH hardwood ground up. Trimmings that I ran through a chipper. They should be a year old but I didn’t have any and they work fine
YooperDog Thanks. I have a lot of maple trees behind my house and was planning on trimming some limbs and putting them through chipper. place that I bought spawn said to use live limbs from trees in spring or fall so they have lots of sap in them
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Canned dill pickles tonight, used my sous vide to maintain a percise temperature for canning.
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Warrenlc57 I bought semi-composted wood chips from a our local city recycling. It was a mistake
Warrenlc57 What happened with the mistake?
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Warrenlc57 What happened with the mistake?
calldoctoday Fire ants took up residence in my woodchips. Once they were established, I had a terrible time getting rid of them. In fact, I couldn’t get rid of them completely.
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kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
@dennyo I hot water bath it, not pressure cook. With that being said, yes it does loose some crunch because I heat the kraut up to 180 before it goes in the jar. It still has some crunch, but not like if you ate it straight out of the crock.
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Thanks Kyle!
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kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
@dennyo do you do anything to kill the bacteria before you eat it? I have always been scared to eat it right out of the crock
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@dennyo I hot water bath it, not pressure cook. With that being said, yes it does loose some crunch because I heat the kraut up to 180 before it goes in the jar. It still has some crunch, but not like if you ate it straight out of the crock.
kyle how long do you hot water bath quarts and pints?
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I don’t have an issue with the bacteria forming. I use the Mason Pickle Tops.
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I will use a syringe through the vent hole in the nipple to inject extra brine when it gets a bit low.
Stuff the jar after I’ve hand squeezed the cabbage and salt for seemingly forever. Pack it hard into 1/2 gallon jars, lay a couple of folded leaves on top and set the glass weight and screw on the pickle lid. Set the jars in a pan to catch the spewing and watch them for 4 weeks. -
GWG8541 quarts 20 minutes, pints 15 minutes. I go by the BALL BLUE BOOK for canning . That’s how my parents and grandparents did it.
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I will use a syringe through the vent hole in the nipple to inject extra brine when it gets a bit low.
Stuff the jar after I’ve hand squeezed the cabbage and salt for seemingly forever. Pack it hard into 1/2 gallon jars, lay a couple of folded leaves on top and set the glass weight and screw on the pickle lid. Set the jars in a pan to catch the spewing and watch them for 4 weeks.@dennyo I see. I still do mine in a 10 gallon crock with a weight sitting on top of a round lid off a 5 gallon bucket. Have to skim the mold off every couple days that floats on top
hey vegetarians, my food poops on your food!
great
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