Gardening, canning, pickling and everything related
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RON PARRISH said in Gardening, canning, pickling and everything related:
calldoctoday
Dug the horse radish up last night. Will be processing tonight!Nice looking roots, might need a respirator if they are potent
YooperDog you will be crying in your beer tonight lol
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craigrice
Finished the horse radish last night and shed many tears. Well worth it though! -
craigrice
Finished the horse radish last night and shed many tears. Well worth it though! -
craigrice
Finished the horse radish last night and shed many tears. Well worth it though! -
craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH tough work but so worth it in the end!
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ND Mike said in Gardening, canning, pickling and everything related:
Finally was able to make some jelly. I have had these in the freezer for 2 years. 12 half pints of chokecherry jelly and 7 pints of chokecherry syrup. Still have about 4 gallons of chokecherries left and 2 gallons of sand plums. Just ran out of time today.
That’s quite a bit of work. We have chokecherry trees and sand plums all over the place around here. We used to make wine and jam out of them, some good stuff, but a lot of work.
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YooperDog it is a lot of work! The whole time I’m doing it I just think how good the jelly is on toast!!!
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craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH Chemical warfare at its best!!! Well done
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craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH can you share your canning method on that. Im getting ready to harvest some
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RON PARRISH can you share your canning method on that. Im getting ready to harvest some
GWG8541 I have used a few different ways but the way I do it now I like the best. I cut the roots in to chunks after peeling and put them in a blender. I then run blender to get roots chopped up and then shut it off and let it sit for about 5 minutes to let chemical reaction happen. I then ad vinegar to it and blend to consistancy that you like. I like mine fairly thick so I don’t add any more than needed. I only make it in small batches so it doesn’t lose it’s heat before I use it
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GWG8541 I have used a few different ways but the way I do it now I like the best. I cut the roots in to chunks after peeling and put them in a blender. I then run blender to get roots chopped up and then shut it off and let it sit for about 5 minutes to let chemical reaction happen. I then ad vinegar to it and blend to consistancy that you like. I like mine fairly thick so I don’t add any more than needed. I only make it in small batches so it doesn’t lose it’s heat before I use it
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craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH That’s great looking horseradish. I’ve been told the longer you let it set after grinding and before b adding vinegar, the hotter it gets. I only have one half pint left. Probably better get some done.
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sixpoint I make chokecherry jam also
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RON PARRISH That’s great looking horseradish. I’ve been told the longer you let it set after grinding and before b adding vinegar, the hotter it gets. I only have one half pint left. Probably better get some done.
wdaly That is true. Its a chemical reaction goin on. If you don’t like it as hot you can add vinegar sooner
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wdaly That is true. Its a chemical reaction goin on. If you don’t like it as hot you can add vinegar sooner
RON PARRISH do you ever add sugar to it? I’ve heard that makes it hotter too?
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RON PARRISH do you ever add sugar to it? I’ve heard that makes it hotter too?
ND Mike I have never tried that.
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I’m not much of a gardener. but I have grown jalapenos on my deck to red and smoked with mesquite until dry for chipotle powder.
I like to cold pack pressure can beef. Absolutely delicious, like left over pot roast anytime you want. My favorite thing to make with this is beef and gravy over biscuits. Beef and noodles are good too.
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I’m not much of a gardener. but I have grown jalapenos on my deck to red and smoked with mesquite until dry for chipotle powder.
I like to cold pack pressure can beef. Absolutely delicious, like left over pot roast anytime you want. My favorite thing to make with this is beef and gravy over biscuits. Beef and noodles are good too.
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