Gardening, canning, pickling and everything related
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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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sixpoint We had homemade chokecherry syrup, now my sister in law gives me a jar every year for Christmas.
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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.
marzig20 The beef looks great. I also can meat (beef and chicken). There’s a Ball recipe for beef in red wine sauce that is exceptional.
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marzig20 The beef looks great. I also can meat (beef and chicken). There’s a Ball recipe for beef in red wine sauce that is exceptional.
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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.
marzig20 that sounds great I have to try that with some venison.
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wdaly I’ve never canned chicken, sounds good. I think any meat can be canned. Do you cold or hot pack.
marzig20 I honestly don’t know the difference between hot or cold packing. I’ll ask my wife how she cans our chicken
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marzig20 I honestly don’t know the difference between hot or cold packing. I’ll ask my wife how she cans our chicken
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wdaly I’ve never canned chicken, sounds good. I think any meat can be canned. Do you cold or hot pack.
marzig20 I Cold pack. Like the results better. Learned from my Aunt who really liked it. Always made sure she had some in her pantry after she wasn’t able to do it anymore.
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marzig20 I Cold pack. Like the results better. Learned from my Aunt who really liked it. Always made sure she had some in her pantry after she wasn’t able to do it anymore.
Finally got a chance to get a few photos in & reduce, including that Ham Bean soup I was talking about. The carrots for the Bone Broth & Onions were all from the garden. The peppers for both the bone broth & the final product were from the garden. All the rest unfortunately had to be Store Bought. Here are some nice
Peppers & Pecans.
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cdavis cold pack means to just cut the meat and can. Hot is to precook and add broth before canning. I’ve never hot canned.
marzig20 thanks for the explanation
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Finally got a chance to get a few photos in & reduce, including that Ham Bean soup I was talking about. The carrots for the Bone Broth & Onions were all from the garden. The peppers for both the bone broth & the final product were from the garden. All the rest unfortunately had to be Store Bought. Here are some nice
Peppers & Pecans.
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