Gardening, canning, pickling and everything related
-
Chef I’m afraid I don’t. I haven’t done those for a little while, but mine have always come out pretty tasty. Tangy with ginger and gojuchang flavor. The flavor was on the subtle side, but it certainly was a fair amount more than just a boiled egg.
Shoot, man. I’m sorry to hear that batch didn’t come out so hot for you. I’ll have to make some more of my own and see if there’s anything I can figure out.
TexLaw That the fun, now we figure it out
-
Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in -
Salt equalizes everything permeable in a wet environment.
As it enters the egg it carries the flavoring with it -
Chef I do have 2 teaspoons of salt in my recipe that I posted, so do add some!
-
TexLaw I think I missed the salt. That would explain a lot. Thanks.
-
Chef You’re very welcome. You really do have me jonesing for some pickled eggs.
I’ve been pretty covered up over here for a little while, but I see a light at the end of the tunnel. I’m looking forward to getting back in the kitchen and catching up on here!
-
Getting ready to make horshradish and looking for some advice.I have been making it for years but it is always good at the beginning but looses its punch fairly quickly.Am I missing something?
RON PARRISH my experience fresh horseradish will lose some punch after it’s grated and continue to as it sits. Vinegar may help slow it down. I have heard some folks adding mustard oil (I think) to aid in heat/punch retention. Never done it and don’t know where to find mustard oil. There are different strains of horseradish that you can try. I used to grow my own roots and grated as needed. The best store bought I ever had would roll your socks down and put them away. Sadly they closed their doors.
-
Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
-
Grocery store score of the day, got 4 of these!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 That is a score. The entire shelf at Walmart here with canning supplies is totally empty.
-
Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
RON PARRISH Video about making horseradish kind of corny but good info starts at 1:45
https://www.youtube.com/watch?v=KEQWBY6P6Vs -
Tex_77 I got tired of hunting for them and ordered a couple hundred from China. Took about two weeks to get here and worked fine. Have all the canning done and just dehydrating garlic now.
-
Keep an eye on your lids. I have used “off brands” before and everything looked good for a while, but after a couple months on the shelf, they stared to unseal. It sucks laying in bed and hearing the POP of a lid, then trying to find it among a couple hundred jars on the shelves.
hey vegetarians, my food poops on your food!
-
Keep an eye on your lids. I have used “off brands” before and everything looked good for a while, but after a couple months on the shelf, they stared to unseal. It sucks laying in bed and hearing the POP of a lid, then trying to find it among a couple hundred jars on the shelves.
kyle So correct. I tried the Walmart brand of Mainstays and loss about 20% of that product. After literally 10’s of thousands canning, it was my first poor seal I have ever had.
-
kyle So correct. I tried the Walmart brand of Mainstays and loss about 20% of that product. After literally 10’s of thousands canning, it was my first poor seal I have ever had.
Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.
-
Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.
calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
-
That is also true about bad batches. 3 years ago I was using Ball or Kerr (i cant remember which one) lids bought at Walmart and had a bunch come unsealed, and after talking to a couple other people, they too had trouble. They were all Ball (or Kerr) lids with a picture of a wheat head on them.
-
calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
Chef I would like to try some of your BBQ sauce & homemade soup some day. That sounds good & I bet better than my frozen broths (although they are good). I had always thought walmart just rebranded someone else’s (usually a pretty good name brand)& some of the stuff I have found to be pretty good. Of course I am sure that is not 100% across the board.
-
RON PARRISH Video about making horseradish kind of corny but good info starts at 1:45
https://www.youtube.com/watch?v=KEQWBY6P6Vsglen THANKS! I will give it a view!
-
calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
Chef Well Chef, I decided to try your method of canning the bone broth instead of freezing it. I simmered some Chicken & Turkey bones & vegies for the past few days & made a huge pot of broth. I had enough to can five quarts of broth & one pint. Everyone drink a mug, & still enough remaining to make a nice big pot of South Western style Chicken Noodle Soup (you know the hot weather returned with a vengeance today, right on schedule for the soup). This is where it gets interesting as I have never ever had this happen to me & wondered if you have. I put all the canned broth in the pressure cooker & got it up to speed. I di notice that about 5 minutes before splash down I started smelling the pressure cooking canned broth, which I thought odd. I finished it all up, let the canner cool down, opened it up & the broth looked absolutely beautiful, except for one thing. One of the quarts jar’s lid decided to unscrew & thus the smell I had observed. The broth was still good for the soup (probably only lost less than an inch) & I used it for that as I did not want to re-process one quart. I never tighten the lids down too tight, just snug. In over 40 years of canning, I have never seen this before happen, Have you? I think I may have locked the canning gremlin in the canner by mistake.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
