Gardening, canning, pickling and everything related
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Chef I agree with you 110% on the canning, now that I have tried it. I believe that it seems to better retain the texture & the taste of the broth than freezing as I have done with it up until yesterday. I really appreciate you discussing this. By the way, I ran mine at 10 pounds for 25 minutes, although I will have to admit, with the unfortunate electric range it is more difficult to take that heat away without picking up the pot & moving it when the heat gets too hot, so there was a small period of time when I ran at nearly 15 pounds since I turned it down when I got to 10 & started timing. Is that about how you do yours? I just wondered if I messed up on something, but it sounds like it is just one of those strange things that can happen & I got to experience it for the first time in over 40 years of canning. Thanks for your help.
calldoctoday I do mostly quarts and run 15 pounds for 70 minutes. bottom line is that if the lid doesn’t pop up, you’re good to go.
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I used to can a lot of marinara sauce years ago & it was good, better than the store’s best. I had one called King Creole Sauce & whew it was good, had just a little kick to it too. W always used home grown Roma Tomatoes or San Marzano tomatoes for the most part & grew a lot of them.
calldoctoday so are you going to share your Kin Creole Sauce recipe, it sounds good.
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I did a little research on using grape leafs in making pickles and found out it is the tannins in them that keep pickles crisp. Other things more readily available I found you can use are bay leafs, coffee and even tea bags. I went with bay leafs so I’ll see how that works.
Tex_77 I am pretty late to this thread but wanted to put some feedback on this comment.
My grandmother has a recipe for what she calls “One Day Pickles”. It is one of those recipes that is written on an index card and there is no telling when this thing was put on paper.
Her recipe calls for green grapes (unripe) and grape leaves. We have a ton of wild grapes that grow like wildfire in our part of Texas. We call them Mustang grapes. My mother still puts up quite a few jars of these pickles per that old recipe when the grape vines start to produce. We also put up a ton of mustang grape jelly every year.
I did not know the function of the leaves in the recipe, but your comment about the crispness makes complete sense. These recipe does produce a distinct crispness versus dill pickles.
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Tex_77 I am pretty late to this thread but wanted to put some feedback on this comment.
My grandmother has a recipe for what she calls “One Day Pickles”. It is one of those recipes that is written on an index card and there is no telling when this thing was put on paper.
Her recipe calls for green grapes (unripe) and grape leaves. We have a ton of wild grapes that grow like wildfire in our part of Texas. We call them Mustang grapes. My mother still puts up quite a few jars of these pickles per that old recipe when the grape vines start to produce. We also put up a ton of mustang grape jelly every year.
I did not know the function of the leaves in the recipe, but your comment about the crispness makes complete sense. These recipe does produce a distinct crispness versus dill pickles.
txoutdoorsman Care to share the whole recipe?
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txoutdoorsman Care to share the whole recipe?
Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
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Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday I do mostly quarts and run 15 pounds for 70 minutes. bottom line is that if the lid doesn’t pop up, you’re good to go.
Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Tex_77 It’s been a while but just got mom straightened away.I promised you my wing recipe and I just posted it in user recipes. Hope you like it!
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Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
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Tex_77 per the card:
5 garlic pods
4 hot peppers
3 onions
6 green grapes
3 grape leaves
2 TBS of pickling spice6 cups of water
1 1/2 cup of vinegar
1/2 cup of saltThese typically do not get sealed the way we do it. We reuse those old, big dill pickle jars and throw the lid back on and put in the fridge.
txoutdoorsman this looks great as well. I love crispy pickles.
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Chef Wow, That makes me worry a bit since I am only striving for 10 at 25, at least for the broth. I may have been doing more for the King Creole & other marinara type sauces, etc. However, the lids are all good as I check that, number one once they have cooled & really before. I can share the King Creole first chance I can dig it out & write it up.
calldoctoday I wouldn’t worry about it at all. If the lid doesn’t pop, it’s likely great. I have always thought that I’m over processing. Might need to do a bit of experimenting.
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Jonathon I have a large document that the University of Nebraska Extension department put together of people’s pickle recipes from like 1975, if I scanned that into a PDF and sent it to you, could you post a link to it somewhere?
Tex_77 That would be very interesting if it can be posted. If not, could you email it?
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txoutdoorsman this looks great as well. I love crispy pickles.
Chef I’m sure y’all have those wild grapes growing around Sealy as well.
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I’ve seen them, I just need to pay attention to them and pick some. Does anyone know if canned grape leaves work?
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calldoctoday Thanks, it sounds very interesting. I’m wondering if it is like my mothers. Never got that recipe, but a bit of a kick. She also always but boiled eggs in her marinara sauce, everyone thought that was the greatest.
Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
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Chef Now Boiled Eggs in Spicy Marinara sounds like a real winner!
calldoctoday I know my brother-in-law, who is a passive as anyone I know fought for them. Something about that magical pairing that just works. She even put them inside her meatloaves.
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Tex_77 Yeah we trust Nebraskas food science department for sure! Send it and I’ll try to get it posted.
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Any one make there own chicken stock and then can it? I have all the bones left from my chicken sausage and wanted to make my own stock but can I water bath something like this?
detter22 Yes, I do it & just did a batch a week or so ago. However, Chef does it much better & regularly cans the broth rather than freezing it like I have been doing for years & just did the canned version. Check with Chef first. However, my version is get yo a big ol pot of bones & I mean big. Fill the pot with water to cover the bones. Put you a splash of clear (non mother) apple cider vinegar in there. Put the about 3-4 carrots or so chopped coarse, 1-2 two sweet or Bermuda onions chopped coarse, a bulb of smashed garlic cloves, Ahead of celery copped coarse, herbs like Bay leaves, Rosemary, Basil, Pepper Corns, Sage, & a little salt. ( Hope I did not leave anything out as I am doing this from memory rather than my recipe). Then simmer dem bones for a few days on lowwww…Then strain dem bones out of the broth along with all the other stuff. You can set the meat that falls off if you have enough & use it in something. Then drink a little of that good clear goodness & share some with anyone around. It is good stuff. Then transfer the broth into quart or pint mason jars & pressure can for at least 25 minutes at 10 pounds for quarts & 20 minutes at 10 pounds for pints. It sounds like it does not hurt to go over a bit. I blew a top last week for the first time in over 40 years, but I have hear from others, it has happened to them before & no harm & was great for chicken zoup in a hurry. Oh, in your case if dem bones was raw, smoke em or roast em a bit before simmering em. I never worry about that because most of mine came out of something smoked already as I have been doing this for years with the remains of various carcasses. We don’t want nothin from no body, but we try not to waste anything either! I hope that helps a bit &doesn’t make it confusing because it is real easy. However, check with Chef as well as he is real good at this, better than me.
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