<![CDATA[2021 CANNING SEASON APPROACHING]]>Personally, I love canning things. My favorites are salsa, habanero dill pickles, cowboy candy and spicy/hot dilly beans. Soon the farmers markets will be open and I will be knee deep in it.

What kind of things do you like to can?

]]>https://waltonsdev.nodebb.com/topic/3822/2021-canning-season-approachingRSS for NodeThu, 10 Sep 2026 22:14:17 GMTThu, 29 Apr 2021 13:15:09 GMT60<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Tue, 11 May 2021 23:53:59 GMT]]>kyle Thanks for the response still trying to navigate around i will give it a try but will need to wait until winter here in Az to hold at 70 degrees for 3 to 4 weeks 🙂

]]>https://waltonsdev.nodebb.com/post/37414https://waltonsdev.nodebb.com/post/37414Tue, 11 May 2021 23:53:59 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sun, 02 May 2021 13:58:55 GMT]]>Canning is a group we created for people a while ago. Not sure who is subbed to it but I thought I’d tag this post with it. #canning

]]>https://waltonsdev.nodebb.com/post/36545https://waltonsdev.nodebb.com/post/36545Sun, 02 May 2021 13:58:55 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sun, 02 May 2021 03:44:59 GMT]]>GWG8541 it sucks. My dad passed away in October of 2019. Its bitter sweet doing the things by myself now that we always did together. I’m sure he would be happy I’m carrying on the tradition

]]>https://waltonsdev.nodebb.com/post/36534https://waltonsdev.nodebb.com/post/36534Sun, 02 May 2021 03:44:59 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 20:23:41 GMT]]>kyle thanks for sharing that. I’ve never canned kraut on my own. In the.past I have always done it with my parents. My Mom and Dad both died last year, so a lot of the things I did with them, I’ll be trying solo this year. Its great that you have those traditions.

]]>https://waltonsdev.nodebb.com/post/36517https://waltonsdev.nodebb.com/post/36517Sat, 01 May 2021 20:23:41 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 04:29:05 GMT]]>Were expecting frost tonight, so my plants are back in the garage. I have onions and garlic in the ground, and will most likely put in my cabbage after tonight. I ussually do not plant until after Mothers Day. I ussually start the majority of my plants from seed and harvest enough seed to keep everything rolling the next year. My staples are tomatoes, jalapenos, banana and bell peppers, green beans, okra. I have about give up on corn, because raccoons seem to like it as much as I do. I put out my vining plants in a seperate patch. Ussually cucumber, watermelons, cantaloupe, zucchini and yellow squash and for my wife, various pumpkins and gourds for fall decorations.

]]>https://waltonsdev.nodebb.com/post/36510https://waltonsdev.nodebb.com/post/36510Sat, 01 May 2021 04:29:05 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 04:01:46 GMT]]>processhead I love okra and grow it every year. I love pickled okra, but have never tried canning it. Could you share the recipe for that.

]]>https://waltonsdev.nodebb.com/post/36509https://waltonsdev.nodebb.com/post/36509Sat, 01 May 2021 04:01:46 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 03:55:15 GMT]]>lkrfletcher Thanks for posting. Ill be giving that a shot this year.

]]>https://waltonsdev.nodebb.com/post/36508https://waltonsdev.nodebb.com/post/36508Sat, 01 May 2021 03:55:15 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 01:56:28 GMT]]>TexLaw Looks like a good recipe I will try it a a half batch because I will be the only one eating it. My wife eats saurkraut but not kimchi. I am with you on not canning, my great grandmother always had crocks filled with things fermenting. Never had the canned stuff until I was out on my own.

]]>https://waltonsdev.nodebb.com/post/36502https://waltonsdev.nodebb.com/post/36502Sat, 01 May 2021 01:56:28 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 00:56:23 GMT]]>Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 months

]]>https://waltonsdev.nodebb.com/post/36498https://waltonsdev.nodebb.com/post/36498Sat, 01 May 2021 00:56:23 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 00:43:47 GMT]]>lkrfletcher those would go fantastic with 🍺

]]>https://waltonsdev.nodebb.com/post/36496https://waltonsdev.nodebb.com/post/36496Sat, 01 May 2021 00:43:47 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Sat, 01 May 2021 00:29:17 GMT]]>Stella69 our kraut recipe can be found in the Ball Blue Book guide to home canning. The only difference is we do 3 1/2 Tablespoons of salt instead of 3 T for each 5 pounds of cabbage. So for 50# I use 2 cups + 3 tablespoons of canning salt. Shred your cabbage and add salt in layers, pound the cabbage as you go so juice starts to form. put a weight on top (I made wood circles and wrap them in garbage bags then put gallon jugs of water on for weight). We usually let ours ferment for 3-4 weeks at 70 degrees. When you can it, simmer kraut to 190 then hot pack into hot jars. Water bath pints 15 min, quarts 20 min. Before my dad passed away we would do 250 pounds of cabbage, he liked to give it away. Now I only do 50# a year. A lot of people that don’t like store bought kraut liked ours

]]>https://waltonsdev.nodebb.com/post/36494https://waltonsdev.nodebb.com/post/36494Sat, 01 May 2021 00:29:17 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 17:00:34 GMT]]>Stella69 Sauerkraut is very easy. I make large batches once or twice every year. There are all sorts of resources and recipes online, but they all are simple.

YooperDog I use THIS RECIPE for kimchi. I’ve never added the squid, I don’t always add the daikon, and I always add extra ginger (because I like it that way). The real effort is making the paste, so I usually make extra just to keep ready in the fridge.

I don’t usually can my sauerkraut or kimchi because I like them live. I have a lot of fridge space, though.

]]>https://waltonsdev.nodebb.com/post/36454https://waltonsdev.nodebb.com/post/36454Fri, 30 Apr 2021 17:00:34 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 16:31:42 GMT]]>lkrfletcher Thanks! That sounds great!

]]>https://waltonsdev.nodebb.com/post/36451https://waltonsdev.nodebb.com/post/36451Fri, 30 Apr 2021 16:31:42 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 16:14:02 GMT]]>YooperDog said in 2021 CANNING SEASON APPROACHING:

processhead my short time there I was all over the different varieties. The stuff around here is not so great so you are better going homemade or to the big city oriental market. Had a Korean friend up here that made some great stuff, but she decided to get married and move, dang the luck.

While my wife is the one actually making kim chi, and not me, I have helped a little and watched enough to know it is not rocket science to make your own.

These little seasoning packs, along with some salt you provide, have the essential ingredients for making a respectable batch of kim chi and you can fine tune it like any other recipe to suit your taste.

20210430_110717.jpg

]]>https://waltonsdev.nodebb.com/post/36450https://waltonsdev.nodebb.com/post/36450Fri, 30 Apr 2021 16:14:02 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 16:09:55 GMT]]>processhead You are correct about a life long addiction. Can’t get enough kimchi.

]]>https://waltonsdev.nodebb.com/post/36449https://waltonsdev.nodebb.com/post/36449Fri, 30 Apr 2021 16:09:55 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 16:03:43 GMT]]>Stella69 I use a guide from University of Wisconsin for my sauerkraut. Tells you how to make it and how to can it safely. If you can’t find it, let me know and I’ll find my book and send you the link.

]]>https://waltonsdev.nodebb.com/post/36447https://waltonsdev.nodebb.com/post/36447Fri, 30 Apr 2021 16:03:43 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 16:03:10 GMT]]>processhead my short time there I was all over the different varieties. The stuff around here is not so great so you are better going homemade or to the big city oriental market. Had a Korean friend up here that made some great stuff, but she decided to get married and move, dang the luck.

]]>https://waltonsdev.nodebb.com/post/36446https://waltonsdev.nodebb.com/post/36446Fri, 30 Apr 2021 16:03:10 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 15:07:17 GMT]]>kyle

Great thanks

]]>https://waltonsdev.nodebb.com/post/36445https://waltonsdev.nodebb.com/post/36445Fri, 30 Apr 2021 15:07:17 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 14:37:20 GMT]]>Chef
So easy. My favorite thing is the crispness and the heat. Quality spices make the difference.

]]>https://waltonsdev.nodebb.com/post/36442https://waltonsdev.nodebb.com/post/36442Fri, 30 Apr 2021 14:37:20 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 14:36:33 GMT]]>processhead
Sounds so good. Gonna be a great harvest this year for a lot of folks. I love it!

]]>https://waltonsdev.nodebb.com/post/36440https://waltonsdev.nodebb.com/post/36440Fri, 30 Apr 2021 14:36:33 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 13:54:27 GMT]]>We grow and eat okra in the summer. My wife does the pickling and makes pickled okra and dills. She also makes knock out kim chi from napa cabbage and other goodies from the market.

I would discourage anyone from trying kim chi unless you are ready for a life-long addiction.

]]>https://waltonsdev.nodebb.com/post/36438https://waltonsdev.nodebb.com/post/36438Fri, 30 Apr 2021 13:54:27 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 13:45:48 GMT]]>lkrfletcher Thank you. I’m really looking forward to trying this out.

]]>https://waltonsdev.nodebb.com/post/36437https://waltonsdev.nodebb.com/post/36437Fri, 30 Apr 2021 13:45:48 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 13:15:50 GMT]]>kyle
Wow that is a lot of canning - Awesome!!!

]]>https://waltonsdev.nodebb.com/post/36435https://waltonsdev.nodebb.com/post/36435Fri, 30 Apr 2021 13:15:50 GMT<![CDATA[Reply to 2021 CANNING SEASON APPROACHING on Fri, 30 Apr 2021 13:14:58 GMT]]>Chef
Here is this easy recipe.
3 lbs green beans
2 1/2 cups water
2 1/2 cups white vinegar
4 tablespoons of pickling salt
5 gloves of garlic
5 teaspoons of dill seed (not weed)
5 teaspoons of red chili flake
Ball pickle crisp granules

prepare your water bath and 5 regular pint jars. sanitize jars, lids and seals

Prepare your brine - boil, then simmer 50/50 mix of the water and vinegar and the pickling salt.

prep your beans - i just cut off the stem end
add to bottom of jars - 1 clove of garlic, 1/8 tsp pickle crisp granules, 1 tsp dill seed, 1 teaspoon of red pepper flakes. cold pack jars and - leave 1/2 inch head space

pour brine over beans leaving 1/2 inch of headspace. Get air out with a knife. check headspace again and add more brine if needed.

wipe rims - apply lids and process in a hot water bath for 10 minutes full boil.

let sit 1 week before eating.

They will be nice and crisp and hot.

Tip - Use quality chili flake - I use Penzies spices.

]]>https://waltonsdev.nodebb.com/post/36434https://waltonsdev.nodebb.com/post/36434Fri, 30 Apr 2021 13:14:58 GMT