Jump to content

Recommended Posts

  • Replies 116
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

Yup that time my wife has been busy 

We ended up doing 134 quarts of tomatoes because our friends wanted 24 quarts. So they helped us with the remaining 18 boxes of tomatoes. Also have an additional 75 gallons of Zinfandel in the barre

Good start for me

Posted Images

On 8/19/2019 at 9:43 AM, The_Real_TCIII said:

Im the lucky recipient of a jar of pickles, theyll be enjoyed next weekend! Thanks Chris!

Any time!  I may crack a jar tonight to see how they turned out... I changed up the recipe and haven't tried them yet!

  • Like 2
Link to post
Share on other sites

i do pickle slices for burgers as well as jalapenos.  I usually do a batch every other summer and the supply lasts about two years.  I do jam every summer also.  Jarred nine pints of raspberry jam a few weeks ago.

  • Like 1
Link to post
Share on other sites
1 minute ago, Culvercreek hunt club said:

Even with an acidic brine use caution while canning meat and eggs. Stored in the fridge they do well. if you are really "canning" them do some research. 

Good advise... I think the way to go with canning most things are to use a pressure cooker.  It's on my list of things to get.

Link to post
Share on other sites
3 minutes ago, Arcade Hunter said:

Good advise... I think the way to go with canning most things are to use a pressure cooker.  It's on my list of things to get.

anything in acidic brine like pickles that isn't meat or eggs can be done in a water bath. Meat, eggs and non-acidic is a whole other level. That requires a pressure canner. boiling water cant reach the temps needed to kill off the nasties. 

Link to post
Share on other sites
18 minutes ago, Arcade Hunter said:

Looks great!  My friend used to do this also and would use canned beets and the juice in them... the eggs take the red color.  So good too

Thanks, I often make mustard eggs like that and they turn yellow.  These ones were hot pepper.  

Link to post
Share on other sites
18 minutes ago, Culvercreek hunt club said:

Even with an acidic brine use caution while canning meat and eggs. Stored in the fridge they do well. if you are really "canning" them do some research. 

Def agree. The eggs I make go in the fridge and they don't last too long esp during fishing season. Come back off the water and have a beer and pickled eggs and venison snack sticks. 

  • Like 1
Link to post
Share on other sites
7 minutes ago, Biz-R-OWorld said:

According to my Instagram feed, all the local Italians were jarring tomato sauce this past weekend


Sent from my iPhone using Tapatalk

I've done that also.  it's a giant mess, but a lot of fun and you get great fresh tomatoes to use all year long.  A couple of years ago, a friend of mine who has a lot of friends in the food business, had 13 cases of tomatoes delivered to my house along with all of the necessary equipment.  We spent an entire Saturday blanching, grinding, and jarring tomatoes.

  • Like 1
Link to post
Share on other sites
1 hour ago, Robhuntandfish said:

Def agree. The eggs I make go in the fridge and they don't last too long esp during fishing season. Come back off the water and have a beer and pickled eggs and venison snack sticks. 

Best flatuence ever I bet 

  • Like 1
  • Haha 1
Link to post
Share on other sites
9 hours ago, Biz-R-OWorld said:

According to my Instagram feed, all the local Italians were jarring tomato sauce this past weekend


Sent from my iPhone using Tapatalk

Really?  Seems early.  In CNY, the season is about 2 weeks late, so we will be canning in 3 weeks or so.  I just bought a new motorized strainer and meat grinder (made in Bologna, Italy) Can’t wait to use it.  Hoping to do at least 100 quarts this year.  We only did 80 last year.  

Also planning to pickle some green peppers, maybe freeze up some roasted red peppers too.   Just have to find the time. 

  • Like 1
Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Recently Browsing   0 members

    No registered users viewing this page.


×
×
  • Create New...