Pickling and Canning

[Arcade Hunter]

Does anyone do any pickling or canning?  What are you working on?

I did some refrigerator pickles and some beans over the weekend.

 

[biggamefish]

Unfortunately this is the first year my cucumbers didn't come in well. I do a lot of canning thought. I should have a banner crop of carrots tomatoes and butternut squash though.  

[The_Real_TCIII]

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

[Bionic]

My dad does pickles, so simple, but so good!

[rachunter]

anyone pickle fish? I saw a few utube video's that looked pretty good.

[Robhuntandfish]

Just finished some pickled eggs. 

[Arcade Hunter]

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!

[Arcade Hunter]

14 hours ago, rachunter said:

anyone pickle fish? I saw a few utube video's that looked pretty good.

I never have but would love to try it!  I do like pickled herring...

[Arcade Hunter]

14 hours ago, Robhuntandfish said:

Just finished some pickled eggs. 

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

[virgil]

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.

[Culvercreek hunt club]

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. 

[Arcade Hunter]

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.

[Culvercreek hunt club]

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. 

[Culvercreek hunt club]

I've got the 25 and love it. 

http://www.allamericancanner.com/All-American-Pressure-Canners.htm

[Robhuntandfish]

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.  

[Robhuntandfish]

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. 

[The_Real_TCIII]

When I see a jar of pickled eggs on the back of a bar I’m having one, every time. It’s not even a question.


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[BizCT]

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


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[virgil]

7 minutes ago, Biz-R-OWorld said:

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


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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.

[turkeyfeathers]

1 hour ago, Arcade Hunter said:

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!

Academy members get to sample ?

[turkeyfeathers]

1 hour ago, The_Real_TCIII said:

When I see a jar of pickled eggs on the back of a bar I’m having one, every time. It’s not even a question.


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The Barbill ! 

[turkeyfeathers]

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 

[turkeyfeathers]

Having these now 

[The_Real_TCIII]

The Barbill ! 

That would be the nicest place I’ll ever have one lol


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[Otto]

9 hours ago, Biz-R-OWorld said:

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


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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.