Yep, any one you would think that someone might be interested in. You never know who might be intrigued. Kinda of like I just found out about freezing romas.... Its all good...
It is easy. Been freezing them for years. I'm really busy summer/fall months so freezing for me is the way to go. Walk by the raised beds from the truck to house after work every night and pick a half dozen ripe ones and right on the freeze tray in the entry way freezer. Can't make it quicker/easier than that.
Jalapeno jelly is awesome. There's usually a recipe on the box of liquid pectin. Crackers...cream cheese...jelly...cold beer. Good stuff.
I made 2 quarts of bread & butter for the GF last week - just followed the package recipe. I didn't want to fire up the boiling bath so cold packed them - GF and her twin cracked into them yesterday and she says they are awesome crispy and flavorful.. I don't do B&B's. I tested my zesty dills @~2weeks they are pickled and slightly spicy but don't have all the subtle complex flavors.
Here ya go buddy. If you can't read any part of it let me know. Sorry about the crappy pic but I'm not about to type all this on my phone.
Tomatoes have been coming on for a couple weeks now. Got some Salsa & Rotel done yesterday. In my haste to get them done I forgot to add salt to the first batch of Rotel, but I used 1/4tsp of Citric acid per 1/2pt. Any idea if the lack of slat will be detrimental? or is it more flavor related? Never mind salt is flavor only ETA : http://extension.psu.edu/food/preservation/news/2012/types-of-salt-and-salt-substitutes-in-canning
Spicy Pickles!!!! I don't have a recipe because the teacher was in the moment and was letting the food speak to him. (Don't ask) BUT....I did find this recipe online. There are a TON of cold packing/raw canning pickling recipes out there. I guess make whichever one speaks to you and the one that you feel will be the most safe foodwise. http://duriscucumberfarm.com/coldpack.html
I made up another 5qts of standard dills using the Ball pre-packed bottle -as I was touch lazy working a bunch of extra hours, playing with the GF's grandkids, and juggling life in general. I'll update in a few weeks on flavor. The zesty garlics I made a few weeks back have come to life
I have a copy from 1969 "The Ball Blue Book" stamped 35cents. I'm sure some of the processing technology/recipes have changed over the years but it gets me on the right track. Has all kinds of recipes you probably would never hear of Funny thing is back when I made my first batch of blackberry jam, I called my grandmother to question about why she always poured melted paraffin wax on top of the strawberry jam in the jars, she informed me, that was what they did before replacement lids were available(for unprocessed jams anyways)...this book states to use new lids when processing - she learned from one of her aunts in the 30's-40's. So things do/have changed over the years
I remember Mom using paraffin on all her jams because she didn't use canning jars, just any jar that she had - old jam jars, peanut butter jars, pickle jars etc. It worked well as long as she poured it on when the jam was still quite warm and then put the lid on. Sometime she would go back and do another layer. When I started making jam, that was what I did too. The high sugar content of the jam would usually be enough to preserve the jam. I would never boiling water bath jam either but now I use regular jam jars with replaceable lids and boiling water bath to finish it off. I think it all depends on how you store the jam. Cold, dark place worked for the paraffin topping but not too many people have cold storage rooms anymore. I use an 1940s Presto pressure canning book for all my pressure cooking. The info is still good. For more up-to-date info there are lots of canning/preserving sites on the internet. University sites, State Health sites, Ball, Presto and my favorite site - allrecipes.com all have info and videos on canning.
Looking for a recipe for cold packing sauerkraut. I found this on the Ball site: http://www.freshpreserving.com/recipes/homemade-sauerkraut Do you have another recipe?
So I have done two Salsa Verde batches with these two recipes: http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html http://www.freshpreserving.com/recipes/tomatillo-salsa I added serrano to the Ball recipe and I think I like that one better. These are my first two jars. I feel like a proud mommie. Canning can be a pain in the arse but rewarding.
Looks good... Yes, it can be but in the middle of winter its soo nice to pop open a can and taste that flavor. Then your memories come back to the time involved, and it tastes soooo much better than Taco Bell or Pace sause....
Hot Sweet Dill Pickles: Dill Pickles ( I use Kosher Mt. Olives) Take 2/3 of the juice out of the jar Add 1 jar of Louisiana HotSauce 4 to 7 pieces of garlic 2 cups of Sugar (I add Japalonoes & hot peppers) Let it set in the refrigerator. Each Day flip the jar upside down and back up. This is done to disperse the sugar. Do this for one week...