#16
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Excuse me for asking, but how do you guys "can" your produce?
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Silly Moustache, Just an old Limey acoustic guitarist, Dobrolist, mandolier and singer. I'm here to try to help and advise and I offer one to one lessons/meetings/mentoring via Zoom! |
#17
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With a pork roast or leg of lamb? Oh my goodness is it ever! Super easy too. Main flavors are peach and ginger. Recipes everywhere!
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I only play technologically cutting edge instruments. Parker Flys and National Resonators |
#18
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It really means to process in a jar with heat. For example, you add hot jam to a jar that has been boiled, and then covered with a lid held on with a screw-on cap. As the jar cools, the lid "seals" as a partial vacuum is created between the top of the product and the lid. I'm sure this exists in the UK, but just with a different name?
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Larry Martin OM-28 Authentic 1931 Taylor Cocobolo GCce 2008 Fall Limited Edition Paragon Cocobolo/cedar GOM Cervantes Signature Rodriguez Eastman Cabaret JB Tacoma JM1612C |
#19
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I use a "water bath". After sterilizing jars, lids, caps, depending on the produce will depend on what you add to the jar. For berry jam after all the above is done and berries are cooked down I add the jam to the sterilized jar, wipe the rim, add the cap and screw down the lid finger tight but loose so air can escape then I lower them in to a water bath (start countdown after water starts to boil) for 5-10 minutes. Remove and you can hear the "popping" of the lids sealing. If there is one that doesn't seal you need to use it within 2-3 weeks.
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Alvarez AP-70 Squire Contemporary Jaguar Kustom Amp (acoustic) Gamma G-25 Amp (electric) |
#20
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Not canning, but picking fresh blackberries from the thicket on the private road where I live... I'll wash them to get the dust off, and then freeze a whole bunch t have throughout the Fall/Winter months...
Pretty soon, I'll be drying Italian prunes and freezing them, too! Wish I had a bigger freezer!!!
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"He's one of those who knows that life is just a leap of faith. Spread your arms and hold your breath, always trust your cape..." "The Cape" (Guy Clark/Jim Janowsky/Susanna Clark) |
#21
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fermenting
I'm doing my second batch of fermented Salsa. This batch will be with Roma tomatoes instead of slicing type. Also with Garlic, Jalapenos, Onion, Cilantro, lime juice, Salt. This stuff is inexpensive to make and keeps for weeks in the fridge after initial 2 day fermenting.
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#22
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I canned a batch of green beans last night. We'll probably do another round of tomatoes and / or green beans this weekend, if we have enough jars and lids. Then we'll freeze until the freezer is full.
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Original music here: Spotify Artist Page |
#23
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Dilly beans from last night
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#24
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Yesterday, I pulled the garlic, and today, for the first time, I tried to braid it. Kind of fun, but I definitely need more practice.
Also, Happy Birthday Marty! Or Happy Belated Birthday if you get this tomorrow! |
#25
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My wife does the canning, mostly applesauce and cooked apples. There is a crabapple tree near where we work that has been loaded two of the last three years. We've picked a bunch and made some great jelly and applesauce, though our better applesauce comes from donated apples to our church that are more than they can handle. They are organic apples, some of the best I've tasted and make great applesauce. My granddaughter gets about all of it though..... But then, she's spoiled...
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#26
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Meat. Well, my wife is. Lots of it. This will move back to the veggies and fruits, soon.
Also - freeze drying various fruits and vegetables. We have always felt we needed to be prepared, "just in case". With four homeschooled kids, the food can move fast. With one out of the nest now, the food is still moving! But healthy food... Our garden will provide further opportunities to can/jar/freeze dry for the long Alberta winter!
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1978 Yamaha FG-331 2020 Recording King ROS-09-TS 2007 Alvarez RF20SM 1936 Supertone 233 "Hawaiian Belle" 1930s Harmony Mandolin Instagram: new_york_albertan |
#27
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That book under your garlic - classic! A "must" for anyone interested in self-reliance...
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1978 Yamaha FG-331 2020 Recording King ROS-09-TS 2007 Alvarez RF20SM 1936 Supertone 233 "Hawaiian Belle" 1930s Harmony Mandolin Instagram: new_york_albertan |
#28
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My mum used to call the same process ‘bottling’. I particularly remember her doing lots of plums. I loved those with sugar and cream, or even better, proper custard.
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Martin 0-16NY Emerald Amicus Emerald X20 Cordoba Stage Some of my tunes: https://youtube.com/user/eatswodo |
#29
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This thread is making me hungry!!
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Barry 1969 Martin D-35 (Brazilian Rosewood/Sitka Spruce) 2002 Taylor 355 12-string (Sapele/Sitka Spruce) 2014 Taylor 914ce (Indian Rosewood/Sitka Spruce) 2016 Breedlove Oregon Concert (Myrtlewood) 2018 Taylor GS Mini (Walnut/Spruce) 2021 Taylor 326ce (Urban Ash/Mahogany) 2021 Kevin Ryan Paradiso (The Tree/Sinker Redwood) 2022 KaAloha KTM-10RP Ukulele (Koa) |
#30
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Quote:
This recipe is a good starting place. We use a similar method with many different types of peppers. Serranos are always nice.
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