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Post by pepperhead212 on Aug 29, 2023 21:27:31 GMT -5
First thing I've canned, this season. I made 5 pints of pickled beans today - 2 of the dilly beans, and 3 of the cumin coriander beans. They are on my back deck cooling - I really didn't want to be heating my kitchen up with that, though I did make the brine inside, and first heated the water for the lids, on the induction burner. I made extra brine, using that cumin coriander recipe, as the rice wine vinegar sounds good in it. That one had twice as much salt, which sounds like too much to me, so I used the 2 tb in the dilly brine, which sounds like most of my pickles. Here are the beans. I weighed the beans when I jammed one jar with them, and I had almost exactly 5 times that. I put spices and garlic in the bottoms of the jars, along with a scant ¼ tsp of calcium chloride, for crisp, before packing the jars with 6 oz of beans, then the brine. Now, it's just waiting a couple of weeks. Beans cut up for 5 pints of pickles, mostly sweet white and Thai red long beans. by pepperhead212, on Flickr 5 pints of pickled beans, 2 spicy recipes - Dilly beans, and Cumin Coriander beans. by pepperhead212, on Flickr Here are the two recipes I got for these, changed a little, but pretty much the same. www.splendidtable.org/story/2018/09/10/spicy-pickled-green-beanswww.columbian.com/news/2014/aug/05/influx-of-green-beans-can-be-simple-to-solve/
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Post by Laura_in_FL on Aug 30, 2023 8:52:31 GMT -5
Nice. Pretty colors in the jar, too.
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Post by spike on Oct 10, 2023 8:52:05 GMT -5
My grape vines all got some nasty fungus on them and had to be destroyed. BUT since I live out here in "Hick Central" it was easy to get fresh picked concord grapes fresh off the vines. Today I make grape jelly!
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Post by spike on Oct 10, 2023 19:04:46 GMT -5
3 batches of strawberry jam (I prepared the fresh berries this spring and froze them) - 6 half pints and 10 pints made. 2 batches of grape jelly - 6 half pints and 7 pints made. Why so many? Christmas gifts! Kitchen was very steamy, my hair is not happy and I am sick of pectin
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Post by pepperhead212 on Nov 5, 2023 16:52:16 GMT -5
Been a few years since I made any of this piccalilli, because our frost dates have been much later, in recent years, and I wasn't getting the green tomatoes, like I used to. I still only got 6 cups, which is more than I've been getting, but nothing like I used to get. I used to make a lot, for gifts. I just finished the piccalilli, and got 4 pints, which was the amount the full recipe was supposed to make, and this was only 3/4 of the ingredients. :?: I won't try to figure it out. I put a small amount of citric acid in it, in case the amount of vinegar wasn't enough for those vegetables, though the consistency was what I remember. About 6 c of green tomatoes, chopped up, and salted overnight, before rinsing and squeezing dry. by pepperhead212, on Flickr Onions added to the salted tomatoes, and the peppers and garlic ready to stir in with the mix, and cook. by pepperhead212, on Flickr Finished piccalilli, waiting to cool from the water bath. by pepperhead212, on Flickr As I was texting this, I heard the tops popping!
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