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City of Glompton posted:how is this going for you? i have dill pickles in one of these little crocks (mine is not clear tho) and i ate one the other day and it was good. the hard thing for me is remembering to keep the water seal filled. it dries out so fast! I don't really have anything super cool to report, after two weeks the beans were just really salty with a little bit of tanginess--nothing like the storebought yacai, zhacai or other Sichuan pickles you can get. I think I can see why Mala Market is of the opinion that 20g salt / 1L water (as per Food of Sichuan) is too salty of a brine. I've rotated out the beans for plain ol' cabbage and topped up with 12g / 1L brine instead. The baijiu is actually coming through very distinctively, and while it's not a bad taste, it's overpowering the vegetables more than I care for. Hopefully this is just one of those things that rounds out with age.
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Oct 19, 2021 22:54
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that's good info! i want to try making Sichuan pickles eventually and it's great to hear from someone who's been there first
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Oct 20, 2021 00:33
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Farmer's market had a good deal on pickle-sized cucumbers yesterday so decided to make half-sours on a whim. Wasn't planning on making slices, just spears and halves, but had to trim some of the cukes down to fit in the pint jars. Bigger jars or more slices next time (which will probably be next week, assuming the market has cucumbers again). Once I can taste these I'll probably adjust the recipe more towards my preferences too. Three cloves of garlic per jar didn't quite seem like enough.
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Oct 22, 2021 17:56
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those look nice, are they fermented? do you end up canning them or refrigerating?
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Oct 23, 2021 06:52
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Visiting family in rural Tennessee, making apple butter in a century old brass kettle over a wood fire. The canning bit comes later.  
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Oct 30, 2021 16:31
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Annath posted:Visiting family in rural Tennessee, making apple butter in a century old brass kettle over a wood fire. Bet that tastes amazing.
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Oct 30, 2021 16:54
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HUGE PUBES A PLUS posted:Bet that tastes amazing. It depends on how much micromanaging my one cousin (er, 1st cousin once removed I think?) does. He is diabetic, so he protests if we add "too much" sugar, and he also does this weird poo poo with the cinnamon where he takes whole cinnamon sticks and crushes them into little pieces and puts them in. Cinnamon doesn't soften at all, so you end up with these sharp chunks. Nobody knows why he does it, but he brooks no argument. So it ends up being more of a social activity and a chance to see family I rarely get to spend time with, and the actual apple butter is secondary. But sometimes it turns out well! E: Jarring time! 
Annath fucked around with this message at 20:37 on Oct 30, 2021 |
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Oct 30, 2021 17:05
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It's November, so my closet finally maintains an ambient temperature that's good for sauerkraut fermentation without me having to change ice packs out twice a day! Looking forward to blurple turning pink in the coming week.
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Nov 12, 2021 19:53
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oooh pretty! do you like the lid you're using? my first sauerkraut was pretty good so i want to make more, but I want an airlock lid instead of makeshift weight system
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Nov 12, 2021 20:50
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City of Glompton posted:oooh pretty! I do! I got them in the Jillmo fermentation kit. The kit comes with gaskets for everything and has held up well so far. I also got some extra heavy glass weights for it: "Premium Hand-Crafted Glass Fermentation Weights with Easy Handle for Wide Mouth Mason Jar Fermenting Sauerkraut, Pickles, Kimchi and More Home Fermented Foods 6pck New & Improved 7.1oz" https://www.amazon.com/dp/B07TCD5MKY/ref=cm_sw_r_apan_glt_fabc_4ACEBB2A57D0TCS220BW
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Nov 12, 2021 21:11
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awesome! thanks for the link
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Nov 12, 2021 23:06
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Time for some Christmas fermenting and my first solo canning attempt! First up, my grandmother's bread and butter pickles. Her recipe was really close to the Ball one, so I followed that except for her ginger-heavy spice blend and using onions for half the cucumber weight. These are my dad's favorite pickles and they should make a good present for him, assuming they seal!  Next, two batches of cranberries! One is a salt brine with some orange juice, cinnamon, cloves, candied ginger, and maple syrup (to give the LAB something to eat). The other is honey, orange juice, cloves, and ginger root. Had to bash the cranberries open with my kraut pounder and found that a very therapeutic process.  I wound up using a really small silicone bowl cover to hold the cranberries down in the salt brine. Those suckers float! If this works out well I may do that for sauerkraut as a floaties trap, too. I hope one of the two ferments is edible! They sound delicious.
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Nov 24, 2021 23:50
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That sounds amazing
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Nov 25, 2021 00:47
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effika posted:I wound up using a really small silicone bowl cover to hold the cranberries down in the salt brine. Those suckers float! Remember, they grow in bogs!
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Nov 25, 2021 03:32
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Got the big boy going to can broth, since I cooked a total of 4 turkeys (3 at a charity kitchen, 1x 23lb big boy at home). Much carcasses. Used my canning kettle to boil the broth, then chilled overnight (it was 25F degrees out!) - knew it would get warm today (40's) so I took a friend's recommendation, put the over to 200F, popped the lidded kettle in there for 9 hours while I was at work, and now am pressure canning 14 pints of delicious think broth. (Partner works from home, so could keep an eye on it) Used my oxo broth separator to pull the fat off. Just coming up to pressure now. Poking All American Aluminum's website, I am signing over home metal can sealers, which I have practical need for, but want. (They don't give a price, which is probably for the best). 
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Nov 30, 2021 02:21
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Fermentation update! Is now  Though the brine shrank in the last week or so, the LAB did their job so there wasn't any mold or yeast or decomposition. It is very tasty! Next to it is bag of delicious brats from the local German restaurant. Excellent pairing. Is now  These guys I'm not sure about. The honey one seems to be going along slowly, but so far seems on track. The honey is thinning out, and there is a cloudiness to it now. It smells nice when I burp it, at least! The brine one has some hot pink build up that worries me. It's under the brine, but over the silicone pusher, so I don't know what the environment is like there. The brine one took about a week to get going but bubbled happily for the next week. I have less faith in this fermention colony's ability so I'm kind of loathe to open it up to see if it smells or what. I think I'll just wait another 2 weeks and see if Santa brought me coals or presents! (I will end up tossing it if there's any doubt it's not 100% safe.) 
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Dec 11, 2021 02:35
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Brine fermented cranberries are finished after 3 weeks in my hall closet! Once I got the jar into good light it was clear the pink stuff was just very pigmented lees, and not what I'd expect for something like rhodotorula yeast build up. (At least, I hope so. This is based on classes from *cough* years ago now.)   It turns out that I do not like cloves as much as I thought, so these taste a little medicinal. Nothing a drizzle of honey doesn't fix! Salty-sour with hints of cinnamon, orange, and ginger, too. Success! Next time: less cloves, more ginger! I went through my honey ferment and picked out all the cloves so it doesn't get any more medicinal. That jar is going very slowly and I think needed more juice added or more cranberries popped. Maybe in a few more weeks it will be ready! Or it'll turn into mead. The berry I tried from it was pleasantly sweet and sour, but there's definitely a whiff of yeast from that jar. Oops.
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Dec 17, 2021 00:16
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those look nice!
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Dec 17, 2021 02:19
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Cloves can be anti fungal prevent fermentation btw. They’ll also concentrate in flavor way more than you expect. I’ve ruined a couple ferments with them. Edit: meant anti microbial, but they’re anti fungal too. Bar Ran Dun fucked around with this message at 04:33 on Dec 17, 2021 |
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Dec 17, 2021 02:24
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I think I am going to start a list of the food things I use cooking, that I really should/could can. I don't think of whole tomatoes often, but they are great for recipes. I spend a lot of time cooking down tomato sauce, but I use at least a dozen cans of 'diced canned tomatoes' for regular recipes. Also in vaguely related news, started a new survival Co op game, Icarus, and you get stupid buffs from jarred pickled carrots and berry jam. Despite also having bread, I have not yet discovered a sandwich. You just have to build a glassblowing crafting thing first...
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Jan 15, 2022 22:06
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that's a good idea. i've been trying to figure out what i should grow to can this year, too. i don't have a pressure canner though so i'm a little more limited. canning tomatoes would be awesome... the one thing we all loved was tiny pickles, so i guess i'm going to plant a lot of cukes and pick em when they're small haven't heard of icarus, do you have hit the bong before you get the bright idea to make a sandwich?
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Jan 16, 2022 21:57
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I'm pretty sure you can do tomatoes in a hot water bath canner. At least, the more acidic ones. Paste tomatoes might be out of the question.
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Jan 16, 2022 22:01
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Yep, you can water bath-process whole or half tomatoes, as long as you add extra acid, per NCFP. Just too dicey on the actual acidity level of each batch of tomatoes, and this way you should always meet the pH needed. Looks like a bunch of tomato products can be hot water processed-- though some of the recipes on that page will need a pressure canner. e: fixed link effika fucked around with this message at 03:06 on Jan 18, 2022 |
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Jan 18, 2022 03:02
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City of Glompton posted:that's a good idea. i've been trying to figure out what i should grow to can this year, too. i don't have a pressure canner though so i'm a little more limited. canning tomatoes would be awesome... If you like pickly things I cannot suggest green beans enough. Super productive, easy as f to grow, and are stinking delicious when they're pickled. Also great as part of the topping for a Bloody Mary.
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Jan 18, 2022 16:20
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Does anyone here have a preferred canning-friendly red salsa recipe?
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Jan 18, 2022 16:34
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that is good info about tomatoes, thanks all. a bunch of things I was reading last summer said modern tomatoes are not acidic enough, don't can wbc them, but I'm willing to try adding acid. I do love dilly beans, I'll need to grow a lot more beans this year for that purpose.
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Jan 18, 2022 20:39
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Never heard that, unless you are canning with like...some sort of weird cherry tomatoes. My hands sure as hell get raw after a day of skinning and deseeding them! Edit: please link any source about non acidic tomatoes, if you can (USDA/Food Safety sites, or like.... Random internet person?) If you are new to doing tomato stuff, getting the hang of removing skins can be fun. Don't wear anything that stains, and clear out a fair bit of counter space. For me, at least I end up with spurts of seeds in random directions. Dunk in boiling water, fish out with slotted spoon, dunk in ice water. Slide out of their little jacket! My garden doesn't produce enough for what I do, so I wait until peak time and find the booths at the farmers market with 25lb boxes. It becomes a race to get them processed, and my other half remembers plans he had before he can get drafted.
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Jan 19, 2022 02:24
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farmer's almanac, fwiw https://www.almanac.com/how-to-can-tomatoes and i think i read this one too https://www.simplycanning.com/how-to-can-tomatoes/ but on re-read i see they say to add acid... i am not sure why me from 6 months ago saw "need to add acid" and gave up but i did lol. thanks for the skinning advice!
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Jan 19, 2022 02:53
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I put up all of my tomatoes with a pressure canner. It's quicker than a water bath and necessary if you're canning salsa or other tomato-based sauces.
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Jan 19, 2022 12:34
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Just throwing out there that the USDA no longer recommends hot water canning for raw pack tomatoes. As of two years ago. We still do once in a while but it seems like it's time to phase that particular pantry item out.
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Jan 19, 2022 16:21
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Since this looks like the de facto fermentation thread I wanna ask peoples' thoughts on the slight bit of mold that grew on my gardiniera. Not worried about the kahm yeast, but the darker stuff thats on the silicone nipple thing. 
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Jan 21, 2022 22:51
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I mainly post deals in TFR, but I'm going to drop this here since there's a dedicated hobby thread. I don't think I've been seeing less than $1/jar online since COVID happened, but I could be wrong.BeAuMaN posted:There's some good sales on Mason/canning jars here; like $1 a jar or less I replenished some of the jars I gave away during the winter holidays 
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Jan 25, 2022 05:48
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I made this salsa recipe today, and it came out great! 5 de-seeded jalapeno peppers is laughably too little heat though; I should've included the seeds and/or tossed in some habaneros. But now I have seven pints of salsa socked away for future use. I predict it's not going to last very long.
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Mar 20, 2022 04:33
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that looks lovely! i'll be bookmarking that link, thank you
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Mar 20, 2022 04:55
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I've got a few pounds of asparagus and I'd like to put up some pickled asparagus. Does this recipe look ok? https://www.seriouseats.com/pickled-asparagus-recipe-how-to-make Is 50/50 water and vinegar generally considered safe? That's a proportion I'm seeing a lot. Pham Nuwen fucked around with this message at 03:05 on Mar 21, 2022 |
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Mar 21, 2022 02:56
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Pham Nuwen posted:I've got a few pounds of asparagus and I'd like to put up some pickled asparagus. Does this recipe look ok? https://www.seriouseats.com/pickled-asparagus-recipe-how-to-make Oh hey I had a draft saved and never posted! Sorry. When in doubt, I go back to the NCHFP's website to compare against their recipes. Here's what they have for pickled asparagus. 50/50 water/vinegar is pretty common, yeah. I put up more sauerkraut today. It's warm enough that I need ice packs in the closet again, but that's a small price to pay for deliciousness!  Oh, and for anyone wondering about my honey fermented cranberries: I gave up on them this month. They never really sank, though they did shrink up, and the honey got cloudier in a way that didn't seem right. Chucked it all to be safe. I think I will give it another try next cranberry season, but I'll make sure all the cranberries are pierced open. (Or I'll just brine ferment all my bags, because OH WOW were those delicious in cocktails and mocktails, or on their own with a drizzle of honey.)
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Apr 10, 2022 21:37
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Cranberries are going to be very hard only bad cranberries stink naturally. They can mess with bacteria, which is why people drink them for UTIs.
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Apr 11, 2022 03:12
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Bar Ran Dun posted:Cranberries are going to be very hard only bad cranberries stink naturally. They can mess with bacteria, which is why people drink them for UTIs. Yeah last fall I literally screamed at a jar of cranberries before finding the right trap/weight combo to keep them down. And they ferment fine in a salt brine if the skins are broken open so the bacteria can get to the nutrition inside. Not all bacteria hate them! I just didn't have success with the honey preserved versions I see everywhere.
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Apr 11, 2022 12:19
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effika posted:Yeah last fall I literally screamed at a jar of cranberries before finding the right trap/weight combo to keep them down. Have you thought about maybe pasteurizing your crans before you start the fermentation process with the honey?
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Apr 11, 2022 18:02
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Tonight's pickling adventure. Cauliflower, cucumbers, red pepper, dill, red onion, garlic, mustard seed, blah blah blah
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Apr 13, 2022 00:23
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