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Crazyeyes posted:So my blueberry jam never set anyway. I am starting to think it is not meant to be Shakes, sundaes, pancake topping, cheesecake topping... Really I find more uses for blueberry liquidy jam than set jam I think
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Sep 15, 2016 22:13
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Peach jam that didn't set became peach ice cream topping or peach yogurt really quick. If you want, you can add some gelatin to your blueberry jam, or just save it for pancakes.
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Sep 18, 2016 22:24
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To be honest, most of my jam is destined to be used as yoghurt flavoring anyway. Lime curd also works amazingly well for that.
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Sep 18, 2016 22:38
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Crusty Nutsack posted:I scored on probably $50 worth of lemons for $3. yassssss Definitely make salt-preserved lemons. Super easy to make, super delicious, and they can go in basically any dish.
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Sep 18, 2016 23:09
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Crusty Nutsack posted:Fill the thing with water and put it on the stove on high. Does it cycle on and off once it's boiling? If not then you're fine. Also, the pot should have a completely flat bottom. All electric stoves cycle. Coil stoves cycle too. It's allowed to cycle. The question is if it reaches and holds a boil (which everything but really lovely slumlord-grade electric stoves should). A good stove will be designed such that the burner maintains a relatively even temperature across cycles. A lovely stove will boil, stop, boil, stop. Or, if we're really scraping the bottom of the barrel, never boil to begin with.
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Sep 19, 2016 02:52
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What about cyclic pressure cookers? I mean the manufacturer says no, but how much of that is liability vs reality? Instant Pot posted:
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Sep 21, 2016 02:58
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Dogfish posted:Definitely make salt-preserved lemons. Super easy to make, super delicious, and they can go in basically any dish. I just made these! I am a total newbie to pickling but I did cucumber, lemon, eggplant with garlic and mint, okra, and fennel with orange tonight. PICKLED ALL THE THINGS. I am particularly excited about the lemons.
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Sep 23, 2016 05:54
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So was in my pantry and found this Note the discoloration at the top of the sauce. The seal appears fine and I can't see any growth or anything inside. Anyone seen this before? I'm assuming spoiled but want to confirm.
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Oct 1, 2016 15:37
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Crazyeyes posted:So was in my pantry and found this Probably just oxidation; I've seen that happen in jams before. Residual oxygen will work its way to the headspace of the jar and eventually discolor the contents. The large headspace in that jar means there's lots of leftover atmosphere after the canning process (after all, the canning process doesn't remove all the gas), which exacerbates this. In itself it shouldn't make the food unsafe to eat.
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Oct 1, 2016 15:45
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For sauerkraut, is it ok as long as the cabbage is in an anaerobic environment? I made a home-made airlocked fermenter with a mason jar lid and a rubber stopper. It seems to seal pretty well, but I made the mistake of putting a bit too much cabbage in. The cabbage bulked up quite a bit from gasses and pushed some liquid up the central airlock tube (3-piece airlock) so now the cabbage isn't really immersed in liquid. Should it be fine to keep it how it is since it's air-free?
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Oct 4, 2016 03:36
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as long as it's not moldy it should be fine. I'll probably mold though unless you weight it down.
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Oct 5, 2016 21:48
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I just want to tell everyone about the green tomato pickles I've been fermenting for the last couple weeks. I decided they were firm enough today and started eating them Absolutely wonderful! Just slice up some green tomatoes, crack a couple pieces of garlic, a couple bay leaves, and a couple cloves to go in the jar. Massage some (non-iodized) salt in with your tomatoes and fill up the jar with dechlorinated water. I love these so much!
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Nov 28, 2016 03:27
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Ah, I neglected my nukadoko pickling bed and have to start fresh. Did anyone in here ever try it based on the guide I posted... what was that, last year? I still super recommend it, it's awesome. If you keep your house around upper 60s in the winter, you can get a good one going right now. (Just like sourdough and other ferments, though, it'll either be a slow start or none at all if your house is very cold.)
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Nov 30, 2016 18:19
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Just brined what will be some delicious deer heart. 
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Dec 18, 2016 14:27
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HUGE PUBES A PLUS posted:Just brined what will be some delicious deer heart. 
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Dec 19, 2016 16:51
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I took home an enormous amount of grapefruit from my parents since they have a tree, but I don't really like eating the stuff and don't think I'll be able to find people to give away all of these to (two full plastic grocery bags of fruit, probably at least 30 of them). Is grapefruit jam something that can be done? The closest thing to it I've ever made was apple butter but I didn't can any of that, so I'm not very familiar with the process
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Dec 29, 2016 18:48
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Fullhouse posted:I took home an enormous amount of grapefruit from my parents since they have a tree, but I don't really like eating the stuff and don't think I'll be able to find people to give away all of these to (two full plastic grocery bags of fruit, probably at least 30 of them). Is grapefruit jam something that can be done? The closest thing to it I've ever made was apple butter but I didn't can any of that, so I'm not very familiar with the process Grapefruit marmalade is more likely, which is very tasty. You can also combine it with lemon and orange for three-fruit marmalade, the Paddington classic. Kumquat season is coming up, and that also makes a wonderful marmalade that I suspect would be delicious with grapefruits.
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Dec 29, 2016 19:35
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SymmetryrtemmyS posted:You can also combine it with lemon and orange for three-fruit marmalade, the Paddington classic. I did also get a few lemons while I was there, so maybe I'll try this, it sounds tasty
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Dec 30, 2016 00:57
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Anybody have a good recipe for pickleback brine that doesn't require making actual pickles? I keep coming up close, but so far they all taste too much like cheap vinegar.
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Jan 2, 2017 03:09
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porkface posted:Anybody have a good recipe for pickleback brine that doesn't require making actual pickles? Just follow a recipe for garlic dills and omit the cukes. The big difference though is that pickles generally sit for months before eating, during which time the brine mellows out.
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Jan 3, 2017 01:46
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Yeah I've always felt that a key part of brine being good, is that it was actually used to brine something, which in turn imparted some flavor back.
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Jan 3, 2017 02:57
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The cucumbers would also be diluting the brine a little with their water, correct?
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Jan 3, 2017 03:09
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Ranter posted:The cucumbers would also be diluting the brine a little with their water, correct? You usually soak the cukes in a separate, salt-saturated brine prior to jarring them, to remove as much water from them as possible.
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Jan 3, 2017 03:44
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 I don't think there was enough water in the jars... Are these beans still edible?
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Jan 23, 2017 22:44
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I probably wouldn't. 
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Jan 24, 2017 03:16
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POOL IS CLOSED posted:I probably wouldn't. Guess I'm having a lot of red beans and rice in the near future... used two cans for some chili tonight. They were fine. Pressure canner doesn't mess around. I just don't know how well they will keep long-term without liquid.
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Jan 24, 2017 03:23
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Hey folks. This seems like the most appropriate thread for it. Any recommendations for good websites for buying seeds? Got a nice old greenhouse that I'm just finishing up with the repairs and I'd might as well use the drat thing. 
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Jan 24, 2017 05:54
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I have always had good luck with Seedsavers.com - huge variety of things, and I find it helpful they point out the potential strengths/uses of things. (Sauce tomatoes, good bean for soups, etc).
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Jan 24, 2017 17:16
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Bogart posted:Hey folks. This seems like the most appropriate thread for it. Any recommendations for good websites for buying seeds? Got a nice old greenhouse that I'm just finishing up with the repairs and I'd might as well use the drat thing. You might have better luck asking about seeds in the gardening thread in DIY/Hobbies rather than the cooking/pickling thread..... https://forums.somethingawful.com/showthread.php?threadid=3085672
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Jan 24, 2017 17:35
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Bogart posted:Hey folks. This seems like the most appropriate thread for it. Any recommendations for good websites for buying seeds? Got a nice old greenhouse that I'm just finishing up with the repairs and I'd might as well use the drat thing. Seconding seed savers. Johnny's selected seeds is also good. are you looking for anything in particular?
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Jan 24, 2017 17:43
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anybody here grow their own pickling cucumbers? I'm totally lost what kinda seeds i should buy but i get the impression i should probably be planting them in a month or two. i make fermented pickles in halves and quarters, depending on their size, if that makes a difference.
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Mar 20, 2017 04:39
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Make sure to check your planting zone before planting them. Frost will kill the plants.
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Mar 20, 2017 13:35
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POOL IS CLOSED posted:Ah, I neglected my nukadoko pickling bed and have to start fresh. Did anyone in here ever try it based on the guide I posted... what was that, last year? I still super recommend it, it's awesome. If you keep your house around upper 60s in the winter, you can get a good one going right now. (Just like sourdough and other ferments, though, it'll either be a slow start or none at all if your house is very cold.) So this is from forever ago, but yes, I just started one a few days ago! Indoor temps have been pretty steadily in the lower 70s (F) for the last couple weeks, and our local farmers market just started up again this month. Every Friday morning I just take a stroll around the corner, and I'm right there. Gonna buy so many veggies this summer and pickle them all. 
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May 16, 2017 01:16
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Bees on Wheat posted:So this is from forever ago, but yes, I just started one a few days ago! Indoor temps have been pretty steadily in the lower 70s (F) for the last couple weeks, and our local farmers market just started up again this month. Every Friday morning I just take a stroll around the corner, and I'm right there. Gonna buy so many veggies this summer and pickle them all. Yay! I'm glad of it.  Japansuper.com sells nuka starter and rice bran now. I've ordered from them in the past and they seem alright.
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May 16, 2017 16:05
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Yeah, I just ordered some rice bran off Amazon. I tried a few different stores around here and none of them had anything, which was surprising for yuppie central. I guess if I had gone to the real Safeway (and not the tiny "neighborhood market" down the street) I might have found some. Or Nijiya, but I wasn't going to Japantown just for this. Besides, this Prime poo poo has got to pay for itself eventually.. Right now for starter veggies I have some carrots, daikon, and cabbage going, all from the farmer's market. I even threw the daikon greens in there just for the hell of it. Every time I change out the veggies I try a little bite to see if the flavor has changed at all, and every time the goddamn carrots get me. The first nibble is like hey, this isn't so bad. Still too salty and not really pickled, but it's OH GOD WAIT THERE'S THE SALT 
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May 17, 2017 15:28
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Yeah, while I'm waiting for the right flavor to develop in the nukamiso, I usually use veggie scraps and trimmings. Nothing wilted or spoiled, just things like broccoli leaves and collard stems and carrot ends. That way I don't feel annoyed when a tasty looking veg tricks me with the ole salt gotcha.
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May 17, 2017 20:34
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Unfortunately I didn't have anything on hand to toss in there because it had been a while since I bought fresh produce. The stuff I picked up at the farmer's market was cheap enough that I didn't mind using it to start the nukamiso, and I figured maybe local produce will have some nice local germs on it to really get this thing going. People get real serious about sourdough starters here, I don't see why I can't do the same for my pickles. Good news, though! After two weeks things are actually starting to taste like pickles. Still too salty to eat straight out of the crock, but there's a nice tangy flavor to everything. Soaking the proto-pickles in a bowl of cold, clean water helps reduce the salt enough to make things palatable, though. I think I'm going to get some noodles and make stir-fry.
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May 26, 2017 15:09
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You can always add a bit more bran and water if need be. Don't be afraid to make adjustments. Stirfried pickled greens are awesome by the way! Radish and turnip tops take pretty well to it.
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May 26, 2017 21:32
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I think tomorrow I'll have a good chance to make my first market visit of the year; my expectation will be that strawberries will be the best jamming candidate I'll see but I'm excited just to see what there is. I'm hoping to make a lot more jam this summer than last.
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Jun 2, 2017 21:45
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I tried to make blueberry and orange jam but it just didn't set at all. Only thing I can think is that I boiled it too hot, is that a thing? Instead of small bubbles and scum I got big bubbles. I jarred it anyway and stuck it in the fridge, but i'm not holding out much hope. Has anyone had much success reboiling jam with liquid pectin?
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Jun 13, 2017 21:15
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