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Whimsicalfuckery posted:Thanks for this. I guess I need to invest in a thermometer or at least try the cold plate/spoon method. Thankfully it does make a really nice pancake topping. If it doesn't work well for pancakes, I had a blood orange marm that came out kind of soft, using that poo poo as a base with some white wine to braise a piece of pork is godly. Just saying.
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Jun 15, 2017 15:46
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Crusty Nutsack posted:Loose jams are also great in cocktails That is genius!
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Jun 15, 2017 16:32
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Whimsicalfuckery posted:I have never done anything like this before but I am super tempted right now I sear my meat first and cover it about halfway in a stock pot with my braising liquid. Set it on low and let it go for like 6 hours.
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Jun 15, 2017 22:33
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does it have to be a slow cooker or could you do it in the oven, maybe in a roasting tin?
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Whimsicalfuckery posted:Thanks! I'm pretty new to cooking at a non basic level, this seems like a fun thing to do for sunday lunch. You're totally welcome! Just remember to flip the meat every couple of hours!
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Jun 15, 2017 22:40
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POOL IS CLOSED posted:The ones I remember from childhood were bizarrely great. They had cloves and other spices that I can't quite recall now. Have you thought about doing them as refrigerator pickles? I'd think they'd work fine as long as you used a variety that is generally good for canning (flame crest or another hard-when-ripe peach)
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Jul 18, 2017 02:59
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Crusty Nutsack posted:There's a ton of results when you google "pickled peach canning"???? Here's the third result, which seems reputable: http://gapeaches.org/recipes/preparing-pickled-peaches/ Read this url as "gape aches." Almost peed from laughing.
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Jul 18, 2017 19:54
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Gonna be picking pounds upon pounds of cherries this week. I have two recipes for spirited cherries in which it seems the only difference is the use of Kirsch or Brandy. Has anybody played around with these? Is one superior to the other for spiriting cherries? E: I will take that as a no. I might try both and let you guys know. Literally A Person fucked around with this message at 17:02 on Jul 20, 2017 |
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Jul 19, 2017 16:51
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Just canned up some candied jalepenos. Have to wait two weeks for the flavor to mellow before I can try them. It's been a day and I'm already sweating and glancing in the direction of my pantry every 5 seconds.
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Aug 11, 2017 16:42
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TooMuchAbstraction posted:I like to count how many jars of jam I have. I'm currently at nearly 30, which I'm hoping will be enough to last the winter. How many folks eating it? It's just me and my wife and we found that two dozen half-pints get us through until winter. Then we start making marmalade to get us through until summer.
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Aug 11, 2017 17:26
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If anyone is interested I also have a cherry conserve recipe that uses cocoa! E: Well, gently caress it. Here it is anyway. This is a freaking delicious recipe. Ingredients: 4 cups granulated sugar 1/3 cup cocoa powder 3 1/2 cup chopped sweet cherries 2 tbsp lemon juice 2 pouches liquid pectin (3oz pouches) 1/3 cup flaked coconut 4 tbsp cherry brandy Stuff you have to do 1.Get all your stuff prepped and sterile 2.In a medium bowl combine the sugar and cocoa powder 3.In a big saucepan combine the cherries, lemon juice and cocoa/sugar mix. Over high heat, stirring constantly, bring to a hard boil. Stir in the pectin. Keep boiling hard and stirring for 1 minute. Remove from the heat and add coconut and booze. Mix well them scoop of the foam. 4. Ladle it into jars with 1/4" headspace. 5. Process 10 minutes Literally A Person fucked around with this message at 17:53 on Aug 11, 2017 |
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Aug 11, 2017 17:40
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mobby_6kl posted:Recipe? I was just about to try to can my jalapenos for the first time so it'd be great to start with a goon-proven method! So this is the recipe I used: http://tastykitchen.com/blog/2011/09/candied-jalapenos-cowboy-candy/ The only bit of extra advice I can offer is this; It is really hard to get ringed jalapeņos to pack tightly into a jar. Godspeed, goon.
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Aug 27, 2017 18:40
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So I opened my first jar of those candied jalapeņos. Oh sweet MECHA-GOD they are delicious! The wife and I ate a whole can with some crackers and goat cheese. I think I am in love. These are going to be a yearly recipe for us.
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Aug 28, 2017 22:44
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POOL IS CLOSED posted:Looks lovely! Is that one of the pickl-it jars? I believe the phrase is "Have a Jammin' Get it? X-mas." But only if you're an insufferable douche. Like me. HAVE A JAMMIN' CHRISTMAS!!!!
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Dec 27, 2017 00:13
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Ranter posted:Brining chicken. Listen to this poster. Pro-tier.
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May 14, 2018 05:27
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TooMuchAbstraction posted:Does anyone know of any resources that get into the science of canning and exactly what prevents the food from going bad? My understanding is basically that the hot water bath kills off most of the things that would normally grow in the food -- it's not quite sterile, but near enough. And then the food itself is made acidic and hygroscopic enough that botulinum spores can't grow, with the latter being done by boiling away excess moisture, and by adding sugar. I assume someone's done the research on exactly how acidity and quantity of sugar correlate with count of remaining botulinum spores, and I'd love to see the data. If you have any friends with a food science and technology degree those would be the folks to ask. Maybe look into a textbook.
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Jun 22, 2018 19:13
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I know this isn't specifically what you were talking about but maybe this would be a good start: https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50464analyzingpicklerecipes.pdf Here in Oregon we have the OSU extension offices that have a bunch of this information and classes and such. Do you have any resources around you like that? Most agriculture schools have some kind of programs for home preserving and food science.
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Jun 22, 2018 19:17
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TooMuchAbstraction posted:Thanks for the suggestion, seems worth checking out. The main takeaway from that PDF is they recommend at most as much water as there is vinegar, using at least 5% acid vinegar. In other words, you can't have a less than 2.5% acidic solution, for pickles. What that means in terms of pH I don't know. OSU is pretty online-y as far as things go. I'd check out and see if they offer any of their food sci and tech extension courses online. They are an incredible school for this kind of poo poo and are seriously responsible for like 60% of the varietals grown in the PNW. Pretty cool joint for this stuff. Warning though, this is the kind of thing that would typically involve lab classes so online might be out in general.
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Jun 22, 2018 19:38
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AnonSpore posted:Okay, my second attempt didn't go as smoothly as the first. How soon do I have to reprocess these? Does reprocessing hurt the quality considering I'm exposing the insides to prolonged heat again? Reprocessing is fine and they can sit for a about a week in the fridge before you reprocess. Quality wise you shouldn't have to worry since you're really not getting them much above 212F. Make sure you heat the mixture back up before you go to reprocess them. In the future consider using a candy thermometer on jams and jellies and such. It takes out a lot of the guess work for final consistency.
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Jul 5, 2019 22:33
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AnonSpore posted:Thanks for the tips. It wasn't the consistency, more that I neglected to wipe the rims of the jars so I thought they didn't seal properly. They did eventually seal though, just took a lot longer, and I'm hoping that was enough to do it. They can take a while. The consistency thing was just because I noticed in another post you were talking about potentially over cooking your fruit so I figured I'd throw it out there. The thermometer is my dear and special friend.
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Jul 5, 2019 22:59
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Like Clockwork posted:Anyone have any recommendations for pepper jelly recipes? I've read the thread but I'd like some goon-tested recipes before I go internet trawling when I don't know much about what the end result should look like. This is the one we use, it's pretty dang good. Perhaps just a little on the sweet side but I mean, it is basically pure sugar so.... 
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Jul 23, 2019 16:35
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$1.14/# for strawberries at the market yesterday. Time to can up some jam!!! We've already eaten through all the cans we put up in June. Like 8 cans in a month. It's so freakin' good.
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Jul 25, 2019 16:33
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TooMuchAbstraction posted:drat, that's an amazing price. They're $10 for 3 baskets (maybe a couple pounds) here. 
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Jul 25, 2019 18:17
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Slanderer posted:Does anyone have a good recipe that adds calcium chloride to the pickle brine for crisper pickles? I bought a bulk bag of food grade stuff last year, but I had to wing it, since there was competing info out there about the amount needed. The results came out pretty good, but I lost the marked up recipe printout that had the amount I used, so I have to start over lol From The Ball book of Preservation: 3/4 tsp to a pint jar 1 1/2 tsp to a quart jar
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Aug 5, 2019 18:56
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Slanderer posted:Thanks! Always happy to help. So long as it only requires as much effort as opening a book that lives on my kitchen counter.
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Aug 8, 2019 00:23
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NuclearEagleFox!!! posted:When water bath canning, should the jars be submerged during either boiling step? Most recipes say to "cover in 1-2 inches of boiling water" before the food is added and after you put on the lids. Does this mean only put 1-2 inches of water in the pot or to actually fill the pot until the water line is 1-2 inches above the tops of the jars? Above the top of the jars 
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Aug 8, 2019 16:12
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Apples are ready and the canning has begun. Also pulled out that currant juice and made up some jelly: New apple sauce recipe this year and sweet god it's delicious.
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Aug 29, 2019 23:38
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 MORE APPLES PUT UP Apple preserves with lemon and nutmeg!!! The wife is currently making up a danish pastry dough. Breakfast is going to be double-super-boss.
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Sep 5, 2019 23:59
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Went out to the farm and picked up 40 lbs of romas: The garden went nuts and I got pounds upon pounds of beans that I couldn't keep up with:  And so, I have been a little busy: 
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Sep 14, 2019 00:38
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Friend posted:I made my first pickles! They came out crunchy and pickled, but unfortunately I used this Serious eats recipe and they all taste like apple cider vinegar. Not overwhelmingly, but enough that I don't love them and I feel tricked. Apple cider vinegar for pickles?
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Oct 7, 2019 03:26
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I have just always used the same recipe, like I think a lot of us do once we find one we like, so when I saw apple cider vinegar I was just baffled. I have only ever used white. But now I'm sitting here thinking I might try a new recipe next year.
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Oct 7, 2019 15:53
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MockingQuantum posted:I got my partner some fermentation lids for Christmas, the kind that just fit standard wide-mouth mason jars. She likes them a lot, and has been going pickle crazy, but she's kind of getting frustrated with the recipes she's finding and I'm wondering if someone in here could help with a few questions. It may be more simple than you're looking for but you can always check what the extension offices of your state's ag schools have. Here is the one from OSU: https://catalog.extension.oregonstate.edu/sites/catalog/files/project/pdf/pnw355.pdf Check out ones from other universities they might have more granular information!
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Jan 27, 2020 21:47
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Tom Smykowski posted:I've been into fermenting things for awhile but quarantine boredom got me to finally try vinegar pickling and suddenly I have a million jars of pickles and picked jalapenos Awwwwww yeah. SANDWICH PARTY AT TOM'S!!!!!
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Mar 21, 2020 16:57
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Marketmore cucumbers are a good choice for canning and they get sold in a lot of retail settings so they can be pretty easy to come by. But for cucumber pickles the real trick for texture is just buckling and using some pickle crisp. Brining first helps too but the pickle crisp is freakin' amazing.
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Mar 22, 2020 16:38
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Radish green pesto. Like, uh, maybe hazlenut and salty salty parm? That's usually how we put up all the leftover greens we have after pulling our plants at the end of the season. Just make a shitload of pesto and freeze it in useful increments.
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Jun 13, 2020 03:25
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bengy81 posted:Not sure if this is the best thread for this, but whatever, no mods no masters. My favorite thing to do with loose batches of jam is to use them in braising. Blueberry may be a little strange but I bet you could make a freakin' slammin' bbq sauce with it to do braised pork in.
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Jul 1, 2020 17:54
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TooMuchAbstraction posted:My go-to uses for loose jams like that are mixed into plain yogurt, and as a topping on pancakes / French toast, instead of using syrup.  Oh HELLS YEAH!!!
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Jul 1, 2020 17:56
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DrBouvenstein posted:Made some foraged red clover mint jelly: I grow red clover as a cover crop and feel like an f'n fool for never thinking of doing this.
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Jul 6, 2020 01:16
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GnarlyCharlie4u posted:I did not think to check facebook... That's a good idea. Not sure where you're at, country-wise, but resale stores can kick-rear end for jars. Places like the Goodwill, St. Vincent De Paul, those kinds of stores. If you're in the northwest US GO TO BIMART!!!!
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Jul 23, 2020 15:55
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On the same note as the poster above me has anyone canned salal berries??? Can I just use a blueberry recipe????
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Jul 28, 2020 18:46
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Salal help? Anyone?? I really can't find any reputable recipes and they are RIPE!! RIGHT NOW!!!! THEY MUST BE PICKED!!#!!!
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Jul 29, 2020 20:26
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