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Just a little salal update. Apparently it seems canning isn't really the preferred method of preservation. Looks like it's fruit-leatherfication. Will share some picks of the juicy berries later today but alas this ma not be the thread for this new endeavor.
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Jul 31, 2020 18:31
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| # ¿ May 12, 2024 05:59 |
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Arkhamina posted:Googled Salal berry jam and got: Recipe - caveat, never heard of these before! Okay so I had a bunch of salal goo leftover after running it through the food mill so I decided to try this recipe. Just to go into the fridge since it only makes a cup. It's pretty good. If I was going to do it again in the future I'd probably cut the sugar in half. Salal has this extremely sexy fragrance and flavor that seriously just got obliterated by the sugar. On the other hand making giant fruit leathers was pretty awesome but they also lack the sexy flavor. I don't know, maybe gonna have to just eat em' raw.
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Aug 5, 2020 18:04
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GnarlyCharlie4u posted:Maybe consider using gelatin or pectin instead/in addition to the recipe? I have the same problem with my peach jam. I just have to use pectin, honey (and/or molasses), and some ginger otherwise it's just sugar in a jar. I totally think you're right. Gonna be picking another buttload this Friday for wine making. Might set some aside and refine this recipe some. I'll let you lot know how it turns out.
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Aug 5, 2020 22:50
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GnarlyCharlie4u posted:Wait... Are you just running sealed jars of pickles through the dishwasher? Listen, pally I'm not using a hot water canner when I have a perfectly good dishwasher. No, this is not a thing
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Aug 11, 2020 05:14
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Captainsalami posted:Picked up a few sacks of plums for cheap. Any ideas what to add to them as I turn em into a jam? Was thinking a knob of ginger at least JUNIPER OH GOD JUNIPER!!!!
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Aug 15, 2020 03:54
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Sorry, got a little excited there.
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Aug 15, 2020 03:54
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I warn you, you're gonna smell the Juniper and be all like "this little berry smells funky" then you'll mix it with the plum and you'll be all like "THIS LITTLE BERRY TASTES https://www.youtube.com/watch?v=Gs069dndIYk"
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Aug 15, 2020 04:03
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Arkhamina posted:Ordered a bunch of things from the Farmer's Market this week - jalapenos were cheap, so I was going to make a batch of pickled ones. We pickle peppers with our green beans and we don't use any pickle-crisp in them, assuming that's what you mean by powder to keep them crisp. But...uh...they aren't really all that crisp when we eat them so....
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Aug 25, 2020 18:49
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Bees on Wheat posted:If you're planning to do cheese boards, might I recommend candied jalapenos? They're sweet and spicy, and go great with soft(ish) cheeses. My favorite way to have them is with havarti and crackers. The leftover syrup is good for marinating chicken, too. They're so drat good. We serve em' up on crackers with chevre.
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Aug 26, 2020 01:15
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Lester Shy posted:Anybody ever made jalapeño jelly with pickled jalapeños instead of fresh? Due to the perils of online grocery ordering, I accidentally bought a gigantic jar of pickled jalapeños, more than I would ever go though in five years of normal use, and I've always liked a little jalapeño jelly around Christmastime. But every recipe calls for fresh. If I try subbing pickled for fresh, will the whole thing come out too bitter? It would certainly be...uh....salty....
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Sep 3, 2020 16:19
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neogeo0823 posted:Last year, I discovered a farm near me that sells unpasteurized apple cider. Compared to the stuff sold at most grocery stores, it's utterly divine. Seriously, if you've never had the stuff, and you're able to try it, go try it. The taste is completely different. Anyway, the question I have is, is there any way at all to make cider jelly without boiling, and thus pasteurizing, the cider? The jelly would be used pretty much immediately, certainly within a week or two. I'm mostly just curious if it's at all possible. Well to get to the needed consistency you'd pretty much have to boil. The only other way I could think to do it would be by adding a raw starch of some kind but that would be majorly gross. Like, wretchingly gross. Sitting here typing though I just thought of something, what about gelatin?
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Oct 18, 2020 16:16
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neogeo0823 posted:So, what, like making apple cider jello? Not exactly the consistency I was thinking of, but maybe that'd work, yeah. In a perfect world, I'd like to have something a bit more spreadable, almost like apple butter. Well it wouldn't have to be jello exactly. Like, I'm pretty sure pannacotta uses gelatin and it could potentially be spread on something. But honestly this goon: ickna posted:xanthan gum will get you about halfway there, but getting any significant thickening out of it gives a snot like consistency in your finished product. I have had a lot of success thickening my no-cook hot sauces using a combo of xanthan gum to help thicken and keep particles in suspension, and maltodextrin to add body. I strongly recommend messing with the two using water to get a feel for the proportions and quantities needed; a little bit of xanthan goes a long way. it's also very hygroscopic and will clump if you add too much too fast to the liquid and try to stir it in. there is no recovering from it at that point, even with a blender you will have lumps of xanthan. Seems like they know what the hell they are talking about.
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Oct 23, 2020 23:54
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TychoCelchuuu posted:Do not can a recipe that is not explicitly designed for canning. This but it's a giant flashing sign and there's a topless review in which show girls sing this line repeatedly.
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Jan 15, 2021 17:57
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Sep 14, 2021 21:20
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City of Glompton posted:yummy watcha got there? That's tomato sauce, whole tomatoes, apple sauce, apple preserves, apple butter and, in those white bins on the left, dried apple. That table represents 90# of produce.
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Sep 15, 2021 02:45
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City of Glompton posted:anyone have a preferred use for green cherry tomatoes? We grow cherry tomatoes every year and relish up any green ones left over and it works out great. If you'd like I can shoot you over the recipe we use.
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Sep 25, 2021 17:23
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City of Glompton posted:that would be awesome, please and thank you 
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Sep 25, 2021 19:56
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City of Glompton posted:processing this today and we just tasted a bit, it's delicious. thanks for the recommendation! Heck yeah, goon! I know it doesn't get through a lot of volume but when grill season comes back around you'll wonder how you ever had a hot doggy or hamburger without it.
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Sep 27, 2021 16:54
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TychoCelchuuu posted:Is there any reason not to post the recipe here? It's made of drugs. Good ones. Not really, just don't tell Ball I'm handing out their recipes:  Excuse the sideways-ness.
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Sep 28, 2021 02:58
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Arkhamina posted:That sounds really interesting. I was reading in a Russian cookbook how to make lacto fermented apples, and it seems pretty neat. I just lack confidence. Tell us how it goes! (Pictures?) I will say that I've had apples pickled in white wine vinegar and it was the greatest sandwich topping I have ever had. So you should probably totally do it.
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Oct 3, 2021 23:41
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I can say that, at the very least, hotdog smell is not a typical smell associated with spoilage 
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Oct 6, 2021 00:28
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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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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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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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TooMuchAbstraction posted:
There is a such tool as a cherry stoner. Most are poo poo but if you're ever interested let me know. I found the only one that works.
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May 8, 2022 03:01
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Stultus Maximus posted:I use this thing lol, that is literally the exact one I was going to recommend.
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May 8, 2022 03:24
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Captainsalami posted:I have a baked bean recipe I make in the oven overnight for 13 hours. Would I be able to can them after they're done or would it go wrong? I have an electric pressure canner. For any low acid foods you really should follow a recipe specifically for canning. Maybe look for one that is like yours. It's my understanding that aside from salt and acid you can screw around with seasoning some. Maybe try and get one to taste like yours?
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Jun 3, 2022 04:07
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City of Glompton posted:apple pie jam sounds dangerously delicious. We did watermelon jelly last year and it is one of the single most delicious things we've ever put up. We did ours with lemongrass. Seriously show stopping look and taste.
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Aug 9, 2022 19:56
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Joburg posted:I was looking at that recipe yesterday. Do you wear that on toast? I just couldn’t imagine what I would do with watermelon jelly. Toast and PB&J. Also a dollop on top of some vanilla ice cream won't make you cry or anything.
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Aug 10, 2022 16:30
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City of Glompton posted:as I'm preparing to process some green tomato relish in these neat thrift store jars, i have a question We have like an extremely silly tiny sized scraper to get into little jars. We also usually use straight sided jars....not uh....extremely helpful.
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Sep 10, 2022 05:15
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AngryRobotsInc posted:Is there anything I can do with the left overs from making grape juice besides composting? The rest of my stuff in this current batch of canning either doesn't leave any waste, or I already have something to do with it, but for this I have somehow entirely failed to Google the phrase that would give me an answer. Grappa
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Apr 10, 2023 15:52
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| # ¿ May 12, 2024 05:59 |
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Speaking of apples and spices, I used black pepper in my spice mix for my applesauce this year and just that little bit of spicy heat is loving insanely good. Do recommend.
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Oct 26, 2023 16:47
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