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drat, that looks awesome. I just remembered I bought a head of califlower from a local farm just for the purpose of pickling, I better get on that tonight!
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Oct 18, 2012 22:37
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Oops I got this done on Friday but forgot to get the photos On the left, califlower and peppers On the right, califlower and carrots. Hells to the yeh?
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Oct 23, 2012 18:29
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Yes, hells to the yeh! I really want to get some new jelly done. I've only made it once and I sort of cheated by making it entirely of Walmart canned pineapple juice. It was actually good. So this time I want to make something a little better. The problem is I'm on a super tight budget. I need a jelly that needs no special equipment (I don't have a jelly bag or anything like that), is made from something fresh I can get in a tiny town in Kentucky at this time of year, and uses liquid pectin because that's all I have. I also need written instructions. I have never just been able to wing it in the kitchen department. Any suggestions? I've not come up with much. I'd need a bag for strawberry. Plus they are really expensive. I was thinking about cantaloupe but that might be really weird with peanut butter.
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Nov 24, 2012 05:47
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ThreeFish posted:Jelly excitement. Most of the traditional jelly fruits are going to be out of season at this time of year and therefor not as good and expensive. Jelly needs a nicely strained juice as a base, so it helps to have a jelly bag, strainer or cheese cloth to get said juice. I know you did prepackaged juice before and wanted to try something different, but juice is a really good way to go, especially if you can get local stuff and don't want to invest in any straining methods. Right now citrus like lemons, limes, satsumas and oranges are coming into season as well as pomegranates and apples. Cranberries will also be around and discounted now that Thanksgiving is over so that is an option too. You can also make jelly from beer, wine, flower waters and all kinds of other things. What kind of flavors are you looking for?
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Nov 24, 2012 23:17
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Seville orange marmalade is one of the most delicious substances man can produce. They're coming too! Sevilles could show up at any moment, though I expect it'll be more like mid-January before they're everywhere.
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Nov 25, 2012 12:32
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Agreeing that Seville orange marmalade is amazing. If you get imported UK marmalade, it's most likely made with Seville oranges, and much more bitter than regular orange marmalade. I made a couple of batches last season, both regular marmalade and English style. English style has no pith at all, and is translucent with strands of peel that look like they are trapped in amber. The English style was something similar to the recipe in this article. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jan/20/how-make-perfect-orange-marmalade
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Nov 25, 2012 15:58
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I recently made Mexican pickled carrots and they sucked. Too soft, and I used too much Mexican oregano. Can I make these without the frying that seems to be suggested by every recipe? Can I just fry the jalapenos and onions? Should I brine the carrots beforehand or just put the salt in with the other stuff (peppercorns, bay leaves, and the oregano)?
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Dec 6, 2012 22:44
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Tricerapowerbottom posted:I recently made Mexican pickled carrots and they sucked. Too soft, and I used too much Mexican oregano. Can I make these without the frying that seems to be suggested by every recipe? Can I just fry the jalapenos and onions? Should I brine the carrots beforehand or just put the salt in with the other stuff (peppercorns, bay leaves, and the oregano)? Can you post or link to the recipe you used?
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Dec 7, 2012 04:47
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Any suggestions for a good PH Meter to test Jam/Jellies with? I've seen lots of products online for Aquarium / scientific use but nothing I saw seemed suitable for home kitchen use.
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Dec 7, 2012 22:53
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Scientific pH meters are really sensitive and finicky things that needs to be calibrated all the time. They would probably break if you stuck them into melted sugar. Get some pH strips instead, they're available from Amazon and aren't expensive.
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Dec 8, 2012 22:48
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Joe Friday posted:Can you post or link to the recipe you used? Here you go: http://bluebonnetinbeantown.blogspot.com/2011/05/mexican-spicy-pickled-carrots.html Has anyone else tried making this dish? Or Mexican pickled onions (cebollas curtidas)?
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Dec 9, 2012 17:29
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Gentle goons, do not be me. Don't look at a surplus of oranges and think to yourself, "Yay! Holiday marmalade! It'll be fun!" Even using perhaps the simplest modern recipe I found, marmalade making consumed five hours of my day, as well as four of my fingerprints and the skin on the back of my left thumb. That is not to say it didn't yield the most delicious marmalade I have ever tasted. It did. But holy mother, what a process. I could have tossed some berries and pectin in a pot and had processed jam before I was even done slicing oranges. On the bright side, so far every jar appears to have sealed properly.  I don't know how that Guardian blogger survived making four batches of the stuff.
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Dec 11, 2012 22:30
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Tricerapowerbottom posted:Here you go: http://bluebonnetinbeantown.blogspot.com/2011/05/mexican-spicy-pickled-carrots.html I made a recipe similar to this once. What I would say is to very briefly fry everything, maybe 10 minutes or less for the carrots and 5 for everything else and then put the stuff in the jar and scald it with the brine. Let it cool and refrigerate at least 1 week before trying to eat it. It's likely that the carrots got too done and then the strength of the brine further softened them. Also feel free to scale back the spices to your taste. A first run of a recipe is often a trial and error session. My first pickles I made were kind of terrible.
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Dec 12, 2012 04:56
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Just popping in to ask a quick question that I'm hoping someone here will be able to answer... Anyone know if I can can (using a water bath canner) to preserve something like homemade sriracha? This is the recipe: 1½ pounds red jalapeno chiles, stemmed and seeded (see note) 12 garlic cloves, peeled 1 cup water ¾ cup distilled white vinegar 1 cup sugar 3 tablespoons table salt is the acid content high enough to ensure a safe process?
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Dec 13, 2012 16:05
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Amber Sweet posted:Just popping in to ask a quick question that I'm hoping someone here will be able to answer... The vinegar by itself has a pH between 2 and 3, so maybe? I know the peppers aren't acidic enough to just can alone. Depending on how quickly you use the sauce, you could probably just make it and refrigerate it (skipping canning altogether). At our house, even though Sriracha is shelf stable, we keep in in the fridge to extend its life. Edit: You can also freeze it in smaller quantities and pop out as needed. Do you have a university near by at all? If they have an ag program, they'll usually have an extension service available with people who know stuff like this (or have a better knowledge base to work from). On another topic, what's the opinion on Tattler lids and Weck jars? I know they're not USDA approved (thanks Google searches), but there seems to be a ton of happy anecdotes about them. fine-tune fucked around with this message at 17:44 on Dec 13, 2012 |
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Dec 13, 2012 17:41
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fine-tune posted:The vinegar by itself has a pH between 2 and 3, so maybe? I know the peppers aren't acidic enough to just can alone. Depending on how quickly you use the sauce, you could probably just make it and refrigerate it (skipping canning altogether). At our house, even though Sriracha is shelf stable, we keep in in the fridge to extend its life. Edit: You can also freeze it in smaller quantities and pop out as needed. Thanks  Canning it isn't a necessity, I'm giving some out as Christmas presents so I wanted it to be able to stay good if they don't get around to opening it for a while, and so I can make it a but further in advance (like now), instead of waiting until a few days before Christmas. The recipe itself says it will stay good in the fridge by itself for up to a month, so it's not a huge deal if it doesn't can well. Amber Sweet fucked around with this message at 18:30 on Dec 13, 2012 |
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Dec 13, 2012 18:23
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If you're thinking about using Ball's jam recipes, do yourself a favor and use the newer, reduced-sugar versions. After making a bunch of reduced-sugar jam, just thinking about the full-sugar versions is about enough to make me diabetic. Hell, if you don't have a monstrous sweet tooth, go for sugar-free pectin and use the super-low-sugar recipes. (Although at that point you're stuck watering down the fruit to make up volume, so maybe not.)
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Dec 21, 2012 00:22
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Amber Sweet posted:Thanks A somewhat unorthodox method to check your pH could be to buy a soil pH tester and use it to check the acidity of your sauce pre-canning. Decent ones are usually accurate to 0.1 and nice ones can be accurate to 0.01 without going into lab equipment price ranges. Although when in doubt and a recipe involves garlic, pressure can. Or toss in some citric acid to drop pH without adding unwanted flavors.
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Jan 11, 2013 07:36
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Necroing this thread because  Seville Oranges Are in Season!This time of year and only this time you can get wonderful Seville oranges in Europe. They look terrible and are pretty much inedible raw, but makes wonderful marmalade. 
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Feb 2, 2013 18:45
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I totally already made my first batch of Seville marmalade. Question though: my peels always rise to the top of the jar while it cools. How did you get yours to be so nicely distributed?
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Feb 2, 2013 22:42
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If you look at the pic you can see that the top of the jar is dense with peel. 
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Feb 3, 2013 14:16
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Could you try flipping the jar over every 30 minutes or something for a couple hours? That may ruin the seal though.
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Feb 5, 2013 22:43
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I started some dill pickles, pickled onions, pickled mushrooms and some carrots to round it out. Its been about 3 weeks since I closed them. How long should I wait before tasting them? Is there a set time to leave them alone?
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Mar 10, 2013 06:54
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I usually give it a minimum of two weeks before opening, so you could open one now if you wanted.
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Mar 11, 2013 14:26
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I make my own kim chi in an airtight plastic container. When it's fermenting I just let the gas out a little, a couple times a day, so it doesn't explode, and I'm always happy with the results. Is there any reason I can't do that without sauerkraut? Because the idea of skimming mold every two days makes me want to barf. But I really want my own sauerkraut. I realize it might still mold, but if I could minimize that it would be really great.
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Mar 11, 2013 19:30
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TerryLennox posted:I started some dill pickles, pickled onions, pickled mushrooms and some carrots to round it out. Its been about 3 weeks since I closed them. How long should I wait before tasting them? Is there a set time to leave them alone? Wow, I usually can't wait a full week. I haven't found them to really seem any better if I wait longer. Also I guess I need to make another batch of dills. I bought some pickles a while ago but never got around to using them and now they've gone squishy. I've been eyeing this recipe since I've been getting into fermented products http://fakeitfrugal.blogspot.com/2011/08/fake-new-york-deli-style-half-sour.html Any thoughts? Just to throw a third wheel on this post, how necessary is fish sauce in kimchi really? I have a head of cabbage I am going to get going, but for some reason the stuff I make tastes just weird with the fish sauce. Commercial stuff I buy doesn't taste of it but it seems noticeable, even with the small amounts I use. It could be psychosomatic of course. Adult Sword Owner fucked around with this message at 05:52 on Mar 28, 2013 |
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Mar 28, 2013 05:50
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Wow, that recipe looks tasty. Never tried fermenting. I ended up giving the pickles 3 weeks and they came out just fine, nice amount of crunch and a garlicky taste. I think the trick for getting crunchy pickles is to boil as little as possible. I boiled mine for 1 minute and then covered it with boiling brine. No pops on the lids, even though I am in the tropics. My pickled onions were meh. I think I boiled them too much and the brine was not acid enough to taste like a cocktail onion. I'll try to skip the boiling step and trust the boiling brine to prevent bacterial infection. The taste is kind of acid and kind of sweet. I think I'll use them in sauces and curry. No idea about the kimchi, never even tried Korean food. You could try the scientific method. Make two half batches, one with fish sauce and one without. You'll end up eating both of them and figure which one you prefer.
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Mar 28, 2013 06:41
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physeter posted:I make my own kim chi in an airtight plastic container. When it's fermenting I just let the gas out a little, a couple times a day, so it doesn't explode, and I'm always happy with the results. Is there any reason I can't do that without sauerkraut? Because the idea of skimming mold every two days makes me want to barf. But I really want my own sauerkraut. I realize it might still mold, but if I could minimize that it would be really great. I have only once had a batch of sauerkraut go bad, and that was most likely because there wasn't enough salt in it. Sauerkraut will bubble up, and you can just remove the foam with a spoon. If you're making kimchi, you're pretty much making sauerkraut anyway.
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Mar 28, 2013 11:45
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If these are refrigerator pickles they need a minimum of 6 weeks before they're ready. When cucumbers in my garden are ready for pickling my rule is don't open them before Halloween.
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Apr 14, 2013 15:12
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Highspeeddub posted:If these are refrigerator pickles they need a minimum of 6 weeks before they're ready. When cucumbers in my garden are ready for pickling my rule is don't open them before Halloween. For the half sours or pickles in general? If in general I absolutely disagree. One week usually gives a great, strong flavor. I usually can't even wait the full week
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Apr 15, 2013 15:09
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I just packed together some lemons and salt with a few seasonings earlier. It's packed in a recycled liter pasta sauce jar since I won't have to pressure-cook it. Can't wait to have both lemon salt and preserved lemons on hand - I love salty and sour food.
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May 4, 2013 00:34
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Saint Darwin posted:For the half sours or pickles in general? If in general I absolutely disagree. One week usually gives a great, strong flavor. I usually can't even wait the full week That's for fresh pack dill cucumber refrigerator pickles. It would depend on the brine perhaps. I also lacto-ferment veggies and they're ready in 3 to 5 days. Today I spent 2 hours in the northern Michigan woods and found nearly a pound of fresh morel mushrooms. I dry these. 
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May 8, 2013 22:11
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 Sup goons with jars - here's four batches of strawberry. Protip - go to the Sunday farmer's market at closing time. Every stand has a table still full of strawberries. You are bargaining from a position of strength. They really don't want to load those berries back up and either compost them or feed them to pigs.
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May 20, 2013 19:13
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I'm interested in learning to can this year but my stove is a smooth top model. The manual doesn't say anything about canning. What are my options? Is there some sort of test I can do with boiling water to see if it will work? I do have a propane burner for homebrewing but I'd rather not use it for canning because propane is expensive and I'd have to use it outside.
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May 20, 2013 19:48
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pr0k posted:
I'm glad your market has surplus berries because it seems like every time I go to my farmer's market they run out before closing time. Although it's not quite strawberry season where I'm at.
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May 20, 2013 20:17
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Cpt.Wacky posted:I'm interested in learning to can this year but my stove is a smooth top model. The manual doesn't say anything about canning. What are my options? Is there some sort of test I can do with boiling water to see if it will work? I do have a propane burner for homebrewing but I'd rather not use it for canning because propane is expensive and I'd have to use it outside. I've been using my glass top stove to can for 5 years now, both water bath and pressure (I started before I read OH GOD NEVER CAN ON A GLASS TOP STOVE). I have never had a problem. The one I have is a mid-range model. It does, however, take a long time to bring 2-3 gallons of water to a boil. I'm sure it varies depending on model. I would think that cheap would break easier. Now that I told you that, you will try it and something will break.
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May 20, 2013 23:19
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theacox posted:I've been using my glass top stove to can for 5 years now, both water bath and pressure (I started before I read OH GOD NEVER CAN ON A GLASS TOP STOVE). I have never had a problem. The one I have is a mid-range model. It does, however, take a long time to bring 2-3 gallons of water to a boil. I'm sure it varies depending on model. I would think that cheap would break easier. I've boiled several gallons on the stove for homebrewing before, keeping it boiling for an hour or so, and nothing broke but it did take a while to get there. The stove came with the house when I bought it and it's neither super-cheap or expensive, but probably closer to the cheap side. I guess I'll give it a try. Worst case I get to buy a decent stove after this one breaks.
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May 20, 2013 23:37
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A local farmer brought over 5 lbs of freshly picked asparagus this morning. I'm thinking I have enough to start some pickled asparagus. If anyone has a favorite recipe I'm interested.
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May 22, 2013 17:04
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Seville oranges are very difficult to find in the U.S. Sob! I did once make a three-lime marmalade that was out of this world. (Persian limes, Key limes, and the rind of Thai limes.) I am resistant to the OP's insistence that only US recipes can be trusted in the specific case of jams and jellies. Jams and jellies are high-acid and thus inhospitable to botulism. If botulism were running rampant in France and England, both of which seal jam jars with waxed discs or wax paper, they'd have changed their practices. I have a personal interest, because I make jams and jellies from both French and English recipes. I seal with Ball lids and water-process out of an abundance of caution, but I use the sugar/fruit proportions in the European recipes. This isn't "But my mama never got botulism from open-canned tomatoes!" it's "Health-conscious countries with modern sanitation use standard open-kettle jam & jelly processes without apparent problems." See here for graphs -- notice the rates rather than the number of cases. The major cause of botulism in France is ham. Not a single one of the outbreaks listed is caused by home-made jam or jelly: the ones caused by home-canned foods are low-acid foods like asparagus and green beans.
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May 22, 2013 17:59
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I grew up sealing jam with paraffin. Worst thing I've seen is black mold on the top if the paraffin didn't seal properly. That said, I waterbath my jam because vacuum is better than wax and one less thing to buy.theacox posted:I've been using my glass top stove to can for 5 years now, both water bath and pressure (I started before I read OH GOD NEVER CAN ON A GLASS TOP STOVE). I have never had a problem. The one I have is a mid-range model. It does, however, take a long time to bring 2-3 gallons of water to a boil. I'm sure it varies depending on model. I would think that cheap would break easier. Takes about 10 minutes for me to bring maybe 4 gal to boil. But I don't use that enameled canning pot most people use. I use a big fuckoff Presto pressure canner - I just don't use the lid when waterbath canning. It's got a nice flat, thick cast aluminum bottom. I highly recommend picking one up if you have the means. (and don't mind probably getting put on the FBI's list of terrorist jelly makers.)
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May 22, 2013 18:19
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