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POOL IS CLOSED
Jul 14, 2011

I'm just exploding with mackerel. This is the aji wo kutta of my discontent.


Pillbug

Looks lovely! Is that one of the pickl-it jars?

Merry Christmas picklers and jammers!

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Literally A Person
May 17, 2017

just give em one o THESE

POOL IS CLOSED posted:

Looks lovely! Is that one of the pickl-it jars?

Merry Christmas picklers and jammers!

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!!!!

Steve Yun
Aug 7, 2003

I
ANALYZE
CARTOONS


Grimey Drawer

I'm starting to hot water can marmalades. I accidentally bought Freezer Pectin. The ingredients are the same as regular pectin. Can I use it for cooked jams or will they not work the same?

Rime
Nov 2, 2011

Bad storm coming, better run to the top of the mountain.

For reasons unknown to me, I have been posting my canning adventures in the Pressure Cooking thread for a month and everyone just awkwardly accepted them without pointing me over here. Hola!


My first experiment: Pear Cranberry jam with winter warming spices. A bit chunky.

Last Week (not pictured): Apple Butter which wasn't quite thick enough to be butter, so I boiled it down *again* for long rear end time and it still isn't butter but is tasty AF.


Tonights venture: 3L of Strawberry Applesauce and 1.5L of Strawberry Balsamic Jelly. Jars in the back are grandma's old stash from the 1940's.


The potential bomb I'm using for all of this, haven't run it as a pressure vessel yet but hopefully it won't explode. Also circa 1939-ish, new top hardware.


Overall this is a really fun and delicious hobby and my friends are loving the free botulism I keep handing out every week.

Carillon
May 9, 2014



That Pear/Cranberry jam looks great, are you adding any extra pectin? or does the cranberry/pear provide enough by themselves to set it?

Rime
Nov 2, 2011

Bad storm coming, better run to the top of the mountain.

Way more than enough in the pears naturally, it was seting before the jars had even cooled. (recipe came from FoodInJars). Should have mashed it a bit, though, it's ultra-chunky.

Strawberry could have done boiling a bit longer, in contrast, it required a pack of Pectin and took about 48 hours of sitting around to firm up in the jars.

HUGE PUBES A PLUS
Apr 30, 2005

Capable of any anime breasts




Think there's nothing to preserve in spring?

Dehydrator loaded with fresh picked morels. I walk out my back door into the forest that surrounds the house to find these.

TooMuchAbstraction
Oct 14, 2012

My fingers are set to vibrate


Meanwhile in California we're already getting cucumbers, which means it's time to make pickles! I like to make mine sweet-hot.



Here's what I sieved out of the pickling juice:



That's two heads of garlic, eight habanero chilis, and a quarter-cup of premixed pickling spice. I made way too much pickling juice and have nearly four cups left over; any recommendations what I do with it, besides make fridge pickles? Is there some clever alternate use for the stuff, is what I'm getting at.

POOL IS CLOSED
Jul 14, 2011

I'm just exploding with mackerel. This is the aji wo kutta of my discontent.


Pillbug

I wish I knew where all the New England mushroom hunters go to get their wild mushrooms...

But this year, I've got ramps.

e: there's a pickle juice and whiskey drink that's alright

POOL IS CLOSED fucked around with this message at May 14, 2018 around 00:08

Ranter
Jul 11, 2004



TooMuchAbstraction posted:

any recommendations what I do with it, besides make fridge pickles? Is there some clever alternate use for the stuff, is what I'm getting at.

Brining chicken.

Literally A Person
May 17, 2017

just give em one o THESE

Ranter posted:

Brining chicken.

Listen to this poster. Pro-tier.

A Pack of Kobolds
Mar 23, 2007



Oh rad, canning thread! I've been meaning to learn to can for ages, and I think this is the year that I'm going to do something about it. This thread has given me some excellent things to think about.

Also, if anybody is interested in fermentation jars like this one:


... you should be able to get the jar, the airlock, and a grommet at your local homebrew shop for like $5 or less out the door. The jar looks exactly like the ones that my LHBS sells liquid malt extract in. You might have to drill a hole in the lid, but that's pretty easy.

Ranter
Jul 11, 2004



Eh, this is good enough for memorial day weekend sausage party

TooMuchAbstraction
Oct 14, 2012

My fingers are set to vibrate


Looking good. What do you do for pickling juice?

My current recipe is 3 cups 5% white vinegar, 1 cup water, 1-2 cups sugar, 2tbsp premixed pickling spice, and 4 habanero chilis. I sieve out the spices and chilis from the liquids before canning, mostly because it's more convenient that way.

Ranter
Jul 11, 2004



TooMuchAbstraction posted:

Looking good. What do you do for pickling juice?

My current recipe is 3 cups 5% white vinegar, 1 cup water, 1-2 cups sugar, 2tbsp premixed pickling spice, and 4 habanero chilis. I sieve out the spices and chilis from the liquids before canning, mostly because it's more convenient that way.

So I'm on a low sugar/carb diet and CUPS of sugar blows my mind.

For these I made 2 cups filtered water, 2 cups white vinegar 5%, 1 tablespoon sugar, 2 tablespoons salt, tons of mustard mustard seeds, fresh dill on bottom on top. No dill for the sweet peppers, I always make too much brine to play it safe for the cucumbers and today the leftover went on those.

TooMuchAbstraction
Oct 14, 2012

My fingers are set to vibrate


Ranter posted:

So I'm on a low sugar/carb diet and CUPS of sugar blows my mind.
Hey, most of it doesn't transfer to the pickles! ...I think. Now, when I make jam, the sugar in those is all destined to be eaten. And I use less sugar.

quote:

For these I made 2 cups filtered water, 2 cups white vinegar 5%, 1 tablespoon sugar, 2 tablespoons salt, tons of mustard mustard seeds, fresh dill on bottom on top. No dill for the sweet peppers, I always make too much brine to play it safe for the cucumbers and today the leftover went on those.

Neat, so your only spices are dill and mustard? I've tried making dill pickles in the past, but I always got the dosage wrong and ended up with pickles that tasted enormously of dill and basically nothing else. They weren't very pleasant to eat.

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POOL IS CLOSED
Jul 14, 2011

I'm just exploding with mackerel. This is the aji wo kutta of my discontent.


Pillbug

Just use a couple heads of dill - like one or two each of flowering and immature seed heads - for a batch if you do fermented cuke pickles.

I love pickling spices! What do you all put in yours? I use black peppercorns, dried tien tsin peppers, broken Ceylon cinnamon sticks, whole allspice, coriander seeds, broken bay leaves, and whole cloves. Sometimes I add some extra stuff, usually fresh herbs, depending on what I'm making. Tarragon and basil in particular seem to work really well in my fermented stuff.

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