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PokeJoe posted:What do you guys eat your home made kraut with Grilled sausages, caraway seed, and stone ground mustard tbh.
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May 11, 2020 00:04
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| # ? Apr 26, 2024 23:56 |
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Just put in some giardinara to ferment. Will take some pictures when it’s done.
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May 11, 2020 00:26
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PokeJoe posted:What do you guys eat your home made kraut with Sausages and kraut are best friends. There is a Bavarian recipe that is sauerkraut, sausage, apples, brown sugar, and caraway seeds that is delicious. Brown the sausage, then mix all the ingedients together and cook low until it is all soft and yum.
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May 11, 2020 00:38
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Hot water bath pickles:  I lost a surprisingly large amount of liquid from the jars while they were in the hot water bath. They had plenty going in; I assume the lost liquid was boiled off. There's now several jars with pickle slices poking out of the liquid. I seem to recall this was discussed a bit ago; is it a big deal? My intuition is that the environment should still be acidic enough to deter growth, but I could use a second opinion.
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May 12, 2020 02:16
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I didn’t can last year, so my Presto 23-quart pressure canner has just been sitting around. In other states where I’ve lived, there have been university agriculture programs or government agencies that would do your annual gauge testing for you, but I haven’t had that done since I moved to Michigan. Does anyone know where I can go in the greater Detroit area to have this done? I can ship the gauge off to Presto, but what a hassle.
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May 12, 2020 05:01
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The gap should be a vacuum as the canning process should suck out the air shouldn’t it? I’ve always used the lids which suck a central circle bit down so you know if they pop up the contents need slinging.
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May 12, 2020 10:57
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Veni Vidi Ameche! posted:I didn’t can last year, so my Presto 23-quart pressure canner has just been sitting around. In other states where I’ve lived, there have been university agriculture programs or government agencies that would do your annual gauge testing for you, but I haven’t had that done since I moved to Michigan. Does anyone know where I can go in the greater Detroit area to have this done? I can ship the gauge off to Presto, but what a hassle. MSU is known for its ag program. But YMMV in current circumstances.
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May 12, 2020 14:22
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learnincurve posted:The gap should be a vacuum as the canning process should suck out the air shouldn’t it? Yeah, the canning process heats up the contents of the jar, increasing the internal pressure and forcing air/steam out through the little rubber gasket on the lid, to equalize pressure with the jar's surroundings. When it cools down, the gasket keeps more air from getting in, so there's a vacuum inside the jar. My understanding is that the vacuum just makes sure that the lid is sealed, so no microbes can get into the jar after canning. The heating involved in canning kills off the microbes, and then the high-acidity environment makes sure that anything that managed to survive the heat can't grow. In other words, the presence of a vacuum alone is not sufficient to indicate successful canning. My question is basically what to do about pickle slices that are sticking up above the top of the pickling juice. Do they still count as being in a high-acidity environment?
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May 12, 2020 14:33
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NuclearEagleFox!!! posted:MSU is known for its ag program. But YMMV in current circumstances. That’s perfect, thank you. I didn’t find that page while googling. Yeah. I’m thinking they’re not in session, but it’s good to have that page for a reference. Some of the Muslim markets around here have stuff like forty pounds of chicken leg quarters for $19.99, and that’s got me feeling the canning itch.
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May 12, 2020 14:35
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MSU is actually doing a series of online seminars. I was going to watch the first one, but a work obligation came up (it was at 1pm on Wednesday). The next one is next week!
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May 14, 2020 22:49
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DrBouvenstein posted:I've heard of them, but haven't had them before, so I'm curious to see how they'll turn out. I have several giant patches of them near me. Had some sauteed with dinner the last couple nights, and want to get more to pickle and freeze to have later in the year Update for those that care: Not impressed with my fiddlehead pickles. Not sour or briney enough. Just not a lot of flavor. I hope it's still acidic enough to not go bad (I guess if it does it's just one jar, the other went into the fridge.) I have a lot more fiddleheads, so I think I'm going to try again with a higher vinegar and salt ratio.
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May 17, 2020 14:25
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Got all my kit together, finally. I'm gonna start a kraut going tomorrow. I'm thinking I'll keep it simple for now with like cabbage and onion? Then, later when I have kraut brine to inoculate with, I'm gonna make onion chutney  Supposedly my local farmer's market is cleared to open next weekend, so I might go look for cucumbers. I want to make some brine pickles, too.
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May 17, 2020 16:06
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DrBouvenstein posted:Update for those that care: did you follow a recipe for safety sake? also, pickles benefit from sitting. I don't even bother to open mine for at least a month or two.
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May 18, 2020 22:12
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Crusty Nutsack posted:did you follow a recipe for safety sake? also, pickles benefit from sitting. I don't even bother to open mine for at least a month or two. I just wanted to take a moment to appreciate this username/quote combo.
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May 18, 2020 22:17
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Crusty Nutsack posted:did you follow a recipe for safety sake? also, pickles benefit from sitting. I don't even bother to open mine for at least a month or two. Yes. I followed this Serious Eats recipe: https://www.seriouseats.com/recipes/2012/04/pickled-fiddlehead-ferns-how-to-pickle-recipe.html I assumed they'd know what they're talking about. It's half vinegar, half water, like most sour pickle recipes I see. I think it's just because fiddleheads don't absorb as much of the solution as, say, a cucumber that they just taste less sour.
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May 20, 2020 18:41
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DrBouvenstein posted:Yes. I followed this Serious Eats recipe: yes, 1:1 vin:water is fine for safety. again, if these are the pickles you posted about not long ago, you need to let them chill out for a while, at least a month.
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May 20, 2020 18:46
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Something that can help with absorbing the pickling juice is to brine the veggies first. That is, fill a bowl with cold water and a whole bunch of salt, then submerge your washed, chopped veggies in the water for awhile. I usually put a plate on top of the veggies to hold them down, then stick the bowl in the fridge for a day. Lightly rinse the veggies off and then proceed with the rest of the recipe as normal. As I understand it, the salt concentration in the water (very high) will attempt to balance with the salt concentration in the cells in the veggies (almost zero). It does this less by absorbing salt into the veggies, moreso by sucking water out of them. This greatly increases their capacity to absorb other liquids (or water again, if you rinse them too much).
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May 20, 2020 19:05
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TooMuchAbstraction posted:Something that can help with absorbing the pickling juice is to brine the veggies first. That is, fill a bowl with cold water and a whole bunch of salt, then submerge your washed, chopped veggies in the water for awhile. I usually put a plate on top of the veggies to hold them down, then stick the bowl in the fridge for a day. Lightly rinse the veggies off and then proceed with the rest of the recipe as normal. Well, fiddleheads require being boiled or steamed for like 10 minutes first, and the instructions say boil in salt water, not sure if that accomplishes a similar goal? Thanks everyone, I've got a lot more fiddleheads (tried to sell some locally but only a couple takers), I'll blanch and freeze some and do another batch of pickles and just assume they'll be better once they stay in the drink longer.
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May 20, 2020 19:17
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How salty was the water you boiled them in? When I brine my cukes, I'm putting at least half a cup of salt in enough water to submerge 5-6 pounds of cucumbers. This isn't salt for flavor -- though some salt will of course remain; I don't bother salting my pickling juice!
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May 20, 2020 19:31
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luscious posted:deadly_pudding, I am looking forward to your weird biology experiments!! Immense success! Behold, my room temperature sons:  I sampled one of the pickles, and while it's definitely transformed into a pickle, it doesn't quite have the acid I want yet. The pickles and larger batch of kraut need a couple more days, but the smaller kraut is delicious and ready for The Fridge Times:  Next week I'm gonna fridge-pickle some red onions, and probably use some of the kraut brine to inoculate a fermented onion chutney.
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May 22, 2020 16:18
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deadly_pudding posted:Immense success! It depends on your ambient temp and pickle preference, but for me (in a hot climate with a sour pickle preference) trying to fully sour the pickles at room temp will inevitably lead to kahm yeast forming. It can be scooped away with little issue but it adds a yeasty farty note and can soften pickles near the top of the brine. I'm a fan of 7-10 days on the counter until there's a bit of salty sour funk and cloudy brine, then moving it to the fridge for slower lactobacteria-dominant souring. Somehow I've been able to leave kraut out for weeks at the same 2% salt concentration without ever having kahm issues.
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May 22, 2020 19:21
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I gotta get a gallon jar for the next batch of pickles, too. The half-gallon only fits like 10 of those mini cucumbers.
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May 22, 2020 20:13
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Just scale up and start buying cucumbers by the bushel and replace the jars with 5 gallon food-grade buckets
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May 22, 2020 22:50
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Mongoose posted:kahm issues. i always get a bit of kahm on top. And same never in kraut for some reason. Instead of skimming it all the time. I just got deeper with my brine like inch and a half to two or even three inches in the crock. I skim off any other mold, but just leave the kahm until the end. The one book I use says to just leave kahm because it’ll just come back quickly and worse.
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May 22, 2020 23:09
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deadly_pudding posted:Immense success! I have those exact same lids. I bought them for making ginger beer, because I was tired of having to jury rig rubber band contraptions in order to let the brew fart itself.
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May 23, 2020 02:46
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Pulled my giardiniera out. Bit cloudier than I’d like, some veg sank and some rose to the top. In the past I’ve been able to not disturb everything that sank to the bottom of the crock. To get everything out I couldn’t do that this time. I’d expect it’ll clarify in the fridge. Taste is real good.
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May 23, 2020 05:32
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Bar Ran Dun posted:Pulled my giardiniera out. Bit cloudier than I’d like, some veg sank and some rose to the top. In the past I’ve been able to not disturb everything that sank to the bottom of the crock. To get everything out I couldn’t do that this time. I’d expect it’ll clarify in the fridge. Taste is real good. My pickles are pretty cloudy, but I'm choosing to blame the black peppercorns that I used because I didn't have any white ones handy  That smaller batch of kraut that I pulled yesterday is great. I had some as like a side dish with dinner, and it's still real crunchy. Like if stirred in some mayo and pepper it would just be cole slaw. I'm gonna let the bigger batch go a little longer and see how I like it. My main thing is I don't want it to be like vinegary the way store-bought tends to be, or my wife will snub it and I'll be stuck eating half a gallon of sauerkraut by myself lol
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May 23, 2020 11:33
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I think there is something with the fermentation not quite done when they are cloudy. I’m going to dig out my book. All I know is about two weeks in the fridge has been cleaning it up.
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May 23, 2020 15:06
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Found the book answer. Leave it alone. Elsewhere it says use more brine, if it’s deep enough under won’t affect the quality.
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May 24, 2020 06:11
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Bar Ran Dun posted:Found the book answer. Leave it alone. Elsewhere it says use more brine, if it’s deep enough under won’t affect the quality. Hey, same book  I'm gonna move the remaining projects into the fridge today, and probably also start my red onions. Those ones won't be a ferment, just fridge pickles. I might start the onion chutney, too, we'll see how lazy I am today.
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May 24, 2020 11:37
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This year's pickles and tomatoes are in the jars. I'm definitely not using canning as a coping mechanism for the breakdown of the social order or anything.
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Jun 1, 2020 14:13
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You have that many tomatoes already?!
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Jun 1, 2020 15:29
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I wish (and should have been more specific). Our local farm was unloading their blemished hothouse tomatoes and we got a couple 25lb boxes at $15/each. Our backyard ones still have several weeks.
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Jun 1, 2020 16:36
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overdesigned posted:I wish (and should have been more specific). Our local farm was unloading their blemished hothouse tomatoes and we got a couple 25lb boxes at $15/each. Our backyard ones still have several weeks.  that is a wildly good deal, nice job. Did you make 'em into sauce, or is that just like canned stewed tomatoes?
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Jun 1, 2020 19:58
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It's pureed. We've done stewed/whole-ish ones before but peeling and deseeding mass quantities is a huge pain in the rear end so we just do puree these days. Then again food-milling 50 pounds of 'maters is also a pain in the rear end so we might do some of the garden ones whole.
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Jun 2, 2020 01:35
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Last year I bought a couple of big boxes of farmers market 2nds (gotta look under/to the back of their stands!) by the time I got done processing them, my hands were raw. Did the whole trim, core, peel, seed process solo. Then I simmered into sauce. Smart rear end friend was like 'you know they sell that stuff in stores, right?'. Turns out they are really quite accurately an acidic food...
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Jun 2, 2020 13:47
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Can I lacto-ferment radish greens? A large chunk of my radishes either bolted or I just didn't have the conditions right, and the actual radishes are unedible, long, skinny, and woody. Can I at least do something with the greens? They're too old to use raw, at least, and I can saute some as I would something like spinach or collard greens, but I have too many to really do that with for all of them (I guess unless I blanch and freeze?) but then I was wondering if I can make some sort of weird radish-green kimchi type of thing with them?
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Jun 12, 2020 22:16
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overdesigned posted:I wish (and should have been more specific). Our local farm was unloading their blemished hothouse tomatoes and we got a couple 25lb boxes at $15/each. Our backyard ones still have several weeks. I am wildly jealous of this! I have 5 lbs of asparagus to pickle this weekend. Also, my GF keeps a couple of hens and I pickled a dozen of their eggs last week. Looking forward to cracking open that jar next weekend! DrBouvenstein posted:Can I lacto-ferment radish greens? It's worth a shot! I can't speak from experience about radish greens, but if the choice is experiment or throw away I'd experiment every time.
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Jun 13, 2020 00:17
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I'm pretty sure you can lacto-ferment any vegetable, it just might not be good. Throw 2% of its weight in salt on it, if it's not submerged in its own brine in a day add enough 2% brine to cover, see what happens (and throw it out if it smells bad/gross).
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Jun 13, 2020 02:57
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Yeah I was tempted to make a Kale ferment, but everything I read said it would be kinda gross. I’ve ended up doing greens sauces to get rid of the mountains of greens at the beginning of the season. Boil em, then blend em with mushrooms and Parma, and seasonings. Use as a topping for steak or as a pasta sauce like a pesto. Freezes well. If I can dig up the recipe I’ll post it. Another way to use them is to make things similar to palak paneer in an Indian dish .
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Jun 13, 2020 03:20
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