Minnesota Outdoorsman
General Category => The BBQ Shack, Wildlife recipes and Cooking => Topic started by: glenn57 on July 07/18/18, 04:07:13 PM
-
earlier this spring i put up 8 qts of pickled asparagus, this past monday i did up 3 qts of pickled green beans.
got a call today gotta can pickles tonight.
let da fun begin!!!!!!!!!!!!! :happy1: :happy1:
-
Can i have some of the pickled green beans? I'm outta targets for the range.... :rotflmao:
-
Can i have some of the pickled green beans? I'm outta targets for the range.... :rotflmao:
:tut: :tut: :tut: :tut:
-
:nerd:
-
Glenn, you got dill? Mine all croaked, and had to replant.
I got pickles ready to go, but no dill.... might have to buy some from Cub
-
Seems to be a bad year for the veggies...talked to more guys that had total crop failure for some reason. Sure glad I didn't do the 'maters and peppers this year! They'd be under water.
-
Glenn, you got dill? Mine all croaked, and had to replant.
I got pickles ready to go, but no dill.... might have to buy some from Cub
yea, I had some from last year, some from this year and I had Sue pick some up today at the farmers market.
-
Seems to be a bad year for the veggies...talked to more guys that had total crop failure for some reason. Sure glad I didn't do the 'maters and peppers this year! They'd be under water.
I got plenty. Must be my green thumb, clean living and charming personality!! :happy1:
-
Glenn, you got dill? Mine all croaked, and had to replant.
I got pickles ready to go, but no dill.... might have to buy some from Cub
yea, I had some from last year, some from this year and I had Sue pick some up today at the farmers market.
The stuff you have from last year.....did you freeze it, or dehydrate it?
-
Froze it.
-
23 qts, the 7 towards the top have this peppers in it for a zing. Of course I cheated and bought the pickles.
[attachment deleted by admin]
-
I havev jalapenos that are ready to pick. What do you guys do with yours? Dry them or freeze them?
-
I always froze mine whole after washing them....
-
You're way ahead of us Smurfy!
We freeze the jalepenos rather than dry them. Better yet, make a pan full of jalepeno poppers.
-
ooooh....dem's good!!! :happy1: AKA Atomic Buffalo Turds.
https://www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts
-
I havev jalapenos that are ready to pick. What do you guys do with yours? Dry them or freeze them?
i only use them for salsa, if everything else isnt ready i chop them up and freeze them. and extras one of our secretaries get, she is of the mexican decent.
-
Glenn, you got dill? Mine all croaked, and had to replant.
I got pickles ready to go, but no dill.... might have to buy some from Cub
yea, I had some from last year, some from this year and I had Sue pick some up today at the farmers market.
The stuff you have from last year.....did you freeze it, or dehydrate it?
HD, i started growing my own dill when i almost couldnt find any. i just let some of the dill turn dark and save the seeds to replant. what i found is if you freeze this years stuff it will be pretty good to use yet next year. if it gets to be 2 years old it seems to turn black and the little seed thingy's tend to fall off. its still ok to use but i try not to have to much. i use plastic bread bags, double them up, put a bread twisty on it throw it in the freezer.
-
I havev jalapenos that are ready to pick. What do you guys do with yours? Dry them or freeze them?
i only use them for salsa, if everything else isnt ready i chop them up and freeze them. and extras one of our secretaries get, she is of the mexican decent.
I'm glad she is decent.
-
I havev jalapenos that are ready to pick. What do you guys do with yours? Dry them or freeze them?
i only use them for salsa, if everything else isnt ready i chop them up and freeze them. and extras one of our secretaries get, she is of the mexican decent.
I'm glad she is decent.
:bonk: :bonk: :banghead: :banghead: :rotflmao: :rotflmao: :oops1: i forgot to take my puter off Boaranze!!!!!! :rotflmao: :rotflmao:
-
Sure glad someone else was wondering about that, too. :whistling:
-
Freudian Slip
-
Not pickin' on ya Glenn...seriously, how many times can ya use those jars and lids before ya haveta toss 'em? Just wondering. AND....how long are home-canned pickles good for? I noticed a lot of them 5-6 years old or more at my Mom's yday downstairs....I would imagine way past time to toss, right? :confused:
-
the jars........till they break or get a chip in the top that they wont seal.
the screw on lid.........personally, i use them till they get flimsey, bent outta shape. never had an issue reusing them.
the top that seals.......only once if I need to have it seal. i keep them, put them back on upside down to keep the jars clean. if I'm going to use a jar that just sits in the frig........i reuse the top lid cause it doesnt require it ti be sealed.
old canned stuff............ i dont ever really keep that stuff that long as it gets used, and i am pretty anal about rotating stuff. only way to tell is to open one up and try it. i HAVE had older canned stuff that old and was just fine. if that top lid is bulged up its no longer sealed and needs to get thrown out, otherwise should be good!!!!!
thats my experience anyway. i've been doing my own canning for 40 plus years and i learned everything from my mom and grandmother.
-
Thanks. I'll feed one to the NL's cat first. :azn:
-
that sounds spot on Glenn, that is what I learned over the years too.
-
that sounds spot on Glenn, that is what I leaned over the years too.
Yer leaning again?! Happy Hour?! :toast:
-
Eileen over the fence.
-
so now we have English teachers now, damn!! :rotflmao: :rotflmao: :happy1:
-
For my pickles this year, I'm trying pickling lime.....have any of you used it to get your pickles crispy?
[attachment deleted by admin]
-
Nope
-
Nope too.
-
Yes BUT?? I think grape leaves do about the same
-
Yes BUT?? I think grape leaves do about the same
Please esssplain..... Grape leaves?
-
Yes BUT?? I think grape leaves do about the same
Please esssplain..... Grape leaves?
Grape leaves on jar botton fill wit cukes grapes on top can.The tannin crisps cukes in brine BUT so can green/Black tea oak leaves I use grape cause I eat em. I never got a pickle as crisp as I want some in the grocery are real crispy! so now for as little as I eat pickles I buy em now peppers I can tons!!
-
For my pickles this year, I'm trying pickling lime.....have any of you used it to get your pickles crispy?
I dont or try to avoid chemicals in ,What is in that lime besides lime? I know Calcium chloride is a chemical that crisps and alum I never tries CC but alum and lime I have the tannon from leaves is just as good along with temps cool stored helps and the blossom end of each cuke should be removed just a 1/16 slice to rid it of some enzyme that helps also!
-
HD, how long you hot bath them after there in the jar? I noticed the longer there hot bath the softer they get. I do mine 10 minutes max. I don't add anything for that. Mine may not be real crisp but they are firm.
-
I usually fill the jars with the hot brine on the cukes, then place the jars in the hot water bath, seal, and pull the jars after the water has cooled down. They seal pretty good, and the pickles are crispy for a year. I was going to try a traditional canning process this year to get a longer shelf time.
Dew, the calcium chloride is a chemical for traditional canning. And that's why I didn't want to use it... because it is a chemical. So..... that's why I was asking about the lime. It's supposed to be a better solution, but the prep time is longer.
-
When you say a longer shelf life, how long you talking? I am currently working on pickles I canned in 2016 and no issues.
-
Since I don't do a traditional canning process, they typically go a year to 2 years. Most of the time, if I have jars left over from the previous season....I dump them out. They get that opaque look, and loose the crispy....yuck.....
-
I usually fill the jars with the hot brine on the cukes, then place the jars in the hot water bath, seal, and pull the jars after the water has cooled down. They seal pretty good, and the pickles are crispy for a year. I was going to try a traditional canning process this year to get a longer shelf time.
Dew, the calcium chloride is a chemical for traditional canning. And that's why I didn't want to use it... because it is a chemical. So..... that's why I was asking about the lime. It's supposed to be a better solution, but the prep time is longer.
Everything is a chemical. Vinegar is acetic acid. Salt is Sodium Chloride. Even water is a chemical. Putting in pickling lime is really no different than putting in salt.
-
Everything is a chemical. Vinegar is acetic acid. Salt is Sodium Chloride. Even water is a chemical. Putting in pickling lime is really no different than putting in salt.
How profound! :fish2:
-
Everything is a chemical. Vinegar is acetic acid. Salt is Sodium Chloride. Even water is a chemical. Putting in pickling lime is really no different than putting in salt.
How profound! :fish2:
Are you watering yer 'maters with chemicals again, roonster? :scratch:
-
Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... :rotflmao:
-
Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... :rotflmao:
dat is funny!!! :rotflmao:
-
Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... :rotflmao:
dat is funny!!! :rotflmao:
Yup, I almost spit up some H2O and some udder chemicals all over my keyboard!
-
Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... :rotflmao:
Nope you don't. My point was that using pickling lime is not much different than using salt or vinegar. After all, you are the one that said "And that's why I didn't want to use it... because it is a chemical".
-
OK....this particular "chemical" is it better for you than the calcium chloride "chemical" ?
Sheeeze......Can I put my crayons away now?
Can't get a straight answer around here....never mind, I found this from a pepper pickling forum....
Pickling Crisp VS Pickling Lime
For those of us who like to make our own pickles, relish or anything that has that long, frustrating, pre-soaking process involving pickling lime, there is a simple solution. Pickling crisp!!
For those of us who do not know what the pickling lime process is and are interested in making/canning your own pickles, pickling lime is a product you buy and is required in most recipes that require pickling and helps improve the firmness by adding calcium that reinforces the pectin in the vegetable being pickled.
For example, if your using cucumbers, you would mix the pickling lime in water according to the package directions and let it soak for a full day (if not longer) rinsing at min of 3 times. You will have to soak and rinse repeatedly until the water is clear. Lime is alkaline so you have to make sure to get rid of all of it in the rinses process or it will reduce the acidity that you will use to pickle your vegetable with. When you have alkalinity it reduces the Ph as well which neutralizes the acidity and can lead to botulism. For this very reason, it is not recommended to use pickling lime any longer. It can be a pain in the rear anyway, especially in today’s society where we are always so busy and don’t have time to rinse the vegetables a bunch of times.
That leads us to pickling crisp! It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles .
Calcium chloride aka pickle crisp is easier to use: You add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila! Your done! No long soaking and rinsing process to deal with. If only our ancestors had this product 🙂
Below is a recipe I use for Candied Jalapenos and Quick Refrigerator Party Pickles. I hope you find this article enjoyable, and makes canning pickled foods easier for you 🙂
Keepin It Spicy,
Jalapeño Gal
-
The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp. Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride. They do have a point about the acidity being affected by the alkaline calcium hydroxide.
-
The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp. Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride. They do have a point about the acidity being affected by the alkaline calcium hydroxide.
You a chemist Del?
-
OK....this particular "chemical" is it better for you than the calcium chloride "chemical" ?
Sheeeze......Can I put my crayons away now?
Can't get a straight answer around here....never mind, I found this from a pepper pickling forum....
Pickling Crisp VS Pickling Lime
For those of us who like to make our own pickles, relish or anything that has that long, frustrating, pre-soaking process involving pickling lime, there is a simple solution. Pickling crisp!!
For those of us who do not know what the pickling lime process is and are interested in making/canning your own pickles, pickling lime is a product you buy and is required in most recipes that require pickling and helps improve the firmness by adding calcium that reinforces the pectin in the vegetable being pickled.
For example, if your using cucumbers, you would mix the pickling lime in water according to the package directions and let it soak for a full day (if not longer) rinsing at min of 3 times. You will have to soak and rinse repeatedly until the water is clear. Lime is alkaline so you have to make sure to get rid of all of it in the rinses process or it will reduce the acidity that you will use to pickle your vegetable with. When you have alkalinity it reduces the Ph as well which neutralizes the acidity and can lead to botulism. For this very reason, it is not recommended to use pickling lime any longer. It can be a pain in the rear anyway, especially in today’s society where we are always so busy and don’t have time to rinse the vegetables a bunch of times.
That leads us to pickling crisp! It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles .
Calcium chloride aka pickle crisp is easier to use: You add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila! Your done! No long soaking and rinsing process to deal with. If only our ancestors had this product 🙂
Below is a recipe I use for Candied Jalapenos and Quick Refrigerator Party Pickles. I hope you find this article enjoyable, and makes canning pickled foods easier for you 🙂
Keepin It Spicy,
Jalapeño Gal
Holy moly a mountain outta a mole hill PH factors? salts? Just use grape leaves Au Natural
-
You guys are making me hungry. :azn: Click on da pickle.
[attachment deleted by admin]
-
The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp. Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride. They do have a point about the acidity being affected by the alkaline calcium hydroxide.
You a chemist Del?
Engineer. Not the train driving type.
-
Rebs pickle has alittle nut sack....wierd.
-
The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp. Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride. They do have a point about the acidity being affected by the alkaline calcium hydroxide.
You a chemist Del?
Engineer. Not the train driving type.
now that explains things... :rotflmao:
-
Yep, but I learned about Calcium ions and cell walls from reading cooking stuff.
-
Yep, but I learned about Calcium ions and cell walls from reading cooking stuff.
:police:
[attachment deleted by admin]
-
Hey Mikey.... what's wrong with an engineer? I'm one too.....(just not a chemical engineer)
Had enough for 10 jars so far......
[attachment deleted by admin]
-
Hey Mikey.... what's wrong with an engineer? I'm one too.....(just not a chemical engineer)
Had enough for 10 jars so far......
absolutely nothing wrong with engineer's, just having fun with Del... :happy1: :happy1:
-
Hey Mikey.... what's wrong with an engineer? I'm one too.....(just not a chemical engineer)
Had enough for 10 jars so far......
absolutely nothing wrong with engineer's, just having fun with Del... :happy1: :happy1:
ha, everything works on paper to an engineer, till ya actually gotta build it ; :rotflmao: :rotflmao:
-
or try to fix it
-
Or have a union guy stand there, leaning on a shovel.... telling you "it'll never work"
-
Or have a union guy stand there, leaning on a shovel.... telling you "it'll never work"
Well yeah, when ya got da shovel upside down.. :mooning:
-
Hey Mikey.... what's wrong with an engineer? I'm one too.....(just not a chemical engineer)
Had enough for 10 jars so far......
absolutely nothing wrong with engineer's, just having fun with Del... :happy1: :happy1:
ha, everything works on paper to an engineer, till ya actually gotta build it ; :rotflmao: :rotflmao:
Yep got a story and still have the red stamp to alter building plans!!! SoCal shopping center engineer got tired of drivin up from Carlsbad to Oside almost every day!!Gave a lowly carpenter his stamp an said we'd meet every Fri.For revisions!!!! Engineers??? My wife is a home maker engineer and the school janitor is somekind a engineer also!Course steve my neighbor is a railroad engineer toots his horn also>>>>>HEHEHEHE
-
:tut: :offtopic: back on track!
[attachment deleted by admin]
-
You should make some pickled beets! Yum! I did one year, easy-peasey!
[attachment deleted by admin]
-
:thumbs: :puke: :puke:
-
:tut: Don't you have some ketchup to go try?!
-
green beans and beets, both are good!!!!
-
My Grandma made pickled beets. They were so good I could eat a whole qt myself. Well maybe. BUT they were great. I would like to make some of them. Will have to see if I can buy some beets.
-
I put up another dozen jars of pickles. 6 sliced, 6 Spears
I'm done, I still have 6 jars from last year.... I got plenty.
Sorry, no pics... :bonk:
-
As I already mentioned we did 36 qts and 3 pints of pickles yesterday. Some with jalapeno. We bought 38 lbs of pickles so about a lb per jar.
-
Did 4 more qts of pickled green beans, also blanched some for dis winter!! :happy1: made up 2 more 2 gallon jugs of cukes.
-
Spent the afternoon making 4 qts saurkraut, 2 batches of summer cukes/ frig cukes, whatever you wanna call them and 2 more 2 gallon jugs of pickled cukes.
Thinking Friday it's gonna be salsa time.
-
How NOT to can........ :doah:
https://youtu.be/dA369GWrVRo
-
No pressure cooker for dis dude.
-
total ares's!!!!
-
Ok dumb arse. We just got a pressure cooker a year or two ago. Now I know how hard it is to get in trouble with one. Unless you are a real idiot you can't even make them fail. I will rest easy now. :happy1:
-
Anyone can things like peaches? I remember folks buying crates of 'em to can...yum!
-
You need a pressure canner for peaches.
-
Ya, OK.... I was asking these guys if any of them canned peaches......
-
Anyone can things like peaches? I remember folks buying crates of 'em to can...yum!
My mom used to. to much sugar for me.
we still get a case of them......matter of fact there supposed to be in next week!!!!!!!!
-
You need a pressure canner for peaches.
no ya dont!!!!!!!!!!!!!! :tut: :tut:
-
My grandma never used one....and yer right, Glenn! :bow: :happy1:
http://pickyourown.org/peachescanning.htm
-
Apparently peaches are considered an acid food, which I would never have guessed. So you guys are right.
-
https://youtu.be/bFuidKmTfvA
-
https://youtu.be/bFuidKmTfvA
:puke: :puke: :puke: :puke: :puke: :thumbs:
-
Oh no, they're sooooooo good!!! :tongue:
-
Oh no, they're sooooooo good!!! :tongue:
make some for all of us!!!! :happy1:
-
Ruthie.... (My wife) agrees with Leech about the pickled watermelon rind..... :puke:
I figured, I was gonna give it a shot.... Course, she said I was :crazy:
-
Gotta have at least one of these in the 'fridge at all times.....um num....
[attachment deleted by admin]
-
Canned peaches are great! Used to put cream on them too.. Man is that good!
-
Now I want a fresh sliced peach in cream with sugar!!! :angry:
-
Now I want a fresh sliced peach in cream with sugar!!! :angry:
well take nr spinklez ouuta da garage and go get some!! :crazy: :confused: :doah:
-
I just had a juicy black plum and a small bowl of pecan nice cream...*urp* :azn:
-
Now I want a fresh sliced peach in cream with sugar!!! :angry:
well take nr spinklez ouuta da garage and go get some!! :crazy: :confused: :doah:
Ok, I did. Nummolicious.... :tongue:
[attachment deleted by admin]
-
:rotflmao: :rotflmao: :rotflmao: :rotflmao: :rotflmao: :happy1: :happy1: :happy1:
-
Cookin salsa, drinking beer, listening to rock and roll. Don't get no better than that!; :happy1:
[attachment deleted by admin]
-
got to give ya that Glenn!!! :happy1: :happy1:
-
Ya forgot SEKS. :rotflmao:
-
Ya forgot SEKS. :rotflmao:
MEH :coffee: beer and salsa better!! :rotflmao:
-
I'll agree with that. :toast:
-
14 qts of stewed mater's, 7 pints tomato juice. Doesn't include the double patch of summer cukes and another cuke recipe I made. Then I cut the lawn. My butt is dragging.
[attachment deleted by admin]
-
Our tomatoes look great. Maybe the best ever but they are still green. I started picking some of them and have them sitting on the counter to get red. Rebs, I am thinking of putting a couple of tomatoes in a parchment paper thing and staple shut. Then write the date on each package with a couple of tomatoes in it. Also we just freeze red ones on ziploc bags and add them to soups and stews. Easy and works great.
-
That's a good idea, Barry. I'd check the first ones about 8-10 days after bagging. Once they get pink, (kinda weird color, but they do that in the bags) they're about 2-3 days away from ripe, I've found.
-
Maybe since yer now RETIRED, with lotsa TIME, you could use little color-coded date stickers for each 'mater, and record approx aging time.... :scratch: :rotflmao:
-
well by sat afternoon i expect to be done with canning and picklin garden stuff for the year. tonight its salsa time, sat stewed maters and mater juice. then i'm retiring my canning equipment for the year!!!!!
it'll be a goof feeling but seems early this year.
-
well by sat afternoon i expect to be done with canning and picklin garden stuff for the year. tonight its salsa time, sat stewed maters and mater juice. then i'm retiring my canning equipment for the year!!!!!
it'll be a goof feeling but seems early this year.
I'll bet........ :whistling: Hi Glenn!! :azn: :rotflmao:
-
:angry2: just can't get that boaraneze outta my system! :rotflmao:
-
yAe, taht cann bee a porbelm. :rotflmao: :rotflmao:
-
What hs hy
-
Last nites accomplishment, 15 pints Sala!
[attachment deleted by admin]
-
Yeah....right.....its ketchup!
-
Yeah....right.....its ketchup!
:shocked: :shocked:
-
Last nites accomplishment, 15 pints Sala!
Sala?! You turning Arabic?! :scratch: O ya, Boaranese still in the system.... :doah:
-
Sala?? Sounds like an Arabic tomato thing. Hey Glenn, is that a fermented type of thing? :confused:
-
:rotflmao: :rotflmao:
-
Picked up 1 1/2 doz bi colored corn. Kept 3 out for a meal. Boiled 10 minutes, cut off the cob now in the freezer.
[attachment deleted by admin]
-
You put the cob in the freezer?! ;) :shocked:
-
You put the cob in the freezer?! ;) :shocked:
doesn't it look like it you putz!!!!!!!!! :tut: :pouty: :pouty: :pouty: