Minnesota Outdoorsman
General Category => Lawn & Garden => Topic started by: glenn57 on July 07/13/22, 04:19:42 PM
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It's started. Pickles are done for another year . 41 qts but had 1 casualty. Packed to tight!! :confused: 1 bushel. They where $100.00.
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Dang, you been busy!! Looks great, how long are they in the hot bath for?
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Dang, you been busy!! Looks great, how long are they in the hot bath for?
between 10 to 15 minutes. No longer or they get soft. imo anyway.
Took 4 hours from the time the pickles got home to finish. That doesn't include my time yesterday cleaning onions and garlic
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So you said one casualty. What happened to that jar that you said you over packed? I have had a few softer jars now and then. Maybe a couple out of 35-40 and I have always wondered why. Mayhaps I cooked them too long or packed them too full. We go 20 minutes.
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Just packed the jar with to much stuff, mainly pickles. I don't know if I or my wife packed that one but I did catch her pushing the pickles to hard. You need to take into account that it expands when it's hot bathed
From my experience the longer you hot bath them the softer the pickles get. This isa just my philosophy, you hot bath it to seal the lid and to activate so to speak thee dill, garlic and onions.
I mayu add more vinegar than it calls for but not much more. Don't know if the pickling salt does anything but I stay the course with that.
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So you said one casualty. What happened to that jar that you said you over packed? I have had a few softer jars now and then. Maybe a couple out of 35-40 and I have always wondered why. Mayhaps I cooked them too long or packed them too full. We go 20 minutes.
to actually answer your question :rotflmao: the bottom of the jar blew out. Broke, kaput!!🙄
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Wowser... Think I posted last year that some of the pickled jalapeno lids buckled, musta been not enough head room I'm guessing.
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Wow that's one heck of an implosion I'm thinking. Or was it an explosion?
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Wowser... Think I posted last year that some of the pickled jalapeno lids buckled, musta been not enough head room I'm guessing.
:happy1: :happy1: yeppers that'll do it to if it's packed to tight!!
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Wow that's one heck of an implosion I'm thinking. Or was it an explosion?
naw it was on the bottom of the canner, I heard it crack and new right away.
It's not the first time. :pouty: :rotflmao:
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It's started. Pickles are done for another year . 41 qts but had 1 casualty. Packed to tight!! :confused: 1 bushel. They where $100.00.
Dill?
Kosher with garlic?
Hot ones?
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I call them garlic dill. I do add Onion. No kosher.
I did do 7 qts of hot ones,. Same ingredients only I added 4 tia chili peppers.
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If you are putting in garlic, they are Kosher. No garlic, then just regular dill pickles.
I like The garlic in.
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Good morn. Dose anyone have a pickle process tjat would be willing to share? We have to many cuccumbers and need to deal with them. We have neve pickled cucc's before. Or should just look up utube?
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Good morn. Dose anyone have a pickle process tjat would be willing to share? We have to many cuccumbers and need to deal with them. We have neve pickled cucc's before. Or should just look up utube?
well........there are several ways i deal with cucumbers............and pickles are a whole new deal. to me a cuke is longer then 5-6 inches.
let me know what you have in mind and i can tell ya what i do.
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Mommas family has always been huge with the sun pickles. Three days in the sun then refrigerate. Pretty simple, 1 cup cider vinegar to 6 cups water, dill, garlic and canning salt. I thought she was nuts when she first started doing this, but they are tasty.
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Glenn, we would like a good snappy dill picke or what they term a bread and butter chip pickles
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Glenn, we would like a good snappy dill picke or what they term a bread and butter chip pickles
sorry bud, can't help with that type of pickle. Don't make them.
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Mommas family has always been huge with the sun pickles. Three days in the sun then refrigerate. Pretty simple, 1 cup cider vinegar to 6 cups water, dill, garlic and canning salt. I thought she was nuts when she first started doing this, but they are tasty.
:scratch: :scratch: what iffin it's cloudy out???🤭🤭 :rotflmao:
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Glenn, we would like a good snappy dill picke or what they term a bread and butter chip pickles
Dill pickles are different than Bread and butter. Bread and butter has quite a bit of sugar added to them.
I also always add pickling spices to my pickles.
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I like them sun pickles but they sure are salty.
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Glenn, we would like a good snappy dill picke or what they term a bread and butter chip pickles
Dill pickles are different than Bread and butter. Bread and butter has quite a bit of sugar added to them.
I also always add pickling spices to my pickles.
yea they do. i make what i call a frig pickle. its 7 cups of sliced cukes, 1 cup sliced onions.
then put in some salt and let set for about 3 hours.
the brine is 2 cups sugar and 1 cup vinegar and dill seed. heat to disolve the sugar then pour over cukes and put in the frig. its good but pretty sweet.
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Yup....that's how I make them also.
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Another way I really like cukes, is slicing them and onions, I don't measure though. Do the same with the salt. Rinse really good. Then add half and half. Add some sugar and vinegar to taste. The more sugar the sweeter it is, the more vinegar, more tart and I like it on the tart side so I don't add a lot of sugar, and I mean like maybe a tablespoon is all.
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I got a bread and butter recipe somewhere, I'll look for it this afternoon.
I like making a marinaded salad with my extra cukes. It has red onion and Roma tomatoes.
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cucs and mayo too with onion and some cherry maters!
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Ours don't even have any flowers yet.
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Here ya go....
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Ours don't even have any flowers yet.
awe :pouty: your cukes lose there cher... Er ..... flowers already!!! :sleazy: :evil: :rotflmao:
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Ours don't even have any flowers yet.
No cukes yet here either. Although I have started picking Zucchini
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Picked a zuke this a.m. & delivered it to my adopted mom. We've had some Little Bing cherry maters & I ate a small string bean I found tonite whilst I was weeding.
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My early afternoon project. A 2 gallon jug of what I call Mille's pickles, 3 qts of sauerkraut and some cukes for creamy cukes.
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That looks great. We only have one cuke so far so my options are limited.
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Those cukes in the big jar make pretty good bloody Mary pickles!! :happy1: :evil: :rotflmao:
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Is that a make and eat in a week type Glenn?
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Is that a make and eat in a week type Glenn?
which one??? Yes the one in the white container. The 2 gallon jug no.
I put them in the fridge to meld for 2-3 months then I start eating them. I see try to make 4-5 jars and they last just fine till spring or their gone.
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Farmers market is going in town today so I picked up a big head of cabbage and gonna do that up yet. I should get 6-7 qts from that. I should be set for kraut then.
I bought a kalarabi that was the size of a volleyball almost :doofus: not sure what I'm doing wrong. :scratch:
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Farmers market is going in town today so I picked up a big head of cabbage and gonna do that up yet. I should get 6-7 qts from that. I should be set for kraut then.
I bought a kalarabi that was the size of a volleyball almost :doofus: not sure what I'm doing wrong. :scratch:
I’ve got about 7 lbs of kraut in the crock I sampled last night. It’s coming along nicely!
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Farmers market is going in town today so I picked up a big head of cabbage and gonna do that up yet. I should get 6-7 qts from that. I should be set for kraut then.
I bought a kalarabi that was the size of a volleyball almost :doofus: not sure what I'm doing wrong. :scratch:
With all the stuff you're canning, you should get a table at the Farms market! :happy1:
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The first attempt at kraut about 3 years ago it was fantastic. The last 2 batches I didn't like and threw them out. The last one was way too salty cuz I kept adding salt water to replace what was evaporating.
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Farmers market is going in town today so I picked up a big head of cabbage and gonna do that up yet. I should get 6-7 qts from that. I should be set for kraut then.
I bought a kalarabi that was the size of a volleyball almost :doofus: not sure what I'm doing wrong. :scratch:
With all the stuff you're canning, you should get a table at the Farms market! :happy1:
nah I use it up pretty well all by myself.
LPS how does it it evaporate?? Isn't it sealed? I know there are lots of ways to make it??
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Not sealed whilst it is curing. I do the put a leaf on top and weigh down with a smaller jelly jar to keep it under water. May have to get one of those kits with the top with a pipe out of it.
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LPS, this is what I use. It’s a Ohio stoneware fermentation crock. I make my kraut and my pickles in it. It has a lid and 2 weights. I just bagged and froze my last batch. Turned out great, very crunchy!
Don’t give up, it’s so much better than anything you can buy, and very healthy.
When I was bagging up the kraut, the wife came in from outside and said I stunk up the whole yard.
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I just did up a dozen jars of pickles....and since my tomatoes won't turn red, I did a couple of green tomatoes. It's the first time I tried tomatoes, we'll see how they turn out.
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I just did up a dozen jars of pickles....and since my tomatoes won't turn red, I did a couple of green tomatoes. It's the first time I tried tomatoes, we'll see how they turn out.
what brine/ recipe did you use HD. not sure if I posted mine?? :scratch:
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I just used mine, and substituted tomatoes for the pickles..... we'll see 😁
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I just used mine, and substituted tomatoes for the pickles..... we'll see 😁
:happy1:
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I just used mine, and substituted tomatoes for the pickles..... we'll see 😁
Did you cut the green tomatoes up or throw them in whole?
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I just used mine, and substituted tomatoes for the pickles..... we'll see 😁
Did you cut the green tomatoes up or throw them in whole?
the bigger ones I quartered, the smaller ones, I cut in half.
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Shared some of these pics earlier with Glenn and Mike but thought I'd post anyway. The wife's cousin stopped by today while I was just starting and she's a BIG canner. At the time I was boiling the jars and rings and asked me why I was doing that, she never boils em, just hot soapy water... I try to go by the book maybe it's not necessary??? Crazy I thought.
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Shared some of these pics earlier with Glenn and Mike but thought I'd post anyway. The wife's cousin stopped by today while I was just starting and she's a BIG canner. At the time I was boiling the jars and rings and asked me why I was doing that, she never boils em, just hot soapy water... I try to go by the book maybe it's not necessary??? Crazy I thought.
I usually have the jars and rings in the dish washer and the lids in boiling water when I'm canning.... :rotflmao: As long as they get sanitized, it's a matter of what you're used to.
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Made these yesterday, ready to eat today. :happy1:
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Made these yesterday, ready to eat today. :happy1:
What are those? Toad stools or Smurf umbrella's?
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LOL Or banana chips?
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Made these yesterday, ready to eat today. :happy1:
What are those? Toad stools or Smurf umbrella's?
cukes, sometimes referred to as frig pickles or summer cukes. :confused: :pouty:
Pretty simple to make, I bet even you could make them!!! :sleazy: :mooning: :rotflmao:
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I would like to see the recipe.
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pretty simple LPS ......
7 cups peeled and sliced cukes
i cup sliced onions in a bowl.
put salt on...a fair amount. let set for 2 1/2 to 3 hours. mixing it often
dump in a strainer and rinse really good several times
brine is simple also.......
2 cups sugar
1 cup vinegar
1 tsp celery seed
heat until sugar is dissolved..........usually turns clear.....dont boil
pour over cukes and onions and mix. refrigerate and ready to eat the next day!!!!!
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Thanks Glenn I will try that. :sleazy:
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My first dill pickle quart of the year, and one of two pints of refrigerator pickles. The other one I devoured. I know it’s just refrigerator pickles, but these where without a doubt the best I’ve made. The onions were delicious!
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We've been munching on refer pickles for 8 or 9 days now. I love em. Our cukes are going to town now so the warden will be making her fill pickles soon. Such a bountiful time of year.
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I need to make some of them when my pickles get bigger. Very nice by the way!!!
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Put the final touch to the sauerkraut this morning. Heated the new lids and screwed them tight. Now all they have to do is seal!!!
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Just got the call that I can pick up our pickles at 1 today. So that tells you what we will be doing tomorrow.
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Pickled beets and sweet pickle relish, fresh from the garden.
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both sound great!!!! :happy1:
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both sound great!!!! :happy1:
well i wouldnt go that far with the beets!!!!!!!!!! :rotflmao: :rotflmao: :rotflmao:
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Love pickled beets!
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Love pickled beets!
icky!!! :puke:
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both sound great!!!! :happy1:
well i wouldnt go that far with the beets!!!!!!!!!! :rotflmao: :rotflmao: :rotflmao:
oh heck yea!!! good stuff!!! :happy1:
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Love pickled beets!
icky!!! :puke:
Looking at your list of I don't eat, I'm surprised you eat anything . :scratch: :moon: :rotflmao:
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both sound great!!!! :happy1:
well i wouldnt go that far with the beets!!!!!!!!!! :rotflmao: :rotflmao: :rotflmao:
:scratch: Not a huge fan of beets either but they still sound a lot better than buttered noodles to me. :rolleyes: :doah:
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2nd that Gunner!!! :rotflmao: :happy1: :happy1:
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:rotflmao: suxs to be you guys!!!!!!!!!!! :mooning: :mooning: :mooning: :rotflmao:
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Pickled beets are one of the best things in a canning jar.
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Especially when you have nice shiny ringd.
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:rotflmao: :rotflmao: :happy1:
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Especially when you have nice shiny ringd.
:pouty: hey I'm frugal and poor. Besides I don't like filling landfills!!👍 :mooning:
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Cleaned up all the green beans. Takes a lot to fill a jar. An ice cream pail full of beans fills 3 jars. The rest are going for supper and blanching
And no rusty lids!! :mooning:
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I finally got some tomatoes to ripen, next weekend will be mak'in salsa! :rocker;
Good job Glenn, are they hot dilly beans?
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:happy1: thanks.....not sure what i call them.........there's dill, onion, garlic and 3 thia chili peppers in each jar..........it'll have a little zing.......but not the burn on the way out kind!!!!!!!!! :rotflmao: :happy1:
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:scratch: Are they good with :toast:? ;) :laugh:
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Got 75 ears of corn from my granddaughter and her fiancee. Kept 4 out for a meal. 20 pint and 3 qt bags worth.
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I got cucumbers coming out of my ears..... I found a few recipes on line to add to salsa, anybody tried this?
I'm canning salsa tomorrow, looking to utilize the produce I have......
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Man, talk about shrinkage (Boar)
I did a recipe for chunky salsa and was supposed to yield 7-8 quarts.... I ended up with 5
Oh well 😂
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Extra chunky!
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Looks great!
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Yea but it's 10 pints!! :happy1: :nerd: :nerd: :laughroll:
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Mine's still cooking. :happy1:
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Finished product. And that juice is going to make a hell of a bloody Mary mix. Troy think I usually throw it out. :pouty: :banghead: :banghead:
Got some zing!👍 But damn between drinking beer keeping an eye the salsa and them effin friggin flies :angry2: :confused: :confused: I'm tuckered out. :pouty:
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Mmmmm...Bloody Mary's. Breakfast of Champions! :happy1:
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My granddaughter and fiancee gifted me with a 5 gallon pail 3/4 full of cherry tomatoes. I turned it into 16 pints of tomato juice. :happy1:
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Ready to make Pasta Sauce.
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lookin good Ken!
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Ready to make Pasta Sauce.
So, I'm looking at some sketti sauce, cause I have to many tomatoes.... do you have a recipe?
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Yes I do have one.....but the one in the pic is the easiest......Mrs. Wages Pasta Sauce. In the canning section of the grocery store. Or Menards.
12 cups thick tomato puree
1 pkg of Mrs Wages
sugar.....easy peasy.
I have to look up the other one I use.
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My project yesterday. :happy1: 15 pints of salsa. That's done for the year!!
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This was my Saturday. 11 qts green pickled mater's and 23 qts stewed tomatoes!! :happy1: should of been 24 but 1 jar busted in the hot bath :confused:
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I'm gonna do sketti sauce tomorrow, good job bud!
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good eats there for sure!!!! :happy1:
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good eats there for sure!!!! :happy1:
:happy1: darn tootin, especially this winter when it's -20.
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Well fellers dis concludes the 2022 canning season for da smurfy!! :rotflmao: 21 qts of pickled green mater's!!
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That's one heck of a lot of jars of maters that you process. So I am sure I asked you last year too but forgot. Is your pickled green tomato recipe the same as you use for your dill pickles? I have a few greenies.
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That's one heck of a lot of jars of maters that you process. So I am sure I asked you last year too but forgot. Is your pickled green tomato recipe the same as you use for your dill pickles? I have a few greenies.
similar but not the same I posted the recipe in the child board where recipes are posted
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13 1/2 qts of Sunday gravy, with basil!
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sunday gravey, I love it!!!! :happy1:
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Sunday gravy, don't laugh I had to look it up!! So how many gallons of maters did it take coop?
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as did I :rotflmao:
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I looked it up too.....
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Looks like sketti sauce to me??? :scratch:
Looks darn tootin good though.