canning......food processing

[Auggie]

I use a pressure washer to clean my pickles. And an elevated grate. I'll post a picture of my setup tomorrow. Won't get home till 10 tonight.

Partially fill an old pillow case tossed in a top load wash machine works well for washing the smaller ones for pickles

[glenn57]

Did that to.

[glenn57]

yeah glen but its even harder for u to catch a fish when yu cant fish..

[Rebel SS]

"Let's see now...3/4 of a pail x 20 qts per batch ....."     

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[glenn57]

  sigh!!!!!!!!!!!!!!!

[Rebel SS]

Fleet Farm has canning stuff on sale, plus an extra 10% off........

[glenn57]

Thanks for the heads up. I gotta think if I need stuff. Think I'm good though!

[Rebel SS]

O, go buy some! 

[HD]

I do small batches of pickles because they don't all grown at the same rate. So, 3 jars this morning.....

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[glenn57]

So HD, I see there sliced. How they turn out?? I did that once and just wasn't happy with the results. So you make a garlic dill or they a sweet variety??

[HD]

I did spears so far for Bloody Mary's....this is not a sweet recipe, but does have sugar..... Garlic, Dill, Onion & Saronnto peppers.
Cukes are cold overnight in water and ice in the fridge, but the brine is hot, jarred, then into a hot water bath till cold. They seal up nice......

My family likes hot

Once the Ghost peppers get ripe... I'll be using those. Right now, I have Jalapenos and Saronnto's coming out of my ears.

[LPS]

That sounds great at stage one.  I don't know about those other peppers though.

[roony]

soar

[Rebel SS]

soar

 

[HD]

I got another 1/2 bushel out of the garden today.... they are chill'in in the fridge.

Last year, I tried to make some slicer's for burgers....but every slicer I bought, cut them to thin....... I modified this one, hoping for a thicker cut....

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[Rebel SS]

Hey! I got that slicer!! Wait...you also have my plates....almost same silverware...there's somethin' funny goin' on here...   Those are really nice, dark coocumbers ya got there! 

[LPS]

We made garlic, dill slicers 3 years ago and I absolutely love them.  They are my favorite part of the burger.  They are almost gone so we need to make some more.  I found some people that sell veggies at the Farmers Market today.  They have some that are almost ready.. Also they just planted more so they will have a steady supply.  He said they will sell me appx. 3" ones for $1.50 a lb.  Then when I said I would like 40 or 50 lbs. he said maybe $1 a lb.  He also has dill for us.  Now I am excited to get them.  I would like to make some with heat but I am afraid your heat and my heat are two different things HD.  OR I would like to make some Hot Dilly beans.  Had them and really like them. 

[HD]

LPS, Anaheim are mild (almost like a green pepper),  jalapenos are mild with more heat, Serrano are a little hotter....then you get into the ghost peppers.... then scorpion peppers....then the reaper peppers.....and the latest....is the Dragon's breath....that NOBODY can handle!

[HD]

Reb.....I think yur just'a stalker........ 

[Rebel SS]

Who? Me???!!  I love hot peppers, but a jalapeno in a jar of pickles is enough for me...I think it really takes away from the dill "pickle" taste, but that's just my opinion. Now, my hellfire chili, THAT's another story...

[HD]

Yup, those cukes are a dark green...
They are a hybrid that have very tiny (if any) seeds.
It took me a long time & trial and error to find the perfect pickle for canning. And, it produces a lot of them at a time

[LPS]

I think I will stick with Jalapenos.  I put one in each of a few jars and couldn't taste them.  Maybe I should have sliced the peppers.  Will try that.  I would try a bite of one of those hot ones though. 

[Rebel SS]

They'll also be hotter if ya split them in half and leave the seeds in. Not sure if you popped them in whole...

[HD]

Yup, I slice them down the middle and trow it in seeds and all.

[glenn57]

Not Reb's green beans either!!

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[HD]

Just finished with a few more jars....

The modified slicer worked great!

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[Rebel SS]

Those look great! Great job! So nice and clean and sparkly...how come Glenn's top are all rusty??  Isn't that a no-no for food safety? 

[mike89]

that's just the out side ring, but I would nor use it!!! 

[glenn57]

Bah humbug, nuttin wrong with them. They don't touch the food.

[mike89]

Bah humbug, nuttin wrong with them. They don't touch the food.

I agree with that, it's the point of using them!!!   just my history from my work>>>>