Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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February 5, 2016 | #166 | |
Tomatovillian™
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February 5, 2016 | #167 | |
Tomatovillian™
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February 5, 2016 | #168 |
Tomatovillian™
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I saw the video and I have to say I disagree with some of his ideas.
Not all but some. The whole idea of you MUST use organic is hog wash. The statement that regular soap isn't antibacterial is wrong. The big and I mean really big problem with the anti bacterial crap they want you to use like the purell is it dries your skin out and makes it crack. This opens you skin up to infection plus it promotes killer germs. At work they had people standing guard to make you use it or put on gloves. I either faked using it or put on gloves. It is absolutely crazy how sanitary people think everything has to be. We are killing ourselves. Worth |
February 6, 2016 | #169 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
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Yeah I thought so too about organic, you use what you can, that's much better than nothing. True about soap too, probably a couple of more fishy things that skipped my attention, but I thougt it was worth watching anyway.
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February 6, 2016 | #170 |
Tomatovillian™
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I was fun at least it wasn't boring.LOL
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February 6, 2016 | #171 | |
Tomatovillian™
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February 10, 2016 | #172 |
Tomatovillian™
Join Date: Feb 2006
Location: Back in da U.P.
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it took me awhile to notice this thread.
we do fermented veggies, cabbage, broccoli, carrot, turnip, radish in different combinations. we bought several 1/2 gallon mason jars to use for crocks. veggies get shredded in our food processor then added to the jars in layers with a layer of salt in between each layer. tamp down as you go, until you get to the top. the full jars go in a shallow pan to ferment. we put caps with holes in the middle for an air lock to go in on the jars. we make up a brine solution to keep the veggies covered if more liquid is required. important, do not use chlorinated water for the brine solution. after about a week, the air locks come off, and screw caps go on, and jars can go into the fridge. fermented food is very healthy. go to any pharmacy, and check out their probiotics. check out the prices. some in the $20-30 range have 25-30 billion beneficial bacteria. in a serving of fermented veggies, you have around a trillion beneficial bacteria. once you have your supplies, it is a cheap, nutritious way to eat. keith |
February 10, 2016 | #173 | |
Tomatovillian™
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Location: NE Ohio
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How do you make the holes in the caps?
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February 20, 2016 | #174 |
Tomatovillian™
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Location: Den of Drunken Fools
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Someone tried my fermented cucumber and Fresno pepper pickles today.
The first word out of their mouth was wow these are good. Worth |
February 21, 2016 | #175 |
Tomatoville® Recipe Keeper
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Location: Roseburg, Oregon - zone 7
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I bet they are, Worth!
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February 21, 2016 | #176 | |
Tomatovillian™
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Location: Long Island, NY
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My mouth just watered!
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April 9, 2016 | #177 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
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Worth, have you ever thought to try ferment hardboiled eggs? I finally did it, (after a year of thinking about it - sSlowpoke here) and I like it. As Always have to eat on my own, cause no one wants to try them. They don't taste fermented though, rather like salted eggs, after 12 days ( that's how long i had them in brine) salty brine gets into the egg whites a bit, but not all the way through. The important part is to use some starter from your other ferments, I added some kimchi juice to the brine and some celery. Started a new batch already. Cool part is the eggs don't go bad in the brine. If you like hardboiled eggs that is.
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April 18, 2016 | #178 | |
Tomatovillian™
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I have never heard of anything like that in my life. Worth |
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April 18, 2016 | #179 |
Tomatovillian™
Join Date: Feb 2016
Location: central utah
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Karrr, as to the eggs, that's a great idea to me in hopes that I can keep some homegrown through the winter when the hens stop.
How long have you kept them and do you refrigerate? Thanks |
April 18, 2016 | #180 | |
Tomatovillian™
Join Date: Feb 2006
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Worth |
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