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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#631 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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started my first batch of kraut in a quart jar, using a new item out there called a pickle pusher, works really slick, keeps everything below brine and a recessed spot on top if you need to clean scum out, i have pics. of it in use and ordered more, so i can send pictures after a recieve them, or you can go to (ultimatepicklejar.com) and check the stuff out he has there .---tom
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#632 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Some store bought pickles have these things in the jar.
Can't remember the brand. Worth |
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#633 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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this is all made from food grade silicone and stainless steel, way better than glass weights,(especially if you got to dig them out to taste test )it's worth looking at , i personally think it's a great product, for fermenting, they got plastic lids for wide mouth mason jars, seals for lids (to make really air tight) grommets for lids, (will even drill holes and install grommets for you) air locks, check the place out.
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#634 | |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
Posts: 1,014
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#635 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#636 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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ultimatepicklejar.com
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#637 |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
Posts: 1,014
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Thanks , just back from Wally World they didn't have em.
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#638 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Speaking of fermentation, does anyone make sourdough? I've made my own sourdough starter and recently made sourdough bread that is way better than anything commercially available.
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#639 |
Tomatovillian™
Join Date: Nov 2015
Location: Virginia
Posts: 56
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Wow Worth, your manzano pepper sauce looks awesome.
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#640 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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Has anyone used these lids?
https://www.amazon.com/Easy-Fermente...ids+wide+mouth Good reviews and looks pretty slick. |
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#641 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#642 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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You know how thrifty I am. ![]() Worth |
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#643 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Not meaning to put down any of these products it is just that I am having great luck with my mason jars and lids.
No mold and I am packing the product so it doesn't float to the top. I just started a batch of daikon radish. I bet they will be fantastic because I love salted radishes. ![]() Worth |
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#644 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Recruiterg - I make my own sourdough "stuff" - bread, pancakes, stollen, panettone etc. One of the best things about them is they just do not go mouldy. And you never have to run to the store for yeast. And it's cheap. And it's fun.
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"He who has a library and a garden wants for nothing." -Cicero |
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#645 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Watched some guy on Youtube ferment radishes he didn't have a clue what he was doing.
Who would want blue green rotten radishes floating on the top? ![]() Plus he was only using 1 1/2 tablespoons of salt per 2 liters (or was it a gallon) of water. I personally think that is a little on the light side if you ask me. Plus he was back slopping from older ferments. Something I dont do. Worth |
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