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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December 12, 2015 | #61 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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Quote:
http://www.tomatoville.com/showpost....19&postcount=6 I think it was because I was looking at the fancy airlocks everyone had. But I looked on line and they were like $14 a piece. Buy saving money where I can allows me to buy fancy crocks. Maybe I should take up clay crock turning firing and glazing. With the fermenting fad going on a person might be able to make some money at the right arts and crafts fares. Worth |
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December 12, 2015 | #62 |
Tomatovillian™
Join Date: Jan 2006
Location: Anchorage, AK zone 3/4
Posts: 1,410
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My airlocks cost $2.50 each at the brewing store.
Sue |
December 12, 2015 | #63 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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Sue we dont have a brewers store in town that I know of.
I would have to drive to Austin and back. The kit that is sold on line for around $14 is this. http://www.fermentools.com/products/single-kit My place is covered in odds and ends to make stuff out of. I found some corks the other day looking for something and last night I couldn't remember where but found two new eyes for my garage door opener while looking for tubing. Worth |
December 13, 2015 | #64 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
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nice post, he is using caraway seeds too, cause they make kraut awesome!
I just used my fist as masher in large containers untill now, i guess yours works much better And yes, playing with mud is very satisfying. If you have time and desire, that's the thing to do.
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December 13, 2015 | #65 |
Tomatovillian™
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Location: Anchorage, AK zone 3/4
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A question about the bubbles. How long should the fermenting bubbles be active? My bubble action lasted about 5 days and then, after backing up in a couple of the airlocks, nothing. I had to add brine after that and nothing else happened besides the initial stage. I let it sit on the counter for 3 weeks and just put solid lids on the jars and put into the fridge.
Sue |
December 13, 2015 | #66 | |
Tomatovillian™
Join Date: Feb 2006
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I think the first one is the most active. I never got to see bubbles because my mom just used a wet towel over the crock. Worth |
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December 13, 2015 | #67 |
Tomatovillian™
Join Date: Feb 2006
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The carrot slaw has stopped putting out bubbles and is probably on its way to the rotting cycle.
At least with the blow off tube I can see what is going on. The air level is half way back up the tube to the water level in the clear bottle. If I make anymore of these things I will go to the auto parts store and buy what they call a fire wall bushing. It is the same thing that they sell in the kits or have on the lids you buy for fermenting. I probably have some here at home. Worth |
December 13, 2015 | #68 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
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While they're using it for a different purpose, this is essentially the same thing -- http://thatscountryliving.com/2013/0...straw-toppers/
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December 13, 2015 | #69 | |
Tomatovillian™
Join Date: Feb 2006
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The hog ring comes to mind. Hog ring. Upholstery. Clinching off the ends of salami and sausage. Worth |
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December 13, 2015 | #70 |
Tomatovillian™
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For the last two days I have had the ac on to keep the temperature at 72 degrees and the heater was at 55.
Today I was freezing to death and realized it was 65 degrees in the house. Last night it rained a cold rain all night long. No wonder the carrots slowed down. Here is a link to fermenting cucumbers from Sandor Katz. I dont have any of his books but do read a lot of his stuff on line. I like the explanation on the amount of salt to use best. Worth. https://www.google.com/url?sa=t&rct=...PJvZFuUDTrunYg |
December 14, 2015 | #71 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
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Sandor Katz, he is awsome. I had this link to a video interview with him, couldn't find it until now.. https://www.organicconsumers.org/new...g-food-scratch Thanks for the share Worth, totally forgot about it.
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December 14, 2015 | #72 | |
Tomatovillian™
Join Date: Feb 2006
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I have a write up about him I am going to post here. It is on a word document and need to edit before I post it. There are some things he said about things not fermenting related that are wrong. Worth |
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December 14, 2015 | #73 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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For any of you so inclined, there is a crock giveaway at this website...
http://phickle.com/ Have any of you heard of glass crock weights? These are part of the giveaway too... http://www.stonecreektrading.com/pro...t-6-5-diameter
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December 14, 2015 | #74 |
Tomatovillian™
Join Date: Jun 2014
Location: Long Island, NY
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Thanks worth and Father'sdaughter for the insight. I was able to make this rather quickly. Still have to cut tubing to size and get the cabbage.
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Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein |
December 14, 2015 | #75 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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My next two will be made from two old antique 1/2 Gallon Ball Ideal Canning jars. One has the glass lid the other doesn't. I wont be drilling any holes in an antique glass lid even though I can. Looks like this one. I have a green or blue glass one somewhere. Worth I went to the store today to get some pickling cucumbers but the ones they had weren't up to par. Worth |
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