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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July 21, 2016 | #211 | |
Tomatovillian™
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Quote:
The pickled hot water bath peppers are a joke turns them intro mush. |
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July 21, 2016 | #212 |
Tomatovillian™
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I want to add that the flavor is something that is hard to describe.
To me they have a sort of musky after taste you pick up when you breath out your nose. Only the peppers do this and it is very pleasant not offensive at all. Worth |
July 21, 2016 | #213 |
Tomatovillian™
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Here it is the chili pequin sauce.
The one on the left is the pure stuff. The one on the right is where I took the leftover mash and blended it with vinegar and strained it again to get the very last of the goodness from the peppers. I drank the leftovers but tossed the used up mash. Worth IMG_20160721_35678.jpg IMG_20160721_12703.jpg IMG_20160721_0342.jpg IMG_20160721_48979.jpg |
July 21, 2016 | #214 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Trop, yes the Extension is in Gold Beach. Margie House heads up the MFP program and she was trained last year at our class. She's great! Douglas and Lane counties have the most active MFP programs in the state and we staff the statewide (and country wide) Food Preservation hotline. You are welcome to call it if you have any food related questions. 800-354-7319
http://extension.oregonstate.edu/curry/
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Corona~Barb Now an Oregon gal |
July 21, 2016 | #215 |
Tomatoville® Recipe Keeper
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How hot is that stuff, Worth? Pequin is the fiery peppers, right?
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Corona~Barb Now an Oregon gal |
July 21, 2016 | #216 |
Tomatovillian™
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Pretty hot but not too hot about 60,000 SCU.
Worth |
July 21, 2016 | #217 | |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
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Quote:
I've never used an airlock,just make sure it's weighted and stays under the liquid portion. |
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July 21, 2016 | #218 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
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Best kraut I've made had onions,apples and bit of caraway. I freeze so that I don't lose the crunch or good bacteria.
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July 21, 2016 | #219 |
Tomatovillian™
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July 21, 2016 | #220 |
Tomatovillian™
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Location: Laurinburg, North Carolina, zone 7
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I like using red cabbage because it ends up pretty pink.
I have got to plant some cabbage this fall! |
July 22, 2016 | #221 |
Tomatovillian™
Join Date: Nov 2011
Location: Omaha Zone 5
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I'd like to know about the texture of fermented peppers too. Its so convenient to pull out a homegrown pepper in the winter but I always have more than I can use for chili in the freezer.
Cabbage did really well this year so I went back and read most of this thread. I figured I would buy a kit rather than fashion up a crock or try a diy for my initial batch. I called all the typical kitchen stores like bed bath and beyond with no luck. My last call scored these mason jar kits. The kit is just a lid for a wide mouth mason jar and a weight. It is on "sale" for $9.99 reg $14.99 at Natural Grocers. Now the watch and wait. - Lisa |
July 23, 2016 | #222 | |
Tomatovillian™
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Quote:
My peppers are crunchy what can I say. I dont follow recommended water bath canning to do this and neither do the commercial canners bottlers or folks that put them in the jars. What they do is pasteurize at a lower temperature longer time this kills the fermenting process and they do add vinegar it also makes the jar seal. Some of the bottled pepper sauce isn't even sealed so the speak it goes in the bottle and out the door. The Claussen pickles and Kraut aren't processed. My refrigerator Kraut isnt processed but the lids are sealed because I put room temperature product in a cold refrigerator. This in effect caused the air and everything in the jar to shrink and seal the jar. |
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July 23, 2016 | #223 | |
Tomatovillian™
Join Date: Oct 2009
Location: Zone 7 Southern Oregon
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Quote:
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I soiled my plants. |
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July 23, 2016 | #224 | |
Tomatovillian™
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Location: Zone 7 Southern Oregon
Posts: 187
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Quote:
Worth-y. Hey Worth! You might want to use that ^.You know,for things you approve of,or projects that stand out for you.If my nick was Worth,I'd use it till people were sick of hearing it.LOL
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I soiled my plants. |
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July 23, 2016 | #225 | |
Tomatovillian™
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Quote:
You invest time to make food for the rest of the year. As for food grade I also use stainless steel even though they say not to use any kind of metal. This is a blanket statement out of ignorance and over reaction to safety. The stainless I use is approved for this use. Where do you want to go with the fermenting? Is it a flash in the pan type thing or is it something you want to dedicate time and money to and to continue doing it? These are the questions you have to ask yourself. I honestly need about 2 more the same size I have. Worth |
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