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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October 13, 2016 | #421 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
Keep us updated and give the time. Here are the pickles from yesterday you can see the difference already from one day to the next. Also some onions garlic and assorted hot peppers I just started today picked fresh. I poured the brine in and then tamped the split peppers down real good and added more brine. Worth 20161013_122835.jpg |
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October 13, 2016 | #422 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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While making the above fermented peppers one had a bug bite on it.
It was a red habanero. Like a fool I ate the thing. The outside portion wasn't very hot and had a sweet taste then I got to the seed section. |
October 13, 2016 | #423 |
Tomatovillian™
Join Date: May 2012
Location: massachusetts
Posts: 1,710
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Ok this has gone on long enough without stating the truth about fermenting.
All the best things are fermented! Coffee Chocolate Beer/wine/liquor Bread Pickles Hot sauce Sauerkraut. Yogurt Sour cream Soy sauce Real sausage/pepperoni Tofu (not sure this is in the best category, but yup its fermented) Probly more but thats all off the top. |
October 14, 2016 | #424 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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I do know that if I do this again, it will be in a jar with a drilled lid and airlock. Fermenting these peppers was a spur of the moment decision and all I had was half gallon mason jar, a two-part lid, and a small glass bowl that just fist in the mouth of the jar to keep the peppers under the surface.
It did very little on day one, started building a bit of pressure by the end of day two, and is now on day three and going to town! The jar has been burped three times today, and I will probably do it again before I head off to bed. The peppers have started to turn an olive green hue, and my husband, who did the second burping, said the smell is already amazing. Since these are an Italian variety, I went with garlic, basil and oregano for seasonings. The three plants made it through two light frosts and are still loaded with not quite mature peppers. If they survive tonight's predicted freeze and manage to mature during the next few sunny days, I think I know what I'm doing with the rest of the peppers! |
October 14, 2016 | #425 |
Tomatovillian™
Join Date: Jan 2009
Location: selmer, tn
Posts: 2,944
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And the seed section said "I am so happy you dropped by, I have a surprise for you"!
Jon |
October 14, 2016 | #426 |
Tomatovillian™
Join Date: Jun 2010
Location: Romania/Germany , z 4-6
Posts: 1,582
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I see many people mentioning about maturing peppers for pickling and I don't understand why. The best pickles are with small ones (not yet full size). Just like it's better to use small cucumbers, it's better to use small peppers. Especially if you pickle them whole.
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October 14, 2016 | #427 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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I will wait because I want the full flavor (and heat) that truly develops when these peppers I'm using are mature.
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October 14, 2016 | #428 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 701
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I like to think mature peppers benefit from the added sugars, and in my opinion, fruitier (vs vegetal) flavors. Mine are STILL pretty small.
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October 14, 2016 | #429 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Depends on the peppers as far as size goes.
If you will notice the cucumbers in the jar I let them get to the size I needed for them to fit in a quart jar. I had one for breakfast this morning after the jar cooled in the refrigerator over night. Deli pickle and coffee for breakfast. You cant buy this in any store I know of in town. But they wont keep because they are still active so in time they will get soft but they wont last that long. Worth |
October 14, 2016 | #430 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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So, I didn't read every last post here because I just don't have time right now... but back to the cabbage into kraut... I saw your "stomper" thingy... how much stomping smashing or pre masticating does the cabbage need before the actual process of jar-ing and salting it? I made some a few weeks ago and it isn't anything special to me. I thought maybe it would be soo much better than anything I have ever had for saurkraut (which wouldn't take much as I haven't found any I think is worth eating) and was I sorely disappointed. I see no bubbles although the airlock had the juice from the jar in it but it just tastes like salty cabbage to me. sigh.
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carolyn k |
October 14, 2016 | #431 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
Then just let it sweat for about 30 minutes or so. Then put the cabbage in the jar and tamp down until you have water on top of the cabbage. Now for the questions. If you use any excess brine it needs to come from non chlorinated water did you do this? Next how long did you let it ferment? Did you wash the cabbage too much, I dont wash it at all? At what room temperature was the cabbage at? And how much salt and what kind. Salty cabbage sounds to me that it never started to ferment and you didn't see any bubbles. At two weeks fermenting right should give you something besides salty cabbage. 3 weeks is better. Worth |
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October 14, 2016 | #432 | |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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Quote:
4 t non iodized salt layer salt and cabbage in bowl until it is all in the bowl. mix well all while squeezing the cabbage as you mix. let sit 10 min and repeat squeezing hard and pushing down on the cabbage.It will start making lots of juice. prepare jar by sterilizing it and making sure there is no soap residue left in it. Pack cabbage into jar as tight as possible. (with the juice it is making) fill jar to the 1/2 " head room. cover with the outer leaf from the head.. place the lid on the jar and tighten firmly. place airlock on lid and fill with 1/2 " of salty water. set in dark space at 65 to 75 degree for 2 weeks. no chlorine water, sea salt. we have well water with a softener and iron filter. I did not wash the cabbage, just rinsed and peeled off the outer leaves and cored it. it has been about 3 weeks now since I started this. I used red cabbage because that was what I had in the garden. This has been in the cabinet in the kitchen relatively temperate. not above 75 at any given time. Maybe I will try it again when we get back. We are leaving on Monday but I have a huge church project that I am working on right now and don't have time to do more before leaving. sigh. I am disappointed to say the least. maybe it needs more smashing than I did.
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October 14, 2016 | #433 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Just give it time it will kick off sooner or later.
Might not have been any bacteria around to start it off fast. The peppers I started yesterday are already fermenting and putting out gas. Worth |
October 14, 2016 | #434 |
Tomatovillian™
Join Date: Sep 2015
Location: Central Illinois
Posts: 40
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I'm not sure it helps but I grate some of the cabbage with the same size grater I use for hash browns & also grind finer some of the core. I use an old hoe handle I cut off about 1.5 ft long & mash the heck out of it in the jar.
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October 14, 2016 | #435 | |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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