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
|
![]() |
|
Thread Tools | Display Modes |
![]() |
#481 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
At least that is the way it is in the US. The ferment first then get rinsed and then put in another brine vinegar solution with spices. Sweet gherkins start out sour. The Greek peppers may not have even been fermented. Trying to duplicate what a person finds in the market is very difficult if not impossible. Another problem is people just dont give it enough time sometimes it is months. Worth |
|
![]() |
![]() |
![]() |
#482 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]()
The Fresnos are floating, perking and the brine is a little cloudy.
Not fermenting but a few weeks ago I made a few jars of bread and butter squash pickles. I was worried at first because it was too tangy but the flavor has mellowed and it came out good, I popped open a jar today and ate about half already. ![]() |
![]() |
![]() |
![]() |
#483 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]()
I always found the recipes are too tart for some of this stuff so I always add more sugar.
I can't remember the last time I even looked at a recipe. My dill pickle redo came out great they are even more crunchy now than they were before. Worth. |
![]() |
![]() |
![]() |
#484 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]()
I need to find a cucumber that will grow good here, I've tried about 6 different types this year and have yet to have plants that thrive. I've tried, Muncher, pickling, a few burpee types both burpless and regular, some smooth skin and a few others.
|
![]() |
![]() |
![]() |
#485 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
|
![]()
Rajun, you might try Calypso pickling cucumbers. They grow well for me.
__________________
Arlie |
![]() |
![]() |
![]() |
#486 |
Tomatovillian™
Join Date: Oct 2009
Location: Zone 7 Southern Oregon
Posts: 187
|
![]()
I just found a really good cucumber 2 years ago.(or was it 3?).Suyo cucumber.It grows a long sweet cucumber,and the wife and I like them better than any other we have ever grown.
Only problem we have found is that the ants we have here in the Philippines love them,and will even burrow into the fruit.Did I say we have lots of ants here?And I mean lots of ants.Doggone ants are into everything,and are the bane of my existence.If all the ants disappeared from the soil overnight,this country would be under water. ![]()
__________________
I soiled my plants. |
![]() |
![]() |
![]() |
#487 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]()
Thanks for the cuke recommendations, I'll try them next year.
Worth...... My kraut in the fridge doesn't have brine over the cabbage, should I add water or more brine? I hate to ruin it but I like some brine when I eat some and I guess I need to do something if it will go bad. edited to add. I found a new test guy that has never eaten kraut and now he wants to start fermenting too. He's tried all of my canning stuff and really wanted to know how to do this. I think you have another person hooked!!!! Last edited by Rajun Gardener; November 4, 2016 at 10:15 PM. |
![]() |
![]() |
![]() |
#488 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
No you have another person hooked. ![]() Welcome him to the fold. Worth. |
|
![]() |
![]() |
![]() |
#489 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
|
![]()
Here's an interesting bit about cucumbers. Our small farms coordinator at our county extension did a cucumber trial this summer. She grew around 10 different varieties. At the MFP meeting, we tasted the fresh cukes to see if any were suitable for fresh eating. None were very good. Then, she pickled them all as quick dills and let them sit for a few weeks. At a "farm to market" class on pickling, we got to taste all the different varieties as pickles. One really stood out for flavor...Eureka. It's a hybrid carried by many seed companies. It was far and away the best. I asked her later if maybe it was because it was the first one we tasted. She said no, that even when put in the middle for tasting (with other people), it was still rated the best. I plan on growing it next year.
__________________
Corona~Barb Now an Oregon gal |
![]() |
![]() |
![]() |
#490 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
|
![]()
So here is my hot sauce "de-gassing" prior to bottling. After fermentation ended, I added vinegar and let it sit for a little more than a week. Today I blasted it with a little xantham gum in my Nutri Ninja and pressed it through a fine mesh strainer.
![]() The Serrano is really hot with a deep, almost roasted chili flavor which is weird because the peppers weren't cooked or smoked in any way. The Tabasco is the hottest and has a bright, almost acid bite, but not vinegary acid. The unripe Aji Amarillo Grande sauce has just a hint of heat and a strong, lemon/lime brightness in the flavor. |
![]() |
![]() |
![]() |
#491 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]()
They look good. How much xanthum gum did you use? I need to do what I have fermented now.
|
![]() |
![]() |
![]() |
#492 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
I pulled this off my old post it worked great. Looks like about 1/2 teaspoon in warm liquid. I just processed one quart of fermented habanero peppers into a quart of hot sauce. Here is the recipe. 1 cup of water. 2 cups of white 5% acidity vinegar. 1 table spoon of salt. 1 cup of sugar. 3 tablespoons of lemon juice. I added three drops of red food coloring to mine. Put in kettle and start heating up. Pull stems from peppers if you left them on. Rinse the peppers in a colander and discard the salt water from the fermentation. Put the peppers in a blender and add some of the now boiling brine you have going and start blending on high seeds and all. Keep adding the brine until you have used it all. Take 1/8 teaspoon of xantham gum and slowly add to the blending mix a sprinkle at a time keep doing this as it is blinding on nigh until you have used 3 to 4 of the 1/8 teaspoons of the gum but not any more and blend real well. You know what to do with it now. Enjoy it is very good. ![]() |
|
![]() |
![]() |
![]() |
#493 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
![]()
Are the Fresnos I started fermenting 2 weeks ago still good? The brine is cloudy and has a little white stuff at the bottom around the jar. They smell and taste awesome but the peppers are soft enough that I can scrape the flesh off the skin with a spoon.
|
![]() |
![]() |
![]() |
#494 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
|
![]()
Since I did it in the Nutri Ninja, I couldn't add anything while it was blending. For each batch I added 1/4 teaspoon of xantham gum to some water and mixed it as best as I could, then added that to the blender jar with the pepper mash immediately before fire blending. My goal was not to thicken it, just hoping to keep it from separating.
|
![]() |
![]() |
![]() |
#495 | ||
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
Quote:
|
||
![]() |
![]() |
![]() |
|
|