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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#556 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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In my other life, as I was grabbing Eppendorfs from waterbaths, it always hit me that something could cook perfectly in there. Good to hear they are available.
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#557 | |
Tomatovillian™
Join Date: Dec 2006
Location: Langley, BC
Posts: 768
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I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan |
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#558 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Worth |
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#559 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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All I am going to say is the stuff I make doesn't look like a hack job and would look nice on any counter and better AND safer than much of the stuff you could buy.
I wont get into the thermal dynamics of how heated water circulates in the right container. |
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#560 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Alex, I have 2 jars of garlic in the fridge. Just peeled it, added a tiny bit of salt, filled with water to cover and added 2 Tablespoons of fresh whey. Left it on the counter for a couple of days till it was bubbling nicely then into the fridge. Apparently this is good to store for 9 to 12 months. That was done because I also end up with a lot of sprouting garlic. Makes a change from dehydrating and grinding.
For what it's worth, have used the very same method to ferment peppers, strips of carrots and daikon, beets etc. So far, so good. Can hardly wait till asparagus season - that has to be a better way than freezing to keep them from a mushy end.
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"He who has a library and a garden wants for nothing." -Cicero |
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#561 | |
Tomatovillian™
Join Date: Dec 2006
Location: Langley, BC
Posts: 768
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Alex
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I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan |
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#562 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Keep us updated please all input and observations are welcome and help others. ![]() Worth |
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#563 |
Tomatovillian™
Join Date: Dec 2006
Location: Langley, BC
Posts: 768
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The are doing well in a small jar. There is a lot of fermentation going on and I will move them to the fridge in a day or so. Every time I open the lid to let the gas out the smell of garlic comes pouring out.
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I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan |
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#564 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Let them roll for at least two weeks or until the action slows way down.
Then they will be ready for the fridge. More is better. |
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#565 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Alright Worth, give me a recipe to ferment some cauliflower, I have on hand onions, ginger, carrots and fresh hot peppers(cowhorn, tobasco and jalapeno) and a few spices of course.
That head of cauliflower is huge, we ate some fresh last night and made a big bowl of pasta salad for supper but I still have 1/3 left. It's so fresh even the stalk is tender and juicy. Like a fool I planted 24 plants and need to find a way to store them and make up new recipes. I saw this recipe with curry powder, it looks pretty http://www.culturesforhealth.com/lea...d-cauliflower/ Last edited by Rajun Gardener; December 26, 2016 at 06:07 PM. |
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#566 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I would go with the usual brine solution with some dill seed peppers and garlic myself.
Worth |
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#567 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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I don't have dill seeds just celery seeds, pickling spice blend and mustard seeds.
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#568 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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You certainly have enough heads to experiment.
Sounds like you are ready for a 15 liter German fermenting crock. ![]() Worth |
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#569 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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They're not all ripe now, I have 6 more that should be ready in a week or 2 and the others are babies I just transplanted in the raised bed. I bought 2 9 packs of what was supposed to be cauliflower and broccoli but both are cauliflower so I'll deal with those later while I experiment with these early plants.
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#570 |
Tomatovillian™
Join Date: Jan 2006
Location: Cypress, TX
Posts: 963
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What do you think of this "kit"?
n this kit you get 2 complete fermenting systems, which contain the following: • 2 ClearView AirLocks • 2 Wide-mouth fermenting lids • 2 NoSpill fermenting gaskets • 2 Wide-mouth storage lids • 2 storage gaskets • 1/4 pound salt • Recipe book, The Mastery of Brine Pickling • Clear, simple instructions. MikeInCypress
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