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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#616 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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As for fermenting I dont know why more folks haven't started yet. Is it out of the worry of food poisoning? |
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#617 | |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
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#618 |
Tomatovillian™
Join Date: Feb 2006
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Just stay away from fermented walrus flipper soup and you will be fine.
![]() Though I have been known to eat sun dried squid in hot pepper sesame oil. ![]() Worth |
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#619 | |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
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#620 |
Tomatovillian™
Join Date: Feb 2006
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Pickles are fermented before vinegar is added.
Does she eat sauerkraut? Worth |
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#621 |
Tomatovillian™
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#622 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 701
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"No tomatoes at all this year."
Worth! Did I miss something? Why? Sheesh....I stay away for a few months.. |
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#623 |
Tomatovillian™
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#624 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Fermenting is going gang busters here in Oregon. There is a huge fermentation festival in Portland. I would say fermentation is the #1 class that is requested for our Master Food Preservers to teach. We could easily do 3 or 4 classes a year. The one biggie is to include enough salt to provide safety until that lactic acid gets going. Here is the teaching outline for the MFP course that is taught here every year. Might have some tips for you.
http://extension.oregonstate.edu/fch...es_outline.pdf
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Corona~Barb Now an Oregon gal |
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#625 | |
Tomatovillian™
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#626 |
Tomatovillian™
Join Date: Feb 2006
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I would take the information in that link with a grain of salt.
![]() Worth Last edited by Worth1; February 5, 2017 at 07:25 AM. |
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#627 |
Tomatovillian™
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#628 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Ha, ha Worth..hopefully more than one grain.
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Corona~Barb Now an Oregon gal |
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#629 |
Tomatovillian™
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#630 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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I would suggest you start out with something simple like a half sour pickle. Take some pickling cucumbers and cut off the wee portion of the blossom end. Cut the into quarter spears. Add some dill seeds and 1 1/2 tablespoons of canning salt per quart in non chlorinated water. Just mix up a quart and toss what you dont use. Screw lid on jar and let off pressure each day for 4 to 5 even 6 days. Put in refrigerator to let cool and set for another week You now have the deli pickle you see in the cold section of your store. These pickles are not processed. You WILL NOT get sick. Worth |
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