It's Jam night! (whatchu canning?)

I've got a few dozen Cherry peppers that'll be stuffed with provolone, prosciutto, and capicola this weekend then put in a jar with white vinegar, pepper corns and home grown garlic, in a few weeks they'll be good, for play off foot ball they'll be just right.
Next week it'll be gallons of green salsa made from tomatillo's, mountains of hot peppers, and garlic, freeze that and I'll enjoy it through this time next year.

Froze sweet corn last night,apples for sauce or jelly tomorrow as killing frost and snow here tonight

I've only canned one batch of wild blackberry jam but I've also done 2 batches of fermented sauerkraut, 2 quarts of fermented cherry tomatoes and a batch of fermented dilly beans and sour dill pickles.

Smoke I really like the fermented gaurdiina cauliflower mix. Have you ever done it?
Fermented foods experiments are wonderful on so many levels,

No, I'm pretty new to it but I love the flavor. Real sauerkraut is my new favorite food. My fermented cherry tomatoes are awesome as well.

It's very easy. I fill a quart mason jar with cherry tomatoes and then cover with water mixed with around a teaspoon of pink Himalayan salt. Put a weight on top to keep them covered in brine and then cover with a regular canning lid. I let mine sit on the kitchen counter for about 8 -10 days and then put them in the fridge. They stay plump but when you bite into it it just kind of explodes with a fizzy, tomato - sprite flavor. I prefer the orange cherry tomatoes because they're a little sweeter.

No. When you ferment food the good bacteria is naturally present on the veggies. As long as the food stays under a saltwater brine the good bacteria prevent any bad bacteria from forming. Real fermented foods like sauerkraut have no vinegar added. Real old fashioned sour pickles have no vinegar, the sour tang is from lactic acid given off from the good bacteria.

Same principle just a different veggie. So far this summer I've fermented cabbage, cucumbers, tomatoes, green beans and summer squash.

How long do these fermented tomatoes last in the fridge?
How can you tell 8th good bacteria and not botulism?

They're supposed to keep for months in the fridge but they don't last more than a few weeks for me cause I eat them. Botulism really doesn't happen with fermented stuff because the bacteria that cause it is aerobic. The good bacteria is anaerobic. As long as the food is submerged with no air contact no bad bacteria can grow. If you happen to do a batch that goes bad - trust me, you can tell by the smell.

http://nourishedkitchen.com/recipe-index/ferments-cultured-food/
Has some good info

Jags said:

No vinegar?

Click to expand...

No vinegar. Good non iodized salt fresh water, fresh veggies, natural microbes!

I've one gingered carrots, and just garlic cloves as well

Sorry these can't be enlarged by clicking on them, don't know why.

Richard

I got a pressure canner this year and have been pestering my mom to teach me how to use it. So far I've done 32 pints of sockeye salmon, and 7 quarts of carrots (to make speedy carrot soup). Also I've done some pickled garlic scapes and 'mom's apple pie filling' in the boiling water bath canner. Dehydrated ~60 apples too.

By the way the botulism bacteria is anaerobic, which is why it's an issue when you can because you remove all the air. I think that with fermenting in the way you've described, the oxygen in the jar will still be diffusing into the liquid so botulism wouldn't be a problem because there's still oxygen in the water. But it's been a long time since chemistry class...

Has anyone done lemons preserved in salt? They are amazing.

canned some asian pears as drunken pears (wild turkey and a vanilla bean)
now I'm working on bartletts
(some of) this tray is destined as raspberry/pear jam.

I've got 7 more trays in the cool garage.
Probably use the funky ones and mix in some asian pears for pear applesauce and can some pear halves.
Everyone who has tried the drunken pears want me to do more but vanilla beans are a bit pricey.
Worth it though I think.

I stand corrected. Good to know, thanks Adios! I haven't done any fermenting - I guess that's next on the list although for some reason it doesn't really appeal to me. Maybe I just need to taste real kraut .

I left the buds on my scapes and that part went a bit mushy. I think I'll try cutting them out next year, or just cooking in season - they lasted quite long in a paper bag, I bet if I put them in a perforated plastic bag in the fridge they'd last a couple of months.