Post in 'The Inglenook' started by Adios Pantalones, Jul 4, 2013.
How much in comparison to vinegar?
I like that idea, will try to pitch it to the boss
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I think the acid is needed to make it safer for canning. We always make our salsa fresh so I'm hesitant to recommend changing the recipe if canning is the goal.
I use 1/2 cider vinegar and 1/2 lime juice but as long as you have the acidity to can it you will be fine.
That's your recipe in there as I type. I did just that, vinegar and lime juice. I also roasted a couple of poblanos for a little extra kick.
You can use just lemon juice or just vinegar when doing tomatoes....
Yes, I know, I was just letting you know you can use a combo of vinegar and lime juice if you want. I'd be afraid to add sugar if you're going to can it unless your pressure canning as you need the high acid to safely can it with a water bath I've also added some canned Goya Chipotle peppers for a great smoky salsa too.
Well, the wife and I tried a pickle last night (no smart alec remarks) and it was so good, I had to go get another. Spicy, getting tart, salty, and crisp. I think that one was in there for a week- we will wait another week and I will can most of them.
I still have a ton of cukes (though the plants are turning yellow/dying off) so I think it's relish time. Looks like there's a lot of "soak for 4 hours" and one recipe has 3 soaks- 4 hours, then 1 hour, then 24 hours, then canning.
Tomatoes, as expected, are coming in hot and heavy. Canned 14 pints last night, mostly plum. I used the regular 'maters to make juice with the Foley, as the plums don't have a lot of liquid. Gonna be tasty this winter.
My cukes were done last week. Pulled the vines out and destroyed(sniff). Oh well, managed to get 4 quarts dill, 4 quarts sweet/spicy, and 10 pints sweet and a couple of dill.
I have never made pickle relish, usually just pepper relish. If I want pickle, I just grind up some of the sweets.
Thanks to everyone for the inspiration and Hearth Mistress for the recipe. My wife and I made 8 pints of salsa today.
One gallon of relish.
The classic struggle of shih tzu vs overgrown cucumber
Here's mine, No dog needed
FB, I'm jealous!
So far, the only thing I am canning is italian pasta meat sauce. But we should be done with building the bouse in a year or two. Ans the wife already plan for a big garden, a green house... I planted 6 apple tree last fall, and we should start with blue berry and raspberry this fall or next year.... A lot of canning / freezing & jaming in our near future.. Make me think, I need to get my plan root cellar room into a real root cellar....
Livin the dream
6 quarts of spicy fermented pickles after work tonight. These are sofa king good. I used the low temperature pasteurization canning method because its supposed to keep them crispier.
I also stewed some tomatoes and froze them- gearing up for a batch of sauce.
Also made a couple loafs of zucchini bread and froze one. Feeling a little productive.
I hate you. Save me a jar.
If you lived closer, we could trade! Good for variety, and maximizing garden space.
Next up, now that the crock is available, is a full batch of kraut. The half gallon I made a while back went quickly. It was just cabbage and salt- we loved it. Am I missing out not adding something else- like juniper berries or whatever?
Caraway. We call it Kimmel in my family. Yum.
I love homemade kraut, it is crisp and white, and we used to steal handfuls of it for snacks when I was a kid.
Here are the latest pics of the grapes. They were plump in early July, but the mid July heat really did them in.
Not all were lost and I will probably get a few gallons off the vines. They are ripe now, so this may be the weekend to cook them into jelly. There will be nowhere near last years yield. I hope the weather breaks this week as cooking them up in 80weather is not much fun.
No need to add anything beyond those two ingredients (Cabbage and salt). Any other additions can be made during the cooking process (and I am a BIG fan of caraway seeds). You will actually have more versatility with a blank canvass than you would if you start adding stuff.
Just received permission for access to a Apple tree. Golden Delicious, that should keep me in apples throughout the fall.
anyone have any other ideas?
Did 7 1/2 pints of salsa the other night- could have been thicker, but it's really good!
Looks like you have it covered, maybe Caramel Apples?
And don't forget Apple Cake
Oh- also did a batch of beach plum jelly that is pretty spectacular. Good balance, somewhat like a grape jelly with more of a wine-like tone to it.
a tad agressive in the glass with a peppery overbite, and flatulent undertones of murmurberry...
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