delladea: (Default)
[personal profile] delladea
My husband scored a rather large All-American pressure sterilizer at an estate sale for cheap and we ordered the parts to convert it into a pressure canner (the difference is the steam-release valve, the sterilizer has a switch and the canner has a weighted gauge). After it sat in our garage for nearly three years I finally got the guts to give it a shot.

With the Ball Blue Book as my guide, I've successfully canned chicken stock, sweet corn, tomato sauce, chicken soup, and chili. I have to say I'm addicted to the notion of homemade, healthy convenience food! I can't wait until I have something from the garden again to try out.

Does anyone else here can low-acid foods?
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
So blueberries were on offer at the store, so I've made blueberry jam this time with fair success and it's a pretty simple recipe to follow.

Only two ingredients - blueberries and sugar in equal quantities (I did 600g of each and got three pots of jam out of it) If the blueberries are very solid, a tablespoon or two of water may be added when you're at the 'softening the fruit' stage. I didn't add any to mine just heated gently until the blueberries began to soften and burst.

Actual details of what to do under the cut )
mdehners: (totoro)
[personal profile] mdehners
This Tsukemono from the back of the Kitazawa Seed Company's 2012 catalogue is a wonderful intro to Asian Pickles, esp for those with "mundane" palates. It's pretty much a Radish "Bread & Butter";>!

Auntie betty's Takuan Tsukemono

Daikon 6 large
Salt 6 Tbl
Sugar 3 Cups
Rice Wine Vinegar(unseasoned)1/2 Cup
Tumeric 1/2 tsp
Chile Peppers(optional)

Wash, Peel and cut Daikon into "matchsticks" 1/2"square X 1 1/2"long(a frenchfry cutter makes this a snap!). Place into non-reactive pan.
Bring Salt, Sugar, Vinegar and Tumeric to a Boil(I had to add a little Water to make the mix stirable. Rememeber, you're basically making a syrup). Pour immediately over Daikon sticks. Let stand 2-3 hrs, stirring ocassionally.
Pack nto sterile jars, cover with liquid and refrigerate. Good the next day and for the next 2 weeks(not that they last that long;>!).
After the failure of my Fermented Pickle batch using the Chinese Daikon 'Green Meat', it was nice to have a real success!
Cheers,
Pat
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
So, after a bit of a disaster and a minor mishap, I achieved a modicum of success.

I tried making a plum jam and although on the day all seemed fine, by the following day, I couldn't even get it out of the jar *head desk*. Then I tried strawberry jam . . . didn't set enough, although it has made rather a sweet topping for desserts (spooned over a portion of fruit, ice cream and meringue worked well) or on french toast. Actual toast however becomes a gymnastic event as I try to keep it on the toast and not all over whatever I'm wearing *sigh*.

This got me thinking - one too hard, one too runny - there has to be a happy medium somewhere.

The answer came by combining the two recipes (more or less - I left out the lemon juice) and so the next effort was Strawberry and Plum Jam and it's edible (on toast even!), a little too sweet, although maybe that's a good thing as I use less of it at a time. I would appreciate any advice on whether I could reduce the sugar content and still get a decent jam.

Therefore, I shall share with you my recipe.

Strawberry and Plum Jam )
mdehners: (cheese)
[personal profile] mdehners
This Summer I've had the lesson of how "room temperature" can affect the results of your Ferments. White Incubated ones such as Yogurts weren't Affected,the LA Veg Ferments WERE. I get enough complaints about the ones that work out right from my Partner but thsoe that go Bad?!?! Let's just put it this way, I'm durn lucky my projects haven't been banished to the shed;>!
From now on, the ROT is that anytime the ambient temp indoors is over 78F at night, WAIT. You may get tired of a particular veg that's producing so well but better that than making your pickles while sitting on the lawnmower;>....
Cheers,
Pat
mrs_tribble: (Pickles)
[personal profile] mrs_tribble
I have plans for many different pickling projects over the summer, and one of the first that I'll be able to harvest the ingredients for from my own garden is redcurrants; I ordered four beautiful bushes in January and all are doing fabulously. I'll probably end up with more berries than I need for one batch, but that's okay - they can be frozen!

Anyway, here's a simple recipe for redcurrant jelly. You can use it for many different things, but I personally favour making a lovely rich redcurrant sauce to go with a nice piece of venison.

Redcurrant Jelly

1kg redcurrants

Granulated sugar


Method:

Place whole redcurrants in a large pan with 400ml water. Simmer for about 45 minutes until berries are soft and have released all their juices. Strain through a jelly bag - preferably overnight. Do not squeeze, poke or force the pulp through though, as your jelly will end up cloudy.

The next day measure the amount of juice and pour in to a clean large pan. Bring to the boil, and add 450g sugar for every 600ml juice. Stir until all sugar is dissolved, then boil rapidly for eight minutes or until setting point is reached.

Remove from heat and stir to disperse any scum. Pour in to warm sterilised jars and seal. Tap jars to disperse any air.

As a variation, you can add a couple of tablespoons of fresh, chopped mint for the last 2-3 moments of cooking.
biting_moopie: (chris wwhl sip dacquari by joeysqticons)
[personal profile] biting_moopie
I surprised myself at having the patience to make Italian Onion and Rosemary Confiturra more than once. But it's incredibly easy and the results are worth it. The confiturra tastes unbelievably good and goes with everything. A few things:

* Use a food processor to chop up the onions. It's faster, there's less strain on your wrist and you'll get consistently-sliced onion pieces. The problem with my first batch was that the onion pieces were far too large (although it still tasted good);

* Just turn up the heat in step five. At least, I did. It took forever for the liquid to reduce, so I turned up the heat to full blast and kept stirring. It was done in no time and still tasted good;

* I used mostly white onions for the first batch, and two-thirds red onions and one third shallots for the second batch. Both were delicious, although my personal preference is for the red onions. I found they combined well with the honey and sugar and gave the confiturra a more delicate flavour - however, this is purely personal. My friends loved both and didn't feel there was much of a difference, so maybe I'm just trying to sound like Nigella here;

* This stuff disappears like it's laced with some magical drug. Be prepared to start on your next batch as soon as you're done with the current one. I'll probably make more this weekend as I'm down to the last two jars already;

* I took photos but the lighting was bad. The pictures look like jars with...something in them. So you'll have to take my word for it that using red onions gave the confiturra a lovely purple colour that looked really pretty.
mrs_tribble: (Default)
[personal profile] mrs_tribble
This proved to be so delicious that I am currently wet-brining more courgettes and shallots to make more! It tastes lovely cooked as an ingredient, or in pasta or as part of a side salad - and if it's cooked the smell is heavenly!

So quick and easy to make, but will last a couple of month's worth of noms.
mdehners: (Default)
[personal profile] mdehners
Since I'm at the salted and pressing stage, I figured I'd post the recipe;>...

Kabu Senmai-zuke

5 large Turnips
2 tsp Salt
8" Dried Kombu
2Tbl Mirin
1 Dried Chili
Peel and slice Turnips 1/4" (Mandoline makes it easy)
Sprinkle with Salt and press for 1-2 hrs. If you don't have a Pickle Press, use a ziploc Freezer bag, "burp" and place heavy cookbook on('Joy of Cooking' or one of Martha Stewart's is just right;>).
After 1-2 hrs, squeeze moisture out and place one layer on bottom of press or bag and cover with 1/2 of Kombu and Chili. Add next layer and repeat.
Press for 24hrs at room temp, then refrigerate.
These are best eaten within the 1st week...
Cheers,
Pat

Intro!

Mar. 2nd, 2012 12:50 pm
mdehners: (Default)
[personal profile] mdehners
I'm Pat, a Retired Nurse living on the Florida Panhandle with Partner and dog on a lot and a half of slowly recovered Permaculture(when we moved in it looked like a Jeff Foxworthy joke). My Mom raised my two oldest brothers in Japan during MacArthur's Occupation and so grew up eating Tsukemono. Later, when Dad Retired from the Army we moved to my Mom's hometown, a small S Utah village where "putting up" is a Religious Duty!
Right now my focus is on Fermented Foods;Sour Pickles(when we get either a decent price on Cukes OR Harvest;>), Kimchii, as well as Yogurt and Kefir.
Right now I'm finishing up the Winter Garden(I'll be making some Turnip Pickles next week)and starting Summer seeds indoors so they'll be ready to be put out the last week of March-1st week of April....weather willing.
Cheers,
Pat
mrs_tribble: (Pickles)
[personal profile] mrs_tribble
Today I made Crunchy Courgette Pickle:



Here is how I did it:

500g courgettes (zucchini)
3 shallots, finely chopped
2tbsp table salt

For the pickling liquid:

500ml cider vinegar
140g golden caster sugar
1tsp mustard powder
1tsp mustard seeds
Half a dried chilli, crumbled
1tsp ground turmeric

Method:

1: Thinly slice the courgettes, place in bowl with shallots and add the salt. Cover with ice-cold water, stir to dissolve the salt and cover and leave to brine for an hour.

2: After an hour, drain well in a colander, then wrap in a tea towel to absorb as much water as possible.

3: Place all pickling ingredients in a pan. Bring to simmer and bubble for three minutes, ensuring that the sugar is properly dissolved (it will crystallise again on chilling, but will be much finer). Leave to cool until warm but not hot. Add courgettes and shallots and stir.

4: Scoop mixture into 2x500ml or 4x250ml jars (sterilised in oven at 170C/gas mark 3 for at least 10 minutes). Seal and leave in fridge for a few days. If kept chilled, this will last for several months.
mrs_tribble: (Default)
[personal profile] mrs_tribble
A friend sent me this recipe. I made it, and it's so delicious that I have to make more now! It's ideal with cold meats and salads and sandwiches and just about anything else you can think of!

The Recipe )

Welcome!

Dec. 28th, 2011 04:42 pm
mrs_tribble: (Default)
[personal profile] mrs_tribble
Welcome to all who love to dabble in the business of pickling and preserving! I used to help my grandmother with this when I was a child (most of my most treasured memories involve my grandmother and myself preparing enormous amounts of vegetables from the allotment prior to storing - or a mixing bowl, a wooden spoon and lots of lovely cake ingredients).

Now that I have a permanent base with my partner of four years I have picked up this craft again. I began with cabbage and eggs, but have also successfully made chutney, onion and rosemary confiturra and piccalilli from scratch.

Pictures )

I'm more than happy to share recipes of all of these goodies - just ask!

Firstly though, I'd like you all to pull up a chair around the kitchen table and use this post to get to know each other.
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