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Post by Daryl on Jul 19, 2014 4:38:32 GMT -8
Rain day here. Dehydrated some bananas.
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Post by Daryl on Jul 27, 2014 15:58:17 GMT -8
Spicy Pickles!!!!
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Post by ericvw on Jul 28, 2014 18:48:14 GMT -8
Hi Daryl!
Love some spicy pickles. Now, I have diverticulitis, so, is it ok to cut the cukes free of seeds? Aside from the change in texture, this removal of seeds doesn't affect final pickled product does it? Just curious, as I love pickles and many pickled veggies. My wife and I pickled homegrown sliced jalapeños 2 years ago and used them in EVERYTHING! Then the diverticulitis flared up last summer, so no more pickles, or anything with seeds for that matter!
Hope to see more of your pickled pics,
Eric VW
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Post by Daryl on Jul 29, 2014 2:24:19 GMT -8
Hey! This is my first year canning so I won't be able to give answers other than "I did it this way and waiting to see if it works". My foodie friend taught me the cold packing method of canning over the weekend. I don't see a problem with cutting out the seeds. He even told me I could do that with the peppers in order to make the mix milder.
As far as texture, the cold packing method will keep the pickles crisper but not last as long as regular canning. He also uses alum to maintain the crispness.
I hope you add your experiences to the thread. The weather has been dreadful here (the opposite of California) so I will be canning and cooking a lot.
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Post by ericvw on Jul 29, 2014 17:49:38 GMT -8
Hot southwest Virginia weather keeps me outta the kitchen til fall! I will post some interesting stuff cooked up, soon. Enjoy your enthusiastic sharing- keep bringing the positive, Daryl!
Eric
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Post by Daryl on Aug 12, 2014 6:56:45 GMT -8
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Post by Daryl on Aug 27, 2014 18:11:16 GMT -8
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Post by Daryl on Sept 7, 2014 3:59:28 GMT -8
Beer Mustard
I knew yesterday was going to be a rain day so I decided to experiment. I made the Beer Mustard using Guinness as the base. Turned out pretty good. I couldn't leave well enough alone and decided to try actually can the stuff. Before canning, I did cook the mix for about 15 min stirring frequently so not to burn. The mixture cooked down and I ended up with only about 1 1/2 jars of mustard. Yes, I hot water canned 1 jar.  The other 1/2 is in the refrigerator. I kinda figured that would happen. I should have just left well enough alone. 
allrecipes.com/recipe/beer-mustard/
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Post by Daryl on Nov 30, 2014 13:12:00 GMT -8
I use the Trinity, French and Cajun, so I wanted to dehydrate celery today. The celery was blanched before being put into the dehydrator.  |
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The other 1/2 is in the refrigerator. I kinda figured that would happen. I should have just left well enough alone. 
