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Post by handmaid on Jul 25, 2020 8:53:59 GMT -6
I canned 8 pints of dill pickle relish. And filled the dehydrator with over large cucumbers so I can make them into a powder for salad dressings and dip.
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Post by DirtDiva Admin on Jul 25, 2020 19:01:33 GMT -6
Nothing today it was a gardening and weeding day.
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Post by teresathom1 on Jul 26, 2020 16:19:05 GMT -6
I canned 8 pints of dill pickle relish. And filled the dehydrator with over large cucumbers so I can make them into a powder for salad dressings and dip. That’s a cool idea, I had not heard of cucumber powder! I made a salsa recipe that I made last year, but did not remember that it only made a quart and a half LOL. I must have done all pints last year. It was kind of disappointing. I also made diced tomatoes and then did a batch of jalapeño jelly. My fingers are still on fire! I picked up some more tomato paste and stuff at the store so that I can make another batch or four of salsa this week and also picked up some strawberries and pineapple for strawberry pineapple jam.
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Post by DirtDiva Admin on Jul 27, 2020 3:54:08 GMT -6
I canned 8 pints of dill pickle relish. And filled the dehydrator with over large cucumbers so I can make them into a powder for salad dressings and dip. Cucumber powder! What a great way to use those giant cukes
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momof6
Junior Member
Posts: 76
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Post by momof6 on Aug 4, 2020 20:33:41 GMT -6
I canned Bread and Butter Pickles this morning, then tomato sauce this afternoon. Then when I thought I'd get to take a break tomorrow- my friend showed up with a bushel of corn. Guess what I'll be doing tomorrow!
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Post by DirtDiva Admin on Aug 5, 2020 10:17:59 GMT -6
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Post by cherylt on Aug 5, 2020 11:32:36 GMT -6
I absolutely love the picture of your cat!
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Post by handmaid on Aug 7, 2020 15:54:57 GMT -6
Yet. More. Pickles. If only we liked more than dill pickles!! Lol. 5 quarts of dill. 2 pints of dill. Salsa tonight.
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Post by DirtDiva Admin on Aug 8, 2020 6:35:05 GMT -6
I am fermenting 2 half gallons of mixed vegetable pickles. Also a half gallon of garlic dills fermenting. After fermenting they will go in the bottom of the fridge and we will eat on them until atleast Christmas. We just do not eat alot of pickles anymore. We like them better fermented and are better for us.
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Post by handmaid on Aug 9, 2020 8:13:50 GMT -6
I am fermenting 2 half gallons of mixed vegetable pickles. Also a half gallon of garlic dills fermenting. After fermenting they will go in the bottom of the fridge and we will eat on them until atleast Christmas. We just do not eat alot of pickles anymore. We like them better fermented and are better for us. How are you fermenting them? Do they taste similar? I have done fermenting before, but not pickles. Are you using a crock?
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Post by handmaid on Aug 9, 2020 8:17:16 GMT -6
Canned 5 pints of jalepeño jelly, and 4 pints of pickled jalepeños yesterday. Today I will finish up canning the pickled jalepeños, can some pickled banana peppers, and process the tomatillos. And when I dug up my old canner last night, I saw I had an old china cap/chinois sieve in it! It was part of the kit when I bought it secondhand years ago! So gonna be on the lookout for the stand and pestle. God is good. Such a good provider! I was all stressed and distraught yesterday about my frozen tomato fiasco. And He had already provided for me. He is so good.
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Post by DirtDiva Admin on Aug 10, 2020 6:53:34 GMT -6
I am fermenting 2 half gallons of mixed vegetable pickles. Also a half gallon of garlic dills fermenting. After fermenting they will go in the bottom of the fridge and we will eat on them until atleast Christmas. We just do not eat alot of pickles anymore. We like them better fermented and are better for us. How are you fermenting them? Do they taste similar? I have done fermenting before, but not pickles. Are you using a crock? I am adding onion lots of garlic cloves and fresh dill. Then just an assortment of whatever is coming in. Brine is just 2 to 3 Tablespoons of canning salt to a quart of distilled water. I ferment in half gallon jars on the table and burp everyday.
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Post by DirtDiva Admin on Aug 10, 2020 6:55:09 GMT -6
Canned 5 pints of jalepeño jelly, and 4 pints of pickled jalepeños yesterday. Today I will finish up canning the pickled jalepeños, can some pickled banana peppers, and process the tomatillos. And when I dug up my old canner last night, I saw I had an old china cap/chinois sieve in it! It was part of the kit when I bought it secondhand years ago! So gonna be on the lookout for the stand and pestle. God is good. Such a good provider! I was all stressed and distraught yesterday about my frozen tomato fiasco. And He had already provided for me. He is so good. What happened with your frozen tomatoes?
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Post by handmaid on Aug 10, 2020 10:12:29 GMT -6
Canned 5 pints of jalepeño jelly, and 4 pints of pickled jalepeños yesterday. Today I will finish up canning the pickled jalepeños, can some pickled banana peppers, and process the tomatillos. And when I dug up my old canner last night, I saw I had an old china cap/chinois sieve in it! It was part of the kit when I bought it secondhand years ago! So gonna be on the lookout for the stand and pestle. God is good. Such a good provider! I was all stressed and distraught yesterday about my frozen tomato fiasco. And He had already provided for me. He is so good. What happened with your frozen tomatoes? I was peeling the tomatoes, no problem. Letting them soften before chopping them for salsa. But they kept crumbling, and seemed like they would thaw into mush. So I looked online to see if frozen tomatoes would be mush, and that is when I read all the stuff about frozen tomatoes being too dense thus limiting their use, etc. By that time I had already sliced one finger to the bone and shaved some skin off the other. And honestly, I was probably just having too emotional of a day anyway. Perimenopause is no joke! Anyway, I put the mostly frozen tomatoes back in the bags, and did something else for awhile. They stare at me any time I open the freezer. Your practice of using an electric roaster is a good idea. Think I will try that.
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Post by teresathom1 on Aug 16, 2020 20:48:38 GMT -6
I did two batches of A pineapple habanero jelly, two batches of a habanero jelly with some rosemary and apples, two batches of my dad‘s hot salsa that he came over to help with, and then two batches of a salsa recipe I’m trying out. It took about seven hours, but I’ve got quite a few Christmas gifts with the jellies so that’s good. They turned out so pretty! Attachments:
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