Recent content by johpor

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  1. johpor

    Canning Hungarian Wax Peppers help?

    I use a recipe similar to the marinated pepper recipe in the previous post. The only differences is that I cut my peppers into about one inch rings and use minced garlic. I have a friend who basically eats as many as I can put up. I have poured a jar over a pork roast sauerkraut. Give it just...
  2. johpor

    Removing Seeds from Canned Tomatoes

    I decide when I am canning how many whole tomatoes I want and how much sauce and juice. I use a food mill very similar to this one that I have had for a number of years: http://tinyurl.com/ma7ae98 I find it works very well and I can process quite a lot of tomatoes for sauce in a minimal...
  3. johpor

    Canning sweet pickles

    I get so tired of hearing about the USDA canning guide and hot water baths. My mother and grandmother canned pickles for years and never used that method and did not lose product to mold. And since they both lived into their 80s they did not have problems with bacteria. I have been canning...
  4. johpor

    Need help with sauerkraut

    I make kraut the way my mother and Aunt made if for a number of years and it turns out great every time. I use 3 TBS pickling salt for every 5 lbs of cabbage. I mix it thoroughly and pack it into a 5 gallon crock that my mother always used. As I out in each 5 lbs I take my fist and punch...
  5. johpor

    Pickle question....

    We use a bread and butter pickle recipe and substitute hot peppers for the green peppers it calls for. We usually use hot Hungarian wax peppers which give a subtle heat. You can experiment to determine how hot you want it. Here is a good bread and butter pickle recipe that is similar to the...
  6. johpor

    Skewer Recommendation

    I have a set of Coleman double skewers. They really keep everything stable when trying to flip the kabob. I was not able to find the on the net anywhere but did find a similar product called the Grill Friends Double Kabob Skewer.
  7. johpor

    Sauerkraut making procedure question

    I have never made sauerkraut using this method myself, but you will need to add salt to the cabbage. I always use a crock to ferment my kraut, then can it when fermentation is complete. My recipe calls for 6 tablespoons of pickling salt to 10 pounds of shredded cabbage. I Googled "making...
  8. johpor

    Need recipe for a Dutch Oven

    Here is a link to a Dutch Oven chocolate cake recipe: Byron's Dutch Oven Recipes - Chocolate Lovers Delight This site has a lot of good Dutch Oven recipes.
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