"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-19-2018, 02:22 PM   #101
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,483
Quote:
Originally Posted by GotGarlic View Post
And pickles!
Also salsa, including corn and black bean, and tomato products.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-19-2018, 04:35 PM   #102
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by bethzaring View Post
Another thought/use for the caramelized onions is onion gravy. My most used recipe from Kadesma was her pork chops with onion gravy. I'm thinking onion gravy over mashed potatoes will appear on our menu soon.
An absolute favorite in our house. All my kids loved caramelized onions on their plate every time I served them. And if I was making a gravy from the meat of the meal, it had to have onions!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-19-2018, 10:29 PM   #103
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,510
Click image for larger version

Name:	IMG_4946.jpg
Views:	94
Size:	52.5 KB
ID:	31114
3 jars garlic dills, marinaded tomatoes, a.k.a. 3 days tomatoes, though I think it needs at least 5 days and pickled lettuce. Russian thing. My parents eat lettuce, I only drink the juice.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-20-2018, 06:33 AM   #104
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,700
Quote:
Originally Posted by CharlieD View Post
Attachment 31114
3 jars garlic dills, marinaded tomatoes, a.k.a. 3 days tomatoes, though I think it needs at least 5 days and pickled lettuce. Russian thing. My parents eat lettuce, I only drink the juice.
Looking good Charlie!!
Im really curious about the pickled lettuce and the 3 (5) day tomatoes.
What kind of lettuce are you using, and can you go into a little more detail on both.
larry_stewart is offline   Reply With Quote
Old 08-20-2018, 08:03 AM   #105
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
Quote:
Originally Posted by larry_stewart View Post
So what equipment do I need to get to start canning? Is there complete set up I can purchase? If so, does anyone have any recommendations ? I want to give it a go.

Thanks
Start small, not everyone that starts canning continues to can. My aunt bought a top of the line huge pressure canner, then found it to be too heavy to deal with at her age.



Minimum:
21.5 qt canner ($21)
Jar lifter
Jar funnel
pint and quart jars are currently on sale from $5-7 for a dozen
(and they come with lids and rings) ball, kerr, mason, anchor hocking.

lids (large mouth or regular mouth are on average $3 / dozen)


If you frequent craig's list, facebook buy/sell/trade marketplace, goodwill, salvation army, you can find used supplies at super low prices. Don't pay more than $.25/jar for used jars. Don't buy special jars (blue, old wire bale type, zinc lids--unless you are a collector).


For tomatoes, I cook them down in a roaster (electric 18 qt), then use a hand blender on them, leave in the skins and seeds, or take them out with a sieve or food mill, or peel the tomatoes first. You'll need bottled lemon juice and salt.
blissful is offline   Reply With Quote
Old 08-20-2018, 08:14 AM   #106
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
Quote:
Originally Posted by bethzaring View Post
I canned 10 half pints of caramelized onions yesterday and have 6 pints and one half pint in the canner right now. This has been absurdly easy to make and process. If you have a food processor, crock pot and a pressure canner, oh, and a lot of sweet onions, this is one of my best projects yet. I grew about 150 Sierra Blanca sweet onions this year. I use about 10 pounds of onions per batch. Slice and put the onions in the crockpot before you go to bed. In the morning start canning it.

It is divine.

We had just harvested a few hundred onions this past week, so we cleaned up about 10 lbs of the smallest onions and chopped them, added some butter and salt to the slow cooker last night. It looks just like yours! We'll be pressure canning them today. Thanks so much for sharing.
blissful is offline   Reply With Quote
Old 08-20-2018, 08:27 AM   #107
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,483
Quote:
Originally Posted by blissful View Post
Start small, not everyone that starts canning continues to can. My aunt bought a top of the line huge pressure canner, then found it to be too heavy to deal with at her age.

Minimum.
21.5 qt canner ($21)
You can start even smaller than that. I do small-batch canning because I'm not aiming to feed my family for the year with it. I make four or five half pint and 4-oz. batches in a saucepan because it's fun and to preserve what comes from my relatively small garden. And since we harvested five gallons of honey a couple weeks ago, I want to use it in my canning.

This book has lots of recipes and tips on how to do it.
Click image for larger version

Name:	51r208vUckL._SX380_BO1%2C204%2C203%2C200_.jpeg
Views:	112
Size:	45.0 KB
ID:	31124

Here's a review of the book: https://www.thekitchn.com/preserving...ookbook-202873

And some strawberry-balsamic freezer jam with honey and Pomona's Pectin I made recently - 6 half pints and 2 quarter pints.
Click image for larger version

Name:	IMG_20180812_172346_070.jpg
Views:	78
Size:	58.6 KB
ID:	31125

Just wanted to let people know that they don't have to make 25 pounds of produce at once in order to start canning
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-20-2018, 12:05 PM   #108
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,510
Quote:
Originally Posted by larry_stewart View Post
Looking good Charlie!!
Im really curious about the pickled lettuce and the 3 (5) day tomatoes.
What kind of lettuce are you using, and can you go into a little more detail on both.
Larry, here it is:

Pickled/Marinated tomato.

3 days Recipe

Not really sure what to call them. They are not really pickled, that takes 2 weeks. They are not really marinated, that takes vinegar.
But here it is.
4 cups of water
2 Tablespoons honey
1 Tablespoon Pickling salt
1 Head of garlic
1 Bunch of Dill
Couple of stalks of Celery
Pinch of hot pepper flakes or to taste
Tomatoes to fill whatever container you have
Use very ripe tomatoes. I cut the big ones. I used a gallon size jar. Dissolved honey and salt in a little bit of hot water then filled the rest with cold tap water. I did not have celery, I'm sure it will be just fine. I end up using 5 cups of water. Keep on the counter for 3 days, then put in refrigerator.

Though honestly, I think it takes at least 5 days for my taste.


and here is the lettuce:

Summer time is time for pickling. Here is some less traditional thing to pickle. Lettuce. Yes lettuce. Was very common at least in Kyiv. Not sure about rest of Ukraine.

For a gallon size jar:
About a half of the head of leaf lettuce. I think that's the name.

2 table spoons salt.
1 small head of garlic.
1/2 of a bunch of dill.
1-2 pieces of rye bread.
Fill with tap water to the top.
Cover with cheesecloth.

It will be ready in 3-4 days.

My parents eat lettuce and drink the juice. I only like the juice.
Try it, you might like it.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-20-2018, 02:22 PM   #109
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
Pressure Canners
I have a Magic Seal, $10 used, replaced the seal, button, and dial gauge.


I saw this and thought that if anyone was thinking of getting a pressure canner, this would be useful information.
blissful is offline   Reply With Quote
Old 08-20-2018, 06:44 PM   #110
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,487
Quote:
Originally Posted by blissful View Post
Pressure Canners
I have a Magic Seal, $10 used, replaced the seal, button, and dial gauge.


I saw this and thought that if anyone was thinking of getting a pressure canner, this would be useful information.

Thanks, Blissful! That's exactly what I was thinking about, know all the pieces parts before making a thrift store purchase. It's all good to know about gaskets, but pressure plugs, etc. Need to make sure it's all there or how to replace.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 08-20-2018, 07:32 PM   #111
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,510
Though it’s not a true canning, I’m making this for refrigerator storage, nevertheless. Here is another picture. Click image for larger version

Name:	IMG_4949.jpg
Views:	115
Size:	31.2 KB
ID:	31127
Eggplant salad or as it’s called in Ukraine “caviar” and pepper relish.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-20-2018, 10:52 PM   #112
Cook
 
Join Date: Aug 2017
Location: Niagara Region, ON
Posts: 59
Busy day today. I took the day off work and my wife and I made:

33 x 1L jars of peaches
33 x 500mL jars of Salsa
6 x 1L jars of pasta sauce

Ran out of tomatoes at that point, so will need to wait another week or so to make more pasta sauce.

Tomorrow my wife plans on making more pickles. I may make pepper jelly after work too, we still have a bunch of peaches left.

One downside, house is a sauna now. A/C has been set to 22.5 all day but it's 29.5 (celcius) in here. Good thing we kept the bedroom door closed so it's nice and cool. If not I'd be out in the camper.

Having a glass of bourbon and off to bed.
Attached Thumbnails
Click image for larger version

Name:	20180820_234226.jpg
Views:	81
Size:	52.7 KB
ID:	31132   Click image for larger version

Name:	20180820_230009.jpg
Views:	84
Size:	11.2 KB
ID:	31133  

GreenEnvy22 is offline   Reply With Quote
Old 08-21-2018, 02:11 PM   #113
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,510
Wow. Is it for sale?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-21-2018, 02:16 PM   #114
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
CharlieD, thanks for sharing your fermented recipes. I'm going to try some with my chard instead of lettuce.


I'm currently cooking down 7 gallon containers of fresh tomatoes. As they soften, I add more, and by tonight they'll be ready to put in quarts with tattler lids. Then waterbath canning.
blissful is offline   Reply With Quote
Old 08-21-2018, 03:06 PM   #115
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
Starting tomorrow Aldi's has the 21.5 qt canner w/lid and rack, for $17.99.
blissful is offline   Reply With Quote
Old 08-21-2018, 06:01 PM   #116
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,383
We bottle that stuff down here, you guys prefer canning. Why is that?

Russ
Rascal is offline   Reply With Quote
Old 08-21-2018, 07:42 PM   #117
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by Rascal View Post
We bottle that stuff down here, you guys prefer canning. Why is that?

Russ
Canning, bottling, both seem inaccurate when the containers we use are called jars. Why aren’t we “jarring” our pickles, salsas and jams?
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 08-21-2018, 07:55 PM   #118
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,383
I call it as it is, jars of tomato relish, bottles of plum sauce and bottles of tomato sauce. But I also freeze in plastic containers tomato pasta sauce.
I guess we recycle more than you guys do? My grandparents were great preservers.

Russ
Rascal is offline   Reply With Quote
Old 08-22-2018, 06:49 AM   #119
Cook
 
Join Date: Aug 2017
Location: Niagara Region, ON
Posts: 59
Used our pressure canner for the first time yesterday. The pasta sauce I made on Monday I didn't trust the recipe was safe for water bath canning (no acid added), so re-processed it in the pressure canner. Works well, doesn't heat the house up nearly as much which is nice.

Still don't like that there is no added acid in this recipe, so we'll use these jars up first.
GreenEnvy22 is offline   Reply With Quote
Old 08-22-2018, 07:35 AM   #120
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
As I mentioned before we can lots of stuff. Green bean, tomatoes, jelly, preserves...on and on. Many years ago I found it much easier and cooler in the house to do my canning on my desk with the side burner on my grill. Since then the last grills I bought, absolutely had to have a side burner. Plus I use it to sauté fish too. When you do 8 quarts in a pressure canner that is lots of heat you put into your house.
GA Home Cook is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.