This was the third preparation of B&B pickles based on the prior two here and here. This has the reduced sugar used in the second prep and increased spices. It also has a lot more crisping agent based on the … Continue reading
Category Archives: Cooks
8/11/2019 – This journal entry will be left up even though both ferments were a total failure. In both cases, the cucumbers were soft and almost mushy. The dill flavor was lost in the ferment taste. The second ferment was … Continue reading
7/15/2019 – This style is Mary’s favorite. I added more dill this time as the 3rd batch had more and she liked it a lot. But, this level of dill was too much. Next ferment will be like the 3rd. … Continue reading
Porchetta Shoulder Roast with Spicy Chimichurri Recipe | Bon Appetit 7/15/2019 … Continue reading
7/13/2019 – This soup was made with tomato juice saved from our canned salsa made yesterday and the canned tomatoes made today. Mary studied recipes then devised the very simple one below as she went. She made an amazing soup. … Continue reading
7/13/2019 – The pile of tomatoes from the garden has gotten large and this first canning is to prepare four quarts. In researching how to can them several places said the pressure cooker makes a better final product. 5/8/2020 – … Continue reading
This recipe created a cooked watery salsa but had a good flavor. The recipe is on page 24 of the recipe in this publication by the USDA National Institute of Food & Agriculture. Served it at the Family Thanksgiving lunch … Continue reading
7/7/2019 – We finished the assembly of our first pickled okra and had a lot of brine left–and still a pile of cucumbers. Grabbed two quart jars, trimmed a pile of small cukes and turned the fire back on for … Continue reading
7/7/2019 – These pickles were made using the recipe developed after our preparation of Cajun Dill Pickles. We made five quarts as there was enough brine and we had a lot of cucumbers. The recipe we developed was as follows. … Continue reading
This preparation was inspired by the recipe at Southern Living Magazine here. What we did to make four pints was: Sanitized jars in boiling water. Sanitized lids in the water near-boiling. Pack Jars with fresh okra with stem ends trimmed … Continue reading