9/20 & 23/2020 – Washed some of the ripest of the sand pears; i.e. those that are a bit springy when squeezed with a strong yellow undertone. Sliced them with the mandoline at its max setting; 1/4″. Used our new … Continue reading
Category Archives: Preserving
Reviewed various recipes for pickling spices and using advice and ingredients arrived at the recipe below we think we will like. Used it in our first-ever pickled pepperoncini. The peppers are the larger Italian ones and not the smaller Greek … Continue reading
8/14/2020 – Picked our first mess of peppers–from Mary’s Garden–that is enough to fill a quart jar. Looked around for an interesting recipe and found this one. This preparation was inspired by her recipe. Ingredients pepperoncini peppers – enough to … Continue reading
7/7/2020 – This was inspired by Collen Leonard and the blog here. Romas We trimmed the medium round tomatoes from the garden, cut them in half and removed the seeds and juice. We fixed enough to cover a ½-sheet pan … Continue reading
Last year’s canned tomatoes were amazingly good so this effort follows that one. Wash and trim raw tomatoes.Remove the skin in a boiling water bath.Trim any damaged parts.Strain in a colander over a large potFill jars including citric acid Process … Continue reading
6/9/2020 – This recipe followed the one we made in July 2019 that was very good. That one was inspired by the one at Bell Canning’s site here. These quantities made 3 pints. … Continue reading
4/5/2020 – Today we bottled the first kraut we made in the briner bucket and, with a refrigerator full of cabbage, we decided to make a German-style ferment the same way. The ingredients are based on ferments we did while … Continue reading
3/23/2020 – Used large daikon radishes from the garden pulled 2 weeks ago to empty the row. They have been in the veggie drawers in the outside refrigerator. We fixed them two ways in two 1/2 gallon jars. On 7/16/2020 … Continue reading
3/23/2020 – We have a lot of Early Jersey Wakefield cabbage so making kraut in the large briner tub that is food grade. What we prepared was based on the amount of grated carrot left from yesterday’s preparation. This turned … Continue reading
3/22/2020 – This was based on the recipe development for kraut with dill and lemon that we liked a lot. We added grated, peeled carrot we like in kraut and hope for a winning combination. The carrot and cabbage were … Continue reading