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Camping, Hiking and Outdoor Activities Camping, hiking, and other outdoor activities within.

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  #1  
Old 01-09-2012, 1:56 PM
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Default started canning (pics)

started to get into canning. planning on getting into canning all kinds of things hopefully (preparing to can a bunch of stuff from the garden this year so i don't have much waste). today i pickled and processed some dill cucumbers, pickled green beans, and a jar with pickled garlic and onions.




these are the ingredients for the brine (mustard seed, corriander, pepper, bay, tumeric, red pepper, onion, fresh dill, garlic)

packed

processing (doesn't look like it, but the water level is above the jars)

from left (pickled onions and garlic, pickled green beans, pickled dill cucumbers)

hope they work, guess we will find out if they seal and then if they are any good in about 8 weeks.

Last edited by HIG541; 01-09-2012 at 2:01 PM..
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Old 01-09-2012, 2:00 PM
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My mouth is watering at the sight of the pickled onions and garlic. I used to love pickled cauliflower as a kid and haven't had it in ages. Need to find some!
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Old 01-09-2012, 2:03 PM
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Originally Posted by devilinblack View Post
My mouth is watering at the sight of the pickled onions and garlic. I used to love pickled cauliflower as a kid and haven't had it in ages. Need to find some!
that sounds good, i think i'll make some this week
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Old 01-09-2012, 2:11 PM
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Old 01-09-2012, 2:45 PM
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pickled cauliflower and carrots are yummy. I canned some and need to can more, and some peppers too.

For some easy dill pickles get some mrs swages seasoning packets.... for both bread and butterpickles and dill...super easy to make. And yes i know its not "home made" but it is simple and super yummy
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Old 01-09-2012, 3:12 PM
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I just killed my last jar of dilly beans this weekend, saw this thread and now will be stopping by the store on the way home
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Old 01-09-2012, 3:14 PM
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Freaken awesome. Did you use a recipe from some website? Link?

Did you boil the water or pasteurize at 180f for 30 minutes?

I use the cold pack method on my pickles as it gives super crunchy pickles.

I boil jars and lids for 10 mins
I boil vinegar with pickle mix added for 3 mins
I take jars from water and stuff with quartered pickles
I pour boiling mix over pickles to within 1/4 inch of top
I wipe rims of jars
I place lids and screw rings
Allow to cool 2 hours then put in fridge for 3 weeks
Enjoy

Last edited by problemchild; 01-09-2012 at 3:18 PM..
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Old 01-09-2012, 4:07 PM
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Quote:
Originally Posted by problemchild View Post
Freaken awesome. Did you use a recipe from some website? Link?

Did you boil the water or pasteurize at 180f for 30 minutes?

I use the cold pack method on my pickles as it gives super crunchy pickles.

I boil jars and lids for 10 mins
I boil vinegar with pickle mix added for 3 mins
I take jars from water and stuff with quartered pickles
I pour boiling mix over pickles to within 1/4 inch of top
I wipe rims of jars
I place lids and screw rings
Allow to cool 2 hours then put in fridge for 3 weeks
Enjoy
I actually did the full on canning method so that i could store them in a closet for at least a year. I want to see how they taste/crunchieness as compared to the method that you employ (i usually do it that way too)

I boiled jars and simmered lids (boiling can ruin the compound and mess up a seal)
made and boiled brine (12C water, 4Cvinegar, 2/3C pickling salt)
added the seasonings etc to the jar
then added the cut up pickles or beans or onion etc to jars
poured over the hot brine
put on lids and rings
processed covered in boiling water for 15 minutes
will let cool for 12 hours on counter and then check the seals again.
i'm gonna store in the closet to see if they hold up for the next month or so

i think i'll do some salsa and some canned whole pickled tomatoes later this week the same way so that i can store them for long periods of time.

work in progress, we'll see how it works. if it does, i might consider buying a pressure canner so i can jar stuff like stew, chili, veggies etc
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Old 01-09-2012, 4:33 PM
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Look here for the lower temp pasteurizing method.

b. OR use this low-temperature pasteurization treatment:.
The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage.

Place jars in a canner filled half way with warm (120 to 140F) water.

Then, add hot water to a level 1 inch above jars.

Heat the water enough to maintain 180 to 185F water temperature for 30 minutes.

Check with a candy or jelly thermometer to be certain that the water temperature is at least 180F during the entire 30 minutes. Temperatures higher than 185F may cause unnecessary softening of pickles.

http://pickyourown.org/breadandbutterpickles.htm


Quote:
Originally Posted by HIG541 View Post
I actually did the full on canning method so that i could store them in a closet for at least a year. I want to see how they taste/crunchieness as compared to the method that you employ (i usually do it that way too)

I boiled jars and simmered lids (boiling can ruin the compound and mess up a seal)
made and boiled brine (12C water, 4Cvinegar, 2/3C pickling salt)
added the seasonings etc to the jar
then added the cut up pickles or beans or onion etc to jars
poured over the hot brine
put on lids and rings
processed covered in boiling water for 15 minutes
will let cool for 12 hours on counter and then check the seals again.
i'm gonna store in the closet to see if they hold up for the next month or so

i think i'll do some salsa and some canned whole pickled tomatoes later this week the same way so that i can store them for long periods of time.

work in progress, we'll see how it works. if it does, i might consider buying a pressure canner so i can jar stuff like stew, chili, veggies etc
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Old 01-09-2012, 5:17 PM
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I think the full heat method would be good for things like carrots and cauliflower. i'll have to try those too
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Old 01-11-2012, 4:31 PM
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So, I was worried about the method I used and decided to open one jar of the pickles. Boy was I surprised. Seal on the lid was great, the brine tasted awesome and the pickles were still firm and crunchy. that jar went into the fridge to age for another 4 weeks or so and i'll eat them first. at least i know my recipe kicks ***. now to pickle everything that grows
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Old 01-14-2012, 3:43 PM
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So today, i pickled 7 jars of okra and one of daikon radish. should be interesting to see how those come out
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Old 01-14-2012, 3:47 PM
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Quote:
Originally Posted by HIG541 View Post
started to get into canning. planning on getting into canning all kinds of things hopefully (preparing to can a bunch of stuff from the garden this year so i don't have much waste). today i pickled and processed some dill cucumbers, pickled green beans, and a jar with pickled garlic and onions.




these are the ingredients for the brine (mustard seed, corriander, pepper, bay, tumeric, red pepper, onion, fresh dill, garlic)

packed

processing (doesn't look like it, but the water level is above the jars)

from left (pickled onions and garlic, pickled green beans, pickled dill cucumbers)

hope they work, guess we will find out if they seal and then if they are any good in about 8 weeks.
How do you like your Global knives? I have Shun Ken Onions
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Old 01-14-2012, 6:00 PM
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i like them alot. I went to culinary school and used to be a chef before i did what i do now. they are great utility knives for every day at a price that is not bad at all. I really like the shuns and if i had more money would buy some. i like the hammered ones more than the ken onions though. whenever anyone asks what knives to buy i alway recommend either global or shuns
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Old 01-14-2012, 6:04 PM
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Great Job. I grew up canning green beans, beets, tomatoes, and then we also made our own apricot jam and plum jam.
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Old 01-14-2012, 8:40 PM
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So I just want to follow up with your recipe. In your pics you stated "these are the ingredients for the brine (mustard seed, corriander, pepper, bay, tumeric, red pepper, onion, fresh dill, garlic)

And then you shared your brine as: made and boiled brine (12C water, 4Cvinegar, 2/3C pickling salt)
added the seasonings etc to the jar

I dont want to be the "needy" one here, but could you be a little more specific on your recipe. It looks great and I would like to give it a try. Thanks
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Old 01-15-2012, 5:01 PM
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You have inspired me
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Old 01-15-2012, 6:53 PM
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These are awesome!

Soy Pickled Jalapenos:

http://www.fornobravo.com/pizzaquest...jalepenos.html
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