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coyo7e posted:If you have too much then you obviously aren't using it to coat pork shoulders and other stuff before smoking or cooking on the grill or in oven at low temps for a few hours. Makes amazing rib glaze. This. When the WIFE and if figured out how good it was with pork, well, our jelly didn't last long. I think I might have to make some more soon, haven't had any in a while.
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Sep 28, 2015 21:15
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Peach and apricot jams are also freakishly good with pork. Unf. I made that chanterelle pickle. The jars vented brine and oil, but when I tested the seals, they held firm. Success, probably? I'll edit in some pictures this evening.
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Sep 28, 2015 21:33
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SpannerX posted:This. When the WIFE and if figured out how good it was with pork, well, our jelly didn't last long. I think I might have to make some more soon, haven't had any in a while. I look forward to the pepper jelly I get from family every year, and it lasts maybe a few weeks or a couple months because I start going crazy glazing meat with it. I like to wrap a pork shoulder or butt in foil and leave it on the top rack of my grill on indirect heat (ie turn on left side, place pork on right, etc), flipping it every couple hours until the fat and glaze reduces to a thick syrup. It turns out a lot like chinese bbq pork if you cook it well-done and then slice it thin, is awesome in ramen/pho, stir fry, fried rice, etc. 
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Sep 28, 2015 21:33
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That is an awesome idea. Done and done.
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Sep 28, 2015 21:38
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'The recipe I use for candied jalapenos: 3 lbs. firm, fresh jalapeno peppers, washed 2 c. cider vinegar 6 c. white granulated sugar ½ tsp. turmeric ½ tsp. celery seed 3 tsp. granulated garlic 1 tsp. cayenne pepper I triple this recipe. Bring everything but the jalapenos to a boil. Simmer the jalapenos for 4 - 5 minutes. Transfer the peppers to the sanitized jars (since I can them). Boil the syrup solution for another 6 minutes, pour over top of peppers. Water bath at boiling or 20 minutes. You will eat through an entire jar. I usually leave one jar out of the canning process and let it sit in the fridge over night. Than eat the jalapenos the next couple of days on cream cheese.
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Sep 29, 2015 00:02
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Has anyone made the Thai hot and sweet dipping sauce from Ball's Home Preserving book? http://www.freshpreserving.com/recipes/thai-dipping-sauce Looks like it might make for decent Christmas basket filler.
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Sep 30, 2015 19:03
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Butch Cassidy posted:Has anyone made the Thai hot and sweet dipping sauce from Ball's Home Preserving book? I've debated trying that one myself. It seems inoffensive at least, it's probably good for dipping spring rolls or something. But without fish sauce, I just can't bring myself to do it. I assume it's pretty dumbed down for the middle America masses, so for me personally and the people I'd be gifting it to, it'd just be meh.
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Sep 30, 2015 19:06
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Flaggy posted:'The recipe I use for candied jalapenos: Sounds really drat good, thanks for this!
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Oct 1, 2015 20:08
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Flaggy posted:'The recipe I use for candied jalapenos: I'm assuming you cut them into slices or do you leave them whole, minus the stems?
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Oct 1, 2015 20:37
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niss posted:I'm assuming you cut them into slices or do you leave them whole, minus the stems? Cut them into slices. Tyson Tomko posted:Sounds really drat good, thanks for this! Your welcome, good luck keeping any jars around once people start eating them. I am working on equating the recipe using stevia as an alternative for people who don't like to use so much sugar.
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Oct 1, 2015 20:55
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Flaggy posted:Cut them into slices. Yeah, thank you! Now I gotta keep my eye out for some likely peppers. 
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Oct 1, 2015 22:05
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This thread inspired me to go dig out the old extension service book on canning from my cookbook collection. I picked it up at a thrift store a few years ago and never really looked at it before. Newspaper clippings and whole folded pages fell out. Here's the best ones.   
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Oct 4, 2015 19:06
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Flaggy posted:'The recipe I use for candied jalapenos: Didn't have all the spices, but hell, at least I had the garlic right. Used brown sugar too, which gives the whole mixture a murky color. I suspect -or rather: hope- this concoction might work with a nice piece of pork. Might be too spicy just to stuff in my gob directly. Those orange Thais burn my fingers through latex gloves. Anyway, thanks for the idea.
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Oct 4, 2015 23:56
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Bought red skin potatoes at the farmers market yesterday. Today I canned them. Nothing fancy, but these are great when you're throwing a meal together quick and you have cooked potatoes on hand. They also make the best fried potatoes. Drain well and toss in a hot oiled skillet with some onion. 
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Oct 5, 2015 00:54
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Flaggy posted:'The recipe I use for candied jalapenos: How hot are these? My girlfriend is a coward and won't eat spicy (ie- delicious) things.
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Oct 5, 2015 14:37
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Crazyeyes posted:How hot are these? My girlfriend is a coward and won't eat spicy (ie- delicious) things. My wife is the same way and she loves these.
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Oct 5, 2015 14:47
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coyo7e posted:If you have too much then you obviously aren't using it to coat pork shoulders and other stuff before smoking or cooking on the grill or in oven at low temps for a few hours. Makes amazing rib glaze. I hadn't. But I am gonna. Butch Cassidy posted:Has anyone made the Thai hot and sweet dipping sauce from Ball's Home Preserving book? I make a similar sauce all the time but it never occurred to me to can it. Crazyeyes posted:How hot are these? My girlfriend is a coward and won't eat spicy (ie- delicious) things. Depends on if you use real jalapenos (pretty hot) or those Texas A&M hybrids (not hot at all.) pr0k fucked around with this message at 18:41 on Oct 5, 2015 |
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Oct 5, 2015 18:36
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I assume when you say "sliced" you mean standard jalapeno slice not like... Jalapeno spears.
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Oct 5, 2015 20:56
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Crazyeyes posted:I assume when you say "sliced" you mean standard jalapeno slice not like... Jalapeno spears. Yeah, I slice mine into circles.
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Oct 5, 2015 21:14
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Crusty Nutsack posted:I've debated trying that one myself. It seems inoffensive at least, it's probably good for dipping spring rolls or something. But without fish sauce, I just can't bring myself to do it. I assume it's pretty dumbed down for the middle America masses, so for me personally and the people I'd be gifting it to, it'd just be meh. I think I will file it away to do up if I need some extra stuff to give out at Christmas like I always do. For my own stock, I have been toying with the idea of replacing the salt with some Squid brand and adding a bit of green onion.
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Oct 5, 2015 22:36
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Got a jar of them jalapenos in the fridge now. Hopefully didn't gently caress it up.
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Oct 5, 2015 23:25
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Crazyeyes posted:Got a jar of them jalapenos in the fridge now. Hopefully didn't gently caress it up. Same, I just made my first batch of it a few days ago. I had a lot of the syrup left over so I tried to make some pepper jelly out of it and ended up with a very thick syrup instead. Now it's being used to marinate some chicken w/ some soy sauce.
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Oct 6, 2015 00:27
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mdxi posted:This thread inspired me to go dig out the old extension service book on canning from my cookbook collection. I picked it up at a thrift store a few years ago and never really looked at it before. Newspaper clippings and whole folded pages fell out. Here's the best ones. I love these, thanks for posting. I have not heard chow chow in twenty years.
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Oct 6, 2015 12:40
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Nhilist posted:I love these, thanks for posting. I have not heard chow chow in twenty years. It almost seems like giardiniera.
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Oct 6, 2015 14:38
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Update on the jalapenos: Pretty decent overall. Tasty on a cracker with some cream cheese. Still too spicy for my lady friend but I guess that just means more for me! Hope they last a long time cause I don't think I could eat them at the rate you are saying you do 
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Oct 6, 2015 23:18
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Crazyeyes posted:Update on the jalapenos: I let mine sit for a couple of weeks before we eat them. I don't know if that mellows the flavor and let's the sugar soak in.
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Oct 7, 2015 03:45
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Flaggy posted:I let mine sit for a couple of weeks before we eat them. I don't know if that mellows the flavor and let's the sugar soak in. That explains it. I just assumed since you said you keep a jar in the fridge overnight to start, that they wouldn't gain a whole lot by aging. I was likely a fool to think this. A good reason to make more and experiment (I also neglected to add turmeric, I am realizing).
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Oct 7, 2015 03:59
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Crazyeyes posted:That explains it. I just assumed since you said you keep a jar in the fridge overnight to start, that they wouldn't gain a whole lot by aging. I was likely a fool to think this. I do keep one jar in the fridge which I eat the next day because I have no patience haha, my wife does not touch that jar, I should have mentioned that.
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Oct 7, 2015 15:02
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Flaggy posted:Yeah, I slice mine into circles. You monster. Updates: giardiniera is smelling great. Pickles with oak leaves for firmness not so much. Oak just nasty. Giving them another week or two then trashing because just not sour enough to overcome that flavor. Attempted to make mozzarella from homogenized milk. Did not go so well.
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Oct 8, 2015 04:10
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So I'm on the hunt for a hot pepper jelly that doesn't have a metric shitton of sugar in it and is savory for pulled pork and such. Recipes, people! I need recipes!
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Oct 16, 2015 21:52
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Why not just use a hot pepper jelly recipe and replace the sugar with a thickener like cornstarch or xanthan gum?
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Oct 16, 2015 22:12
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I've tried a couple recipes out of the Ball canning book I bought, and I'm finding that the two that I've tried wound up too sweet. I've been using an organic cane sugar instead of the white granulated sugar that was listed. Is this what might be making the recipes too sweet? I didn't want to spring for more sugar before I use what I already have, but if it's altering the recipe too much then I'll get the white sugar. e: I don't care too much for spicy foods, but I've been thinking about trying out this cowboy candy recipe. Do you guys think that removing the seeds and membranes beforehand would make it too mild and just make the result too sweet? I only want a little heat, but not what could be overwhelming for me because I have a babby tongue. That Old Ganon fucked around with this message at 21:34 on Oct 17, 2015 |
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Oct 17, 2015 21:30
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I made pickled green beans! Half with dill, half without. All have chiles and horseradish in them:
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Oct 17, 2015 21:44
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Whipped up a batch of lacto-fermented cauliflower this morning. Always looks pretty in the jar. This should be ready to eat in 5 to 7 days.
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Oct 19, 2015 01:15
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It always amazes me how little applesauce a big rear end basket of apples actually produces. Got 2.5qt total out of 8-9 pounds. I might need a new food mill cause I feel like I lost a LOT of flesh to the trash can this time or something.
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Oct 19, 2015 14:39
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Minor stupid question: I'm planning on making my first 5 gallon batch of sauerkraut soon. I'd like to include caraway seeds, but some of my family members are weird and don't like them. All the recipes I've seen have you throw in the caraway seeds right at the beginning before fermentation. If I add caraway seeds to a couple jars wort of it after fermentation but prior to canning, will that work out ok? I'm sure I'll at least have to let it sit on the shelf for a while for the flavors to meld. Or am I better off splitting the batch and fermenting some with, and some without?
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Oct 21, 2015 19:29
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JoshGuitar posted:Minor stupid question: I'm planning on making my first 5 gallon batch of sauerkraut soon. I'd like to include caraway seeds, but some of my family members are weird and don't like them. All the recipes I've seen have you throw in the caraway seeds right at the beginning before fermentation. The latter, would be my guess.
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Oct 21, 2015 21:13
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Crazyeyes posted:It always amazes me how little applesauce a big rear end basket of apples actually produces. Got 2.5qt total out of 8-9 pounds. I might need a new food mill cause I feel like I lost a LOT of flesh to the trash can this time or something. We've got an "Apple Master" from Norpro that we use to core/peel/slice pre-applesauce apples (highly recommend). Once the apples are soft, I blitz them a bit with an immersion blender instead of using a food mill. Seems to give you maximum control over texture without losing any of the flesh. It will definitely up the volume of sauce you get, so follow the low end of the weight range to jar yield in your recipe.
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Oct 21, 2015 21:54
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JoshGuitar posted:Minor stupid question: I'm planning on making my first 5 gallon batch of sauerkraut soon. I'd like to include caraway seeds, but some of my family members are weird and don't like them. All the recipes I've seen have you throw in the caraway seeds right at the beginning before fermentation. It's me, I'm one of those peolpe who can't stand italian sausage and any number of things because biting a caraway seed is worse for me than the anti-cilantro crowd. My folks used to do these baked tomatoes with cheese and crackers and caraway, and I couldn't even eat them unless there were some without the seeds. It's not even the flavor, but the seeds themselves are too strong when you bite into them, which is why having them not mixed into the kraut itself may be workable. I can't stand some breads either because fuckin caraway 
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Oct 22, 2015 04:50
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coyo7e posted:I'd either do some with some without, or figure out some teabag style thing to keep the seeds from getting mixed in. It's mainly my mom; she likes them in some things (like rye bread), but when I made borscht with caraway seeds in it she didn't like them in that. So it depends on what they're in, but there's no rhyme or reason to it. She said she doesn't think she likes them in kraut but she's not sure. Meh. I don't want to give her a few jars of something she's gonna hate, so I'll probably just do the batch without it. Then maybe I'll do a jar or 2 with them, and just ferment it in the jar. Let her try that and we'll know for next time  .
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Oct 22, 2015 11:23
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