Post by: ShiFu on July 24, 2018, 03:54:16 PM
Lately I've been interested in learning how to can my Texas Chili in one pint jars.
My pressure canner holds eight 1/2 quart (one pint) canning jars, so totally one gallon of chili or chili beans per batch.
pressure canner.png (31.74 kB. 350x262 - viewed 917 times.) chili beans2.png (199.4 kB. 350x262 - viewed 979 times.)This is the spicy beans, ready to heat-and-eat.
It goes well with the salsa I made by fermenting peppers in brine.
fridge ready (2).png (45.3 kB. 350x262 - viewed 991 times.)Post by: ketel3 on July 24, 2018, 11:15:13 PM
Ok I will contribute a little of my stuff.
first photo pickeled peppers
second photo hot pepper sauce cold sambal
third photo pickeled cucumbers ( sweet sour pickles )
Post by: ShiFu on July 25, 2018, 06:04:47 AM
Here is a picture of my pickle collection so far.
Only the jalapeno peppers are pickled in vinegar, the others are pickled in brine.
I use the brine recipe:
100 grams of water plus 4 grams of pickling or canning salt.
My veggie ferments are usually for about 4 days (the room temperature is always warm here), then stored in the refrigerator.
pickle collection.png (71.34 kB. 350x262 - viewed 804 times.)Its not easy to walk by the fridge without grabbing a cold, crisp pickle :)
Having the shallots and onions ready to use sure makes cooking more fun.
And jalapenos from our little garden is always a welcomed treat.
Post by: ShiFu on July 25, 2018, 06:32:15 AM
I pack the jars with the vegetables and add water until the jar is full.
Then put a bowl on the scale and tare (or "zero") the scale. Then pour all the water from the jar into the bowl.
I usually get a weight of something like, for example, 132 grams.
So...
100g water divided by 4g salt = 25
132g water divided by 25 = 5.28 grams of salt needed.
and 250 g water (divided by 25) needs 10 grams of salt.
Pickling or canning salt is better than regular table salt because it does not have iodine or anti-caking agents which can change the vegetable's color and make the brine cloudy.
Post by: ketel3 on July 25, 2018, 10:09:54 PM
I like the garlick :)
Yep your way to calculate the salt water amount is perfectly easy.
For salt , I never use normal salt,just like you.
Our own grown beetroot is also very nice to do , they are cooked as is with the peels on them ,after that peeled and slized and put into sterilized pots ,filled with cooked vinigar /water sugar solution and a litlle onion , after that put into a pan with hot water for 30 minits on 80 dgrs celsius to sterilize, you can store them for a very long time.
If some one wants the exact amounts I will post it.
Post by: ketel3 on August 12, 2018, 01:33:43 PM
Below photo you see some of the herbs like dill we used.
Post by: ketel3 on September 22, 2018, 03:18:18 PM
Right now I have more peppers than I need so it is nice to give some to friends.
See all the different kinds of peppers some are so hot 8) :P
And pumpkins are great this year also,they will be used for pumpkin day for the school kids and believe me they like pumpkin soup.
Someone elso gardening ?
Post by: ShiFu on September 22, 2018, 07:07:47 PM
I just now ate the last of the pickled veggies so yesterday we started a new batch.
We do have a small container garden. It produces mostly weeds.
The few good vegetables that survive are feasted on by a great variety of insects.
We don't get much for the effort :(
Post by: ketel3 on September 22, 2018, 07:21:24 PM
When I had a balcony I tried this and you will be suprised how much they bring.
Pot size 30 cm diam wil do.
They are easy to put on salt it was done here in the past by almost everyone with a little garden.
Insects well ,a little soap,a little spiritus in your case heads ,a little amount tobacco , just a few drops from all to a 1 ltr bottle and it will kill almost all nasties after you spray them.
Post by: ketel3 on October 12, 2018, 02:28:34 PM
Quinces,I still have quinces eaux de vie and wanted to infuse some with peels again as it is wonderfull.
At the same time I wanted to make quinces jam so I combined the 2
If you use the peels do not forget to clean the skin carfully to avoid bitterness.
The fruit flesh for the jam is cookes and passd true a sieve,and cooked again with sugar and gelatine.
O and the beans are our own :P
Post by: ketel3 on October 14, 2018, 11:28:04 PM
This was made with our own grown beetroot,the ugly basterds are cooked as they are with skin on it for 45 minutes and after cooling a bit the skin was removed than you slice them with a device we called a mandoline slicer.
Than overnicht soaked into vinigar and a little spices,to be precise 1 liter vinigar and 150 gram sugar,or as much to cover the sliced beetroots.
The next day you fill the jars and put them in a pan with water lids tighten and bring to the boil they should be kept near cooking point for 30 miniutes.
They will be ok for several years.
Ok you eat them just as they are heat them a little as part of a normal meal.
Or you can make a potato salad with sour herring and beetroot and eat it cold , in the summer this is a lovely refreshing meal.
Here some pictures.
Post by: ketel3 on October 14, 2018, 11:29:40 PM
Post by: ShiFu on October 15, 2018, 06:19:36 AM
I'd take him to the local vegetable market (where they sell basically Everything) and let him ask:
"What is that?" And I'd say, Don't know the name, but it is sweet.
"What is that?" And I'd say, Don't know the name, but it is bitter.
"What is that?" And I'd say, Don't know the name, but it is sour.
"What is that?" And I'd say, Don't know the name, and it is just too ugly to taste ;D
Post by: ketel3 on October 20, 2018, 10:03:41 PM
I hope that someday Kettle3 and I can meet in China.
I'd take him to the local vegetable market (where they sell basically Everything) and let him ask:
"What is that?" And I'd say, Don't know the name, but it is sweet.
"What is that?" And I'd say, Don't know the name, but it is bitter.
"What is that?" And I'd say, Don't know the name, but it is sour.
"What is that?" And I'd say, Don't know the name, and it is just too ugly to taste ;D
IF I ever fly again it would be great to go to China,BUT not for China only but to meet you and Tan.
I think it will not happen but you know I say not never , but not ,as my life was full of supprises so you never know.
I could not wish for a better guide there than you :)
And you know what I would bring you something and you say what is that and I say I know but you doint .....but it is Umami as you did not mention that one ;)
Post by: ShiFu on October 21, 2018, 01:21:51 PM
You and anyone else from the forum :)
China Customs will probably not let you bring in Pickled Vegetables (unless they are in a can and a reasonable quantity - not sure how much is reasonable).
BOOZE IS OK! But it should appear as factory sealed and I think the limit is 2 liters per traveler. That's common on almost all international flights.
Fresh vegetables though, that's a big No-No everywhere.
I NEVER EVER get in the security queue behind an old Chinese lady. She ALWAYS tries to smuggle an assortment of food through security.
I have concluded that airport security is no longer looking for drugs. They are looking for old Chinese ladies with radishes taped to her hips ;D ;D
Post by: ketel3 on October 23, 2018, 02:11:02 AM
We will give away the rest of the peppers to colleagues and friends,as it is simply to much our garden has produced this year.
After preparation, the jars are heated in a pan with water for another 30 minutes at boiling point.
Here is another picture
Post by: ShiFu on October 24, 2018, 06:31:19 AM
That makes me want to get the pressure cooker out and process 6 quarts (liters) of jars.
Post by: ShiFu on February 19, 2019, 11:29:17 AM
japsBeerEggspng.png (673.35 kB. 350x262 - viewed 671 times.)A few pickled eggs. They don't last very long around here!
A #10 can of jalapeno peppers. Oh boy. That's a nice score for me.
An active vegetable ferment going. Onions, cucumbers, mild peppers and garlic.
I lost the cup that fits on top of the glass fermenter. It has a water lock in the rim at the top.
These are easy to find here and always seem to be sold with cheap alcohol inside.
The jug is more valuable than the booze.
veggieFermenter.jpg (15.54 kB. 173x229 - viewed 412 times.)Post by: ketel3 on February 19, 2019, 09:45:11 PM
In a couple of months spring is there so now it istime to make plans for all we want to grow.
Pickeld eggs are great ,sometimes I put some in the smoke oven jummy.
Post by: ketel3 on July 29, 2019, 05:55:17 PM
cauliflower on sweet and sour, with turmeric, cumin seeds, garlic ,bay leaf, chilli, vinegar sugar and water.
Now we have to wait a few months.
Post by: ketel3 on August 05, 2019, 02:48:14 PM
Just as info 0,8% acid is safe to pickle and will kill all nasties ,normal vinigar has about 4 to 5 % acid depending on the country you live so check if you are not sure.
So in my case I used 1 liter vinigar and 0,9 litre water and 100 gramm sugar to make the pickle solution,and 2 spoons mixed picle herbs,and scaled up for 6 ltrs
Now you say than you have 2% OR 2,5% acid but there is fluid from the pickles itself also ,so you end up just above 1% acid.
Post by: ShiFu on August 06, 2019, 08:33:51 AM
Though I prefer a fermented pickle (with a bit of dill weed), these do look great.
Post by: ketel3 on August 06, 2019, 11:27:28 AM
Post by: ketel3 on August 07, 2019, 08:04:00 PM
marigold ointment ,it is good for all kind of skin problems,little infections,and insect bites.
This are the ones see photo , and a nice label added after cooling down.
Flowers have to dry first ,than heated in jojoba oil or another neutral oil,after filtering heat up again and add some bee wax and you are ready to go.
Heating should be done over a pan with minor boiling water ,and not on direct heat.
Post by: ketel3 on October 17, 2019, 03:59:23 PM
Nice to add some extra greens like leeks onion and garlic.
We will cann some whole ones too as follows
1 liter water 100 ml vinigar 5% 2 table spoons salt 1 table spoon sugar and some garlic,scale up if needed.
Bring to the boil ,fill jars with peppers and add the liquid,after that 30 minits in a pan with water at 90 dgrs so near boiling point.
They will be good for years,howevere they never last that long :) till next summer is ok.
Post by: ketel3 on November 02, 2019, 10:10:06 PM
In total 11 kg.
To make a good ferment you need to add between 10 and 15 gram of salt for each kg cabbage ,and 1 carrot.
Further we added juniper berry,dill,pepper, fennelseed and caraway seed
Keep all under fluid ,1 week at room temperature and 4 to 6 weeks in a colder place,this times are not critical at all.
Here some photo's
We have grown our own gabbages no poison.
See the great slicer hand made and about 80 years old.
Post by: ShiFu on November 06, 2019, 04:36:16 AM
The recipe we use is 2% salt. So 1000 grams of cabbage plus 20 grams of salt.
Slice, rinse and dry the cabbage, add the salt, and toss around and squeeze until the water comes out of the cabbage.
Cover and allow to ferment a week or two.
Sometimes I'll add a hot pepper for the extra kick.
ready to ferment.jpg (158.48 kB. 350x466 - viewed 914 times.)No water was added but a plastic bag full of water was put on top to keep the sauerkraut under the brine.
ready.jpg (307.74 kB. 350x295 - viewed 906 times.)After 2 weeks it goes into the refrigerator.
And then it is time to start again :)
Post by: ketel3 on November 06, 2019, 01:54:42 PM
The amount of salt is in almost all recepy's different BUT never under 10gr/kg we added no water ,the fluid is pure nature ;D
Further there are many ways people make it,I think almost all will work,golden rule work clean.
What I do is the first week,every day force a stick from top to bottom of the jar on at least 4 places swirl only the stick around a little,this helps to release gasses and avoid bitternes,this is done in Germany and balkan countrys so it must be tried and proven.
Some people keep it for a year easy,and it is still good.
Ok you freeze it,in that case the sauerness will not change anymore.
When you keep it in jars or a big sauerkraut barrel after a week or two .....it goes on fermenting slowly and will make more acid,but limited.
In my country they used to have natural sauerkraut and a spiced version,the last one is hard to get,as younger people hate to bite on a pepper corn,so the complaining people won this battle >:( :'(
But now we have our own. :P :)
Post by: ShiFu on November 08, 2019, 05:50:47 PM
10g salt/Kg veggies is a minimum. But 20g is the recognized "safe".
For a leafy cabbage like Chinese Cabbage to convert to good sauerkraut I would hope 20g salt per Kg veggie to be the normal.
But I could easily be wrong.
And to err on the side of caution I use 20 grams of salt for each 1000 grams of cabbage.
----I know 2% is Safe----
If in doubt, use 2%.
1Kg (1000 grams) vegetables PLUS 2% salt.
1000 grams cabbage (or other vegetable) + 20 grams salt. That's the Minimum salt to use.
10 grams salt per Kg is threading the needle from safe to unsafe.
I suspect the difference is if the vegetables are very dry, dry, moderately wet, or very wet.
Salt is Very Cheap. Don't risk it. Don't use less than 2% salt.
As a quick rule, use 1 Kg of cabbage (or other vegetable) plus one rounded Table Spoon of salt.
Post by: ketel3 on November 08, 2019, 06:53:25 PM
But is the acid not the preserving factor ,and not the salt ? As longer it stays the more acid will be made.
Post by: ketel3 on November 09, 2019, 01:49:23 PM
Will the salt convert into acid ?
In other words it will become more sauer, and less salty ?
Post by: ketel3 on November 11, 2019, 11:34:38 PM
Post by: ketel3 on November 17, 2019, 04:32:49 PM
We increased the amount of salt,as Shifu advised,up to 20 gr /kilo cabbage.
One week ago it tasted very salty,even before we added the extra salt,so we expected the salt taste would be stronger now , but the salty taste has faded away and sauerness increased ,the kraut is very crunchy.
We are on the way of succes :P
Post by: ketel3 on November 18, 2019, 06:51:48 PM
I modifyed my home build smoke generator a little and did a test , see for your self below picture of the smoke test, now a couple of days waiting before smoking .
I use the way the guy in the link does,there are many ways,the next time I use a other methode were the pork will be 3 weeks into the brine. German spoken BUT It has Englisch sub
To be continued :)
Post by: ketel3 on November 21, 2019, 10:59:19 PM
It was cold so I needed some soup and a nice hony shine to keep me warm.
Post by: ketel3 on January 04, 2020, 02:13:42 PM
She ........ plants veggies and muschrooms, harvest,makes furniture , makes kimchi ,ferments veggies and fruits ,makes soy sauce ,cooks the most wonderfull dishes,and even distills fermented horse milk, makes beer,further she plays guitar and sings.
Appart from that the movie's are of high quality and she looks fantastic.
Here have a look yourself,and visit her channel for more,look at a large screen highly recommended as nature is fantastic there.
Post by: ketel3 on October 08, 2020, 04:55:03 PM
Curing for t days in a brine,near boiling point for abiut 50 minits anc smoked for about 8 hours.
This was cold smoked.
Also some salt and pepper was smoked.
Post by: ketel3 on October 13, 2020, 01:33:06 PM
It is better to control with a electric hotplate,as you have your smoke from the generator already.
But in that case a regulator would be great.
So I turned the junkbox upside down and build one,here it is.