Rascal
Head Chef
When you write "bottling", does that mean you put salmon in a bottle?
Jar and yes I recycle stuff.
Hot chilly sauce in bottles. Recycled of course.
Russ
When you write "bottling", does that mean you put salmon in a bottle?
Your house must smell really good !The apples on the 2 trees aren't ripe yet. The smaller, bug bitten apples are falling and some of the non bug bitten ones. Cost: 40 years of tending the trees/lb plus spraying. Almost free.
We have about 6 or 7 gallons of pretty good apples, which we put through the corer/peeler/slicer today, joint effort. They are almost cooked down in the 18 qt roaster. Sometime between now and midnight we'll have canned applesauce. I'm just waiting for the apples to finish giving off their air-they puff up a little. Once that is done we'll get them in jars to can.
Yay for applesauce. Yay for partners who are good sports.11 qts and 1 pint applesauce, done!
@larry_stewart yes the house smelled good and the leftover applesauce tasted wonderful.
The floor was sticky, so I put on the purple mop slippers and mr bliss (being a good sport) put on the pink ones, we got them a little wet, then cleaned up the sticky kitchen floor. It worked great! And we laughed.
Did you guys put on any music while doing the "clean up the apple sauce mop slipper dance", so you could clean to the beat ? .11 qts and 1 pint applesauce, done!
@larry_stewart yes the house smelled good and the leftover applesauce tasted wonderful.
The floor was sticky, so I put on the purple mop slippers and mr bliss (being a good sport) put on the pink ones, we got them a little wet, then cleaned up the sticky kitchen floor. It worked great! And we laughed.
Did you process them in a water bath?I made 5 pints of pickled beans today - 2 of the dilly beans, and 3 of the cumin coriander beans. They are on my back deck cooling - I really didn't want to be heating my kitchen up with that, though I did make the brine inside, and first heated the water for the lids, on the induction burner. I made extra brine, using that cumin coriander recipe, as the rice wine vinegar sounds good in it. That one had twice as much salt, which sounds like too much to me, so I used the 2 tb in the dilly brine, which sounds like most of my pickles.
Here are the beans. I weighed the beans when I jammed one jar with them, and I had almost exactly 5 times that. I put spices and garlic in the bottoms of the jars, along with a scant ¼ tsp of calcium chloride, for crisp, before packing the jars with 6 oz of beans, then the brine. Now, it's just waiting a couple of weeks.
Beans cut up for 5 pints of pickles, mostly sweet white and Thai red long beans. by pepperhead212, on Flickr
5 pints of pickled beans, 2 spicy recipes - Dilly beans, and Cumin Coriander beans. by pepperhead212, on Flickr
Here are the two recipes I got for these, changed a little, but pretty much the same.
Spicy Pickled Green Beans
Flex your cold pack preserving skills with a batch of Spicy Pickled Green Beans. They’re good alongside a sandwich and even better pressed into stirring service in a Bloody Mary.www.splendidtable.org
Influx of green beans can be simple to solve
Green beans, long and straight and crisp, are abundant in midsummer. Really abundant. Beans don't ripen conveniently, with a pound available for dinner tonight and another pound next week. Insteawww.columbian.com
I had never heard of such a thing. Plum salsa, sounds like a winner! https://www.ballmasonjars.com/plum-habanero-salsa.html@blissful Plums make awesome salsa....as well as the other sauces. Just saying.