What are you canning now?

[Arielle]

Quote:
x2 I ersonally don't like the red beet look and don't mind the faint green coloration. THat is the nice thing-- lots of choices to fit your tastes.

 

[JesseK]

x2 I ersonally don't like the red beet look and don't mind the faint green coloration. THat is the nice thing-- lots of choices to fit your tastes.

Maybe I should try a different brine. They just tasted like vinegar to me. Does anyone have a brine I could try? The one I did was just from a google search.

 

[Arielle]

Quote:
Well, I don't see how you can get around the vinegar taste. My solution was 50:50 vinegar to water. That is pretty strong.

Perhaps create a vinegar infusion: add herbs you like into the vinegar and let sit for months.

Or utilize that idea and add far more of the flavoring agents; double or triple the peppercorns, the garlic, the bayleafs, what every you like.

Maybe a different recipe. I picked one that appealed to me from a google search. THe only thing I remember is that the recipe was from a business that was a bar and served picked eggs regularly. Several other recipes didn't appeal to me at all. Perhaps keep trying different ones. BUt they are all vinegar based-- but here are MANY vinegars: white, red wine, apple cider.

 

[3goodeggs]

That's true, there are other vinegars aren't there? Acidic acid vinegar seem a little to chemical taste to me... probably from the plastic bottle. But now that you mention it, balsamic vinegar will make an ugly egg, but might be yummy. I may give some a try with that. You all have me craving them now.
Sometimes I just plop them into the empty pickle jar juice for a few days in the refrigerator and make egg salad with those.

 

[Arielle]

I find that method very effective!! lol

 

[akelley]

Maybe I should try a different brine. They just tasted like vinegar to me. Does anyone have a brine I could try? The one I did was just from a google search. 

I have a recipe on my blog: wifemeetslife.com Just do a search for pickled eggs

I am sensitive to vinegar-y tasting pickles, and these are great. hopefully this brine will work for you!

 

[KentuckyMom]

Today I am canning spaghetti sauce again! We still are having temps in the 80's during the day and I still have green tomatoes that are turning! I'll keep canning them as long as they keep producing!

 

[Arielle]

THe chickens ate my tomatos-- everything that is lower than 2 feet. THey jump. No spagetti sauce this year. Maybe next year though!!

 

[jomoncon]

THe chickens ate my tomatos-- everything that is lower than 2 feet. THey jump. No spagetti sauce this year. Maybe next year though!!

Reminds me of what my chickens did last year. Got out of their yard just as the cauliflower and broccoli were starting to form heads. Wouldn't you know the ate just in the centers and left all the leaves! The broccoli wasn't a total loss since I could still get the side shoots, but all the cauliflower was gone. If I didn't love their eggs, the girls would have been in the stew pot for that.

 

[mamawolf544]

Chicken broth from my chickens I just processed.