What are you canning now?

[oberhaslikid]

Quote:
I have done the Brine pickles and I used a crock. We do brew our own and we use the buckets so I would say Yes you can use the bucket But I would only use it for pickles.
I would do them whole if you want them whole or Halves or slices.I did mine whole because thats what I wanted.Are you going to leave them in the brine or Jar them up in Quarts?

 

[chicken stalker]

Quote:
I have done the Brine pickles and I used a crock. We do brew our own and we use the buckets so I would say Yes you can use the bucket But I would only use it for pickles.
I would do them whole if you want them whole or Halves or slices.I did mine whole because thats what I wanted.Are you going to leave them in the brine or Jar them up in Quarts?

I want to brine them and then jar them so I can enjoy all winter. Will they come out mushy if I do that. BTW what you recipe for clausens...I'm looking for a good dill garlicy recipe but seem to be coming up short.

 

[oberhaslikid]

I used this one. I tasted it and its a lillte salty.I hope it turns out.




https://www.backyardchickens.com/forum/viewtopic.php?id=354154

 

[oberhaslikid]

Quote:
I have done the Brine pickles and I used a crock. We do brew our own and we use the buckets so I would say Yes you can use the bucket But I would only use it for pickles.
I would do them whole if you want them whole or Halves or slices.I did mine whole because thats what I wanted.Are you going to leave them in the brine or Jar them up in Quarts?

I want to brine them and then jar them so I can enjoy all winter. Will they come out mushy if I do that. BTW what you recipe for clausens...I'm looking for a good dill garlicy recipe but seem to be coming up short.

They will turn mushy if you process them.You can store them in the brine right in the bucket in a cool place. If you jar them I would just refridgerate them for use.
I remember my grandma taking me to the basement to get a pickle. She would reach down in the vat get a pickel and take it up and rise it off . I would get to take it home.Then as I got older I got a jar of them to take home.

 

[Sugar Sand Farm]

Chickenstalker
I tried this recipe I found online and its great. hey taste like the old fashion Jewish garlic dills that we got when we were kids
Ukranian Dill and Garlic Pickles
5 pounds of pickling cucumbers
4 quarts water
3/4 kosher salt
1 bunch fresh dill stalks
2 whole bulbs of garlic cloves separated and peeled
1 tbsp whole black peppercorns
1 small fresh red chili pepper thinly sliced

Soak cucumbers overnight in cold water
Sterilize 1 gallon jar or ceramic container
Combine water,salt in large pot bring to boil.
Prepare cucumbers by trimming ends and making a slit in sides with small sharp knife (keeps pickles from wilting)
In the bottom of sterile container place several stalks of dill, half of garlic cloves,and about 10 peppercorns and a slice or two of red chili pepper
Arrange half cucumbers over seasonings then repeat layers until you have used all the cucumbers
When brine comes to a boil pour over cucumbers to cover. Place a small plate on top of pickles to keep them submerged. Store in cool place
Pickles ready in 4-10 days depending on your tastes. and how warm it is. Once thye have fermented to your liking refrigerate.
I turned the jar once a day to make sure they were stirred up some. Also the brine may bubble when you take lid off to check them
We refrigerated them at 5 days but that is our taste

 

[PineappleMama]

Wow! And I thought I was doing good to be making 2-3 pints of peach butter. Well, made some salsa but that's for fresh eating, and making some honey/cinn apple chips and then the figs in the dehydrator but that's not really work.

You guys... err gals are just amazing.

 

[Dragonfly Ranch]

We had company all weekend but still managed to get 17 1/2 pints of Blackberry jelly done. Farmer's market was good this Sunday and we sold about 6 jars of jelly. The Apricot jam that we made this year is beautiful and real eye candy. But our best seller is still Mulberry - brings everyone back to their childhood memories of picking berries with a favorite relative - Nice to see people faces light up - then hear their fond memories.

Jalapenos need to be picked and done. We do those in quarts since my husband eats them like candy!

Sandee

 

[chicken stalker]

Quote:
Do you pickle them? We love them also but I would love to find ways to preserve them so we can enjoy them all winter.

 

[Opa]

Granny dug out a recipe for Refrigerator Sweet Pickles that taste pretty good within hours of making but the longer they stand refrigerated the better they are.

Mix the following
5 quarts sliced cucumbers
2 bell peppers remove seeds and chop
2 medium sweet onions sliced and diced
Pack in gallon jar

3 tbs canning salt
1 tbs mustand seed
1 tbs dill seed
4 cups sugar
2 cups apple cider vinegar
Stir until sugar is disolved and pour over cucumbers
Let stand at room temperature for several hours inverting jar occassionally
Refrigerate

 

[GPN]

Quote:
Do you pickle them? We love them also but I would love to find ways to preserve them so we can enjoy them all winter.

I am jumping in, I put my jalapenos in pepper sauce, wash the peppers and jar them and the heat white vingar to cover looks pretty, then later when I have my other peppers ready I am gonna use some of the jalapenos to make pepper jelly.

GPN