What are you canning now?

[LindsayB]

Just finished making more of my Pineapple Habanero Jelly...and made a new Strawberry Jalapeno jelly. The strawberry jalapeno turned out to be pretty yummy! I still have to do plain Jalapeno jelly but I think I'll save that for tomorrow. Its almost midnight here, lol.

 

[Momagain1]

yummm..please post those recipes in the This & That recipe data base; please make sur eyou put: CANNING recipe at the beginning of the title..

I'd love to do those for hubster!! He <3's spicy stuff!

 

[3goodeggs]

did you have any problems with the pineapple jelling? I suppose it gets cooked well enough to kill the pineapple enzyme. Please tell me where the 'this and that' thread is. I think pineapple jalapeno jelly would be so good to glaze meats with... and with cream cheese on crackers...and out of the jar with a spoon.
I really really like pineapple!

 

[KenK]

Made a batch of Kimchi this morning with Napa cabbage, onions and shallots out of my garden.

 

[breezy]

Id Like the recipe and details for that kimchi if your willing?
thanks

 

[KenK]

Everytime I make it I look up recipes on the web and "average".

Cut up a cabbage and soak it a couple hours in brine made of 1 gallon of water and 1/2 cup kosher salt. Drain and rinse.

Today I chopped up four green onions that were getting pretty big, maybe an inch diameter, and a bunch of green shallots.
Minced four cloves of garlic and about a tablespoon of fresh ginger.
For the chili component I always use Vietamese chili-garlic paste (the kind with the rooster on the jar) cause I have yet to find Korean chili powder, used probably a third of a cup, will be hot enough to break a sweat on a longtime chili head. Put a teaspoon of ground cayenne for good measure.
3 tablespoons of fish sauce.

Mix everything up and pack in sterile jars. Put lids on it and let ferment on the counter for a week or so and then refrigerate.

I used two smallish Napa cabbages and probably threw too many of the big outer leaves in the compost pile cause I only had three pints when it was done. The cabbage will wilt in the brine about as much as if you cooked it.

It always comes out pretty good but never as good as a good Korean restaurant's.

I bet ya' next Sunday I'll eat vension "Bulgogi" and kimchi til I near founder. : )

 

[breezy]

Thanks for the recipe. I love good kimchi.

 

[Acre of Blessings]

Been pickin' and savin' the Strawberries form our lil' patch for about 2 weeks and had 4 quarts frozen up for canning jam and well.....here it it.....

Here is my 13.7 qt. Caldera being put to use....

Here is the canned jam....

YUMMY

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[vfem]

Quote:
I LOVE STRAWBERRY SEASON!!!!!!! Isn't it the best. My totally forever favorite jam, no matter what else I come up with... strawberry is always the best.

 

[Acre of Blessings]

Quote:
I LOVE STRAWBERRY SEASON!!!!!!! Isn't it the best. My totally forever favorite jam, no matter what else I come up with... strawberry is always the best.

Yep, I agree. Also we use it as a topping on ice cream.

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