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More Fall Canning
Sep. 16th, 2020 11:02 amWe've had our first frost, so I suppose it's fall canning now.
More things I've completed:
6kg of tomatoes' worth of Salsa Ranchera. I used my bolting cilantro and canned instead of fresh lime juice. It's really excellent, and the ovening is a good way to peel the tomatoes. It had a bit of trouble sealing, like many of these thick tomato sauces.
Crock full of lacto pickles using A's recipe.
Eggplant pickles - 6 kg worth.
Marinaded peppers using the national center for home food preservation recipe. This was hard to get to seal, maybe because of the oil.
Zesty pickles. I did the first 4 jars of spears in a water bath; the other 14 jars of pickles (12 slices, 2 spears) were done using the pasteurization method.
Eggplant puttanesca (3kg tomatoes), out of the healthy canning website. This is... better than expected from all the discussion about whether it's too vinegary on the website, though of course not as good as fresh puttanesca. Nice to have ready-made pasta sauce though.
Chicken wing sauce, 1 batch: tastes too spiced right now, we'll see how it settles. May be a good pork sauce?
Creole sauce, 1 batch: this is tasty, I'll need to remember to use it. As they say in the recipe, shrimp/seafood would be a great combo with rice.
I'm currently doing a double batch (8kg) of stewed tomatoes and veggies, altered a touch: roasting the tomatoes to de-skin, halving the onion, using a touch of lovage instead of a bunch of celery, and using jalapeno peppers and poblano peppers instead of green peppers.
Still to do: lacto jalapeno pickles, apple jalapeno hot sauce, lacto mixed peppers, and a lacto apple pepper sauce.
Not many jars left so let's hope this works out. I think I'm going to try some of the lacto ferments in vacuum bags (!!!)
More things I've completed:
6kg of tomatoes' worth of Salsa Ranchera. I used my bolting cilantro and canned instead of fresh lime juice. It's really excellent, and the ovening is a good way to peel the tomatoes. It had a bit of trouble sealing, like many of these thick tomato sauces.
Crock full of lacto pickles using A's recipe.
Eggplant pickles - 6 kg worth.
Marinaded peppers using the national center for home food preservation recipe. This was hard to get to seal, maybe because of the oil.
Zesty pickles. I did the first 4 jars of spears in a water bath; the other 14 jars of pickles (12 slices, 2 spears) were done using the pasteurization method.
Eggplant puttanesca (3kg tomatoes), out of the healthy canning website. This is... better than expected from all the discussion about whether it's too vinegary on the website, though of course not as good as fresh puttanesca. Nice to have ready-made pasta sauce though.
Chicken wing sauce, 1 batch: tastes too spiced right now, we'll see how it settles. May be a good pork sauce?
Creole sauce, 1 batch: this is tasty, I'll need to remember to use it. As they say in the recipe, shrimp/seafood would be a great combo with rice.
I'm currently doing a double batch (8kg) of stewed tomatoes and veggies, altered a touch: roasting the tomatoes to de-skin, halving the onion, using a touch of lovage instead of a bunch of celery, and using jalapeno peppers and poblano peppers instead of green peppers.
Still to do: lacto jalapeno pickles, apple jalapeno hot sauce, lacto mixed peppers, and a lacto apple pepper sauce.
Not many jars left so let's hope this works out. I think I'm going to try some of the lacto ferments in vacuum bags (!!!)
