WHAT ARE YOU CANNING TODAY?

[frustratedearthmother]

Thanks ya'll! I think I'll do these in the dehydrator. If I get more, I'll can 'em. I need to check my stock of 1/2 pint jars.

 

[murphysranch]

I've done both. Hubs loves the dehydrated ones!!! Sooo tasty!!

 

[flowerbug]

... Plus I occasionally make a cake that uses a can of crushed in recipe ...

yes, we use that in carrot cake... if you have enough to make plenty of pints it may be faster to use a meat grinder (on coarse setting) instead of chopping by hand.

 

[LaurenRitz]

I did a batch of salsa. My sister wanted (very) mild, her husband wanted hot and neither of them likes cilantro, so I did hers with just sweet peppers, added hot peppers next, and added cilantro for my own.

Some time next week I need to do a batch of tomatoes.

 

[Mini Horses]

Are these the ones her mom picked, then didn't use??? Wow, that's a bunch of fruits and work. But the greens can be left for another week to ripen more & spread out the kitchen time.

 

[LaurenRitz]

Are these the ones her mom picked, then didn't use??? Wow, that's a bunch of fruits and work. But the greens can be left for another week to ripen more & spread out the kitchen time.

Yes, and yes. Have enough in the freezer for at least one batch, probably two, and I'm picking them over every morning. I choose which I want to eat that day, and everything else goes in the feezer. They're on dehydrator trays, so if one starts to leak the others aren't sitting in a puddle.

I'm noticing that the "varieties" seem to want to ripen together. Large oxhearts, whites, small orange. The yellows are ripening now.

 

[LaurenRitz]

Only a canning question indirectly, as I was planning to can fermented hot sauce.

Every time I try to ferment peppers they go sour.

Does anyone have a process they use for fermented peppers? I used 3 T of salt in the fermentation bottle this time rather than making up a quart of brine and pouring it over the peppers. Same result.

 

[Mini Horses]

Delish Test Kitchen....says precise amounts of salt to peppers by weight. so maybe ratios off? Or timing? I believe all hot sauce is "fermented" somewhere in the process.

Couldn't help beyond this but they were talking fermented hot sauce. You've prob looked this up already

 

[flowerbug]

Only a canning question indirectly, as I was planning to can fermented hot sauce.

Every time I try to ferment peppers they go sour.

Does anyone have a process they use for fermented peppers? I used 3 T of salt in the fermentation bottle this time rather than making up a quart of brine and pouring it over the peppers. Same result.

what type of salt are you using? 3 T might be too much, but how big is the bottle? the amount of salt used seems to be about 1 and 1/4 teaspoons per cup of water.

 

[LaurenRitz]

Non-iodized table salt. For most ferments I use beween 2 and 3 T per quart. 5 t is just under 2 T. I normally make up a quart of brine and use what is necessary to cover the material.

Too much salt might kill the bacteria and make the ferment fail that way, but it wouldn't make bad bacteria proliferate.

There is a layer of kahm yeast on the top. I wonder if the peppers just have so much water in them that they overwhelm the salt level.

The tutorials I have found indicate between 3 and 6 percent by weight, and 6% is just over 3 T for a quart of water.