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.