I made several pints of fermented dill pickles and the cloudy brine is to be expected. I also did some asparagus spears and some snap peas-highly recommend the snap peas
Gardening, canning, pickling and everything related
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
salmonmaster Did anyone give you a “Hand” with this?
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
bocephus had to poke a few pin holes in the fingers this morning. It was getting a little bit carried away. Didn’t want it to pop.
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
salmonmaster or take off into the Wild Blue Yonder
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
salmonmaster You better watch out for Gore and Kerry coming in with their private jets, letting that gas into the atmosphere.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
bocephus I’m more worried about a jet with a sidewinder missle! I can take care of the other two.
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
salmonmaster or a balloon with a sidewinder.
"You never really die until you end up on the wall at a Cracker Barrel"
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
GWG8541 thats a fact! Who knew making saurkraut could be so dangerous
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
bocephus said in Gardening, canning, pickling and everything related:
salmonmaster You better watch out for Gore and Kerry coming in with their private jets, letting that gas into the atmosphere.
I’m surprised they haven’t blown themselves up yet, letting off that gas near such a hot flame as a jet!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
wdaly thx for the WI sauerkraut pdf!
I spent 2 hrs on Amazon and google looking for the best kimchee and sauerkraut containers… crocks or plastic etc. I just don’t want to read through this 2500 post thread… -
Getting the sap boiling yesterday. Will keep it going all weekend.
@deepwoodsbutcher on Instagram
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
Deepwoodsbutcher VERY cool! Net it smells wonderful…
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Dave in AZ Thanks! Yeah I love the smell of the sap boiling. It’s very nostalgic. Growing up my parents would always takes us to the sugar bush down the road. We learned how to make syrup ourselves and tapped the only tree we had at the time. It was a red maple and I spent my childhood climbing and swinging from it. Now we have property in the woods and too many maples to tap. It’s a great problem to have really.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Deepwoodsbutcher I’m envious that you are able to do your own.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 it is a special opportunity that we are grateful for.
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Deepwoodsbutcher You do everything. Way to go. A bud’s family has been cooking for the last 2 weeks. It’s a labor of love for sure. Can’t wait to get some fresh syrup.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
zbigjeff Deepwoodsbutcher I trade venison to an old timer who makes his own. I wish I had a few decent maples on my property. I would definitely be asking for advice on how to do it.
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zbigjeff we are bottling today. I’ll post what we get. This is our first week. We will bottle again next weekend and hopefully a third
@deepwoodsbutcher on Instagram
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Deepwoodsbutcher Keep on that roll. Wishing you well the next 3 weeks.
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Deepwoodsbutcher that is a true labor of love! A lot of work involved for sure!!
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