twilliams That seems like an aggressive flavor mixture.
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 I believe he uses qty 4, half gallon jars.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
bocephus when you take the kraut out of the fermenting jar, after it ferments,and put it in the refer, do you cover it with liquid- brine, or do you just put it in a jar and don’t worry about it.
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
salmonmaster I can my kraut after taking it out of the crocks. I pack kraut in and then fill with juice to about 3/4" of top, in pint jars.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
bocephus that’s what I was going to do with the next batch, not enough in this batch to can really. Just put it in refer, probably won’t last too long
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
salmonmaster I have never made kraut in a jar, but I know when I do it in my crock, it makes it own juice. And like bocephus , when I can it, I make sure the kraut is covered by liquid. I just use boiling water, it just keeps the kraut from drying out and turning color on top
hey vegetarians, my food poops on your food!
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
kyle thanks for info.
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
Harvested a head of mini lettuce from my hydroponic garden yesterday. Made a little salad with some added spinich mix.
@deepwoodsbutcher on Instagram
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Deepwoodsbutcher nice start heading into spring
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salmonmaster That is a genius way to testing that! Super simple, who taught you that?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Jonathon when are we going to get a video of making pickles using a chamber vac?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by Denny O
salmonmaster When I’m ready to store I cover the kraut with brine then vacuum the lid on quart jars and store in the fridge.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Jonathon said in Gardening, canning, pickling and everything related:
salmonmaster That is a genius way to testing that! Super simple, who taught you that?
I assume your talking about the glove. No one taught me that, it’s just the way my weird brain works. Put a pin hole in the finger and gas can get out with enough pressure, but there’s no way oxygen is going to get back in. I’ve got all kinds of stuff laying around that I’ve made that aren’t normal, but work real good, like the mega potatoe masher for mixing meat. Didn’t make that one, but it works real good, and it only cost me 7 bucks. I actually seen years ago in Australia, they were cutting holes in the side of live cattle and sewing a giant ballon to their stomach and letting it fill with gas, and measuring it on a daily basis. It was amazing to see how big those ballons got, I’m talking a three to four foot diameter! And they had a dozen cattle in this pen with the ballons in them! Quite a sight.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Deepwoodsbutcher congrats on the first produce of the year
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
cdavis said in Gardening, canning, pickling and everything related:
Deepwoodsbutcher congrats on the first produce of the year
Does Deepwoodsbutcher maple syrup count as produce? That is the official first of the year.
Paul
- How hard can it be?
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
processhead I think you might have me there
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
smoked and canned a couple cases of salmon today, had a little left over so I just left it in the smoker till completely smoked.
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
salmonmaster You live so close to the ocean and you CAN SALMON from a purchased case?? Loose your last hook?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
salmonmaster looks interesting
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
salmonmaster that salmon looks great
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
salmonmaster Real nice looking smoked salmon, it has a nice brown sugar glaze appearance.
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