tag:blogger.com,1999:blog-872247640329823856.post3811146854453299863..comments2023-06-23T00:44:56.058-07:00Comments on Sinfonian's Garden Adventure: August 31, 2008Sinfonianhttp://www.blogger.com/profile/03973076975622726383noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-872247640329823856.post-26977648300644613732008-08-31T23:28:54.000-07:002008-08-31T23:28:54.000-07:00Hey, Sin! I bought a great book called "Keep...Hey, Sin! I bought a great book called "Keeping the Harvest" from www.planetnatural.com. It's got all you need to know about preserving anything from tomatoes to PLUMS to dandelions. It has extremely easy-to-follow directions. They recommend that pickled cucumbers be processed in a boiling water bath. Times will vary based on your elevation. You don't NEED special canning equipment, but I got a pressure canner/cooker at WallyWorld for about 40 bucks and you automatically get a nice can rack and you make yummy things like beef stew or chicken noodle super-quick. Might be worth the purchase! Let me know if you need the exact recipe, but you might be able to find one including processing on the net. Happy pickling! Can't wait to see how they turn out!Carrienoreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-46925305078000753622008-09-01T01:23:47.000-07:002008-09-01T01:23:47.000-07:00Sinfonian, don't even THINK about canning thos...Sinfonian, don't even THINK about canning those beans without a pressure cooker. We don't want to lose you and your precious family to botulism. You can, however, make them into dilled beans (they taste just like dill pickles and easier to make) and can them in a regular boiling water bath. Or dunk them in some boiling water for a couple of minutes, then put them in ice water to cool quickly and freeze them. I like to drain them well, spread them out on a big cookie sheet (lined with waxed paper) and freeze them before bagging them. That way I can remove just what I need for cooking. If you boil them (remember that 20-minute boiling time?) they really taste very good. I have a recipe I use that has onion, diced tomatoes, a pinch of sugar and a splash of balsamic vinegar all cooked down and stirred into the cooked beans. It's delicious.Annie's Grannyhttp://annieskitchengarden.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-87636253753960341202008-09-01T01:47:11.000-07:002008-09-01T01:47:11.000-07:00I've heard beans freeze well, but I'd hope...I've heard beans freeze well, but I'd hoped you could just bag 'em and toss 'em in the deep freeze. Of course it couldn't be that easy. I hear you about not wanting another piece of equipment, but I do enjoy my All American 21 quart pressure canner on occasion. I have 25 quarts of beans put up so far and likely more on the way. The new pressure canners seem to me about as safe as they can possible be. The weighted pressure dealybobs simply vent steam when the pressure gets to a certain point. How simple is that. I like the All Americans cuz they're built to last several lifetimes and there's no gasket necessary.Tim Stoehrnoreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-13969459644277406402008-09-01T07:15:13.000-07:002008-09-01T07:15:13.000-07:00RE: The mix smells great! Much better on my wife ...RE: The mix smells great! Much better on my wife than the bread and butters did.<br><br>come on, Sinfonian, aren't you getting a bit carried away, lol? <br>>sorry, yuk, yuk<<br><br>All the pics look great!! I would have welcomed the extra pics of the sourdough process, but I know it gets tedious posting all of them.<br><br>As for the boiling brocolli: if you put a small amount of water in a two qt covered glass casserole, you ARE steaming them in the micro. They steam quite well that way, and are brilliant bright green when ready. As soon as you can smell them, they are generally done. I start at about 6 minutes and add a minute at a time, till I know they are done.Susannoreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-58437521456597164382008-09-01T14:38:41.000-07:002008-09-01T14:38:41.000-07:00I also found out this year anything that is not ac...I also found out this year anything that is not acidic has to be done with a pressure cannier. Problem is the cost of investing in the equipment much out weights the cost of buying canned beans etc from the store. Then again you don't know what is in the store bought food so I guess that is the price you have to pay. I'm not sure if you can get by with a pressure cooker though which are rather inexpensive or if you actually need the pressure canner that run from $100 for a cheap one and over $300 for the best ones.Danhttp://veggiegardenblog.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-6636830586529076722008-09-01T14:45:11.000-07:002008-09-01T14:45:11.000-07:00Absolutely do NOT waterbath can green beans unless...Absolutely do NOT waterbath can green beans unless they are pickled! Pickling adds acid with the vinegar - which is why dill pickles etc are able to be water bath canned. <br><br>Your pickling efforts look great and I am anxious to hear how they turned out. I wanted to share with you that my whole wheat no knead bread attempts always yeilded very "dense" loaves. Because of this - I have switched to doing a half and half or a 1/3 whole wheat and 2/3rds regular unbleached flour approach and get much better results. If your recipe turns out great - I want to have it to try myself because I would really prefer 100% whole wheat. <br><br>On cooking veggies... I hate stuff that has been boiled to death. Sorry... I know several have commented contrarily... but I just have to put my own two cents out there. I have this wonderful plastic microwave vegetable steamer - something my mom gave to me (a regifting thing) years ago. It has a lift out basket and a vented top. Fill the bottom with water, put the basket in, fill with your veggies, put the lid on, 8 minutes usually does it for almost everything in the microwave... and Voila! Perfectly cooked veggies... just add butter and salt!<br><br>My next favorite way to cook veggies is to stir fry them. My third favorite thing to do with veggies is roast them in the oven(mmmmm... roasted garlic!) My fourth favorate way to cook veggies is to grill them to roast them. <br><br>I'm getting hungry! ;)DoubleDhttp://FreedomGardensnoreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-41700345152817295252008-09-02T04:27:52.000-07:002008-09-02T04:27:52.000-07:00Carrie: Thanks, normally I rely on my mom but I...Carrie: Thanks, normally I rely on my mom but I'll check it out. <br><br>Granny: Thanks the freezing like a charm. Now if they tast good. <br><br>Tim: If only preserving was that easy. Well, it was for my blueberries. At least I hope I didn't need to do anything special before I froze them, hehe. <br><br>Susan: haha very funny. Sometimes my mind doesn't work that way when I'm writing late at night. On microwaving broccoli, I've never cooked anything longer than 3 min with a little water in the bottom. 6 min seems like a lot. <br><br>Dan: I concur with the coat vs buying, though if 3 families go in on a canner, maybe. <br><br>DoubleD: Yep, my bread was dense even with 1/4 wheat 3/4 bread flour. I may try 100% wheat once I get this down. I'd really like to see if I can get a rise in overnight proofing. <br><br>On veggies, I normally agree with you and "steam" veggies in a little water in a corning ware dish. The microwave steamer sound good. But 8 min! See Susan's note above, hehe.<br><br>For the record, the beans I didn't like were microwaved for 45 seconds to get them warm but basically raw. I won't do that again. Hehe.Sinfoniannoreply@blogger.comtag:blogger.com,1999:blog-872247640329823856.post-73589380678738513762008-09-02T12:27:32.000-07:002008-09-02T12:27:32.000-07:00Look at that seasoning for the dill pickles! Fres...Look at that seasoning for the dill pickles! Fresh Dill -- awesome :-) <br><br>I also froze my green beans this year too. It is just so much easier and faster to do than canning. I think you'll be happy with them like this. And you can just pour out the amount you need when you cook them.Judyhttp://www.ft2garden.com/blognoreply@blogger.com