I made six half-pints of Dilly Beans. I like to use a 50/50 mix of white and cider vinegars, with a splash of champagne vinegar on top. Garlic, dill seed, and cayenne pepper for spice.
Anyone have any ideas about making something like that work?
ETA This one says it lasts a month, which would be okay.
I’m almost afraid to ask, because it’s discussed with such fervor on the food safety thread, but any thoughts about garlic safety here? I know garlic in oil is a problem.
Berries picked from a neighborhood patch resulted in 5 1/2 half-pints of old-fashioned, no-pectin, blackberry jam. I ran the berries through a food mill, and then a strainer, before making the seedless jam.
Well you have a good problem to have with your surplus of chiles! If you’re looking for shelf stable ways to preserve some of them, in a brine for instance, you could always process them in a hot water canner for the recommended time. You could also use them in some mixed relishes, which can then be canned as well. I saw an interesting looking recipes just now for a sweet and hot relish using onions, spices and maybe some garlic too. If there’s adequate acid in there, (like a chutney) the garlic is safe, as are the onions. Just use updated canning guidelines. As well, you could dehydrate some and store in oil in the fridge or just package them dry for the pantry. No garlic in the oil ones, unless the garlic is pasteurized to a certain temp though. You could also add some hotter chiles to them and make a hot sauce - think you’ve done a lot of experimenting with this already. Please DM me if you’d like recipe(s). Happy gardening!
I decided to make ricotta and had done a small amount in the micro…2 c whole milk, 1T white vinegar and although the yield was small, the results were more than satisfactory.
Today I used the Instantpot on the yogurt setting and used a half gallon of whole milk.This gave me approximately 2 c. ricotta. Pretty much a hands off method, the IP shuts off when it reaches 180*. The micro method I used brought the milk to 165*, so I think that range of temps, 165* to 175*/180* is a workable temperature spread to make ricotta. The small batch micro method is very rapid and good if your in a pinch for ricotta. @CaitlinM …your cake obviously turned out wonderful with your substitution, but if you can’t substitute, this might be helpful.
Thanks. I’ve made ricotta in the conventional manner, heating the milk on the stove. Unfortunately, I have neither a microwave nor an Instant Pot in my kitchen arsenal.
Well stovetop certainly works, just a little easier in the micro if making a small amount. I forgot that you had said quite a while ago that you were micro-free!
I am procrastinating massively about the packing for my upcoming move by jamming and baking . My excuse is that I need to clear out all of the butter and berries in the freezer. But I also bought a flat of strawberries last week for jamming so no clearly no rationale for that. So far this season: strawberry vanilla, strawberry champagne, strawberry rhubarb, rhubarb chutney, red and black currant, maple-vanilla peach, and four red fruit ( sour cherry, raspberry, strawberry and red currant). I might make plum vanilla to use up some plums in the fridge but really… I should probably pack.
I’ve never had an issue with this jam setting. I use the plate-in-the-freezer test to determine readiness. I like a slightly loose jam (not overly, however), and this one took about 30 minutes from a roiling boil to the wrinkle stage.
FYI I had nine cups of chopped fruit, and added 1000 g. (5 cups) of sugar. Peaches contain a moderate amount of pectin. The couple of good squeezes of lemon juice I added provided a little more.
I’ve made pectin-free peach jam many times, and never had issues.
