Canning & Food Preservation

392 readers

1 users here now

Canning and preserving food. Includes dehydrating, freeze-drying, etc.

founded 1 year ago

MODERATORS

[email protected]

166

Canning haul from this year (midwest.social)

submitted 8 months ago by [email protected] to c/[email protected]

23 comments fedilink hide all child comments

Pictured is stewed tomato, salsa, spaghet sauce, tomato juice, marinara, ketchup, pickles, cranberries, gooseberry jam and ancient peaches from years gone. All sourced from a pretty modest sized garden. Not shown is sauerkraut and frozen corn

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 8 months ago (1 children)

Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that's what I do and never have an issue

[–] [email protected] 1 points 8 months ago (1 children)

I do need to do that on my next batch. But also the main difference is you use vinegar and I'm just doing salt brine. Other than that, same ingredients between us.

[–] [email protected] 2 points 4 months ago (1 children)

Cutting off the blossom end is a game-changer.

[–] [email protected] 2 points 4 months ago

I read this before but never did it.

Fuck it. Im-a do it