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Topic: Preserving/Canning...  (Read 25530 times)

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Re: Preserving/Canning...
« Reply #75 on: October 18, 2012, 08:08:55 PM »
Sorry, wonky link

http://www.allotment.org.uk/allotment_foods/bottling-canning/Bottling-Canning-Methods.php

They're calling that 'processing' which is something completely different from sterilising. Actually, I don't know what processing is! I've never done anything like that!
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Re: Preserving/Canning...
« Reply #76 on: October 19, 2012, 09:59:45 AM »
Well the recipe I've got says to "process for 10 minutes in a hot water bath", which is why I wondered if the step in the oven is intended to achieve the same thing.


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Re: Preserving/Canning...
« Reply #77 on: December 17, 2012, 09:46:31 PM »
Well I attempted tonight to make kimchi as I have a glut of cabbage and winter radishes.  It's sitting in the fermentation bucket now, so I hope it actually works and doesn't turn nasty or make me ill. Fingers crossed!
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Re: Preserving/Canning...
« Reply #78 on: January 11, 2013, 12:41:17 PM »
The kimchi came out absolutely amazing.  Perfectly fermented, spicy, salty, sweet, crispy.  Brilliant.  I am one happy girl!
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Re: Preserving/Canning...
« Reply #79 on: January 11, 2013, 03:33:31 PM »
Glad to hear it, PB! I am strictly sweet-only when it comes to preserving, I absolutely hate anything vinegary!
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Re: Preserving/Canning...
« Reply #80 on: February 15, 2013, 05:39:13 PM »
@phatbeetle, how long did you let your kimchi ferment?  My batches sometimes turn out a bit sour.  I can't quite get the knack with kimchi fermentation like I can with sauerkraut. 


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Re: Preserving/Canning...
« Reply #81 on: February 17, 2013, 09:23:07 AM »
@phatbeetle, how long did you let your kimchi ferment?  My batches sometimes turn out a bit sour.  I can't quite get the knack with kimchi fermentation like I can with sauerkraut.  

Only about 2 weeks, I like spicy more than sour and its stopped fermenting in the fridge, but still really crispy and flavourful.   It's really yummy, I am enjoying eating it!
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Re: Preserving/Canning...
« Reply #82 on: February 17, 2013, 09:34:07 AM »
Seville oranges are here! I made some orange curd last week and it is to die for.
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Re: Preserving/Canning...
« Reply #83 on: February 17, 2013, 09:45:55 AM »
Seville oranges are here! I made some orange curd last week and it is to die for.

I want!
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Re: Preserving/Canning...
« Reply #84 on: July 11, 2013, 02:15:45 PM »
Seville oranges are here! I made some orange curd last week and it is to die for.

Ooh orange curd, will have to try that! I finally successfully made lemon curd last week after a few failed attempts :D


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Re: Preserving/Canning...
« Reply #85 on: July 12, 2013, 03:36:37 AM »
I'm currently on a green bean and yellow squash freezing kick. I blanch the beans before bagging them. The squash is just cut into 1/4 inch slabs, frozen on trays and then bagged to freeze. Quick, easy and ready for this winter. We used to spend weeks and weeks worth of time canning when I was a kid, but the jars and other equipment were given away over the years.
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Re: Preserving/Canning...
« Reply #86 on: July 12, 2013, 08:58:36 AM »
Ooh orange curd, will have to try that! I finally successfully made lemon curd last week after a few failed attempts :D

Now I want to make gooseberry curd! There's a Hugh Fearnley-Whittingstall recipe floating around somewhere that sounds delish.
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Re: Preserving/Canning...
« Reply #87 on: August 21, 2013, 04:27:30 PM »
Yay! I have just started preserving too!
 I have only been doing very small batches so far, I am looking forward to doing a bit of preserving when I move to the UK, so all the info I have read here is very, very helpful!

Have made pickled refrigerator red tomatoes & pickled red onions, yummy! A bit too much vinegar, so will have to adjust that next time, but still, soooo good! Going to try cucumber pickles soon too  :)  I have only been making very small batches, so its kind of hit and miss for me trying to adjust some of these big recipes down to small ones. I have been lucky with the jams though!

I have attempted sauerkraut, twice, with not very good results  :( I have been using whey for fermenting, the first batch was soggy and not good at all  :( the last batch was crispy, but waaaaaay too salty, so will try again, with less salt and cross my fingers for a good batch, third time is the charm, hopefully!

Gotta say, I am looking at fruit and vegetables in a whole different way now.......  ;D



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Re: Preserving/Canning...
« Reply #88 on: November 10, 2013, 07:46:37 PM »
Just finished canning my mincemeat up- it's so easy to make and the pies taste amazing!  (But first to stew in booze!)

I'm also planning on making pickled beets with the last of my allotment beets - however that will need to wait until I get more jars
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Re: Preserving/Canning...
« Reply #89 on: November 10, 2013, 07:55:01 PM »
Just finished canning my mincemeat up- it's so easy to make and the pies taste amazing!  (But first to stew in booze!)

I did mine a couple of days ago! The house smelled sooooo good! I couldn't help but eat a few spoonfuls and it tastes delicious.
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