Preserving/Canning...

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!

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.

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!

The kimchi came out absolutely amazing.  Perfectly fermented, spicy, salty, sweet, crispy.  Brilliant.  I am one happy girl!

Glad to hear it, PB! I am strictly sweet-only when it comes to preserving, I absolutely hate anything vinegary!

@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. 

@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!

Seville oranges are here! I made some orange curd last week and it is to die for.

Seville oranges are here! I made some orange curd last week and it is to die for.

I want!

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

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.

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

Now I want to make gooseberry curd! There's a Hugh Fearnley-Whittingstall recipe floating around somewhere that sounds delish.

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....... 

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

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.