Jump to content

Recommended Posts

Posted

ss1, I wondered in the past about canning. So many farm women do it, I figure it can't be that hard if you know what you are doing.

I remember there was a great deal of interest in it leading up to Y2K.

Let us know how it goes!

Posted (edited)

It's the new hipster thing to do. Has anyone tried to ferment their own pickles before? I've done kimchi (still figuring it out) and sauerkraut (came out AWESOME) but just tried my first shot at dill pickles. No vinegar, just salt, spices, dill, garlic and veggies. I have one jar of cut cucumber spears, which came out...weird and slightly bitter. I think the Kirby cucumbers I used had grown too big and thick. Also have a jar of the same whole cucumbers, a jar of smaller Kirbys, and a jar of green tomatoes going. Haven't cracked them open yet though.

Edited by Big Wheel
Posted

So many farm women do it, I figure it can't be that hard if you know what you are doing.

So, my grandmother, mother and wife are "farm women". Thanks for assuming "it can't be that hard".

Ann has canned blueberry jam the last 2 weeks. She usually does about a dozen types but the weather has destroyed lots of crops.

  • 1 year later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...