The "What Are You Canning/Storing 2009 Thread?

[bobbywett]

I'll start it off with some pickling I did today. I canned a 36 pints and 2 half pints of pickles. Half were bread and butter and the other half super garlic dills.

What are you preserving this season?

 

[Josh K]

Jam, strawberry, raspberry, and blueberry. :thumbup:

Garlic pickles? That sounds good!

 

[bobbywett]

I love me some jam in the morning!

 

[Josh K]

I love me some jam in the morning!

PM me you're address and I'll send you a pint of blueberry.

 

[bobbywett]

Sounds Good, I'll send you a pint of garlic dills if you PM me your address as well.

 

[bobofish]

Damn you both, you're making my mouth water.

Nothing this year, but I usually do some blueberry, marionberry and blackberry jam, sometimes peach and strawberry.

I've never done any pickles, because I have an inferiority complex; the ones my Grandmother did were so fantastic, that I just can't get it going and just buy off the shelf.

Last year my wife did some sauerkraut that turned out great, and two years ago a Korean friend helped us put up some kim chee that's still maturing for another year, we'll see how that goes.

Next year I want to get back into it, and I've been wanting to do some sun-dried tomatoes.

 

[bobbywett]

That sound interesting, I think I've heard of it before? What does it taste like? Pretty cool, making something that takes 3 years to mature.

and two years ago a Korean friend helped us put up some kim chee that's still maturing for another year, we'll see how that goes.

 

[bobofish]

What does it taste like?

Ever been to an Asian buffet and seen that cabbage salad with the red pepper flakes?

Spicy-sour vinegar cabbage is I guess how I'd best describe it. The Koreans have a million different varieties, and I've heard they have some that take decades to properly mature and ferment. Crazy.

 

[Josh K]

That sound interesting, I think I've heard of it before? What does it taste like? Pretty cool, making something that takes 3 years to mature.

Salty spicy sour cabbage. Not my ball of wax, but an interesting dish.

 

[bobbywett]

OK now i know what your talking about. That's a crazy long time to make dinner though. Ha Ha

Ever been to an Asian buffet and seen that cabbage salad with the red pepper flakes?

 

[xdshooter]

Did 2 pounds of sugar snap peas yesterday. Got about 10 more pounds filling out on the vine. Green beans tomorrow. Can't wait for the sweet corn.

 

[bobbywett]

Sweet Corn oh yah!

 

[rnr]

We always do tomatos. Then what ever we find. One of my favorite is dehydrating apples. Cinnamon and sugar makes em tastiest. After hunting season we make a decent amount of jerky.