Howdy folks one and all, I bring you a particular weekend of my harvest that has been on my plate for some time. I recently got into canning and fermenting, and decided it was time to give it a whirl on my harvest.
Operation was done with a mixture of hot peppers (left sink), sweet peppers (right sink), garlic, onion, and carrots. Ferments were done with a 3% salt water brine (1 tablespoon / 2 cups) and the pickling was done with a 3:1 white vinegar to water ratio in a hot water canning bath.
I mixed and matched the ingredients as I saw fit. Some were sweeter mixtures than others (carrots and sugar added) and some were spicy (garlic and hot peppers exclusively). I would have done far more ferments, but I honestly only had six kits! Still, it was a nice 9-hour day and I appreciated being able to jar up my own produce.
I stuck these bad boys on a spare storage rack with holes in it, and placed it over a large plastic tub in case there was any run-over. Even made some saurkraut with the leftover cabbage!
Operation was done with a mixture of hot peppers (left sink), sweet peppers (right sink), garlic, onion, and carrots. Ferments were done with a 3% salt water brine (1 tablespoon / 2 cups) and the pickling was done with a 3:1 white vinegar to water ratio in a hot water canning bath.
I mixed and matched the ingredients as I saw fit. Some were sweeter mixtures than others (carrots and sugar added) and some were spicy (garlic and hot peppers exclusively). I would have done far more ferments, but I honestly only had six kits! Still, it was a nice 9-hour day and I appreciated being able to jar up my own produce.
I stuck these bad boys on a spare storage rack with holes in it, and placed it over a large plastic tub in case there was any run-over. Even made some saurkraut with the leftover cabbage!
I am using one of the salsa recipes the SmokinFire posted a while back (see the jar on the right), but do you guys have any favorites? If so, I'd love to hear your favorite ferment / pickling recipes.
