food Skullbikers Staying Healthy in 2020 Flog
- Thread starter skullbiker
- Start date
skullbiker
eXtreme
I just finished juicing up enough oranges to fill (3) 1/2 gal jars. Now to simmer it down for 6 or 8 hours and add some sweetener. Then pour it into molds and freeze in preparation for the freeze-dryer.
skullbiker
eXtreme
Just personal preference and I tend to loosely follow fruit sorbet recipes when making my freeze dried treats. Most of them call for added sweetener.PtMD989 said:
skullbiker
eXtreme
Hmmmmm, then I could squeeze the juice out with my high torque finger eatin juicer! [emoji106] [emoji51]PtMD989 said:
skullbiker
eXtreme
Made up some new juice last night. I took the flesh from four fresh off the tree mangos, 20 oz of that fresh orange juice, 3 tsp Turbinado, and a cup of filtered Zero water. I blended it at the highest speed for 1 1/2 minutes.
Result is really good juice.
Result is really good juice.
skullbiker
eXtreme
I squeezed out a bunch more pepper juice to use for jelly or ?? . My recipe without scaling down calls for 40 oz of bell pepper juice but I like to use all of some type of spicy pepper juice. The last batch of jelly was made with all Emerald Fire Jalapeno juice. I am still trying to decide if I should wait until I have enough Rocoto juice or if I should mix it with something else(maybe that plus cherry bomb juice). Well, enough rambling.
Cherry Bomb juice in the jar on the left, the other 2 jars consisting of juice from Suhauro Big Chilis, Big Jims, & various Jalapenos.
I took the tailings from all the peppers I used for this batch of juice and buzzed up another ferment batch.
Spicy pepper jelly has uses beyond smearing on toast and crackers, you can smear it on meat when you barbecue also!
Cherry Bomb juice in the jar on the left, the other 2 jars consisting of juice from Suhauro Big Chilis, Big Jims, & various Jalapenos.
I took the tailings from all the peppers I used for this batch of juice and buzzed up another ferment batch.
Spicy pepper jelly has uses beyond smearing on toast and crackers, you can smear it on meat when you barbecue also!
Nice 
skullbiker
eXtreme
Thanks, I think it is a good thing when I can end up with very little waste.dragonsfire said:Nice
skullbiker
eXtreme
In the next day or two I am going to make another batch of Kohlrabi Kimchi as I have picked my last Kossak Kohlrabi.
I make mine very loosely based on this recipe: https://fermentersclub.com/kohlrabi-kimchi/ I change the scallions to regular white onions because I usually have those around, I dice my kohlrabi instead of slicing it, I add in diced carrots about 1/3 the weight of the Kohlrabi I use, and the last time I used fresh peppers instead of pepper powder or flakes in the paste. I usually let my diced kohlrabi soak in the salt brine overnight. The diced veggies have a nice crunch, just how I like it.
I make mine very loosely based on this recipe: https://fermentersclub.com/kohlrabi-kimchi/ I change the scallions to regular white onions because I usually have those around, I dice my kohlrabi instead of slicing it, I add in diced carrots about 1/3 the weight of the Kohlrabi I use, and the last time I used fresh peppers instead of pepper powder or flakes in the paste. I usually let my diced kohlrabi soak in the salt brine overnight. The diced veggies have a nice crunch, just how I like it.
skullbiker
eXtreme
Yesterdays lunch.
Maruchan Yakisobba Spicy Chicken splooged heavily with my own Biker Billy Jalapeno sauce, and after heating I threw on that leftover 1/2 pint of my Brussel Sprout Kimchi(its good but not near as good as the Kohlrabi Kimchi). Some Diet Dew to wash it down. And finish it up with my Mucho Nacho Jalapeno Cowboy Candy for dessert.
Eatin Good In This Neighborhood!
Maruchan Yakisobba Spicy Chicken splooged heavily with my own Biker Billy Jalapeno sauce, and after heating I threw on that leftover 1/2 pint of my Brussel Sprout Kimchi(its good but not near as good as the Kohlrabi Kimchi). Some Diet Dew to wash it down. And finish it up with my Mucho Nacho Jalapeno Cowboy Candy for dessert.
Eatin Good In This Neighborhood!
skullbiker
eXtreme
This morning I juiced the rocotos that I have been cutting up and saving, another 2 3/4 pounds. So out of a total of 4.25 pounds(includes the previous 1 1/2 pounds) of Rocotos(mostly Montufars and a few Equidorian Sweet) I got 3 pints of juice and 1 1/2 pounds of tailings/pulp.
I took the squeezed out pulp and added some zero water, salt, garlic, and brown sugar and blended it into another sauce ferment.
I think this is getting out of control!
Anyway, now I have the juice for my jelly!
I took the squeezed out pulp and added some zero water, salt, garlic, and brown sugar and blended it into another sauce ferment.
I think this is getting out of control!
Anyway, now I have the juice for my jelly!
SB, i followed your grow last year up north and now in your first year in Florida and being so successful it looks like you are ready to open your own farmers market. it`s like you have a little of everything and successful with all of it. cheers to you! 
skullbiker
eXtreme
I took my Sriracha Hybrid Jalapenos(about 1 pound) and blended them up for a Sriracha Sauce ferment!
A little over 1/2 quart.
I might as well talk about the new lids a little. I got these on Amazon for about $15.00.
4-Pack of Fermentation Lids with Extractor Pump for Wide Mouth Mason Jar https://www.amazon.com/dp/B0772FXZMR/ref=cm_sw_r_cp_tai_F9M6Eb5W0NWXX
When I first put them on a couple of jars, I thought it might be hard to center the lid to seal as it is pretty loose in the ring.
Then I remembered, there are INSTRUCTIONS!
Do it their way and it is easy peasy.
They seem OK so we will see.
A little over 1/2 quart.
I might as well talk about the new lids a little. I got these on Amazon for about $15.00.
4-Pack of Fermentation Lids with Extractor Pump for Wide Mouth Mason Jar https://www.amazon.com/dp/B0772FXZMR/ref=cm_sw_r_cp_tai_F9M6Eb5W0NWXX
When I first put them on a couple of jars, I thought it might be hard to center the lid to seal as it is pretty loose in the ring.
Then I remembered, there are INSTRUCTIONS!
Do it their way and it is easy peasy.
They seem OK so we will see.
skullbiker
eXtreme
The Mangos are coming in at about 3 to 4 fruits per day now with quite a few still hanging. I have cut up and bagged about 15 pounds of ready to use fruit. This morning I blended up a gallon of Mango/Orange juice plus put 4 more full quart bags in the freezer.
skullbiker
eXtreme
For lunch today I spread some of the Rocoto Montufar relish I recently made on my hotdog wrap. IT. WAS. AWESOME.
I now know what to do with the 2+ pounds of Rocotos I just cut up.
I now know what to do with the 2+ pounds of Rocotos I just cut up.
skullbiker
eXtreme
I finally made my batch of Rocoto Montufar jelly. I cheated a little and used Mrs. Wages pepper jelly kit along with some of my substitutions. I used 40 oz. of Rocoto Montufar juice instead of bell pepper juice, I used Apple Cider Vinegar instead of white vinegar, and I used Turbinado sugar instead of white sugar. I ended up with (4) pints and (8) half pints.
I smeared a good layer on my hot dog wrap for lunch and it was SUPERB!
I smeared a good layer on my hot dog wrap for lunch and it was SUPERB!
So this package contains a pectin blend and a jelly mix (various peppers), which you both added to the Rocoto juice? Or only the pectine?