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$0.99/10lb bag russett potatoes at albertsons this week.
http://albertsons.mywebgrocer.com/Ci...422/Weekly/3/3
Looks like potato canning time!
Great price! I wish we ate russets. We eat the Yukon Golds and redskins, because they are lower in starch and we've got dietary restrictions. But maaaaaan, russets are the BEST potatoes for mashed potatoes and baked potatoes.Originally Posted by rbeau30
"There is nothing in the world so permanent as a temporary emergency." - Robert A Heinlein The Moon is a Harsh Mistress
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We did the jalapenos again tonight (http://www.theyummylife.com/Pickled_Jalapeno_Peppers). I went and bought 5lbs of jalapenos so it felt like I was doing something more substantial this time. Considering that I am currently functionally blind, and I commandeered my wife to read the directions and run the assembly line at the last second, I thought we did alright. 5lbs of peppers fills 10 jars with 1/2 pound sliced peppers left. The only thing we forgot was the 1/4 tsp of kosher salt. Except for the taste being different, will they still be safe to eat?
No broken jars this time and had a proper trivet and a proper lid. Makes things much easier with the correct tools.
Last edited by Irving; 05-10-2015 at 18:55.
"There are no finger prints under water."
I apologize if any of these pictures are blurry, I really can't tell at this moment.
"There are no finger prints under water."
I would say if you followed the vinegar ratio right you should be good. Generally salt in that low amount like is in this recipe is for taste. The real preservative is the percentage of acid. It is what keeps botulism spores dormant.
Looks delicious! Want to trade a jar for some Grape Jelly?I have some made from backyard grapes.
Ohh! And what canning session would be complete without Margaritas???
Last edited by rbeau30; 05-10-2015 at 22:26.
Well, at least we know what happened to the salt.....I would say if you followed the vinegar ratio right you should be good. Generally salt in that low amount like is in this recipe is for taste. The real preservative is the percentage of acid. It is what keeps botulism spores dormant.
Looks delicious! Want to trade a jar for some Grape Jelly?
Ohh! And what canning session would be complete without Margaritas???
Salt did get into one jar, but it was the jar that went straight into the fridge and didn't go into the bath. I'm going to let it sit in the fridge for at least a week before I try that jar, as the jalapenos are still very green. I'm interested to see how long it will be before these are "done."
"There are no finger prints under water."
Wife and I both went to Costco tonight, and due to a slight lack of communication (on my part), we both bought a bag of apples and a bag of oranges. So now we need to look up some canning ideas for apples asap. Got any simple ideas?
"There are no finger prints under water."
Apple sauce, and filling for Apple pie.
Mom used to make tons of apple sauce.
Can also grind/chop and squeeze for Apple juice and can it.
Looked some stuff up and those two ideas, on top of just slicing and canning them, seem to be the most popular routes.
"There are no finger prints under water."
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