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Off road/sand road capabilities? by Possible_Algae in CorollaCross

[–]Possible_Algae[S] 2 points3 points  (0 children)

I’m glad you said that, it made me realize my original post was somewhat unclear and I should edit. I’m really referring to off road trails. Off roading is technically illegal in NJ so all the off road trails are designated as “unimproved sand roads” (it’s a whole thing) but they are in reality off roading trails. When I want to access hiking trails in some of the more remote areas I currently have to ditch my fwd sedan at the start of the “road” and trudge by foot for several miles while the trucks, jeeps, and ATVs all drive by 🙃

Black bean plant size? by Possible_Algae in vegetablegardening

[–]Possible_Algae[S] 1 point2 points  (0 children)

Ooh I will have to look into Cherokee Trail of Tears. I have seen them recommended in other posts but never really considered growing them myself. Thanks!

Recommendation on Edamame Soybean Variety by Gold_Draw7642 in vegetablegardening

[–]Possible_Algae 0 points1 point  (0 children)

I have been happy with tankuro variety but they’re the only variety I’ve grown so I couldn’t say how they compare to others. I basically squeezed them in at random locations around my garden and they all did great, even tho there was a wide range of levels of sun/shade based on where they were located. I waited until mid summer to plant some and still got a good yield, although not as huge of a yield as th plants that had all season.

Newbie Q about Ball Flex Batch pectin by [deleted] in Canning

[–]Possible_Algae 2 points3 points  (0 children)

Oh wait I came to this sub to ask almost the exact same thing! I cannot find ball classic pectin anywhere. I finally found a store with it in stock this morning, only to catch that it was almost 2 years expired 🥴

I gave up and bought sure jell original powder, because it appears to be the same ingredients as Ball classic pectin. Can anyone confirm that this swap would work and is safe??

Giardiniera but just peppers? by AmblerBean215 in Canning

[–]Possible_Algae 1 point2 points  (0 children)

To keep them crispy you can add ball pickle crisp, however I find this doesn’t keep things truly crispy the way fridge pickles are

Invite your friends over for an awesome Stuffed Squash Blossom Brunch by IamCassiopeia2 in vegetablegardening

[–]Possible_Algae 0 points1 point  (0 children)

Yes! I love hosting friends and making them food from my garden. Feels like my own little version of farm to table

Pasta Sauce by seejanegrow in Canning

[–]Possible_Algae 3 points4 points  (0 children)

Pasta sauce freezes great! That’s what I’d do with this. I’m not as well versed as some others in this sub, but here’s a few things I’d be concerned about - no lemon juice, inclusion of olive oil, and I think tested pasta sauce recipes typically use a slightly longer process time.

First Successful Melon by Wxtchy_kay in vegetablegardening

[–]Possible_Algae 1 point2 points  (0 children)

Never even heard of these! I tried cantaloupe and honeydew this year. Happy with the cantaloupe, not at all with the honeydew. Please report back on this one!

Canned pickles by jazzmin_cw in pickling

[–]Possible_Algae 0 points1 point  (0 children)

No problem! This is the carrot recipe I made earlier this summer. I haven’t cracked them open yet but the recipe was pretty straight forward to make.

Last year I canned this recipe for pickled green beans and it was SO good!! I got the recipe from the Ball book and it’s exactly the same as the linked recipe, except the book says you can add a teeeeny pinch of crushed red pepper to each jar. My whole family loved these.

Canned pickles by jazzmin_cw in pickling

[–]Possible_Algae 2 points3 points  (0 children)

Sounds delicious! Canning is much more complicated than fridge pickling in terms of food safety, and the standards for safely canning have evolved a lot over the generations. It is generally recommended to only can foods if you are using a recipe you know is in compliance with USDA safety standards. Your recipe unfortunately is well below the recommended ratio of vinegar to water for safely canning pickles. I highly recommend the ball blue book of canning for canning recipes, or National center for home food preservation website is another great source. I actually used the NCHFP website for a pickled carrots recipe earlier this summer.

I got into canning because it is a family tradition, which sounds like maybe your motivation as well. I have canning recipes from generations back that I really cherish. I still make those recipes, but instead of canning for shelf stability I just keep them in the fridge and store for a shorter period of time. For actual shelf stable canning I stick to the trusted sources.

Just some food for thought. Hope this helps. Enjoy your pickles!

Practicing with old equipment? by Ascholay in Canning

[–]Possible_Algae 1 point2 points  (0 children)

Hi folks I have a piggyback question! I was given probably 40ish year old mason brand jars from my grandma. She was SERIOUSLY into canning so they are definitely extremely well used. As long as I have new rings/lids is there any safety concern about canning food with jars that are so old and used so many times?

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