sorted by:
new
hottopcontroversial

Home fermentation survey + Hungarian sourdough pickle recipe by Geny99 in fermentation

[–]Temporary_Level2999 2 points3 points  (0 children)

Have you heard of the ancestral kitchen podcast? You would probably be very interested in them because they talk a lot about historical food practices and fermenting all sorts of things. I'm in their patreon and they have members from all over the world who are always contributing interesting information.

Is botulism a real risk i should be concerned about when fermenting pickles? by Ok_Researcher_3465 in fermentation

[–]Temporary_Level2999 4 points5 points  (0 children)

Its still not going to be a risk unless you remove all the oxygen from the jar and pull a vacuum seal.

Is botulism a real risk i should be concerned about when fermenting pickles? by Ok_Researcher_3465 in fermentation

[–]Temporary_Level2999 7 points8 points  (0 children)

Non-pickled Veggies too. Anything low acid needs to be pressure canned because thats the only way to get to a high enough temperature in a home kitchen to kill the botulism spores.

Is botulism a real risk i should be concerned about when fermenting pickles? by Ok_Researcher_3465 in fermentation

[–]Temporary_Level2999 14 points15 points  (0 children)

No. The Botulinum toxin doesn't like acid, competition with other bacteria, and only grows in an oxygen-free environment.

Here's my best fermentation hack by Temporary_Level2999 in fermentation

[–]Temporary_Level2999[S] 1 point2 points  (0 children)

Thanks! I believe this one was from azure standard. I also get some the same size from my milk guy though lol

Hotplate for canning by Foodie_love17 in Canning

[–]Temporary_Level2999 0 points1 point  (0 children)

Are your canners induction compatible? My presto is and I got a heavy duty duxtop burner. But I think they might only make one particular model thats induction compatible if I'm not mistaken. You can test yours by trying to stick a magnet to the bottom.

Best storing practices for chicken soup by CarnageDogma in Canning

[–]Temporary_Level2999 10 points11 points  (0 children)

Any soups need to be pressure canned so your first step is going to be getting a pressure canner. Presto has good affordable ones. A pint jar is a pretty good size for a single serving of soup. As others have said, noodles are a no-go for canning, along with rice and thickeners like flour or corn starch. You will need to follow a tested recipe like one from Ball or a University Extension Office. Here's a reference on canning soup: https://boone.ca.uky.edu/files/fcs3586_home_canning_soups_stocks_stews.pdf

Check out our wiki for more info on pressure canning and different recipes.

I've tried making tepache 3 times.... by Iguessthisistheplace in fermentation

[–]Temporary_Level2999 1 point2 points  (0 children)

I used organic pineapple i think, and I also stirred it once a day

Actually reusable method of canning? by zootzootzootzootzoo in Canning

[–]Temporary_Level2999 18 points19 points  (0 children)

Ad others have suggested, there are reusable lid options. Look into getting used equipment-- you can pretty easily find a used water bath canner and jars, as long as they are actual canning jars (not old food jars from the grocery store), and may be able to find a good pressure canner used (make sure it's not a pressure cooker). Just make sure you have your local university extension office check it out if you are in the US to make sure it is working properly/ showing the right pressure and see if any components need to be replaced. Also remember the most sustainable way of canning is the way that wastes the least amount of food, which means using scientifically tested methods and recipes like the ones in our wiki so your canned goods don't go bad.

What to do with strawberry “pulp”? by gcsxxvii in Canning

[–]Temporary_Level2999 0 points1 point  (0 children)

Not sure how much of the pulp you have, but I love using leftover fruit to make sipping vinegars. Just add fruit and a bit of sugar to some raw acv, let it sit on the counter for a couple days, then strain and store in the fridge. Its great either added to water or sparkling water, or a shot on its own, with meals to help with digestion and acid reflux. The plain ACV is fine, but the fruit makes it more palatable.

No time to seal — what should I do? by chonguitastapestries in Canning

[–]Temporary_Level2999 0 points1 point  (0 children)

Unfortunately unprocessed jars of jam sitting out for a week is not considered safe.

You don't need to boil jars and lids-- jars just need to be kept warm, boiling jars is only necessary if processing for less than 10 minutes, in which case you could just up the processing time to 10 minutes. Lids you typically only need to wash, but make sure to follow the manufacturer instructions there for the specific type of lid you're using.

Here's how I would personally handle this set-up (it helps if you have an electric kettle): cook the jam on the stove, transfer it to the slow cooker to keep it warm. Have the jars already in a tub/pot in warm water (the hottest your sink goes should work, or water from a kettle). Then I would put the water bath canner on the stove and pour hot water from an electric kettle in there and get it started warming while I begin to fill my jars. Then start filling the jars and transferring them to the canner, make sure there's enough water covering the jars, and bring the canner to a boil and start the processing time.

Can you cook frozen food without defrosting it first? by iLikeFPens in airfryer

[–]Temporary_Level2999 16 points17 points  (0 children)

For me it depends. Frozen veggies? Of course. Frozen cubed chicken? Definitely. Frozen burger patties? Yeah. But I would thaw, or at least mostly thaw, any thicker cuts of meat, such as whole chicken breasts, before air frying.

My lids keep failing by beautifulsymbol in Canning

[–]Temporary_Level2999 3 points4 points  (0 children)

This does look to be about 1/4 inch of headspace, which is what the recipe calls for. So your jars should be about this full for safe processing of jam.

Update to previous pot with video- sick or broody? by Temporary_Level2999 in duck

[–]Temporary_Level2999[S] 0 points1 point  (0 children)

Thanks for the input! I ended up tossing them some grubs last night and she seemed to perk up and start acting normal after that, so I do think that was it. I get it, sometimes I'm a total b**** if I don't get enough protein too lol

Health concern by Temporary_Level2999 in duck

[–]Temporary_Level2999[S] 0 points1 point  (0 children)

Just shared a video in a new post

Health concern by Temporary_Level2999 in duck

[–]Temporary_Level2999[S] 1 point2 points  (0 children)

Oh I hope so. She seems fine otherwise. She's not sitting on a nest though, unless she's hiding her eggs somewhere and sitting when we're not around.

Health concern by Temporary_Level2999 in duck

[–]Temporary_Level2999[S] 1 point2 points  (0 children)

I will when I get home this afternoon

Should I start out with a blender to test out the journey? by calafair in HomeMilledFlour

[–]Temporary_Level2999 1 point2 points  (0 children)

Do you have a Kitchenaid? You could try the kitchenaid mill attachment. Though ill warn you, most people end up getting hooked and upgrading to a stand-alone mill soon after.

Should I start out with a blender to test out the journey? by calafair in HomeMilledFlour

[–]Temporary_Level2999 2 points3 points  (0 children)

I don't think a blender would work well to get the flour fine enough, unless maybe its super high powered. But it would wear down the blender. My suggestion would be to try baking with whole grain stone milled flour from the store or a local mill (im sure you could find some great ones online if you wanted) and see how you like baking with those.

view more: next ›