SLB

I do not believe you can actually can with them, but they do complete the seal for non-shelf-stable storage in ball/kerr jars after you've broken the heat-canned seal (or where you didn't bother to process for shelf-stable storage). This comes in handy with liquids or smelly items. At least that's the ones I use. Which are these: https://masonjarlifestyle.com/product/leak-proof-food-safe-silicone-sealing-lid-liners-regular-mouth-mason-jars/ and these: https://masonjarlifestyle.com/product/silicone-seals-for-mason-jar-lifestyle-stainless-steel-lids-5-pack/

Oh my GOODNESS! DELICIOUS!! I have been pickling celery up and down and all around -- excellent snack, and in season over thisaway right now -- and I'm worried that the other recipes are going to be left in the dust. One has some anchovies seasoning the brine (From Kevin West, "Saving the Season"), so maybe it will have some traction, but the other one is a basic ferment with mint. It's good to have options, but . . . man are these ones from Anna N good. Thanks so much for passing the recipe along!

Actually, this is the bean thread that I was thinking of:

That thread cited is one of my favorite threads of all time. [Admittedly, I do eat a lot of beans, tho.] ETA: I don't know what is going on with my font here. No idea at all.

Just an update, the last time I was at Fairway, they were offering an Arbequina oil from Spain by the liter. It's very tasty! Thanks for the heads-up, @DiggingDogFarm

I'm thinking a bone-dry martini with a twist. If you want to sweeten it a little bit you could do a sugar rim (I usually use something like panela or whichever one of those cane products I have lying around, crumbled up in advance for, um, just this purpose . . . ) [And I realize that a sugar-rim may be way too crude for many of the folks here, but, um, I do 'em here at home all the time. Because me, I like an eeny-teeny sweet followed by a serious SPIRIT-FORWARD wallop.]

Pickling up a few pounds of celery is on my list for the next week or two, so I'm glad it came up here. I'll give it a try.

Can you do one of each? Then tell us how it turns out?

rotuts, where are you on the 5-tray?

I've been reading up on dehydrating, and apparently some folks store their dehydrated produce in mason jars. I could see the half-gallons coming in handy for that, in addition to the aforementioned fermentation.

Sister, preach. I don't get it at all. I first encountered them on salad bars too. I tried it -- I'll try anything. It was . . . not a good outcome.

I completely understand. I mean, I couldn't hold onto okra for two years, I can barely keep it around for two weeks. But I understand how sometimes you gotta throw stuff away. Meanwhile, I'm preparing for a fall/winter in which I will have an unusually heavy workload, and so my cooking theory is ultra simple steaks-burgers-chops, beans on the side, plus basic-lettuce-salad. All amped up by pickles. So, small-batch pickle-palooza this weekend: L-to-r, back: fermenting green beans (likely jacked due to accidental use of kinda-hot brine, which apparently kills the bacteria needed for fermentation; also due to my perhaps-misguided unwillingness to use as much brine as the recipe prescribed (a GALLON for two pounds of green beans?); and finally due to my concession to the recipe's call for a huge amount of dill seed. I'm ok with fresh dill fronds, but dill seed is . . . well, I haven't really known it to make stuff good, I don't know what I was thinking, this could be way bad) the pickled eggplant from upthread (honestly, it wasn't as amazing at the outset as I expected, in fact it was rather bland; we shall see how it goes over a few days) pickled mushrooms onions steeping in seasoned vinegar (the point here is not the onions, it's the vinegar) Front: Fermenting garlic paste, which is seasoned with cumin, pepper, and lemon. Fermenting lipstick peppers. Two different jars of the same vinegar-pickled jalapenos with horseradish. (I enjoy peppers in just about everything, pickled or unpickled). It's been two hundred degrees in here, which apparently is about as functional for pickles as it is for rising bread. But I thought I'd try to take advantage of the cool-ish week we're having to get the party started.

I KNOW RIGHT??? It's such an inspiring thread, it's been a long time since I've been so excited to take on a new angle on food.

I hauled my uptown behind down there today looking for a vendor who had strawberries last week. Alas, strawberry-man was gone. But -- that NO-PESTICIDE dude was selling okra at $8/lb. Repeat: eight.dollars.per.pound. I mean . . . is there really a market for okra at that price??? I just . . . can't.

I took a class on canning safety this past weekend, and now I'm fit for canning with gusto! The training projects: Peaches; tomato blender salsa; zucchini relish; peach ketchup; plum jelly; low-sugar apricot jam; regular apricot jam; sauerkraut. We also did a peach butter, some non-fermented pickles, dehydrated stone fruits, and pressure-canned beans, but I had to leave before those projects were done. If you're using a tested recipe, none of it is rocket science; but I did want to make sure I was understanding the safety precautions with precision. And it was nice to just go through the motions over and over with someone correcting/reminding. I've learned a lot from books, but this seems to be getting harder as I get older. A whole 'nother topic . . . . On the home front -- I admit, my resistance to air conditioning may fail in the face of late-summer canning. I know that my grandmas canned without air conditioning, ruthlessly. My cousins still talk about the wonders to be stolen out of the pantry in my paternal grandma's house. But it seems like some serious suffering. Anyway. Squee! [Please do ignore that backpacking Charmin roll back left on the junk plate. I promise there is no toilet-anything in my kitchen, that was an extra NEW packet which for whatever reason didn't make it into my pack for my last hiking trip -- where it was missed, natch -- but it's not something that's ever got near a toilet scene before it landed on my countertop. Just wanted to reassure folk . . . 😳]

@kayb, just confirming, they don't dry out that way (over time)?

Agreed on the casserole/lasagna need. That said, the truth is that I rest everything, because I don't like my food to be super hot when I eat it. I feel that mostly everything tastes better closer to warm than hot. Soup can go in the bowl hot, and eggs of course come out of the pan; but most of my stuff sits out awhile.

@Shelby what I want to know is, how do you do the canning in the heat?!? What about the pickles??? That might be a different thread . . .

Here it's 78, no detectable humidity, and breezy. I've got the oven fired up for high-heat chicken. After weeks of fish and meatballs and restaurants, I'm giddy for some crispy skin. Of course, tomorrow is August. This can't hold.

I soak all the greens greens in saltwater. This is not about pesticides -- this is about bugs with legs that you can see. The only reason I do all of that is because it's how my mama did it! Then I spin dry in a salad spinner, something my mother never would've even considered spending money on. Everything else I rinse. I should do better -- I admit, I'm not that concerned about pesticides, but I definitely do not want e.coli. I should. But I don't.

So, having been so thoroughly inspired here, I'm getting ready to do some non-freezer preserving in earnest, as a middle-aged neophyte to the practice. I'm very excited, not in small part because I'm expecting to be totally swamped through the winter with my day job, and like the idea of having a lot of canned components to work from. So I've been reviewing this thread, and was reminded of something I'd meant to post. A year or two ago someone (Shelby?) posted about a pickled eggplant recipe that subsequent members raved about. I like eggplant a lot, but I tire of it long before its season has faded here in New York, so was intrigued at the idea of canning it at peak for eating later in the winter. In that discussion, @ElainaA had expressed concern that the recipe called for canning in oil, which she indicated was disfavored by expert preservers as too risky for botulism. I read something on point in "Putting Food By" (Greene, J.; Hertzberg, R; Vaughan, B.; Schmidt, S, ed.), a respected treatise. At p. 333 of the 5th edition of the paperback, a recipe for pickled mushrooms notes that products which are pickled in oil need to "first take up enough acid to become truly pickled before the oil is added to the mixture and the jar is capped. If the oil were added too early, it would inhibit the mushrooms' ability to take up the acid that pickles them (this acquired acidity makes them safe to be canned")." I the neophyte read this as speaking to ElainaA's concern -- if the item is truly pickled before it is greased-up, it is safe for canning. Just wanted to pass it along; I know you guys are expert canners, and don't necessarily need reports from the primers. But if there were nagging concerns over that eggplant recipe . . . anyway, I'm going to check out the state of eggplants at tomorrow's markets. It's a touch early, but who knows. The weather's been weird all year.

Dave Arnold gets heated about air frying, even in an outdoor setting: http://heritageradionetwork.org/podcast/keep-plucking-that-chicken/. This podcast is delightful, but the episodes are long. The fry rage begins at about 16:54. Meanwhile, I had fried artichokes tonight. Admittedly, it's cooled off -- mid-80s and low humidity.

I guess I do ok with the heat, I haven't had A/C in my adult life. This includes my years in Mississippi and Alabama. I'm considering getting a window unit for my bedroom, my tolerance at night is . . . changing. So what that means, I do have general rules for summer cooking versus winter. The main thing is, I hoard steaks and sausages for the summer, and don't really cook big roast-type meats after May or so. I do cook full meals through the summer, and even fry; but as a rule if it has to go in the oven, or cook for a very long time, it has to be done very early in the morning. Then I'll just reheat it for dinner. Also, I use the pressure cooker a lot more in the summer. I gather that the IP works along the same lines, and I would guess since you aren't running the stove it would keep the house cooler? It's weird though; I crave fried food in hot weather. Which is the hottest thing on earth to have to stand there and do, and also you don't get its glory in the reheated version. I should mention, the summer dinner cooking usually starts with a stiff gin and tonic and some cold watermelon. Possibly this is the main *tip*. But then, I just stand there and fry.

I started baking bread in August one year, in a fifth-floor NYC apartment with no air conditioning. For some reason, it seemed easier than getting on the subway to the good bakeries. So yeah, I know the call of bread.

Seconding the eggs. Someone once explained frittata to me as "Italian picnic food". Assuming your mornings are cool enough to run the oven for a bit, make it in the morning, eat it room temp for dinner.