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What Are You Preserving, and How Are You Doing It? (2016–)

Anna N

By Anna N
in Cooking

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FauxPas

FauxPas

Posted
Posted

 

Fermented hot sauces coming along. The cayenne-based one in the measuring cup is WAY hot, might add some mango or something to it. I strained these sauces and am dehydrating the mash to make a chile pepper powder. I'm a newbie to this but it's fun trying things.  🙂

 

PXL_20241003_213834646.PORTRAIT2.thumb.jpg.d388fcf827c5fcad688b2bd79fc5be8a.jpg

 

 

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FauxPas

FauxPas

Posted
Posted
On 9/14/2024 at 4:33 AM, Senior Sea Kayaker said:

So when the weather gives you green tomatoes you ferment them. 5% w/v brine with garlic, tarragon and black peppercorns.

 

After picking my green cherry tomatoes, I looked at your lovely photo again and thought I should maybe do something similar. But then I got pulled by a recipe for green tomato chutney. I'm sure it's fine but I'm regretting my choice. The chutney tastes just ok to me and the ginger comes through way too strong for some reason. It's not what I had hoped for, anyway. And it's not very appealing as a photo. 

 

PXL_20241004_001039145.PORTRAIT2.thumb.jpg.4d144af1b5abe3d5498699df13fa01e8.jpg

 

Does anyone else do a green tomato chutney version that they would recommend? 

 

Here's the pepper mash, mostly dehydrated. Will try grinding a bit and see how it goes. 

 

PXL_20241004_001027198.PORTRAIT.ORIGINAL.thumb.jpg.01b85dc1105634df1c957357e35c25ef.jpg

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haresfur

haresfur

Posted
Posted
30 minutes ago, FauxPas said:

 

After picking my green cherry tomatoes, I looked at your lovely photo again and thought I should maybe do something similar. But then I got pulled by a recipe for green tomato chutney. I'm sure it's fine but I'm regretting my choice. The chutney tastes just ok to me and the ginger comes through way too strong for some reason. It's not what I had hoped for, anyway. And it's not very appealing as a photo. 

 

PXL_20241004_001039145.PORTRAIT2.thumb.jpg.4d144af1b5abe3d5498699df13fa01e8.jpg

 

Does anyone else do a green tomato chutney version that they would recommend? 

 

Here's the pepper mash, mostly dehydrated. Will try grinding a bit and see how it goes. 

 

PXL_20241004_001027198.PORTRAIT.ORIGINAL.thumb.jpg.01b85dc1105634df1c957357e35c25ef.jpg

 

I have done green tomato chutney, but I too, was underwhelmed so no good recipe. 

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It's almost never bad to feed someone.

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted (edited)
9 hours ago, FauxPas said:

 

After picking my green cherry tomatoes, I looked at your lovely photo again and thought I should maybe do something similar. But then I got pulled by a recipe for green tomato chutney. I'm sure it's fine but I'm regretting my choice. The chutney tastes just ok to me and the ginger comes through way too strong for some reason. It's not what I had hoped for, anyway. And it's not very appealing as a photo. 

Does anyone else do a green tomato chutney version that they would recommend? 

 

 

I've never made a green tomato chutney and haven't had Maritime style green tomato chow chow in over 50 years. What I have done in the past is substitute green tomatoes for tomatillos to make salsa verde which came pretty close.

My sister has stated she will make chow chow with my excess green tomatoes however most of the recipes I've seen are heavy on the sugar and very light on the heat.

Your hot sauces look good.

 

 

Edited by Senior Sea Kayaker (log)
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'A drink to the livin', a toast to the dead' Gordon Lightfoot

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted
On 10/3/2024 at 9:01 PM, FauxPas said:

 

Fermented hot sauces coming along. The cayenne-based one in the measuring cup is WAY hot, might add some mango or something to it. I strained these sauces and am dehydrating the mash to make a chile pepper powder. I'm a newbie to this but it's fun trying things.  🙂

 

 

I'll just add a little advice (if you're new to making fermented hot sauces) and that is if you are adding any fruit to a post ferment hot sauce make sure you thoroughly pasteurize it before adding the fruit. Otherwise you'll be adding a load of sugar that will restart fermentation (even stored in the fridge) and, if the sauce is sealed, will result in the CO2 remaining dissolved in the sauce. Given enough time opening that bottle may result in  a clean up.

 

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

FauxPas

FauxPas

Posted
Posted
11 hours ago, Senior Sea Kayaker said:

 

I'll just add a little advice (if you're new to making fermented hot sauces) and that is if you are adding any fruit to a post ferment hot sauce make sure you thoroughly pasteurize it before adding the fruit. Otherwise you'll be adding a load of sugar that will restart fermentation (even stored in the fridge) and, if the sauce is sealed, will result in the CO2 remaining dissolved in the sauce. Given enough time opening that bottle may result in  a clean up.

 

 

 

I am quite new to fermenting so advice is welcome and this sounds like very good advice!  🙂

Thanks! 

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  • 3 weeks later...
Jacksoup

Jacksoup

Posted
Posted

Friend has a key lime tree, she brought over all these limes and made we made lime curd.  Water bath canned it, so it’s supposed to last about 4 months in the fridge

IMG_1430.jpeg

IMG_1433.jpeg

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Smithy

Smithy

Posted
Posted

My neighbor down the road, an organic farmer, has finished up her season and had a bunch of these wonderful tomatoes available. I've forgotten the variety. They're savory, with a bit of tomato tartness and sweetness.

 

20241030_154316.jpg

 

I haven't been up for canning, so decided to cut them into chunks (without peeling -- sorry, @Shelby), toss with olive oil and a bit of salt, and roast down into a sauce or topping. I sliced one baking pan's worth also, with something like lasagna or eggplant parmegiana in mind.

 

So far, so good....

 

20241030_155004.jpg

 

Then, as so often happens these days, I got sidetracked. Oops.

 

20241031_084332.jpg

 

The uncharred bits are good, and now currently residing in a container in the refrigerator. The very crispy bits, along with the oil-soaked parchment paper, went into the evening fire.

 

I'm glad I didn't do this with the entire batch! I'll try again when I have more time to give it my undivided attention. I'm not sure when that will be. Maybe cooking the remainder down into a sauce atop the stove will be a better option after all.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

  • 3 weeks later...
lemniscate

lemniscate

Posted
Posted (edited)

Came home to about 50lbs of pomegranates on my doorstep from a neighbor.  My shrub didn't produce this year.  Neighbor always just tosses the fruit away, but I think they remembered I do use mine when I get fruit.  Unexpected, and needed to get on it to process them.  About 10 lbs weren't usable for my purposes and I cut them open for the birds to  eat.

 

About 10 lbs were seeded for the pips and dehydrated.   That's literally about a quart of dried pips at the end of the process.  I eat these out of hand or toss them in salads/slaw/cereal for sweet crunch.

 

The rest were juiced.  The juice was super tannic.  Not pleasant.  I found a trick using gelatin to pull the tannins out of the juice and it worked.   Juice is now drinkable, but tart.  May sweeten it, but haven't decided.  I got almost 3 qts of usable juice.

 

 

Edited by lemniscate (log)
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Smithy

Smithy

Posted
Posted
19 minutes ago, lemniscate said:

The rest were juiced.  The juice was super tannic.  Not pleasant.  I found a trick using gelatin to pull the tannins out of the juice and it worked.   Juice is now drinkable, but tart.

 

I haven't heard of that trick. Please describe it?

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

lemniscate

lemniscate

Posted
Posted (edited)
10 minutes ago, Smithy said:

 

I haven't heard of that trick. Please describe it?

 

I asked an AI (Grok) to research for me and that's where I got my process I used.  Here's the description from Grok.

 

Here are generalized instructions for some of the methods to reduce tannic flavor in juice:

 

1. Clarification with Gelatin

Materials:

Freshly pressed juice

Gelatin (food-grade, unflavored)

Thermometer

Stirring spoon

Filtering equipment (fine mesh or cheesecloth)

 

Steps:

Prepare Gelatin: Dissolve gelatin in a small amount of warm water (1 tablespoon of gelatin to 1 cup of water). Let it bloom for about 5 minutes, then gently heat to dissolve completely.

Mix with Juice: Once cooled, mix the gelatin solution into the juice at a rate of about 1-2 grams of gelatin per liter of juice. Stir thoroughly.

Allow to Settle: Let the mixture sit for several hours or overnight in a refrigerator to allow tannins to bind with the gelatin.

Filter: Use a fine mesh strainer or cheesecloth to filter out the gelatin-tannin complex. You might need to do this multiple times for clarity.

Edited by lemniscate (log)
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Smithy

Smithy

Posted
Posted
2 minutes ago, lemniscate said:

 

I asked an AI (Grok) to research for me and that's where I got my process I used.  Here's the description from Grok.

 

Here are generalized instructions for some of the methods to reduce tannic flavor in juice:

 

1. Clarification with Gelatin

Materials:

Freshly pressed juice

Gelatin (food-grade, unflavored)

Thermometer

Stirring spoon

Filtering equipment (fine mesh or cheesecloth)

 

Steps:

Prepare Gelatin: Dissolve gelatin in a small amount of warm water (1 tablespoon of gelatin to 1 cup of water). Let it bloom for about 5 minutes, then gently heat to dissolve completely.

Mix with Juice: Once cooled, mix the gelatin solution into the juice at a rate of about 1-2 grams of gelatin per liter of juice. Stir thoroughly.

Allow to Settle: Let the mixture sit for several hours or overnight in a refrigerator to allow tannins to bind with the gelatin.

Filter: Use a fine mesh strainer or cheesecloth to filter out the gelatin-tannin complex. You might need to do this multiple times for clarity.

 

Interesting trick; thanks. I've only ever used gelatin to gel juices (I used to encase fruit salad in gelatinized citrus juice, like this and this) and didn't know about its role in tannin removal. I wonder whether it would have worked with the oh-so-tannic pulps from unripe persimmons I just threw away? Too late to find out now.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Shelby

Shelby

Posted
Posted
On 10/29/2016 at 10:09 AM, ninagluck said:

the vessel doesn't matter @Shelby😉 my recipe: beat 5 eggyolks with 1 tbsp vanilla sugar for 5 min. pour 125 ml 96% alcohol over 250 g sugar and stir, put that to the eggs, beat for further 5 min. mix in 250 ml cream and 125 ml fullfat milk, mix to incorporate, done!

Made a double bath of Nina's eggnog last week.  Trying very hard to stay out of it lol.

 

IMG_6704.thumb.jpeg.4ccf1f1895d7fcd0b1bf19d8c7603e53.jpeg

 

Thank you again @ninagluckfor this wonderful recipe!

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curls

curls

Posted
Posted
3 hours ago, Shelby said:

Made a double bath of Nina's eggnog last week.  Trying very hard to stay out of it lol.

 

IMG_6704.thumb.jpeg.4ccf1f1895d7fcd0b1bf19d8c7603e53.jpeg

 

Thank you again @ninagluckfor this wonderful recipe!


It is very important to sample the eggnog to see how it is progressing. 😉

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rotuts

rotuts

Posted
Posted

Or , make several Jugs more

 

to shorten the sampling differential 

 

you know 

 

just in case 

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ElsieD

ElsieD

Posted
Posted
1 hour ago, Shelby said:

I am going to have to search for ideas for using up egg whites again.

 

Ugh I know.  I have to go though to pick up Ronnie's meds.  

You can always freeze the whites in ice cube trays.

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DesertTinker

DesertTinker

Posted
Posted
11 hours ago, Shelby said:

Made a double bath of Nina's eggnog last week.  Trying very hard to stay out of it lol.

 

IMG_6704.thumb.jpeg.4ccf1f1895d7fcd0b1bf19d8c7603e53.jpeg

 

Thank you again @ninagluckfor this wonderful recipe!

My first batch, which unfortunately achieved vanilla pudding thickness, is shown below. The only way to get it out was by dipping a chopstick into it, then scraping it off into a shot glass to be eaten with a tiny spoon. Not a very elegant or nice presentation.🙃 Tonight I added about a 1/4 cup of milk and shook the bejeezus out of it. At the moment it is thick but pourable. Made a second batch after that, it’s in a practical quart jar like yours.

IMG_0203.thumb.jpeg.3015d431307ed4e37b6135a5af52181d.jpeg

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lemniscate

lemniscate

Posted
Posted
18 hours ago, Shelby said:

I am going to have to search for ideas for using up egg whites again.

 

Ugh I know.  I have to go though to pick up Ronnie's meds.  

 

If you are open to cake baking, I can personally vouch for Munavalgekook to use up egg whites.  Not an angel food cake at all.

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lemniscate

lemniscate

Posted
Posted
11 hours ago, DesertTinker said:

My first batch, which unfortunately achieved vanilla pudding thickness

 

I think my method of using the whole eggs in the recipe keeps it pourable.  I'm sipping some of my vintage stock right now and it's a bit thinner than melted ice cream in consistency.

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DesertTinker

DesertTinker

Posted
Posted
20 minutes ago, lemniscate said:

 

I think my method of using the whole eggs in the recipe keeps it pourable.  I'm sipping some of my vintage stock right now and it's a bit thinner than melted ice cream in consistency.

Is your recipe the same except for using whole eggs rather than yolks only? I just checked on my latest batch and it’s still pourable and I think very close to the consistency you described.  I was able to pour my original batch through a funnel immediately after making it, but by the next morning it had set.

 

lemniscate

lemniscate

Posted
Posted
5 minutes ago, DesertTinker said:

Is your recipe the same except for using whole eggs rather than yolks only? I just checked on my latest batch and it’s still pourable and I think very close to the consistency you described.  I was able to pour my original batch through a funnel immediately after making it, but by the next morning it had set.

 

 

Yes, I just used whole eggs in the same number as the requested yolks.  I hate leftover egg whites, so I yolo'd it and it worked out for me in the end product.  My nog will separate over (long)time and I just shake it to remix.

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