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Anna N

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

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@Kerry BealI’ve Googled and found many recipes that call for removing the pits and soaking.  I even bought a 'pectin bag' from Amazon.  Then I stumbled on the Ina Garten recipe that just calls for sliced oranges and lemons, quick boil, dump in sugar and overnight soak.  Then 2.5 hour cook.  Good thing too since my oranges have absolutely no seeds.  

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I always leave the seeds for the soak. Quick and dirty if I have no muslin is into a coffee filter with a twist. Seems to add pectin. 


Edited by heidih (log)
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9 hours ago, Jacksoup said:

@Kerry BealI’ve Googled and found many recipes that call for removing the pits and soaking.  I even bought a 'pectin bag' from Amazon.  Then I stumbled on the Ina Garten recipe that just calls for sliced oranges and lemons, quick boil, dump in sugar and overnight soak.  Then 2.5 hour cook.  Good thing too since my oranges have absolutely no seeds.  

I've noticed that the water the seeds soak in is very pectin rich the next morning - it gets added too of course. The Sevilles are really seedy. I'd love to find some without seeds!

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Finally put together a batch of @HungryChris marinated mushrooms. He said they would shrink during their five minute cook but I didn't realize just how much they would shrink! Next time I'll either double the batch or put them in a smaller jar. Looking forward to trying them three days from now! Yes, that is a repurposed jar -- no longer any cherries in there.

1008252456_IMG_3955-marinated-mushrooms-2019January26.thumb.jpg.2c082f34e4b38a084c162597f2f9b5f6.jpg

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repurposed jars are kitchen stars!  I have a drawer full.

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1 hour ago, heidih said:

repurposed jars are kitchen stars!  I have a drawer full.

I probably have two plastic bins full of repurposed jars — I don’t want to check the basement too carefully, if there are too many I might have to start recycling them. 😉


Edited by curls (log)

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16 hours ago, curls said:

Finally put together a batch of @HungryChris marinated mushrooms. He said they would shrink during their five minute cook but I didn't realize just how much they would shrink! Next time I'll either double the batch or put them in a smaller jar. Looking forward to trying them three days from now! Yes, that is a repurposed jar -- no longer any cherries in there.

1008252456_IMG_3955-marinated-mushrooms-2019January26.thumb.jpg.2c082f34e4b38a084c162597f2f9b5f6.jpg

I promise you will now be on the eternal hunt for on sale mushrooms.  

 

For me it takes about 4 regular size containers of whole mushrooms to make a quart jar full.  Like @HungryChris suggested, I add some thinly sliced onions on the bottom and the top.  They are really good in salads.

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30 minutes ago, Shelby said:

I promise you will now be on the eternal hunt for on sale mushrooms.  

 

For me it takes about 4 regular size containers of whole mushrooms to make a quart jar full.  Like @HungryChris suggested, I add some thinly sliced onions on the bottom and the top.  They are really good in salads.

Yup, I added one sliced onion to mine, may add more next time.

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The tree

 

20190126_083649.thumb.jpg.baf6b13d89bd9547df7db4bbfcdbc6b4.jpg

 

The harvest

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The prep

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Ready for the freezer

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My mom and step dad were gifted some wonderful homemade venison summer sausage for Christmas.  She asked for the recipe and she was told that this is what they used to make it

 

IMG_5870.jpg.55dbcfd8e883910b5499aafeab791367.jpg

 

So she sent us some :)

 

Here is the mix that is put with the meat-water, seasoning packet and cure--which also comes in the packet

 

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Our venison burger doesn't have a ton of added fat to it--at least not enough for this preparation so Ronnie came up with the brilliant idea of grinding and adding some Father's country bacon to it (Love this stuff).

 

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Truly it was such a good idea.  It added the needed fat plus a wonderful deep smokey flavor.  

 

Ronnie spent a lot of time in his man cave (garage) grinding, mixing and stuffing.  

 

Side note:  the last time this was attempted was some 20 years ago when we lived in an apartment in the big city.  I won't go into detail, but it wasn't pretty.  Draped sausages all across the place...some bursting....some not full enough...big failure.  

 

So, I thought it smart to just stay inside and let him wrestle with this project until time to bake them lol.

 

He did a MUCH MUCH MUCH better job than we did the first time.  Here they are pre-bake:

 

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The larger rolls are purely the mix from the package.  The smaller have mustard seed and more pepper flakes added.

 

The recipe says to bake these at 180F until the internal temp hits 165F.  

 

Ok.  So, I decided to use my two CSO's and the "warm" function.  You can either choose 175F or 200F.  I chose 175F and baked for 3 hours, checking periodically (by the way, is there a special tip/trick anyone has to test sausage in casings without piercing the casing?  Leave one open at the end as a tester?).  Anyway, after about 2 hours I reached a plateau and couldn't get the internal temp over about 144F.  So, I upped the "warm" temp. to  200F.  A couple more hours and I still couldn't get it to the desired temp. so I went to 225F.  Finally after about 45 mins at that it reached the 165F.  

 

Here they are finished

 

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These are the best summer sausages we've ever made.  Highly recommend this product.

 

I vac packed most of them and they will be greatly enjoyed during fishing and hunting trips this coming year.

 

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@Shelby

 

Yikes !

 

do I love sausage or not ?

 

you effort looks so delicous

 

good for you

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I suppose one could sous vide the sausages..we did that a few years ago and worked great..takes the stress out of temperature watching.  I poke the sausage at the end which minimizes ‘leakage’.

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9 minutes ago, Okanagancook said:

I suppose one could sous vide the sausages..we did that a few years ago and worked great..takes the stress out of temperature watching.  I poke the sausage at the end which minimizes ‘leakage’.

I seriously thought about SV'ing and I think I will next time.  I will also poke in the end next time if we bake.  Thank you!

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2 hours ago, Okanagancook said:

I suppose one could sous vide the sausages

 

That's the very reason I got started with sous vide.

I bought a Sous Vide Magic many moons ago!

ETA: It's also what prompted me to become a member here, after lurking off and on for MANY years!


Edited by DiggingDogFarm (log)
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5 hours ago, Shelby said:

I seriously thought about SV'ing and I think I will next time.  I will also poke in the end next time if we bake.  Thank you! 

Kenji to the rescue --> https://www.seriouseats.com/2016/02/the-food-lab-guide-sous-vide-sausage.html.

I use this Serious Eat article, The Food Lab's Guide to Sous Vide Sausage, to decide time and temp for sous vide sausages.

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