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 recipes needed
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Author Farm Kitchen: Previous Topic recipes needed Next Topic  

nndairy
True Blue Farmgirl

1700 Posts

Heather
Wapakoneta Ohio
USA
1700 Posts

Posted - Jun 28 2020 :  1:02:08 PM  Show Profile  Reply with Quote
Does anyone have a recipe for canning a small batch of pickles? I don't think the cucumber plant is going to give me 50 cucumbers at once for the recipe I found.

I'd also love a spaghetti sauce recipe if anyone is willing to share their favorite. I've canned tomatoes before but never made spaghetti sauce.

~Heather
Farmgirl Sister #4701
September 2014 Farmgirl of the Month


"The purpose of life is to enjoy every moment" - Yogi teabag

YellowRose
True Blue Farmgirl

5234 Posts

Sara
Paris TX
USA
5234 Posts

Posted - Jun 28 2020 :  1:23:59 PM  Show Profile  Reply with Quote
Heather, I found a recipe that makes 4 pints of kosher dills & one for bread & butter pickles that makes 8 pints and takes about 14 small to medium cucumbers.

Recipes are more than I want to post so if you are interested in one or both PM me and I will copy & mail to you.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

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nubidane
True Blue Farmgirl

2633 Posts

Lisa
Georgetown OH
2633 Posts

Posted - Jun 28 2020 :  1:31:34 PM  Show Profile  Reply with Quote
I would ferment them. Stay crunchy, plus the added probiotics. You can do a quart or a half gallon, whatever you have on hand. Works best with smaller cukes, at least in my experience. Just stuck a half gallon in the fridge, after a week or so on the counter. That is the only problem with ferments, fridge space!
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GailMN
True Blue Farmgirl

259 Posts

Gail
Hutchinson Minnesota
USA
259 Posts

Posted - Jun 28 2020 :  3:09:43 PM  Show Profile  Send GailMN a Yahoo! Message  Reply with Quote
I agree, ferment them, so easy and like them better than the vinegar method. Lots of great youtube videos!

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
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HealingTouch
True Blue Farmgirl

2533 Posts

Darlene
Kunkletown Pa
USA
2533 Posts

Posted - Jun 28 2020 :  8:27:51 PM  Show Profile  Send HealingTouch a Yahoo! Message  Reply with Quote
Heather, I ferment, do refrigerator and freezer pickles. If you want them email me. Much easier than canning.

Be Blessed and Be a Blessing,
Darlene
Sister 1922
October 2016 Farmgirl of the month

John 11: 35 Jesus wept.

When Satan's knocking at your door, just say "Jesus will you get that for me?"

When it gets to hard to stand, Kneel!







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gramadinah
True Blue Farmgirl

3509 Posts

Diana
Orofino ID
USA
3509 Posts

Posted - Jun 29 2020 :  05:46:29 AM  Show Profile  Reply with Quote
Ball has a cold pack that you make a hot brine and pour over. place in the fridge best pickle ever.


Diana

Farmgirl Sister #273
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treelady
True Blue Farmgirl

1894 Posts

Julie
Medina ND
USA
1894 Posts

Posted - Jun 29 2020 :  05:59:06 AM  Show Profile  Reply with Quote
Heather, I have one that does a jar at a time. I will email it to you after morning chores.

A little rain can straighten a flower stem. A little love can change a life.

Max Lucado
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nndairy
True Blue Farmgirl

1700 Posts

Heather
Wapakoneta Ohio
USA
1700 Posts

Posted - Jun 30 2020 :  09:39:26 AM  Show Profile  Reply with Quote
Sara and Darlene - I sent you e-mails

Diana - how long to the pickles keep in the fridge?

Julie - got your e-mail. Thanks so much!

Lisa and Gail - I'll look into fermenting them. My biggest concern is the temp. I don't have AC and it's in the 90's. Not sure if fermenting on the counter would work or not.

~Heather
Farmgirl Sister #4701
September 2014 Farmgirl of the Month


"The purpose of life is to enjoy every moment" - Yogi teabag
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windypines
True Blue Farmgirl

2968 Posts

Michele
Bruce Wisconsin
USA
2968 Posts

Posted - Jul 01 2020 :  04:23:57 AM  Show Profile  Reply with Quote
tomatoe sauce, i use it for pizza and spaghetti. I don't really use a recipe, but I did kind of follow one in the beginning. I start with how ever many tomatoes i have, putting them raw through a squeezo. It kicks seeds and skins off to the side and pulp and juice goes in another pan. Start heating your tomatoes up till good and hot, and then strain juice through a cheesecloth, and let it sit for a bit depending on how thick you want your sauce. I have made tomato paste this way too. Put it back in and pot and get it cooking. Add maybe a 1/4 cup of brown sugar depending on amount of tomatoes. Garlic salt, onion flakes, pepper, salt, oregano, basil. Anything you want in your sauce. Add a splash of lemon juice also and I add half a stick of butter or you can add vegetable oil. I cook for a little while 20 min to half an hour, then can as you would for your location. I water bath the jars. The straining of the juice is the real time saver for me. If you get alot of red going through then double up your cloth. I use cheese cloth that i have for making cheese. It is not the real holey kind you get in the grocery store. I started out using a jelly bag to strain and that worked great.

Farming in WI

Michele
FGOTM June2019

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gramadinah
True Blue Farmgirl

3509 Posts

Diana
Orofino ID
USA
3509 Posts

Posted - Jul 01 2020 :  06:10:51 AM  Show Profile  Reply with Quote
Heather the longest has been a year. Kids eat them to fast.
Diana

Farmgirl Sister #273
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nndairy
True Blue Farmgirl

1700 Posts

Heather
Wapakoneta Ohio
USA
1700 Posts

Posted - Jul 07 2020 :  11:31:32 AM  Show Profile  Reply with Quote
Sara - thanks for the recipes!

Diana - the recipes I've seen say to eat them within a couple weeks and I didn't want to eat all my pickles now LOL. Sounds like I can keep them longer. I might have to try some.

~Heather
Farmgirl Sister #4701
September 2014 Farmgirl of the Month


"The purpose of life is to enjoy every moment" - Yogi teabag
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