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#preserving

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John Leach<p>I thought the only way to preserve tomatoes was to cook them down into a sauce, but last year we just froze a load of fresh cherry tomatoes from the garden and it's worked out perfectly. We just washed, dried and bagged them.</p><p>They don't defrost back to fresh state obviously but are great for cooking with. <br>I just grab a handful from a bag, microwave for a minute and chuck them in a pasta or a curry or whatever.</p><p><a href="https://mastodon.social/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://mastodon.social/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardening</span></a></p>
Merlin Makes<p><a href="https://kolektiva.social/tags/Introduction" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Introduction</span></a> <br>I've been on Mastodon for quite some time now, but under another name. I started a new account because I decided to take a step back from world news, collapse, climate change, hunger, war, fascism and inequality. <br>In short less doom and gloom and a little bit of positive small scale projects that might also inspire or help others.</p><p>With this account I'll focus more on my day to day life, the things I do and make.</p><p>Of course I sometime still will post concerning subjects that provoke my rage or frustration. Sorry, it's not all moonshine and roses.</p><p>Having said that, I've a broad range of subjects that have my interest, so hopefully something useful will stick with you.</p><p>From my profile text:</p><p><a href="https://kolektiva.social/tags/Collapse" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Collapse</span></a> aware person, born @ 320 ppm CO2, world population 3.1 billion.</p><p>Fighting depression and <a href="https://kolektiva.social/tags/sadness" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sadness</span></a> by doing some positive and small scale things that might help people.</p><p>Too many interests, like:<br><a href="https://kolektiva.social/tags/DIY" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>DIY</span></a> <a href="https://kolektiva.social/tags/SelfReliancy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SelfReliancy</span></a> <a href="https://kolektiva.social/tags/LowTech" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>LowTech</span></a> <a href="https://kolektiva.social/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardening</span></a> <a href="https://kolektiva.social/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://kolektiva.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermentation</span></a> <a href="https://kolektiva.social/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://kolektiva.social/tags/ReUse" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ReUse</span></a> <a href="https://kolektiva.social/tags/ReCycle" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ReCycle</span></a> <a href="https://kolektiva.social/tags/ReThink" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ReThink</span></a> <a href="https://kolektiva.social/tags/WoodWork" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>WoodWork</span></a> <a href="https://kolektiva.social/tags/electronics" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>electronics</span></a> <a href="https://kolektiva.social/tags/MicroControllers" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>MicroControllers</span></a> <a href="https://kolektiva.social/tags/Taoism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Taoism</span></a> <a href="https://kolektiva.social/tags/Cycling" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cycling</span></a> <a href="https://kolektiva.social/tags/reading" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>reading</span></a> <a href="https://kolektiva.social/tags/photography" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>photography</span></a></p><p>PRO: <a href="https://kolektiva.social/tags/sharing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sharing</span></a> <a href="https://kolektiva.social/tags/local" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>local</span></a> <a href="https://kolektiva.social/tags/ecocentric" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ecocentric</span></a><br>NO: <a href="https://kolektiva.social/tags/capitalism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>capitalism</span></a> <a href="https://kolektiva.social/tags/states" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>states</span></a></p>
Ganga<p>Final post about the <a href="https://mastodon.au/tags/ChilliJamWithComplexFlavours" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ChilliJamWithComplexFlavours</span></a> - here is one of the several jars of the paste, with the chilli oil, and the weekend's preserved/fermenting goodies.</p><p>Fermenting quince vinegar, fermenting citrus peel vinegar; Punjabi-style quince pickle, dried quince for quince teas, fermenting honey with quince and pomegranate, chilli oil, chilli jam. </p><p><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>WhatIAmCooking</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fermenting</span></a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a></p>
Ganga<p>Also, yesterday I also got to the Makrut Lime Pickle with the final 6 makrut limes (I used the other 3 for the citrus peel vinegar). It now cures for a week before it can be opened, but I have the other jar still being used. </p><p>A reminder of the recipe: <a href="https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">gayathriscookspot.com/2016/01/</span><span class="invisible">naarthangai-oorugai-kafir-lime-pickle/</span></a> I used RamDev Aachar spices and mustard oil.</p><p>I added the offcuts of the limes (tops and bottoms, plus some flesh bits) to the citrus peel vinegar jar.</p><p><a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>WhatIAmCooking</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrowYourOwn</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a></p>
Ganga<p><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> Progress so far...</p><p>🍯 I've put the quince honey to ferment for up to 14 days - I always do this, but never realised it was fermenting. It doesn't bubble but the honey thins and tastes different as well as flavours from the fruits. I used quince, ginger and pomegranate seeds (that I had frozen a month or so ago).</p><p>🫖 Offcuts from the quinces (peels, cores etc) are dehydrating to be stored and used to make a Greek style quince tea (seep them in boiling water for a delicious tisane that is said to be perfect for colds and sore throats.)</p><p>⛏️ Some diced quinces are partially dehydrating to be made into my favourite North Indian style quincee pickle. I partially dehydrate them to save having to sun-dry them over 2 or 3 days.</p><p>🍶 A small batch quince vinegar is prepared, ready to ferment. I added some of the raw grape vinegar I made earlier as a starter.</p><p>🍂 AND I STILL HAVE 8 QUINCES LEFT. There might be more ferments. I found I had 3 more than I thought I did, so there will be quince products all this week I think. </p><p>🏡 The house smells deliciously of quinces.</p><p>🍋 Also prepared, a small batch citrus peel vinegar ready to ferment. Peels from makrut lime, chinotto orange and a sour cumquat-like citrus fruit have been used. This one I used raw apple cider vinegar for the starter.</p><p>🍇 I am only making small batches as I have more vinegar than I would normally use from the grapes. However, I can always increase the usage if I have to 😊 </p><p>🏺 There may be another jar of the citrus peel vinegar once I make the makrut lime pickle - there will be ends and seeds that I can use to either start a new jar or add to the current one.</p><p>🍅 The tamatar ka shorba is made 🍲 🌶️ </p><p><a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>WhatIAmCooking</span></a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermenting</span></a></p>
Ari "Two Naps" Jackson<p>It was almost too much new-to-me stuff to pull it off, but I did it! </p><p><a href="https://beige.party/tags/Canning" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Canning</span></a> violet and redbud jellies today. I used my new pressure canner as a water bath canner(no pressure, obvs), and it was almost a little too tall on the new stove. </p><p>I got a couple of steam burns and one burn on my arm from the edge of the canner. So, lesson learned. I really should use my water bath canners only for this, because they are shorter and wider. </p><p>I also used a different pectin, and new-to-me recipes for both jellies. I really need to write down my favorites cause it's hard to find them again with the internet being so enshittified. </p><p>I must've had a sugar fairy visit, because I didn't buy enough, but I found more in the cabinet. 🤷🧚‍♂️</p><p>I should not have put the hibiscus flowers in the violet tea to color it. The jelly is gorgeous, but it's not purple. </p><p>I still have enough dark purple violets that I may be able to make another batch later this week after it stops raining. I will have to go get more sugar and jars, though. </p><p>I think if I make the second batch, I will remove the green part of the violet flowers first, which means I'll need to pick twice as many flowers. </p><p>I made a sugar syrup last week with only purple violet petals and it is astoundingly purple.</p><p><a href="https://beige.party/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://beige.party/tags/Jelly" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Jelly</span></a></p>
Rafael<p>Popped open a jar of last summer's plum jam. I used citrus pectin and it made the texture funny. Kinda like quince paste. Still tastes good though. <a href="https://mastodon.sdf.org/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.sdf.org/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://mastodon.sdf.org/tags/jam" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>jam</span></a></p>
Binkysculinarycarnival<p>This is so easy. It'll be the best ketchup you ever tasted! Don't want it can it? It freezes beautifully. <a href="https://flipboard.com/tag/condiments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>condiments</span></a> <a href="https://flipboard.com/tag/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://flipboard.com/tag/foodie" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>foodie</span></a> <a href="https://flipboard.com/tag/sustainable" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sustainable</span></a> <a href="https://flipboard.com/tag/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a></p><p><a href="https://www.binkysculinarycarnival.com/canning-ketchup/?utm_source=flipboard&amp;utm_medium=activitypub" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">binkysculinarycarnival.com/can</span><span class="invisible">ning-ketchup/?utm_source=flipboard&amp;utm_medium=activitypub </span></a></p><p>Posted into Preserved Perfections Canning Classics <span class="h-card" translate="no"><a href="https://flipboard.com/@binkysculinaryc/preserved-perfections-canning-classics-d08vms9hz" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>preserved-perfections-canning-classics-BinkysCulinaryC</span></a></span></p>
SnowshadowII :maple:<p>🇨🇦 🇺🇸 🇨🇦 🇺🇸 🇨🇦 🇺🇸 <br> Whether you live in a city or rural area, <br>🥫 Food Prices will Increase due to Tariffs, or the threat of such, so learning how to preserve food safely is important.<br>**If you are a city dweller, you can save money buying by the case and preserving produce. Living in an apartment? Yes you can, can!<br> 👉 Here's an excellent website from a source that I know from years of experience provides instructions about how to safely can meat, veggies, fruit and more...With recipes!</p><p><a href="https://beige.party/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://beige.party/tags/Tariff" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Tariff</span></a> <a href="https://beige.party/tags/Canning" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Canning</span></a> <a href="https://beige.party/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://beige.party/tags/Homesteading" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Homesteading</span></a> <a href="https://beige.party/tags/Gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Gardening</span></a> </p><p><a href="https://www.bernardin.ca/recipes/default.htm?Lang=EN-US" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">bernardin.ca/recipes/default.h</span><span class="invisible">tm?Lang=EN-US</span></a></p>
Ganga<p>Oooo, it looks like you can dehydrate purslane too. I like the blender method in this video as you can use the stems as well.</p><p><a href="https://www.youtube.com/watch?v=unSICmONyPY" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="">youtube.com/watch?v=unSICmONyPY</span><span class="invisible"></span></a></p><p><a href="https://mastodon.au/tags/purslane" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>purslane</span></a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.au/tags/links" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>links</span></a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a></p>
Ganga<p>Cookbook browsing today.... Part 1</p><p>Being a Lazy Day, I am browsing 2 cookbooks today.</p><p>The first one I got down from the shelves this morning because of a convo I had yesterday after I posted about the green almonds. I wanted to check some things. It is a book of Lebanese preserves.</p><p>🌟 <a href="https://mastodon.au/tags/Mouneh" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Mouneh</span></a>, by Barbara Abdeni Massaad</p><p>This is the most beautiful of books, large, glossy, beautiful photos, full of stories of life in Lebanon, and full of recipes. I adore it, and it is beautiful to browse today and read more of the stories. They include personal stories of past strifes in Lebanon and how it impacted family life. There will be quality time spent with this book today.</p><p>You can tell I adore this book. They have another, <a href="https://mastodon.au/tags/Manoushe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Manoushe</span></a>, also excellent, but not quite as stunning as this book.</p><p><a href="https://mastodon.au/tags/CookbookBrowsing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CookbookBrowsing</span></a> <a href="https://mastodon.au/tags/Cookbooks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cookbooks</span></a> <a href="https://mastodon.au/tags/LebaneseFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>LebaneseFood</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a> <a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.au/tags/BarbaraMassaad" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BarbaraMassaad</span></a></p>
Annie<p>We have made kimchi. Chinese cabbage, radish, carrots, spring onions and fresh ginger, garlic, chilli and salt, of course, now have to ferment for at least 2 weeks. It's the first time and I'm curious to see how it will taste in the end. Especially how spicy it is. Maybe we've added too much chilli. Exciting!</p><p><a href="https://ruhr.social/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cooking</span></a> <a href="https://ruhr.social/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://ruhr.social/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermentation</span></a></p>
AI6YR Ben<p>Hoshigaki season in Southern California. Hoshigaki (Japanese dried persimmons) are made from hachiya persimmons, which are peeled before soft, with their stems preserved in a "t" shape and hung--traditionally outside in Japan--and regularly massaged. They come out extremely, extremely sweet -- with a layer of sugar that forms on the outside. <a href="https://m.ai6yr.org/tags/gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>gardening</span></a> <a href="https://m.ai6yr.org/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://m.ai6yr.org/tags/hoshigaki" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>hoshigaki</span></a></p>
AxWax<p>To answer <span class="h-card" translate="no"><a href="https://mastodon.online/@keefmarshall" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>keefmarshall</span></a></span>'s questions about how to pickle <a href="https://chaos.social/tags/olives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>olives</span></a> (see <a href="https://mastodon.online/@keefmarshall/113498139217112928" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">mastodon.online/@keefmarshall/</span><span class="invisible">113498139217112928</span></a> ), here's a quick thread:</p><p>Before actually pickling the olives you will need to remove their bitter compounds.</p><p>For this you will need:<br>- gloves (as olive juices can stain your hands for days)<br>- a bucket<br>- a chopping board and sharp knife<br>or (if you're a traditionalist)<br>- a wood stump and a small block of wood that fits into your hand<br>...</p><p>🧵1/x</p><p><a href="https://chaos.social/tags/Pickling" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Pickling</span></a> <a href="https://chaos.social/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://chaos.social/tags/OliveHarvest" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>OliveHarvest</span></a></p>
Yvan<p>We now have several kilos of green tomatoes. (Also a small collection of green chillies/peppers and slightly under-developed, but I reckon usable, tomatillos.)</p><p>So... we wandered over to the community orchard and scrumped some apples. Definite plans to do some green tomato chutney.</p><p>Some of the tomatoes have a blush and will ripen, many won't, some may become chutney, but probably half this is going to end up <a href="https://toot.ale.gd/tags/compost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>compost</span></a> </p><p><a href="https://toot.ale.gd/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrowYourOwn</span></a> <a href="https://toot.ale.gd/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://toot.ale.gd/tags/allotment" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>allotment</span></a></p>
AI6YR Ben<p>Dried 12 lbs of clearance apples (well, minus a few bad ones) over night. The $5 estate sale apple corer/peeler made short work of the bags of apples, and the $$$$ expensive Bass Pro Shops dehydrator did all the hard work overnight. This batch went into some mylar bags w/oxygen absorbers to replace my 2019 era dried apples, which I am going to open and snack on for the next 2 seconds (err... hopefully, next 2 weeks). <a href="https://m.ai6yr.org/tags/apples" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>apples</span></a> <a href="https://m.ai6yr.org/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a></p>
CLM<p><span class="h-card" translate="no"><a href="https://mastodon.social/@sbourne" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sbourne</span></a></span> <span class="h-card" translate="no"><a href="https://mastodon.well.com/@genou" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>genou</span></a></span> </p><p>Was just coming here to type out "chow chow" when I scrolled replies ...<br>This link should work </p><p>Jessica B. Harris shares a Southern chowchow recipe that's perfect to serve with pork chops, whether fried, grilled, or baked. Learn how to make chowchow so your seasonal dishes are never without this tangy topper. Read More: <a href="https://www.southernliving.com/recipes/chowchow" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">southernliving.com/recipes/cho</span><span class="invisible">wchow</span></a></p><p><a href="https://mastodon.social/tags/chowChow" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>chowChow</span></a> <a href="https://mastodon.social/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://mastodon.social/tags/GrowYourOwnFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrowYourOwnFood</span></a><br><a href="https://mastodon.social/tags/Gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Gardening</span></a></p>
Colin Dunn<p>Step 4: juice with sugar added and brought gradually to a rolling boil. So much pectin in crab apples that I went for 2:1 juice:sugar proportions. Enough sugar to preserve the jelly, but not so much that the tartness and astringency of the crab apples is lost to sweetness. <a href="https://mastodon.scot/tags/Allotment" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Allotment</span></a> <a href="https://mastodon.scot/tags/Allotments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Allotments</span></a> <a href="https://mastodon.scot/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://mastodon.scot/tags/apples" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>apples</span></a> <a href="https://mastodon.scot/tags/fruit" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fruit</span></a></p>
Colin Dunn<p>Step 3: placing crab apple pulp into a jelly bag allowing the fluid to drip through into a large bowl. I’ll leave this for a few hours, then empty the bag into the compost and fill it again with the rest of the pulp for more juice. The trick is to let gravity do the ‘juicing’. If you try to hurry by compressing the pulp or squeezing the bag it makes the final jelly cloudy. <a href="https://mastodon.scot/tags/Allotment" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Allotment</span></a> <a href="https://mastodon.scot/tags/Allotments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Allotments</span></a> <a href="https://mastodon.scot/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://mastodon.scot/tags/apples" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>apples</span></a> <a href="https://mastodon.scot/tags/fruit" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fruit</span></a></p>
Colin Dunn<p>One of my favourite crops from the allotment is at this time of year - crab apples. Makes a delicious jelly. <a href="https://mastodon.scot/tags/Allotment" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Allotment</span></a> <a href="https://mastodon.scot/tags/Allotments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Allotments</span></a> <a href="https://mastodon.scot/tags/preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>preserving</span></a> <a href="https://mastodon.scot/tags/apples" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>apples</span></a> <a href="https://mastodon.scot/tags/fruit" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>fruit</span></a></p>