Well the furlough kicked in Thursday (yesterday) and I have been trying to keep busy around the house.
Yesterday l prepped and canned the last of the green beans I picked last weekend. I put them in point jars this time. I got 8 pints!
I used 6 cups of the green beans in vegetable soup (ball recipe) along with 6 cups of cubed potatoes and 8 cups tomatoes (all from our garden!). I canned the soup in pint jars too. Got a total of 16 pints from the recipe (8 quart). It is delicious!
Today, I finally got the nerve up to open up the fermented pickles. They actually fermented ok, but there was significant mold on a section of the top that got exposed above the water level. I think they are ok. I skimmed the mold off and the pickles taste ok. They are not slimy. So I went ahead and canned them. I got 7 x 1.5 pint jars and 2 quart jars canned. The brine is cloudy, even though I ran it through paper towel filter. I canned them in water bath for 15 minutes, so they will not be crispy - but with the mold on top I really wanted to make sure they were safe. They still have kind of a yeast flavor.
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