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8 Comments

  1. My question is about the processing time for pickled jalapeño slices. The recipe seems to be for pints and the process time is for 1/2 pints. Unless I am reading this incorrectly or missed something. Could you please tell me the processing time for pints. Much appreciated and thank you for writing this great book!

    • Hi Tina,

      Sorry for the slow response. We’ve just now checked our SPAM filter and found several legitimate messages there.

      The processing time for half-pints or pints is the same, 10 minutes. Thanks very much for the question! I’m glad you like the book.

  2. Where can I obtain the wax-coated freezer cardboard boxes you mention in the freezing hints.
    I have serarched the internet and can find benefits of using the boxes but cannot find where to obtain them. Can you help? I would appreciate your assistance.
    Thank you,
    Kathy

  3. Jennifer Williams

    I have a recipe for pickled pork that I use in red beans and rice. I am trying to wean myself from freezer use and would like to preserve this in jars. I am clueless how to continue. Any help would be appriciated. Thank you

    • Hi Jennifer, I’m doing the same thing. My freezer is now empty and I will be selling it soon! I now use canned and dried foods.

      To can any meat product requires the use of a pressure canner. If you have no canning experience, I recommend you learn canning first by using a boiling water bath canner to can a few simple products such as jam, tomatoes, or applesauce. Once you are comfortable with the canning process, then purchase a pressure canner and start with something simple such as tomatoes or broth. Then you are ready to learn meat canning with a pressure canner.

      However, the only canning recipe for pickled pork is pickled pigs feet. You can find a recipe online at: http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html

      If you want to can cubes of lean pork, you can find a recipe online at: http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html. You can use broth, water, or tomato juice to can the meat. While it might be possible to replace the water with vinegar when canning the meat, it is generally not recommended to modify canning recipes beyond what is given. One change tends to lead to others, and pretty soon you make alterations that create unsafe products.

      Thanks for your question and good luck! –Carole

  4. sir,
    i do not have refriegetor in village.i need only a week for preserving my green vegetables for less than a week help with repl
    regards

    • Hello Badri, thanks for your question. Sorry it took so long to answer you.

      Your best methods for preserving green vegetables without refrigeration is vinegar, salt, or drying.

      If you have vinegar, pour it over fresh vegetables and they will keep for a few days.

      With salt you have 2 options. You can use a small amount of salt and the greens will ferment–this is the safest method without refrigeration. Or you can use a lot of salt–the vegetables do not ferment, and are more like fresh (but very salty). With either method, the vegetables may not keep more than a week or two if the temperature is above 50F (10C). Sauerkraut and kimchi are common preparations that use the salt-fermenting method, but it works with other vegetables. You can also use the salting method for cauliflower florets, leafy greens (such as spinach, kale, and chard), shelled peas, and string beans–but for these vegetables, it’s best to steam them before layering with salt.

      To ferment vegetables with salt, use 3½ to 5 ounces salt for each 10 pounds of prepared vegetables (100-140g salt for every 4.5 kilos vegetables). Wash and shred or cut the vegetables, including raw cabbage, turnips, rutabagas, or kohlrabies are most common. Mix the salt and vegetables together, then pack into a container. Press vegetables to extract juice and make sure the vegetables are completely covered with salty brine. If there is not enough liquid to cover vegetables completely, prepare a very strong brine using 1 cup pickling salt per quart of boiling water (or 10 ounces/284 grams per liter). Cool brine before pouring over vegetables.

      Here are a couple articles that give your more detail about preserving vegetables with salt:
      http://www.homepreservingbible.com/39-dry-salting-as-a-method-to-preserve-vegetables/
      http://www.homepreservingbible.com/90-salted-cauliflower-in-brine-without-fermenting/

      To dry vegetables, you want lots of warm air and good circulation, but not direct sunlight. So hang the plants (greens) or spread vegetables (green beans, sliced squash) in a single layer on a rack in an open shed. If it’s humid, then you could place the rack over a fire–but of course they will take on a smoky flavor and it can take a lot of wood or fuel.

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