Pictured is stewed tomato, salsa, spaghet sauce, tomato juice, marinara, ketchup, pickles, cranberries, gooseberry jam and ancient peaches from years gone. All sourced from a pretty modest sized garden. Not shown is sauerkraut and frozen corn https://midwest.social/pictrs/image/cada5fcc-0149-431c-a208-88b88daf7c6c.jpeg
Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that’s what I do and never have an issue
I do need to do that on my next batch. But also the main difference is you use vinegar and I’m just doing salt brine. Other than that, same ingredients between us.
That actually sounds pretty great! Unfortunately I dont have any land I rent a 15x15’ plot at a community garden, it’s a real small scale operation. The most I could do would to rent an extra plot, in which case I’d probably plant tubers for once.
You know with that much harvested you could probably sell the extras at a farmers market or something. Also I cant imagine going through that much canned food in a year
I want to try everything you made. Especially since it’s all sourced from a garden, which I’m assuming means your garden. Which means that stuff is going to be so tasty.
Thanks man, it’s all really good stuff especially the juice. This years had celery, onion, garlic,basil, cilantro, tomatos and peppers I think I wrote v7 on the labels. It’s also always nice to give some of the stuff as presents too
I mean the rings still exist, just not on each individual jar. Usually you can get an edge on the lid and pry it up to break the seal, once the seal is broken you add the ring back until you finish the jar.
Yeah thanks for answering I actually have a bunch of ringer lid combos I use after I open them too. Also the lids are pretty easy to pop open with a key or the special thing on the can opener made for opening sealed lids
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