nice late spring pictures

I'm green with envy Worth, seeing the plentitude in your garden....and the delish food you've been preparing.

And the pickles with all the hot peppers don't look to shabby either! ;)

[QUOTE=Zana;471242]I'm green with envy Worth, seeing the plentitude in your garden....and the delish food you've been preparing.

And the pickles with all the hot peppers don't look to shabby either! ;)[/QUOTE]

Than you Zana,
Your kind remarks are always graciously accepted.:)

I have just opened my last jar of pickles from a little over a year ago they are just as crunchy as ever.
I dont hot water process them but the jars seal up anyway.
They all go in the refrigerator to be used as needed.
I think 9 pints cost me something like $5.00 to make.
Worth

When we used to go on pickling marathons sometimes the biggest costs were not the actual items to be pickled. Since we used (and I still use) organic apple cider vinegar, it is pricier....but you use less, so there is a trade off (it has a higher acid count). We were scrupulous about tossing old rings and lids if damaged/rusted or what we deemed unusable. Any jars with cracks, chips etc were either used (if only chipped) for dry good storage or tossed (if cracked).

One of the last times we did the marathon when Mum was still alive, we did a combo of 500ml/pint jars, 1L/quart jars, 1.5L jars and a few old gallon jars. Total jars was something like 50 x 500ml, 100 x 1L, 24 x 1.5L and probably about 6 gallon jars!

We'd pick up the our pre-ordered cukes at the farmer's market from a local grower, along with peppers, local garlic, dill, as well as any other mixed veggies we wanted to pickle, and then spring water jugs. Our water here is really hard, so the calcium levels are pretty high....and doesn't really help with keeping the pickles crunchy or the brine clear. We'd have already picked up spare rings/lids.

Dad's job was "catering"....we didn't stop to cook lunch or supper...so he was in charge of going out and picking up take out for us. We rarely had to water bath the jars, as most sealed on their own, since we did a double hot pack - hot brine in, hot sterilised jars.

I've now gone through anything that was left from the last time I did any pickling, so this summer/fall will be pickling time again. Just won't be the same without Mum and Dad though.

Old school raisin pie with black strap molasses, dark brown sugar, lime juice, corn starch, clove and cinnamon.
Pie crust, lard, flour, pinch of salt water, a wee pinch of baking powder and sugar.
I made both recipes up years ago.
I was about to buy another pastry blender/knife at the store and it dawned on me I had a mixer now.:roll:
The thing is the cats meow for mixing pie crust.:yes:
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Here it is.
Tomorrow I will top it with some homemade whipped cream.
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The crust.
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14 pounds of corned beef the beginning.
Worth
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Meat pump to speed up the process.
And brisket cut in half so it will fit in the kettle.
The next step is to move it to the refrigerator and soak for a few days.
As for the mix I use about 1 cup of tender quick for every gallon of water in this case I used about a cup and a half.
I use my taste buds to tell when it is salty enough.
I also use about 1 and a half cup-s of sugar in the brine.
Depending on how long it takes is sort of a feel thing for me.
It should be ready this coming Saturday or Sunday.
When the meat is nice and stiff and red you will know it is ready.
Then it will get cut up some more and frozen.
Reserving one chunk for monster sandwiches like this one.
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The pickles I made the other day should be just about ready too.:yes:

Worth
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That thing looks like the scariest needle I've ever seen.

[QUOTE=Cole_Robbie;471702]That thing looks like the scariest needle I've ever seen.[/QUOTE]

This isn't no cheap shot needle you get at the store for those pump the turkey up deals.
It is stainless steel or nickel plated brass and has 12 holes in it to inject into the meat.
I have had it for many years and the thing cost about $40 now.

It reminds me of the big 0000 I used to use on cattle.:shock:
Worth

Today's lunch.
Raisin pie covered with bacon and molasses.
Worth
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Looks yummmy......not a single calorie in sight.....they are all married and have their extended families visiting in presenting that veritable feast! ;) :twisted:

Bacon and pie! Genius I say! That's two of the major food groups right there together.

I have never had raisins pie, neither have I had pie covered with bacon and molasses. Maybe one day.