Canning & Food Preservation

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Canning and preserving food. Includes dehydrating, freeze-drying, etc.

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jimrob4@midwest.social

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Canning haul from this year (midwest.social)

submitted 11 months ago by Milksteaks@midwest.social to c/canning@midwest.social

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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

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[–] marx2k@lemmy.world 2 points 11 months ago (1 children)

How do you keep them from becoming soggy af and yeasty?

[–] Milksteaks@midwest.social 3 points 11 months ago (1 children)

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

[–] marx2k@lemmy.world 1 points 11 months ago (1 children)

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.

[–] Mariemarion@lemm.ee 2 points 7 months ago (1 children)

Cutting off the blossom end is a game-changer.

[–] marx2k@lemmy.world 2 points 7 months ago

I read this before but never did it.

Fuck it. Im-a do it