Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Who else is a canning and pickling fool now?

Being a shut in has it's advantages, I can stay ahead of the last hurrah of the garden. Have made so far: Sour kraut, Blau Kraut, Escabeche, Chutney - pear & peach mango, Cortido - Central American kraut, India relish, four kinds of pickles, Chou Chou, pickled limes and some other stuff. The only thing now is running out of storage space but soon it will be too hot for anything but Okra to grow. The tomatoes are stewing on the vine now so I will be out of fresh fodder to pickle soon.

Does anyone have recipes for canning or curing meet? Would like to make Buffalo Pastrami or corned beef. Can this be done in hot weather? Jerky is a cinch just hang it outside and it is done in four days or less.

About a dozen pints of kosher dill pickles so far, a couple of pints of banana peppers, and 9 quarts of green beans. Lots more green beans to come, and probably some more pickles and peppers too.

My favorite pickle recipe is the Kosher dill recipe in the Ball book, with some goodies added to the jar before filling (extra dill, garlic cloves, peppercorns, red peppers, mustard seed, bay leaf, and pickle crisp).

For a quick and easy pickle brine, the Mrs. Wages brine mix from the grocery is good.

16 quarts of green beans, 10 pints of salsa, 12 pints of pickled peppers, and 8 pints of blueberry freezer jam this past weekend.

Busy busy.