Artichokes...Don't most commercial canned artichokes use a lot of vitamin C to keep the color?
What are you using for containers? Cambros or the big mason jars? I was thinking of trying out sousvide bags for canning.
I always figured the rule of thumb was 50/50 water to vin, but I use more vin with beets. Funny thing about beets, is that at work we just ended up marinating canned beets in the pickle liquid rather then starting from scratch.
This is just personal stuff, the job just buys kosher dills:
Kimchi...My second ever batch of kimchi is finishing aging a month ago. I used napa cabbage, chile piqun powder, ginger, garlic, kosher salt, rice flour, and a very little water. I goofed, and forgot to rinse the salt off the cabbage after purging, so its salty. I've been using it as a seasoning rather then a side dish.
Cherries...If I can get a good deal on cherries this year, I'm going to make "Cherrybim" cherries preserved in whiskey with sugar.
Onions...I'm also going to to make the pickled onions again from the Zuni Cafe cookbook. very good with sammichs.
Any idea's for malt vinegar? I've got a gallon and a half sitting around.  |