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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 437
Latest Activity: Jul 25

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Comment Wall

Comment by Pat Johnson on August 18, 2010 at 12:57pm
Yeah, sometimes I get more supervision than help too but it still makes it more fun if there are others around to interact with. I'm Fun-employed and try to only do as much as is fun. After that I find other activities that interest me. I love those Farmers Markets!
Comment by Lynda Reynolds on August 18, 2010 at 11:05pm
It's called a Squeezo. It presses cooked fruit and veggies through a screen via a screw. You put the fruit/veggies in the hopper and start cranking. The peels and seeds (no pits) come out the end of the screen. Really a nice set-up. The Squeezo comes with 3 screens, tomato, berry and squash/pumpkin...I just found out you can outfit it with a motor: on my wish list.
Comment by Bonnie on August 19, 2010 at 10:28am
My cucumbers are overgrown so I'm going to try pickles--any advice?
Comment by Lynda Reynolds on August 19, 2010 at 4:40pm
M: R U Kidding me!!! That is terrific! I bet you can get it to work. Great find...I'm so jealous!
Comment by Lynda Reynolds on August 20, 2010 at 10:13pm
M: www.pickyourown.org search canning garlic.
Comment by Lynn S on August 21, 2010 at 7:57am
M, your garlic turned green from some type of a chemical reaction. Garlic when pickled can do that. The check points are: pickling salt, cooking pot, water. If you used regular kitchen salt you may have inadvertently caused the greenish tint. As well, if your cooking pot or your water have certain minerals or metals (such as "hard water"), your garlic would discolor.
Comment by Lynn S on August 21, 2010 at 12:13pm
M, I'm sure that the copper strainer is the culprit. Now you know!

Another thing to consider: Do not peel the garlic cloves until you are actually ready to pickle your garlic. If you peel them ahead of time, the cloves will turn color. Who would think garlic was so finicky!?
Comment by Terresa Marler Dipuma on August 23, 2010 at 1:35pm
Was it white garlic or the purplish skin? My mother in law used the purple type and her garlic turned blue/green in her pickles. I used the white and mine didn't turn...
Comment by Terresa Marler Dipuma on August 23, 2010 at 1:41pm
Bonnie, I would turn them into some type of relish. I had some cucumbers get too big, so I just scooped out the seeds and made them into chow chow and dill relish. Usually the big ones turn mushy if you try to pickle them,
Comment by Lynn S on August 23, 2010 at 2:58pm
M, The change in color is from a chemical reaction. BTW, here is my recipe for pickled garlic:
http://woodridge.wordpress.com/2010/07/12/pickled-garlic/

Garlic can be pickled regardless of whether they are hard-neck or soft-neck varieties. Garlic contains "anthocyanins" and can cause garlic to change colors due to the chemical reactions that occur during the canning process.

The color of the raw garlic does not "turn" the garlic during canning -- that is a chemical reaction during the process. As I said before, trace metals can change the color of the garlics.

More of the science is here:
http://whatscookingamerica.net/Q-A/bluegarlic.htm

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