Canning, jarring whatever

[badwhale]

Yeah, have fun at QSH. I keep trying to go, but three years of having to miss it is maybe telling me something ...

All I know is I'm going to have at least one cigar after I run my first 1/2 marathon in September ...

As for pickles:

(Chefsteps is cool and I have a membership - but they're trying awfully hard to sell their new sous-vide stick, though.)

Hmm, 140 for 2.5 hours. I can do that with my thermo.

[craig]

The actual recipes involve more steps, require vinegar, and the results are good for six months, not "forever" as the video states: https://www.chefsteps.com/activities...s-on-the-quick

[WinstonSpencer]

Thanks Will!

[hex1848]

I've done a little bit of canning over the years. Mostly jams / jelly's. Lately I've been more into hot sauce. I grow several varieties of peppers every year and have learned to make a damn good sauce. Peppers, salt, vinegar and a little xanthan gum for thickening.

[badwhale]

I did bread and butter pickles tonight.

[badwhale]

I made more dills since then, but tonight making home made spaghetti sauce. I can share the recipe if interested.

I decided to accellerate the process by spooning some of the tomatoes out of the mix, and running them through the food processor. I also decided to grab some of the scaling hot tomatoes that missed the inlet. My pinkie is hurting.

yes, it is 12:38 AM here.