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Daniel, what a wonderful buddy you are to Rufus! Not many dogs have such healthy and delicious treats. Do you expect him to be a big dog, or is he the small variety? Yes, it is odd that a vegetarian prepares chicken jerky treats for your dog.
Thanks for the information about canning methods. I'll give both the silicon tops and the glass weights a try.
Your jars look as though made by loving hands. Oh! Your winter will provide you feasts to match any fine restaurant!
It is 3:57 AM. Guess I better climb in bed. Good night.
Rufus is my buddy! Besides, I'm kind of cheap. These cost much less than the training treats at the store. And they seem like more of a motivation - he likes the flavors. It is an interesting thing, and kind of odd - a vegetarian slicing chicken parts, to make jerky treats for his dog. He likes the liver jerky and thigh jerky better than the hearts.
Must be such a good boy to have home made treats!
I envy Rufus.
Today's batches of sauerkraut and fermented salsa. Now they go into the cool basement to ferment.
Last night I made chicken jerky treats for Rufus. I used the USDA instructions to heat them to 165 prior to drying, and used the 165 degree setting on the dehydrator. I dried them for 12 hours. There are concerns about store foods being contaminated, especially the ones made in China. I feel better about these - bought the chicken parts at WInco, the label says USA grown, no antibiotics. These are chicken hearts, livers, and thighs. It's a good idea to remove the fat, otherwise they are greasy to the touch although Rufus doesn't mind that. Fat might go rancid while in storage, too. The liver jerky is black, that's just how liver is. The hearts are also almost black.
These are the latest hot pepper sauces. After chopping the peppers and some garlic for each, I packed them into pint canning jars as described previously, poured in brine with some clear whey, and let them ferment for several days. Then I poured off the brine, reserving some to add back for consistency, and ground in food processor until consistency of fine relish, adding some brine back. The Korean sauce is fairly mild. The Thai is knock-your-socks-off hot!
The glass weights that I bought for these small mouth jars were difficult to extract. I had to turn the jars upside down. Bad engineering. I need to find ones with built in handles like those for larger mouth jars.
I've probably made 5 or 6 batches of apple sauce that way now. I froze a couple of batches for later use, in quart size freezer ziplock bags. I love the stuff! Also it's a great use for windfall apples.
I also like that fermentation system very much I made another batch of kimchee, another batch of sauerkraut, and some pickled eggs.
Daniel, how do you like the fermenting system you now use?
"I cut a circle of wax paper, larger than the top of the jar and push that in so the peppers will be below the brine level. Then I top with a glass weight, then push in so the brine covers the weight. Then the silicone one-way-valve lid."
I have not used this method and need your review. Thanks.
Loam, on September 24, 2018 you shared a recipe with us. How did it turn out?
Apple sauce made in crock pot.
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