Comments on: Help Us Out…Canning Butter & Pickled Okra

By: Sandy

Sandy — Tue, 04 Oct 2011 11:24:21 +0000

Sandra, I never found your pickle recipe for the fresh cucumbers. If you have the time, I would love to have it for next year. Tried you recipe stated about with the drained bought pickles and loved them.

By: admin

admin — Sat, 02 Apr 2011 13:16:10 +0000

Sandy Grant…hmmm, that name rings a bell! What’s up, young lady, and tell that lifeguard buddy of yours we say hello!
Yeah man, we like canning those sweetbreads and cakes…and brownies too. A lot of fun and great snacks…that’s just what I need, another dern snack! You stated earlier, and it opened Debs eyes for sure in regards to this…gifts, they would make great gifts as you said. I believe though, that Deb may have a problem she’d like to ask your advice on…how to get them out of the pantry, put some ribbon on them, put em in a basket or whatever…WITHOUT MY SEEIN HER DO IT! I think her point is…I don’t like to see her giving them away! Imagine her thinking such as this!! The nerve of her!
Sandy thanks again, and you know already are feeling towards Bill and yourself! I hate to do this, but…ROLL TIDE!!! Don’t ever ask me again!! LOL!!

D&D

By: Sandy Grant

Sandy Grant — Fri, 01 Apr 2011 02:44:52 +0000

Sandra……I would love to have your recipe for the pickles. Surely hope you can find it. Although I have 12 cucumber plants abd need to find something to do with them. 6 of them nearly work me to death so I need a good dill recipe to go with my sweet one. This one sounds great.

By: Sandy Grant

Sandy Grant — Fri, 01 Apr 2011 02:34:10 +0000

I hate to keep going back to the old “canning of sweet breads” but I don’t think I have ever been so facinated. I had some packets of brownie mix on hand and we wanted something sweet. I dumped the packets in added what was on the packet along with a cup of nuts and a “hefty squirt” of Hersheys Chocolate syrup to keep it moist. Filled those jars 1/2 full and put them in the oven. When the top cracked I decided that the cake was done. Sealed those suckers and YUM>>>>>WONDERFUL.
I now have wonderful Apple Bread and Brownies on the shelf and Pumpking bread will have to hold off until next week…

By: admin

admin — Tue, 29 Mar 2011 23:36:41 +0000

K Taylor, how are you? First off thanks for reading. Secondly, thanks for taking the time to comment! Both are very much appreciated!
You and Kunoichi are both throwing around the “ghee” word, and as it’s obvious now, I still haven’t read what it is, and you stated it as (clarified butter)…but, “Ghee,”I’m going to! LOL! Almost all of what we’ve frozen is butter, so that’s what we’ll use to can, the margarine was kinda just a thought, so I threw it out there. Again K, thanks for helping us out on this. You, as well as everyone else have been just fantastic in regards to just “jumpin in” to share your own knowledge with us. I tell all you good people, it is very humbling to see the goodness shared through your own thoughts and ideas you guys send to us! Thank you all so much!
K, please come back and help us out again, we’re glad you did!
The very best to you and yours!
Dub and Deb

By: admin

admin — Mon, 28 Mar 2011 12:47:36 +0000

Sportmodel…Good Morning!
“Sandy Grant, finding myself out of the gardening business several years ago and having a flush of grands fly in from Colorodo and expecting to live the good life for the summer, I found myself with out pickles.”
Sandra, you are a prime example of being dealt lemons, and then just turning around and making lemonade. If everyone was as thrifty as you, we’d all be better off today, especially in times like these! Thanks so much for all your contributions…you are a great help to Deb and I, and everyone else! I know all appreciate it!
Take care, and if you get “busted,” for hoppin fences, and coppin cow pies, just holler! Got a good bailbondsman connection!! LOL!!
D&D

By: admin

admin — Mon, 28 Mar 2011 11:06:39 +0000

Hello Kunoichi, how have you been? Thank you one more time for your input, we really appreciate it! You’re right about the margarine, I really shoudn’t have asked about canning it, but was curious! If there’s a chance of the margarine to more likely go rancid I feel it’s a poor choice for sure! Making ghee?? What is ghee? I’ll look into it, but don’t think I’ve ever heard of it. Brian at the CFP says my login name should be imadumee, but what does he know, I thought?? THEN you suggest I start considering making ghee, and I have no idea what it is! Are you and Brian conspiring together?? LOL!!
Thanks again for your comments, solid input once again, and thanks for reading!! You’re outstanding!! Come back anytime, we love hearing from you!
D&D

By: k taylor

k taylor — Mon, 28 Mar 2011 00:41:38 +0000

I read that canning margarine is exactly the same process as canning butter. I am kind of wary of canning things that have an expiration date though. Butter would be ok, as ghee (clarified butter) keeps a long, long time, and traditionally in olden times butter just needed to be salted and kept cool in the springhouse, or otherwise prepared to keep, so canning butter would do fine. But margarine, I would be more prone to use a non-milk margarine like Nucoa, if canning, so as not to have to worry about what a milk or whey ingredient would do (since the canned butter is not pressure canned). At the site I went to though, they said that canning margarine (& they did not require a certain brand) did just as well as butter.

But wouldn’t brushing on popcorn oil give a buttery taste (maybe would have to add salt though) without having to can anything? Or butter flavor Crisco with a sprinkle of salt, perhaps? (I don’t use either of these 2 products, however, due to personal sensitivities & allergies to so many ingredients.)

By: admin

admin — Sun, 27 Mar 2011 23:12:08 +0000

Hey Sandy! 10-4 on the pickled okra recipes I’ve tried. But, I got one yesterday from an Aunt of mine, who is a great cook! Also Cuzin Danny’s Momma! I told her I was glad she e-mailed it to me instead of tyin it around his neck and tellin me to get it…if I can! I’ll put this up in the next couple days. Now, I haven’t tried it, but if Aunt Ann says it’s good, then I gotta believe it is exactly that, she loves pickled okra as well. Says to let it sit 8 weeks….I said 8 weeks, there’s nothing in MY PANTRY could sit hardly 8 hours, if I LIKE IT!! She told me they’d only let it sit a week or so at a time too, but it would probably be even better if allowed to sit longer!
D&D

By: Sandra

Sandra — Sun, 27 Mar 2011 15:41:16 +0000

Sandy Grant, finding myself out of the gardening business several years ago and having a flush of grands fly in from Colorodo and expecting to live the good life for the summer, I found myself with out pickles.
Go to market look on shelf for a gallon jar of whole Kosher pickles. Not kosher dills. Take them home, take the pickles out of the jar. Drain pickle juice into measuring container. Boil 1 cup water, 1/4 cup vinegar, add 1 tablespoon kosher salt and maybe a tablespoon sugar. Add reserved juice to water. Quarter the pickles and repack the jar one layer at a time. As you layer sprinkle in some dill seeds, whole peeled garlic pods. Keep layering and sprinkling. For you spicey people out there which we are shove in some whole dried pepper pods (three for the gallon). If you have a bay leaf put that in there too. Heat your juice and brine to a simmer and let cool slightly. Pour over pickles and clean jar top and lid then seal. Put in pantry for couple of days , take it and sit on counter. They won’t last long if you have any traffic in your kitchen.
Kids love these things. Doing this for 20 years and never had a failure. The kosher process makes the best crispy pickle made from fresh cucumbers with the least amount of work. I will try to find my recipe if you like.

Wipe lip of jar and wash lid. Pour brine over quartered pickles and seal.