T1B

Yes, rack hot dill pickles. I do a lot of canning now, but I mostly can when the supermarket has a big sale on some veggie that is in abundance and are selling it really cheap. I don't have my own garden yet. My dad has always had a big garden each year and he used to can hot dill pickles. He also did hot pickled okra which I love as well. Hot pickled green beans and hot pickled carrots he did some of too.

Turnips are huge around here. Turnipkraut is damn good. I may try some hot turnipkraut in the fall.

Picked up some hot pickled green beans at the farmers' market last Saturday. Very tasty.

Not that I can remember.

Fukkken pickled cauliflower! Hell yeah.

Just about anything pickkkled tastes good.

Mikey wrote:

Dat's the shit, yo.

Martyred wrote:
Dat's the shit, yo.

Problem is, some people open it up and eat all the cauliflower first.

I also bought some pickled jalapenos today. I might have to a PET of myself consuming those.

You can all pile on me for this, but I've been a big pickle fan forever, and I never knew it was vinegar-based.

IndyFrisco wrote:Yes, rack hot dill pickles. I do a lot of canning now, but I mostly can when the supermarket has a big sale on some veggie that is in abundance and are selling it really cheap. I don't have my own garden yet. My dad has always had a big garden each year and he used to can hot dill pickles. He also did hot pickled okra which I love as well. Hot pickled green beans and hot pickled carrots he did some of too.

Turnips are huge around here. Turnipkraut is damn good. I may try some hot turnipkraut in the fall.

Any advice on how to do a small-scale canning operation? I don't have a lot of space at my place. And how much do you think it will cost me to start up?

Asparagus and cabbage are awesome pickled.

SM -- IF will have a well thought out answer, I'm sure, but my in-a-nutshell-answer is...

Next to nothing. Ain't rocket surgery.

Screw_Michigan wrote:You can all pile on me for this, but I've been a big pickle fan forever, and I never knew it was vinegar-based.

Some are salt based and some are vinegar based.

These are about the best you can get from a jar, and don't have any vingear.

Screw_Michigan wrote:

IndyFrisco wrote:Yes, rack hot dill pickles. I do a lot of canning now, but I mostly can when the supermarket has a big sale on some veggie that is in abundance and are selling it really cheap. I don't have my own garden yet. My dad has always had a big garden each year and he used to can hot dill pickles. He also did hot pickled okra which I love as well. Hot pickled green beans and hot pickled carrots he did some of too.

Turnips are huge around here. Turnipkraut is damn good. I may try some hot turnipkraut in the fall.

Any advice on how to do a small-scale canning operation? I don't have a lot of space at my place. And how much do you think it will cost me to start up?

you will need a big pot, canning jars and lids and a wire basket for removing the jars from the boiling water. SHould be able to get started for under 50 bucks. As dins said, it ain't rocket surgery.

best thing i ever canned was salsa. after you have homemade salsa, eating any of the commercial shit will trigger your gag reflex....unless you are pikkkle, who's gag reflex is worn the fukk out by his black fliends.

Dinsdale wrote:SM -- IF will have a well thought out answer, I'm sure, but my in-a-nutshell-answer is....

Yes, I have some tips, but it is rather simple as others have mentioned. Leaving the office for the day, but will get back to this thread.