Very refreshing seafood salad made with Shiso green ® , Octopus,tomatoes, orange juice and pomegranate.
Question by SavvySue: Seniors, do you still can vegetables, jellies and jams?
I just finished doing up green tomato relish and bread and butter pickles. I figure with the cost of electricity and ingredients, it works out to about $ 5/jar. Or it seems so. =(
Best answer:
Answer by gee bee
Funny you should ask that..! I just did a batch of pickled onions.
My good friend Alan, the Community Electrician, reminded me just how easy it was and I’d forgotten that. So I did.
I love adding pickled onions to lots of sandwiches, the two fav’s being tuna or pickled herring. Trouble with pickled herring is, they are really close with the pickled onions and they add a couple of slivers of onion, barely enough for one sandwich, let alone the entire container, and that’s it, so I decided to fix that small problem.
Take a litre jar and half fill it with white vinegar and then peel four big onions, and slice them thinly and cram them in the jar, making sure everything is covered. Then pop them in the fridge for three days. On the 4th day they are ready to eat and are delicious.
Another nice one I just learn-ed from a California lady, pickled radishes and daikon. I’d never heard of daikon and never seen it over here. It’s a large white veg’ that looks like a white carrot, only three times the size.You simply peel it like a carrot and then slice it thinly.
I treated myself to something called a ‘mandolin,’ a slicer with a wicked slicing blade which slides up and down the little frame and makes paper-thin slices. It cost $ 19 dollars from Amazon Kitchenware with free deliver in 3 days.
Take a litre jar and half fill it with cold water and add a generous table-spoonful of salt and mix well. Slice the radishes and daikon and add to the salt water and fridge for 3 days. Very tasty too.
Give your answer to this question below!
I’m not quite yet a senior citizen, but canning foods is something I’d really like to get into.
Nope. I still have memories of my Mom, her face deep red from the heat, canning peaches or tomatoes in our kitchen on hot summer days. Worth it? Not to me, but I guess it was, to her.
I make jelly and jam, but seal them with wax, not by canning. And I preserve our garden produce by blanching and freezing. So much easier, and maybe safer, as well.
You are right, it is expensive to use the stove and stuff, buy canning jars and lids, etc. Maybe more money than buying individual jars of stuff at the store. Lots of work, too.
I have canned tomatoes & beets.. Fresh vegetables I half boil them then put them in cold water then put them in the freezer in freezer bags. To can vegetables is more expensive but they are worth it in taste even though its a long process. The fresh vegetables I flash freeze is a cheaper way than canning fresh vegetables You can also make jams & jellies in a bread maker. Its called two week jam. You jar them in small canning jars.
only thing we can anymore is what we call end o the garden or garden medley / we pick what ever is left everything small green tomatoes green beans onions peppers cabbage and pickle all .prolly my fav. we have our freezer full of everything mushrooms strawberries blue berries greenbeans broccoli cauliflower peaches we just bought a side of beef / and a hog and when hunting season comes around we will have a deer or two we share with our family and friends through the winter
I don’t here BUT do make all my own jams & jellies
With all my free blackberries , why Not ?
Good jam costs a fortune !
We are lucky that Bri gets lots of jars of pickles & veggies for helping seniors out
Barter work
D
i eat vegatables from cans of steel
Just spiced okra but when I had my grandfather’s raspberry patch, do I need to say more?
No not since I got divorced. But I love the taste of canned vegetable from the garden. Especially corn. The store bought canned goods cannot come close to tasting as good as home canned fruits and vegetables.
I wouldn’t even know where to start. I’d probably give everybody botulism.
And neither would my 82 year old mother.
I still do a little. But now I mostly freeze fruit and veg. I find that freezer jams taste so much better than cooked jams do(the recipes are on the leaflet in the box of pectin). It also uses a LOT less power to make. As does blanching fruit and veg for freezing. However I have been thinking about making chutney and burger relish, so that will need to be done the old way.
Beulah
I never learned to put up fruits and vegitables. I did do some freezing of berries
though. I think that is almost a lost art these days. With both women and men
working now, there isn’t time. Unless there is something special that is carried on
for tradition, by and large, I doubt many people are doing that these days. We
have it all at the grocery store, in most respects, and it is convenient to buy what
we need. I do admire someone who still goes to the work of putting up foods for
winter though. The flavor sure beats the taste of buying prepared fruits and veg-
itables.
Yes, depending on how bountiful my harvest is, there is nothing like it! My grandchildren love my apple butter and pear butter and pickled asparagus! Chokecherry jam and syrup is the best and fresh grape juice and tomato juice awesome!
I help my wife.We still have jellies and jams from years ago so don’t do them anymore.Mostly vegetables from the garden.The fruit is usually made into syrups for pancakes or ice cream.Or sometimes just fruit juice.
I’m not sure if growing and canning food is cost effective but it’s good exercise and it sure is good.
used to until we moved to a retirement community now everything is done for us so there is no need for me to. in a way I miss doing the canning.