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Lettuce!

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Manage episode 320304501 series 2893248
Indhold leveret af Lois Deberville. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Lois Deberville eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.

Welcome to my canning cellar!
What I used for equipment was a dutch oven pot, my Presto digital canner, a cutting board, a serrated lettuce knife, a canning funnel.

What I used for the product was romaine lettuce, I can’t remember how much I had, but am thinking at least three bunches. I used 6 cups of apple cider vinegar, 2 cups water and 1/2 cup of pickling salt.

I mixed the brine mixture together and let it come to a boil, then let it cool down. Then I packed the lettuce very tightly into 6 pint jars and poured the brine into each jar to the inch head space. I wiped each rim with a vinegar cloth, put on the lids and finger tightened the rings. I don’t boil the lids, but I do wash and rinse them and then keep them in clean hot water until I’m ready to use them. I’ve seen many different approaches to lid readiness and I feel this is what I’m comfortable doing.

I processed the pints using the water bath cycle and let them process for ten minutes. Processing time starts after the water comes to a boil, and with the digital canner, I don’t need to keep an eye on it as the processing starts automatically when ready.

The lettuce of course is a green, and greens wilt. I was however surprised at how much it wilted because I had the jars really well jam packed.

Now this was 6 months ago, but my husband just opened a jar to try. He said it tasted like lettuce but in a vinegary greens way. He ate it plain like one would spinach. He likes a lot of vinegar taste so it was good to him, but I found it too tart for my liking. And even though the lettuce wilted up to about 1/2 way in each jar, I definitely would do this again.
https://nchfp.uga.edu/
https://www.epicurious.com/ingredients/varieties-and-types-of-lettuce-article
https://dpi.wi.gov/sites/default/files/imce/school-nutrition/pdf/fact-sheet-lettuce.pdf

  continue reading

52 episoder

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Lettuce!

My Canning Cellar

16 subscribers

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Manage episode 320304501 series 2893248
Indhold leveret af Lois Deberville. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Lois Deberville eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.

Welcome to my canning cellar!
What I used for equipment was a dutch oven pot, my Presto digital canner, a cutting board, a serrated lettuce knife, a canning funnel.

What I used for the product was romaine lettuce, I can’t remember how much I had, but am thinking at least three bunches. I used 6 cups of apple cider vinegar, 2 cups water and 1/2 cup of pickling salt.

I mixed the brine mixture together and let it come to a boil, then let it cool down. Then I packed the lettuce very tightly into 6 pint jars and poured the brine into each jar to the inch head space. I wiped each rim with a vinegar cloth, put on the lids and finger tightened the rings. I don’t boil the lids, but I do wash and rinse them and then keep them in clean hot water until I’m ready to use them. I’ve seen many different approaches to lid readiness and I feel this is what I’m comfortable doing.

I processed the pints using the water bath cycle and let them process for ten minutes. Processing time starts after the water comes to a boil, and with the digital canner, I don’t need to keep an eye on it as the processing starts automatically when ready.

The lettuce of course is a green, and greens wilt. I was however surprised at how much it wilted because I had the jars really well jam packed.

Now this was 6 months ago, but my husband just opened a jar to try. He said it tasted like lettuce but in a vinegary greens way. He ate it plain like one would spinach. He likes a lot of vinegar taste so it was good to him, but I found it too tart for my liking. And even though the lettuce wilted up to about 1/2 way in each jar, I definitely would do this again.
https://nchfp.uga.edu/
https://www.epicurious.com/ingredients/varieties-and-types-of-lettuce-article
https://dpi.wi.gov/sites/default/files/imce/school-nutrition/pdf/fact-sheet-lettuce.pdf

  continue reading

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