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Post  Scorpio Rising on 7/9/2016, 8:09 pm

Lookin' good, CC! All your plants look happy!

And the SVB...... Evil or Very Mad
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Post  camprn on 7/9/2016, 9:45 pm

New England, July 2016 - Page 2 Pickle10
Kosher dill spears.

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Post  llama momma on 7/9/2016, 9:55 pm

@Windmere wrote:Mmmmm.... Looking really good CC!

 Agree, Looking real good, applause!
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Post  BeetlesPerSqFt on 7/9/2016, 10:15 pm

Those are some nice looking pickles, Camprn!
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Post  bigdogrock on 7/9/2016, 10:51 pm

Fantastic!
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Post  CapeCoddess on 7/10/2016, 9:18 am

@camprn wrote:New England, July 2016 - Page 2 Pickle10
Kosher dill spears.

Oh yum! I want to eat those now and it's only 9 a.m. Camp, did you pressure can or water bath?
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Post  camprn on 7/10/2016, 4:21 pm

@CapeCoddess wrote:
@camprn wrote:New England, July 2016 - Page 2 Pickle10
Kosher dill spears.

Oh yum! I want to eat those now and it's only 9 a.m. Camp, did you pressure can or water bath?
WB 15 minutes. PC not recommended for pickles.

We have to wait at least 2 months to crack open these babies.

@BeetlesPerSqFt wrote:Those are some nice looking pickles, Camprn!
Thanks!!

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Post  bigdogrock on 7/10/2016, 5:40 pm

Two months of torture! I would have to hide them from myself Rolling Eyes
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Post  bigdogrock on 7/11/2016, 9:04 am

After three days of cloudy and dark, drizzle, spurts of fog, wind, and rain (1.2 inches total), and very cool temps Shocked , this day is starting off grandly. The sun is shinning, a slight breeze, big fluffy white clouds, and the bird song make it wonderful. Rock
happy2
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Post  Scorpio Rising on 7/11/2016, 10:13 pm

Yum! Need to do research on water bath...special equipment?
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Post  trolleydriver on 7/11/2016, 11:16 pm

SR ... I had never done any canning in my life but last fall I used the water bath technique for salsa and chutney.  I'm still enjoying both. 

The main things needed are a water bath canner, jar lifter, canning funnel, canning jars, lids, rings. You can buy a water bath canner but I just used a large metal pot that we had on hand and put a cloth on the bottom to prevent the jars from touching the hot metal. A real canner has a rack on the bottom to do the same thing. If I recall the hot water has to go at least 1 to 2 inches above the top of the jar.

I followed the USDA Complete Guide to Home Canning, 2015 revision.

http://nchfp.uga.edu/publications/publications_usda.html


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Post  camprn on 7/11/2016, 11:26 pm

@Scorpio Rising wrote:Yum!  Need to do research on water bath...special equipment?  
get the Ball Blue book, or check http://www.pickyourown.org/ for details on equipment.
Also, check the preserving subforum for multiple canning threads.

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Post  Scorpio Rising on 7/12/2016, 9:29 pm

Thanks, TD, and Camp. This might be my year, as I have way more food going on and would like to enjoy it in the dead of winter....when it is pretty bleak! A taste of summer would be nice!

I froze some pole beans last year but they were woody....too late on 'em.
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Post  AtlantaMarie on 7/13/2016, 7:06 am

Camprn - those look wonderful! If you can't crack them open for 2 months, then I guess they're not going to be entered in the fair this year? (And, no, we won't be up there this year either...)

SR - I do a LOT of canning and teach it as well. The link that TD provided will get you into the Nat'l Home Food Preservation Center's website. There's a TON of great info there. I use a lot of it in my classes. It's not hard, but it IS time-consuming, lol! And sure is worth it come winter...
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Post  Scorpio Rising on 7/13/2016, 10:22 pm

AM, I really want to can with someone who knows how, but not a necessity. I like lessons and learn well. Will call my extension agency to see what is offered. Might hit up my secretary whose mom cans.
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Post  sanderson on 7/14/2016, 2:10 am

Camp, Good looking pickles New England, July 2016 - Page 2 3170584802

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Post  camprn on 7/14/2016, 9:47 am

@Scorpio Rising wrote:Thanks, TD, and Camp. This might be my year, as I have way more food going on and would like to enjoy it in the dead of winter....when it is pretty bleak!  A taste of summer would be nice!

I froze some pole beans last year but they were woody....too late on 'em.  
Overgrown green beans make great dilly beans, which can be processed in a water bath.

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Post  camprn on 7/14/2016, 9:49 am

@AtlantaMarie wrote:Camprn - those look wonderful!  If you can't crack them open for 2 months, then I guess they're not going to be entered in the fair this year?  (And, no, we won't be up there this year either...)

SR - I do a LOT of canning and teach it as well.  The link that TD provided will get you into the Nat'l Home Food Preservation Center's website.  There's a TON of great info there.  I use a lot of it in my classes.  It's not hard, but it IS time-consuming, lol!  And sure is worth it come winter...
Oh, these are going to be entered in the fair. The fair canning judges do not open the cans of food.

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Post  camprn on 7/14/2016, 9:50 am

@Scorpio Rising wrote:AM, I really want to can with someone who knows how, but not a necessity.  I like lessons and learn well.  Will call my extension agency to see what is offered.  Might hit up my secretary whose mom cans.  
There are some good videos in Youtube too.

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Post  Scorpio Rising on 7/14/2016, 10:56 pm

OK...will check it out!
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Post  AtlantaMarie on 7/15/2016, 7:08 am

@camprn wrote:
@AtlantaMarie wrote:Camprn - those look wonderful!  If you can't crack them open for 2 months, then I guess they're not going to be entered in the fair this year?  (And, no, we won't be up there this year either...)

SR - I do a LOT of canning and teach it as well.  The link that TD provided will get you into the Nat'l Home Food Preservation Center's website.  There's a TON of great info there.  I use a lot of it in my classes.  It's not hard, but it IS time-consuming, lol!  And sure is worth it come winter...
Oh, these are going to be entered in the fair. The fair canning judges do not open the cans of food.

Really? I'd think they'd want to taste them too.... Wish I could be there to see you take 1st place!!

SR, that's a good idea. You might also check with your Dept of Nat'l Resources (or whatever you call that state department up there). They MAY have a Becoming an Outdoors-Woman (BOW) program with a canning class. That's one of the conferences I teach at every fall. And the classes are always filled.
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Post  CapeCoddess on 7/15/2016, 11:01 am

Hazy, hot and humid!  We're in full summer swing now here on the Cape.

Lots of lobster parties around the hood to feed my new compost pile: New England, July 2016 - Page 2 04310

Second pair of Sungolds.  First were harvested July 13th.  Got a colander full of Yukon Golds, too: New England, July 2016 - Page 2 10010
Red onions have all fallen over but aren't dead yet except for this small one. Shallots look to be about ready.

Pears are forming: New England, July 2016 - Page 2 04912

Pulled these Bulgarian Purple garlics the other day but they weren't ready yet.  Gave them to my Chinese coworker as she LOVES young garlic:
New England, July 2016 - Page 2 04510
Not sure Bulgarian is the right country name of these but the correct name does start with a 'B'.  Could be Belgium...
thinking  geez, every year I go thru this...
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Post  camprn on 7/15/2016, 12:04 pm

Nice additions to the pile! Love lobstah compost!!!

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Post  sanderson on 7/15/2016, 7:25 pm

Totally jealous!

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Post  yolos on 7/15/2016, 9:05 pm

Love Lobstah.  In my younger days I used to run lobster traps in the Florida Keys.
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