Fermenting.

[Worth1]

Originally Posted by Jimbotomateo

Worth could you do a couple of maters in three gal containers and one bag of good mix?. Your gettin me interested in fermenting . Guess I need to get some locking jars?

I have a spot for maybe 10 tomato plants that the deer wont eat.
As for fermenting I dont know why more folks haven't started yet.
Is it out of the worry of food poisoning?

[Jimbotomateo]

Originally Posted by Worth1

I have a spot for maybe 10 tomato plants that the deer wont eat.
As for fermenting I dont know why more folks haven't started yet.
Is it out of the worry of food poisoning?

Yes! I went from isn't that stuff spoiling and don't wanna die to , hey interesting all the stuff these crazy people are fermenting to , man I need to try that! jimbo

[Worth1]

Just stay away from fermented walrus flipper soup and you will be fine.
Though I have been known to eat sun dried squid in hot pepper sesame oil.
Worth

[Jimbotomateo]

Originally Posted by Worth1

Just stay away from fermented walrus flipper soup and you will be fine.
Though I have been known to eat sun dried squid in hot pepper sesame oil.
Worth

My wife came in so I said what about fermenting something? No way!. So I had to explain that was my reaction when this thread started..

[Worth1]

Pickles are fermented before vinegar is added.
Does she eat sauerkraut?

Worth

[Jimbotomateo]

Originally Posted by Worth1

Pickles are fermented before vinegar is added.
Does she eat sauerkraut?

Worth

Confession. I've never tried sauerkraut.. She's tried it and says it must be an acquired taste. Tried brots in Wisconsin. Maybe I could put some on a dog and try it..

[Shrinkrap]

"No tomatoes at all this year."

Worth! Did I miss something? Why?

Sheesh....I stay away for a few months..

[Worth1]

Originally Posted by Shrinkrap

"No tomatoes at all this year."

Worth! Did I miss something? Why?

Sheesh....I stay away for a few months..

Just not sprouting any and want to concentrate on okra.
Worth

[coronabarb]

Fermenting is going gang busters here in Oregon. There is a huge fermentation festival in Portland. I would say fermentation is the #1 class that is requested for our Master Food Preservers to teach. We could easily do 3 or 4 classes a year. The one biggie is to include enough salt to provide safety until that lactic acid gets going. Here is the teaching outline for the MFP course that is taught here every year. Might have some tips for you.

http://extension.oregonstate.edu/fch...es_outline.pdf

[Jimbotomateo]

Originally Posted by coronabarb

Fermenting is going gang busters here in Oregon. There is a huge fermentation festival in Portland. I would say fermentation is the #1 class that is requested for our Master Food Preservers to teach. We could easily do 3 or 4 classes a year. The one biggie is to include enough salt to provide safety until that lactic acid gets going. Here is the teaching outline for the MFP course that is taught here every year. Might have some tips for you.

http://extension.oregonstate.edu/fch...es_outline.pdf

Thanks coronabarb, bookmarked it.

[Worth1]

Originally Posted by Jimbotomateo

Thanks coronabarb, bookmarked it.

I would take the information in that link with a grain of salt.

Worth

[Jimbotomateo]

Originally Posted by Worth1

I would take the information in that link with a grain of salt.

Worth

Of course! . I'll be bugging Worth every step before plunging in the deep end..

[coronabarb]

Ha, ha Worth..hopefully more than one grain.

[Worth1]

Originally Posted by coronabarb

Ha, ha Worth..hopefully more than one grain.

Worth

[Worth1]

Originally Posted by Jimbotomateo

Of course! . I'll be bugging Worth every step before plunging in the deep end..

No bugging necessary I enjoy answering questions and giving out information.

I would suggest you start out with something simple like a half sour pickle.
Take some pickling cucumbers and cut off the wee portion of the blossom end.
Cut the into quarter spears.
Add some dill seeds and 1 1/2 tablespoons of canning salt per quart in non chlorinated water.
Just mix up a quart and toss what you dont use.
Screw lid on jar and let off pressure each day for 4 to 5 even 6 days.
Put in refrigerator to let cool and set for another week
You now have the deli pickle you see in the cold section of your store.
These pickles are not processed.
You WILL NOT get sick.
Worth