Canning/Inle

[FantomBadger]

Good afternoon

I’m looking for some tried and trusted canning recipes. I have about 30 bottles and have harvested a bunch of runner beans this morning.

I have no experience with canning whatsoever and this will be an experiment. I’m thinking beans chopped, onion chopped, some garlic, some chillie, some curry and then I assume olive oil or vinegar?

Please help.

[jelo]

My advice is use a hot brine method.

For 1 pound (450g) beans:
2 1/2 cups (625ml) of water
2 1/2 cups (625ml) white vinegar
3 tablespoons (45ml) sugar
3 tablespoons (45ml) salt
2 bay leaves
2 cloves peeled garlic
2 tablespoons whole coriander seeds
2 tablespoons peppercorns
onions to taste
spices to taste
Large saucepan (non cast iron)
preserving jar

Cook all of the above until you get your desired tenderness. Decant into the jar/s while hot. Seal and allow to cool.
You can increase the sugar and salt to taste but do not go under that 45ml ratio.

My opinion:
I'd get the brine ingredients to a simmer, then do the onions, garlic and spices with some oil in a separate pot, and then add to the brine and taste. Adjust, then cook the beans that have been topped and tailed and chopped to your preferred serving size.

Tell us how it went.

[FantomBadger]

Thank you so much Jelo. That sounds great and well within my capabilities.

When I’m a bit more comfortable I’ll attempt sauerkraut.

I’ve got a lekker koolkop as well that I need to do something with.



I still find it really rewarding to pick and harvest from my own garden. I’m currently figuring out a way to keep chickens with my demon dogs.

[Hedgehog]

I read the heading absently, and thought, jirre, anther Reenen thread..

[lekhubu943]

Kerrieboontjies, my ma het tonne gemaak. Ek het nie die resep nie, maar enige basiese kerrie resep behoort te werk.

[Toxxyc]

3 tablespoons (15ml) sugar
3 tablespoons (15ml) salt

Just to let you guys know, 3 tablespoons are 45ml. 3 teaspoons are 15ml.

[FantomBadger]

I read the heading absently, and thought, jirre, anther Reenen thread..

I’ll change the e to ê. Better?

[Spiceman]

Yes, I know we are all used to the tastes that we grew up with (mom's cooking) and most prefer them through-out our lives. That said, I have found that one can start preferring something new that a spouse grew up with for instance.
It seems that the "boere nasie" mostly prefer the "Kook en Geniet" recipes. You must try to obtain a copy for you canning requirements.

[Emmie L]

Yes, I would also make kerrieboontjies.

I can look for my gran's recipe and post it tomorrow if you weren't planning to action it today.

It's not difficult to can. Just sterilize your bottles properly and make sure you achieve a good seal. Air is the enemy in canning. So be alert.

The American canning society's materials are very helpful if you know absolutely nothing. They have a fantastic basic guide that will guide you through.

https://nchfp.uga.edu/publications/p...ions_usda.html

[jelo]

Just to let you guys know, 3 tablespoons are 45ml. 3 teaspoons are 15ml.

thanks, edited accordingly

[FantomBadger]

The salt, vinegar, water, sugar, curry and chillie is just perfect.

[OffTheHamsterWheel]

I got this recipe for curried beans the other day, delicious!!

[FantomBadger]

2 bone links, 2 kool regs. Die mix voor ek geskep het was baie lekker, dankie vir almal se advies. Ek het bietjie iniatief gebruik met spesyre maar ek dink dit gaan ‘n wenner wees.

Sal volgende naweek die eerste een proef en as dit werk nog maak op dieselfde manier.

Dit was eintlik baie pret.

[bertus]

A chefs tip. Use good quality vinegar because this cheapies smells only like vinegar. When your creations start to "blaas" you will know its because of the cheap vinegar. Have fun

[bertus]

kry vir jou die boek" lekker vir later" en raak begeesterd

[Emmie L]

A chefs tip. Use good quality vinegar because this cheapies smells only like vinegar. When your creations start to "blaas" you will know its because of the cheap vinegar. Have fun

Bertus, a lot of 'vinegar' on the market is actually not fermented vinegar. It is diluted acetic acid. That's why you will have issues with it while canning.

You need to make sure that the logo is on the packaging has the fermented vinegar sign. My terrible skills are letting me down so I can't post the logo. If you look on the better brands e.g. Safari, you will see a green and white circle with a little cruet in it. That lets you know that the contents have been fermented into vinegar.

I don't buy any vinegar that does not have this certification on it as you can't be sure what you will find inside. Hope this helps.

[Emmie L]

I got this recipe for curried beans the other day, delicious!!

Thanks for sharing Frank.

[Emmie L]

Dit was eintlik baie pret.

Bly jy het dit geniet. Dit kan 'n bietjie verslawend word.

[FantomBadger]

So die eerste batch was ‘n groot sukses.

We loved the cabbage and beans.

So I have a few mango trees and we had storm today, dropping a few green mangoes.

Anything I can do with the green mangoes? I’m thinking chutney or salsa.

[Spiceman]

Atchaar?