UDON SOCIAL

dean , spoke with you yesterday on the other channel about " beetroot " i was ,nt bullshiting you when i bought mine they were 26bt from the market i told you about , but on checking my jars i had made them on 09/02/15 ( they last a long time as i only make them for myself ) i asked my mrs to look again today and efffffff meeeeeeeeeee , even i thought she had miss read ,
90 bt / kg the lady at the stall said because " out of season / hard to get " . thank god i,ve still got 3 and a half jars left .
i,m making pickled red cabbage this week they are 60 bt for 1 large cabbage .

Hence the reason for mums of past, preserving, canning, pickling things...........when in season. Long before available in stores at overpriced, over processed and over chemically treated.

Remember my own mum, going crazy, canning (mason jars, hard to find and expensive here) all kinds of fruits to last the winter months. Not so much a pickler.

timmy wrote:dean , spoke with you yesterday on the other channel about " beetroot " i was ,nt bullshiting you when i bought mine they were 26bt from the market i told you about , but on checking my jars i had made them on 09/02/15 ( they last a long time as i only make them for myself ) i asked my mrs to look again today and efffffff meeeeeeeeeee , even i thought she had miss read ,
90 bt / kg the lady at the stall said because " out of season / hard to get " . thank god i,ve still got 3 and a half jars left .
i,m making pickled red cabbage this week they are 60 bt for 1 large cabbage .

that's the problem with seasonal veg here, start rising at the beginning of the hot season, once rainy season starts prices through the roof. so anyone doing any canning should always do it in the cool season, the other aspect is beets themselves can be hard to get, I try to get the smallest ones possible as they do have better flavor but at a cost of more waste. I made canned salsa the other day just to test out costing, two large onions, garlic 5lb of tomato, two green peppers, 8oz of tomato paste plus all the other bits (can't give you the whole recipe ) , by the time I finished I ended up with just two 18oz jars ***** .then add costs of running about shopping ,buying jars and then prep and cook, not cheap, but dam tasty. much better than commercial ones, if your doing red cabbage try adding a green apple in the mix, give a real nice flavor. also if you need I have powder vitamin c, which is really handy when canning.
although I make a fair profit on them for winter, this time of year barely any profit in it.so it evens out as I don't change prices for the hot season/wet. I have to say pickles are a god send really , on a diet so given a lettuce leaf I can get the pickles out and turn it into a tasty meal. strange but during any hot weather in England we go strait for a healthy salad, yet here we just have it as a side dish, wife makes me a nice salad with beets and pineapple with grilled chicken(no oils) very healthy and very tasty. also I think there's not enough choices around town, with everybody doing same same. I enjoy cooking and new recipes. sunday lunch don't have to be roast
todays sunday lunch club menu is
pea and ham soup
cottage pie with vegetables and puff pastry tops
apple sultana cake with fresh cream (I'm not allowed pudding )

what is vit C powder used for ? when you say " canning " is that " pickiling " ? the only thing i have problem getting is
pickiling SPICE but i mate brought me some over end of last year , as i dont like to much chilli or pepper corns .
small onions are still very cheap at 25 bt / kg . and red cabbage at " old tesco " 45 bt / kg

I make my own pickling spice. all spices are available now, sorry used the word canning, same as pickling just been reading too many American sites ( don't mention the americans ). canning works on reducing the acidity levels, but sometimes you don't want too much fluids with things like salsa, so just a pinch and it reduces enough to stop bacteria from forming, then when you water bath them it removes oxygen so pickles keep for a very long time, also with tomato's the reduced acid gives them a much more tomato flavor.
I love the way companies boast " with added vitamin c" yeh right, without doing so many products would never be able to be made

Vitamin C powder is commonly called abscorbic acid and sold in better pharmacies

domfromoz wrote:Vitamin C powder is commonly called abscorbic acid and sold in better pharmacies

that's the one. I got mine from a bakery suppliers. it's used in bread to reduce acidity to help fermentation , and before anyone jumps in saying I said I don't use preservative in my bread products, one, it's not in bread as a preservative, it's got nothing to do with preserving bread, two I never purchased it for use in bread. for bread it's an additive, and it's used as a preservative in other products, same as vinegar or lime juice are preservatives ...oooh look at me being defensive before the trolls come out

there's a world of difference between fresh-baked bread rolls and hamburger buns

at McShifty's. when they lose texture and seem stale must be "months" old already

UDON-P.I. wrote:there's a world of difference between fresh-baked bread rolls and hamburger buns

at McShifty's. when they lose texture and seem stale must be "months" old already

I noticed the keep buns in a humidifier ..perhaps there freeze dried and rehydrated

anyway feeling strangely motivated today, so specialty breads on the go. new York rye with caraway seed, whole wheat, and one I don't normally do, dark whole wheat with rye, linseed, sunflower seed and sesame seed. all made with 50% less salt and wild honey instead of sugar and no solid vegetable fats. fingers crossed on the dark whole wheat. plus for us fatties, fresh sausage rolls