oh hey theres lots of blurry pics in this entry

[attilatehbun]

So, canning.

I've been doing this for a couple years and this season I went full fucking bore. We've done tomato sauce pretty regularly because okay I am Italian, when it hits August a klaxon starts going off in my head all

RED SAUCE RED SAUCE RED SAUCE RED SAUCE RED SAUCE RED SAUCEuntil I get off my ass and buy thirty pounds of tomatoes and

Comments

[attilatehbun]

/ALCOHOLIC HIGH FIVE

/MISSES
/DRUNKENLY

[attilatehbun]

HEY HEY HEY I NEEDED THAT FACE

/slaps bum

[attilatehbun]

it is not bold for me?

...did i miss a tag

[attilatehbun]

waaaaaaaaaaaaah let me check my tags

i mean
it looks okay to me but aaaaaaaa

I need to rub your icon all over my eyeballs i still haven't gotten to the theater aaaaa

[tsaiko]

YOU ARE A PRESERVING GODDESS. I have never gotten the guts to get into canning. I am a) too accident prone and b) not that precise. I'm afraid I'd either boil my hand off, have a jar of exploding sauce, or kill myself from food poisoning.

My preserving method of choice is dehydration. You cannot tell dehydrated vegetables from none one you stick that shit in a crockpot with liquid and cook it with a roast. In fact, dehydrated tomatoes taste better because they are fresher. Although I still fail at getting dehydrated watermelon correct.

[attilatehbun]

The first time we did this I was WIGGING OUT and it took a couple of times of sterilizing the jars in the above fashion before I felt really comfortable going near them, because of being afraid of the splodey, but you get used to it eventually. A rhythm definitely develops the first couple of times. Especially when you have a microbiologist mother screaming at you over the phone that you are going to DIE of BOTULISM and it is going to be HORRIBLE and OMG.

Still alive though.

How do you dehydrate? I've been wanting to dry some peppers for preservationy reasons, but it's so humid around here that I am convinced they are going to get moldy and gross so I haven't tried yet. Do you have a thing that does it or do you just hang them over a radiator?

[miome]

I think Tsai missed this but she has a dehydrator thingy!

[tsaiko]

I have a dehydrator that I use. Most people use them to make jerky, but I use mine to mostly preserve fruits, veggies, and herbs. You can dehydrate using any sort of heat source. But if you have kitties and don't want kitty hair to be a condiment, I advise to use a dehydrator.

[riko]

My parents used to make pickled green beans when I was a kid but then they stopped and no lie I have been craving them for something like 15 years now. YOUR POST HAS JUST MADE THIS WORSE.

[attilatehbun]

MAYHAPS I WILL BRING A JAR TO NYCC AND THEN WE CAN EAT AN ENTIRE QUART IN 15 MINUTES uhhhhhhh a;lsidjf

Actually if you want to try it yourself I am happy to give you the recipe. It is really not as daunting as it seems like it might be! You just need to find a supply of dill seeds which is freaking impossible. SPICY PICKLED BEANS OM NOM NOM

[riko]

IF THEY'RE AS DELICIOUS AS I REMEMBER THEM BEING, IT MIGHT NOT EVEN LAST 15 MINUTES

And I would totally love the recipe! I might also be a little scared of exploding jars and the botulism, but I think I could brave it for, as we used to call them, beanie pickles.

[attilatehbun]

I will bring it with me (because I am not posting it for the internets at large lmao). And actually botulism is not as much of a worry with pickles because the acidity of the brine will pretty much knock it on its ass. BUT I CAN TALK YOU THROUGH STUFF OKAY you just let me know when you are doing it and I will totally have your back

/your back
/i has it

[attilatehbun]

I LOVE THIS FUCKING PLAN

do you like spicy jalepenos?
cause i got those too
and maybe even some okras

[attilatehbun]

we are so old skool hardcore spicy motherfuckers aaaaaawwwwww yeeeeaaah

aaaa I have to wait one more week to crack my jalapenos sob want the spicy now