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The Pickens County Food Processing Facility or Canning Plant is open select days and hours in July and August each year. It is located in Jasper, Georgia. The video show the process of canning potatoes as well as preparing tomatoes to be canned. Find more information @ www.knowpickens.com/listinginfo.asp?Listing=1174
This refreshing pickled cucumber dish is crunchy, sweet, sour, and tangy. It is ready in just one hour. If you need a potluck side dish recipe idea, this is it!. It goes great with turkey or any meats. INGREDIENTS: 2 & 1/2 lbs (1 kg) cucumbers 1/2 a carrot (optional, use for the color) 3 cloves garlic 3 hot chili peppers 2 small limes 1/2 cup (120 ml) white vinegar 1/2 cup (120 ml) water 1/4 cup (50 g) granulated sugar 2 tsp salt INSTRUCTIONS: Cut cucumbers and carrot into 1/4 inch (1/2 cm) thick slices. Crush the garlic. Slice the hot chili peppers into halves, lengthwise. Blanch cucumber and carrot slices for 20 seconds in a pot of boiling water. Do it in batches to maintain even water temperature. Drop blanched vegetables into a pot of ice water to stop the cooking process. Note: Blanching maintains the crispy texture of the vegetables. Remove vegetables from the ice water, drain off excess water. Add vinegar, water, and flavoring to the blanched vegetables. Mix well. Let the dish pickle in the refrigerator for one hour and it’s ready to serve. Pickled cucumbers can be kept in the refrigerator for up to 10 days. Enjoy! Music: Carefree, Creative Commons Music by Kevin MacLeod
From the field to the jar, Best Maid Pickles are all Texas and on Bryan Curry’s farm those cucumbers are kind of a big dill. Ed Wolff with the Texas Farm Bureau has more.
Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit Will Smith photo modified and courtesy of Gage Skidmore Martin Lawrence photo modified and courtesy of Angela George
Homemade Convenience Food! Can your own meat. Keeping some jars of your own home canned red meat on the shelf makes a quick meal really easy... and so yummy! But does canning meat scare you? If you follow the basic guidelines it is actually very safe ( and much healthier than any commercial product!). In this video I show you how to can venison, beef and lamb to keep some easy meal components on hand for busy homesteading days. I know that pressure canning makes many people nervous; it made me nervous when I first tried it years ago. But the new canners are nearly impossible to blow up... believe me, I’ve accidentally tested it a few times! They have too many safety features to explode. Check out or Facebook page at www.facebook.com/homesteadingfamily and at our website www.homesteadingfamily.com
A peek behind the pickle!