Recipes, Pickling and Preserving

I had a ridiculous amount of rhubarb this past summer. I inherited a garden plot with it and I hated it as a kid (all we ever had with it was strawberry rhubarb pie). I planned to rip it out, but decided to experiment with it first, and now my whole family is hooked. My rhubarb grew so huge, I diced it throughout the season and froze several freezer bags full. We're still eating it. I make jelly out of it, and toss it into coffee cake and muffins. I froze it because there's no way I'm standing over a hot stove to can in the heat of summer anymore, not with the crazy heat we've been having and no A/C.
 

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I finally settled on chopping the rhubarb and gently baking (with some liquid) it until it softened. Sometimes added some frozen strawberries towards the end. Then added some sugar and ate it. Turned out much more convenient than stewing.
 
My only rhubarb recipe is just above. I've also baked it into sort of a pound cake (ok). I would just freeze it chopped and prepare as needed.
I looked up rhubarb juice which seems to be a thing, I was wondering if the juicing might concentrate the oxalic acid.
 
Ryry said:
@DaniL @Lloyd Gordon
What're your rhubarb recipes? We have so much rhubarb here. I've been making a lot of rhubarb juice so far, but that's it.

For my coffee cake, I essentially follow this recipe but I half the sugar and don't make the crumble topping, I sprinkle on a mix of cinnamon sugar instead. I make it gluten free, too, but subbing a GF flour mix. My whole family loves it. https://www.tasteofhome.com/recipes/rhubarb-crumb-coffee-cake/

For muffins, I use this recipe as a base, cut out the carrots, and sub diced rhubarb for the raisins (And also make it GF). I sprinkle cinnamon and sugar on top, like I do for the coffee cake. https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/oatmeal-carrot-muffins This recipe is a good base for most muffins, btw. I use it for zucchini muffins, blueberry, diced apples, etc.

For rhubarb gin, I combined a few recipes, and steeped about 6 cups of diced rhubarb in a beverage jug with 1 bottle of gin, 1 cup of sugar, and some sliced ginger left in a cupboard for 4 weeks. Mix a shot's worth with a bit of club soda and it's quite excellent :)

For my jam, I simmer rhubarb and white sugar at a 2:1 ratio. You can add a bit of orange juice or more sugar if you like.

Hope that helps!
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Lol, maybe I can convince my mom to make an account here, she LOVES canning. Every year she goes wild with the canned tomatoes and the grape jam from our grape vines in the back yard!
I'm trying out pickling, I'm interested in making my own hot sauces, so fingers crossed
 
I grow lots of peppers each year and I never know what to do with them! I've done everything from dehydrating them, making hot pepper powder, ferment, etc. This year I'm trying to make hot pepper salt.

My first batch is looking pretty good so far. I processed hot peppers and garlic, then mixed it into some coarse sea salt then placed the mix into a dehydrator.

Here's how it is going:
KS Lemon Starrburst pepper, garlic, and MSG.
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Peach and orange habanero and garlic
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Interesting combinations. I have no experience with this kind of salty food. The salt and dehydration would both help prevent microbial growth. I suspect the concentration of salt would be quite high. Evidently greater than 15% salt (by weight) is recommended to prevent food poisoning. The degree that the vegetable matter is finely mixed (ground) with the salt might be important (fine grained salt). Should this be refrigerated? Other people's experience would be helpful. Mould particularly can grow on the surface of stuff with high osmotic pressure.
 
Lloyd Gordon said:
Interesting combinations. I have no experience with this kind of salty food. The salt and dehydration would both help prevent microbial growth. I suspect the concentration of salt would be quite high. Evidently greater than 15% salt (by weight) is recommended to prevent food poisoning. The degree that the vegetable matter is finely mixed (ground) with the salt might be important (fine grained salt). Should this be refrigerated? Other people's experience would be helpful. Mould particularly can grow on the surface of stuff with high osmotic pressure.
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It shouldn't need refrigeration. I put it in the oven or dehydrator to let it dry fully. It's basically seasoning salt.
 
stevebradford said:
Traditional English Silverskin Pickled Onions in white Vinegar.

(Not for the faint of heart) I grew up on these made by my great grandmother I love them but they are potent and not for just anyone!
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My German grandmother made something similar, but I seem to recall there was some sugar involved… I’d forgotten all about them until you posted and now I’m kind of craving them!
 
DaniL said:
My German grandmother made something similar, but I seem to recall there was some sugar involved… I’d forgotten all about them until you posted and now I’m kind of craving them!
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I messaged my mom about my Omi’s pickled onions. We’re pretty sure they were pickled like regular pickles in vinegar and sugar. Now my mom is also craving them…
 
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