Awesome creations,..beautiful works of art Theo,..i imagine other members are like me when looking at all your creations,..we get stunned and forget to comment,..you are truly gifted in the kitchen as well as the garden.
although too late :-| a big thank you for your kind words :-D :-D jealous of you :-D :-D :-D :-D and I made yesterday pickles of peppers and tomatoes, hoping to be tasty :-? :-?
I have seen Barb that you builds amazing pickles :-D :-D I hope you look like :-D thank you very much :-D
Pickled Cauliflower is one of my favorite. We have eaten all the pickled brussel sprouts, asparagus, and carrots so I can't show them to you. What a relish tray it makes! What are the leaves that is in your pickles, Theodoros?
wow nobody AMAZING PICKLES Barb :-D :-D The leaves are pepper plants, is a recipe from my grandmother, and is very tasty :-D
I have done this 30 some years ago. I can't remember what I was canning but haven't done it since. It's known as the inversion method of canning. My grandma always did certain things that way. Actually she open kettle canned. Incidentlly, my grandma's "cellar" looked like my pantry and them some. She was good. I could never be as good as her. She was smart. I think Theodoros puts hot liquid into hot jars then puts lids on and inverts. Notice he uses the original lids instead of screw bands and lids. They wouldn't work on the jars he used. When the jars are cooled many keep them in the refrigerator or not. There have been to many contrary comments about these methods so I do not practice them anymore. I have 1000 quart jars so I use the lids designed for them. I try to keep as modern as I can. Our Cooperative Extensions and National Center for Home Food Preserving have changed all their advice over the years. Now, we all lived through our old processing practices but they say they're not as safe as what they teach now. My grandma and my mom and all the other children lived to be over 70 eating food preserved with those methods so..... I know many people who still use the old methods that work just fine. I think many of the foods prepared using the old methods taste much better. I have just made a choice to continue learning the modern ways and selectively bend their new rules. calinromania, I hope Theodoros answers your question. I am very interested. I really would love his grandmothers recipe and the process he used for sealing. WE WILL NOT TELL ANYONE OUR SECRETS, WE PROMISE. Keeping my fingers cross that he comes back to this and replies. These old practices are very beautiful and tasty.
I wish to give Theodoros many more seeds than our forum will let me so: Giving my special seed to you for this post. Thanks for sharing Theodoros
Thank you very much for your kind words Barb :-D :-D also you said quite rightly in Calin ,For the reason spins vases reverse :-D Remember that the secrets of my grandmother would tell them to you Barb :-D that keeps them in your hands{Vicia faba}, we call Greek common name[koukia] eat when are green but eat wnen are dry :-D very tasty :-D
