tag:blogger.com,1999:blog-28540069.post2845090392833265173..comments2024-03-01T05:02:41.641-06:00Comments on Pie and Beer: Questions and ErrataLiana Krissoffhttp://www.blogger.com/profile/00238077229879093878noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-28540069.post-36257723144975415482014-09-23T00:34:34.992-05:002014-09-23T00:34:34.992-05:00I have a question regarding your recipe for roaste...I have a question regarding your recipe for roasted red peppers in lemon juice. I love the recipe, but ive made it twice now and both times i had a ton of the brine left over. So much so that the second time i did this recipe, i went and canned two additional batches of peppers and still had about a cup of brine (out of the original 4 cups) left. Meaning i canned a total of 12 lbs using the amount of brine intended for 4 lbs. I dont think that i packed the peppers particularly tightly.. do you think this is ok? Thanks- victoriaVhttps://www.blogger.com/profile/04121379496684966235noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-80932243998769521502012-12-11T05:20:10.054-06:002012-12-11T05:20:10.054-06:00Hi Liana
I just made your blackberry jam with our...Hi Liana<br /><br />I just made your blackberry jam with our boysenberries from the bramble outside the kitchen which is having a rockin' season this lovely summer in South Australia. As I was cooking it, the apple quarters fell all to pieces, so there was no way I was able to take them out. The skins only came free. Should I have included the apple quarters in the bag with the seeds and cores? or are they supposed to fall apart and become one with the jam?<br /><br />I also made the brandied cherries from the organic cherry farm down the road- 4th generation cherry farmers, growing 36 varieties. Having the best season in years! We also, miraculously, had quite a few on our own trees, which sadly were all eaten in an afternoon by the parrots. So, to Cowlings I went and I bought the Stella for this recipe. Made quite the stunning whisky old fashioned!<br /><br />Love the book- will be well used this summer, if the gods give us a good season for everything else on the farm...going to race out and get a bunch of jalepeno plants for the escabeche and pickled jalepenos at the end of the summer!<br /><br />cheers<br />KarahOzFarmerhttps://www.blogger.com/profile/15134006316470788760noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-33477707298243067422012-09-17T07:40:20.897-05:002012-09-17T07:40:20.897-05:00Hi Katy: I don't have a copy of the actual boo...Hi Katy: I don't have a copy of the actual book on hand, but in my manuscript it does say to measure the puree and then put it back in the pot (if doing it on the stovetop) and add 2 tablespoons sugar per cup. If using the oven, put it in a baking dish, add the sugar and spices, and if using a slow cooker put it in the cooker, etc. It may be that there's a photo on the next page and you need to turn to the next spread?Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-25248184079808574502012-09-17T07:29:13.668-05:002012-09-17T07:29:13.668-05:00Hi Liana,
What are we supposed to do after we mea...Hi Liana,<br /><br />What are we supposed to do after we measure the puree in the spiced apple butter?<br /><br />KatyKatynoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-30293287784886613422012-09-17T07:28:06.377-05:002012-09-17T07:28:06.377-05:00Hi Liana,
I think you may have left out a step fo...Hi Liana,<br /><br />I think you may have left out a step for the spiced apple butter. It says to measure the puree but not what to do after that. I am assuming there are certain ratios for the sugar and spices.<br /><br />Thanks<br /><br />KatyKatynoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-73912276733404706492012-08-16T20:25:34.548-05:002012-08-16T20:25:34.548-05:00Ah! I missed that query about the peppers. Be sure...Ah! I missed that query about the peppers. Be sure not to overprocess, which can make them mushy, and of course use very fresh peppers. I haven't tried it yet, as I've never ended up with mushy pickles, but you might look into using Ball's Pickle Crisp: http://www.freshpreservingstore.com/ball-pickle-crisp-granules-5-5-oz/shop/382751/<br /><br />Apparently you can just add it, and it'll keep them crunchy, as if you'd used a lime soak. See Linda Ziedrich's description of it here: http://agardenerstable.com/2011/01/18/testing-pickle-crisp/<br /><br />Alternatively, look up a recipe (from a trusted source like the NCHFP or Ball Blue Book) for pickled peppers that uses pickling lime. Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-18991907995137532602012-08-16T17:49:55.662-05:002012-08-16T17:49:55.662-05:00Any insight on the question from the 13th about th...Any insight on the question from the 13th about the texture of pickled peppers? If so, thanks again!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-22443550991606592202012-08-16T12:01:02.425-05:002012-08-16T12:01:02.425-05:00Sounds good. Thank you!
-- Thom H.Sounds good. Thank you!<br /><br />-- Thom H.Unknownhttps://www.blogger.com/profile/01140899716464834219noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-55454180209250030682012-08-16T10:10:20.771-05:002012-08-16T10:10:20.771-05:00Hi Thom! I'm glad to hear you're enjoying ...Hi Thom! I'm glad to hear you're enjoying the book so far. Thanks for asking about San Marzanos—and lucky you to have enough of them to can! Yes, I've also read that they are less acidic, so you should be doubly sure to add the citric acid. If you'd like to be extra careful, add a little more citric acid than the recipe calls for per jar.Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-48732645991520297392012-08-16T09:54:01.389-05:002012-08-16T09:54:01.389-05:00"Unknown" above is me. Thought Google wo..."Unknown" above is me. Thought Google would handle that for me. :)<br /><br />-- Thom H.Unknownhttps://www.blogger.com/profile/01140899716464834219noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-70982586945701823442012-08-16T09:52:08.624-05:002012-08-16T09:52:08.624-05:00Hi, Liana! I absolutely love your canning book, an...Hi, Liana! I absolutely love your canning book, and I've already made a couple of delicious recipes from it. (Everyone loved the blueberry/apple jam, by the way, so thanks!)<br /><br />I'd like to put away some tomatoes using your Crushed Tomatoes recipe, but as a first-time tomato canner I'm nervous. I plan to use San Marzano tomatoes instead of Romas, but everything I read about the difference between them says that San Marzanos are less acidic. Does that mean I should adjust the recipe? Any advice would be appreciated. Thank you!Unknownhttps://www.blogger.com/profile/01140899716464834219noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-65536905878574609762012-08-13T10:59:47.997-05:002012-08-13T10:59:47.997-05:00Hi Liana!
This is my 3rd summer season using your ...Hi Liana!<br />This is my 3rd summer season using your book, I love it so much, thanks you!! My question is about the texture of pickled peppers. Last year I made the simple jalapeno ones & this year I did the Hungarian Wax peppers. The flavor is awesome, but the texture is too soft & mushy. Is there anything I can do to make them more crispy? Best, AlexaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-57747156384175888962012-05-02T07:23:54.772-05:002012-05-02T07:23:54.772-05:00BAE: That's first printing.BAE: That's first printing.Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-75207027394123538752012-05-02T07:15:31.236-05:002012-05-02T07:15:31.236-05:00Liana, I'm looking at a copy on Amazon and the...Liana, I'm looking at a copy on Amazon and the inside cover has "10 9 8 7 6 5 4 3 2 1." Does that indicate this is the tenth printing and therefore the mistakes have been corrected?BAEhttps://www.blogger.com/profile/02533024700699363361noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-21709267408340807792012-05-01T15:05:13.808-05:002012-05-01T15:05:13.808-05:00Thanks, BAE! The book is in its fifth or sixth pri...Thanks, BAE! The book is in its fifth or sixth printing now, and I'm pretty sure most of these made it into the second printing and later. Check the copyright page—there's a list of numbers ("10 9 8 7 ..."), and the last one you see in the series is the printing.Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-14905096763757865822012-05-01T13:44:26.038-05:002012-05-01T13:44:26.038-05:00When will there be another printing that incorpora...When will there be another printing that incorporates all of the errata? (Love the book, BTW!)BAEhttps://www.blogger.com/profile/02533024700699363361noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-90200144965327418242012-01-17T11:56:46.516-06:002012-01-17T11:56:46.516-06:00Charlotte: Excellent catch! That lemon should be h...Charlotte: Excellent catch! That lemon should be halved and juiced into the mixture with the rest of the lemons. Thank you so much for pointing out this error. Now to write to the publisher and ask for a correction in the next printing . . .Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-5508444300770159442012-01-17T11:00:36.054-06:002012-01-17T11:00:36.054-06:00Hi Liana, I got your book this Christmas and I'...Hi Liana, I got your book this Christmas and I'm so excited to start using it! I keep reading the Indian Hot "Lime" Pickle recipe on page 248, and I seem to be missing a step. It says to reserve one of the 7 lemons, and cut the rest, but what do I do with the reserved lemon?<br /><br />Thanks,<br />CharlotteAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-56587392962110972212011-08-10T14:37:21.428-05:002011-08-10T14:37:21.428-05:00Hi txjocie. There are a few things you might try n...Hi txjocie. There are a few things you might try next time. Slightly underripe blackberries have tons of pectin, and will set up nicely—so well that you can make jelly from them if you add enough sugar. If you didn't before, consider picking some that are still a little pink and including those in the jam. Use fresh (not stored) Granny Smiths or, better, another variety that's still unripe and green at this time in the season. Finally, you may wish to just mash the cooked apples right into the jam to thicken the liquid a bit rather than pulling them out and using them for something else. They won't diminish the strong blackberry flavor much at all. Good luck! Oh, and you may find that the jam in your jars will thicken slightly over the next few weeks on the shelf, and it'll definitely be thicker after it's been opened and refrigerated. If not: pancake syrup! Ice cream sundae topping!Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-23975012726682857952011-08-10T12:39:38.930-05:002011-08-10T12:39:38.930-05:00Hi Liana-
A friend and I have been using your book...Hi Liana-<br />A friend and I have been using your book all summer so far to can and are enjoying it immensely! We recently made Blackberry Jam using the green apple method. I felt like we followed the instructions to the nose, but couldn't get the syrup to reduce the way we thought it should be. We cooked it longer than the recipe to try to help it out. The jam never quite got firm...it's more runny. We love the Green Apple method but are wondering if you can offer any technique tips so we can get it right next time.<br />Thanks!txjociehttps://www.blogger.com/profile/12451944431729042500noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-55968026310271515882011-08-04T08:24:37.847-05:002011-08-04T08:24:37.847-05:00Hi lyrebirdfollies. I'm glad you're enjoyi...Hi lyrebirdfollies. I'm glad you're enjoying the book so far. The dilly beans definitely shouldn't be fermenting, as they're vinegar-pickled rather than fermented pickles (for an example of how you'd ferment beans, see the long bean recipe). If the lids are indeed sealed, and if the bubbles aren't moving or rising to the top of the jar, I'd think they're probably fine. I wouldn't worry too much about the tiny bubbles. You might want to also check your vinegar if you still have the container to make sure it was the correct percent acidity.Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-1651402229344982442011-08-04T08:17:21.875-05:002011-08-04T08:17:21.875-05:00Dear Liana,
I just recently bought your book for ...Dear Liana,<br /><br />I just recently bought your book for my boyfriend's newly retired father, but now it's back in my hands so I can try out some of the recipes. The book is just gorgeous, and so intelligently done! I'm really excited to explore your recipes throughout the seasons.<br /><br />I tried my hand at dilly beans two nights ago, and I believe I followed all your instructions--but now the beans in the jars have tiny bubbles on their skins. From what I'm reading, it seems like a lacto-fermentation process has begun. I assume this means I didn't properly get the oxygen out of the jars. They are sealed tight, however. I guess I'm wondering if I should toss out the lot and start over, or if it's safe to eat these pickled/fermented beans.<br /><br />Thanks.lyrebirdfollieshttps://www.blogger.com/profile/06914107704347683052noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-34388537982780980332011-01-31T18:41:40.507-06:002011-01-31T18:41:40.507-06:00Mmm. The Meyer lemon marmalade is so luxurious, wi...Mmm. The Meyer lemon marmalade is so luxurious, with or without the rose. About the rose petals: They should be very dry—crumbly, like dried herbs, I guess. You don't want any moisture at all; they'll rehydrate a bit with the acidic liquid from the citrus. <br /><br />I'm glad you're liking the book!Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-8830489692780231602011-01-31T18:35:58.917-06:002011-01-31T18:35:58.917-06:00Like everyone else I love your book. The salsa ve...Like everyone else I love your book. The salsa verde is AMAZING (I used it with Thanksgiving turkey leftovers for enchiladas and people licked their plates!), and I've had great results with everything I've tried. Now I'm eager to make the meyer lemon and rose petal marmalade, but I could use a little more direction on the rose petals. How dry do they need to be? Roses from last week, or roses that I picked in the autumn and having been drying since then? Thanks for the help.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-62084445719973018732010-11-23T18:40:06.230-06:002010-11-23T18:40:06.230-06:00Hi Liana! I'm home now & I seemed to have ...Hi Liana! I'm home now & I seemed to have exaggerated the headspace, there is not that much at all. It will be totally fine to give as a gift, I think I am overly cautious since I'm a canning novice. Have a great Thanksgiving!! <br />PS Homemade cheeses & ramen? Regan is so cool! You two both inspire me!<br />AlexaAnonymousnoreply@blogger.com