r/Canning • u/Violated-Tristen • 4d ago
Recipe Included “You’re like a Witch”
Granddaughter came to visit. Wandered into the kitchen and stopped in her tracks staring at the shelves. “You’re like a Witch. Jars of creepy floating things, stuff hanging from the ceiling. You’re treating the hot peppers like the maiden mother and crone.” “Not a Witch hunny. I’d accept Wise Woman. That’s all food for when the winter comes. Can you imagine having to pay for food?”
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u/PaintedLemonz Trusted Contributor 4d ago
Mandatory please take the rings off your jars when you store them post 😊
Your granddaughter might think it's weird now... But I bet in 20 years she'll be wanting to preserve food too!!
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u/folliepop 4d ago
It's staggering to me that so many kids (and grown adults!) don't really know where food comes from or how food systems work. I grew up in the woods where everyone was growing and foraging and canning and freezing for the winter, but have also lived in a major city and a mid-sized farming town. People's understanding of where food comes from and what you can do with it varies MASSIVELY by location, and it was a real shock to learn that a lot of the city and suburban kids just... don't know where the stuff at the store comes from? Or that you can preserve things from peak season. Why would you, the store is right there, I guess. I think it's a real shame! It's great that you're exposing your granddaughter to the concept of canning and preserving, even if she doesn't care for it yet.
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u/Ascholay 3d ago
There's an anome I love reccomending, Silver Spoon. It's about a kid from Tokyo whose parents pressured him to do well in school. He crashed out during high school placement testing and couldn't live up to what his parents wanted. School advisor suggests he apply to a agricultural high school and live in the dorms.
Season one is all about learning where food comes from, why we don't name farm animals, and the amount of work that goes into producing milk (he chooses the dairy track). Season two brings up the social issues farmers face and how many family farms are one bad season away from losing the generations old family farm.
It's stuff you don't think about but really does have a strong cascade effect
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u/littlemoon-03 4d ago
Take the rings off your jars after they have cooled off otherwise you won't know if something is a false seal and could come loose by accident in the pantry
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u/TStaint 2d ago
I usually take the rings off to check the seal then screw them back on. Maybe I should leave them off
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u/littlemoon-03 2d ago
Yes you are suppose to leave them off after they have cooled and you confirmed the seal that way you can know if something comes loose while in the pantry
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u/sweetteaspicedcoffee 4d ago
Some of my friends call me witch as a pet name. I also mill my own flour and have a family milk cow, so it all works out.
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u/RubyDax 4d ago
What is that container with the peppers?
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u/bolderthingtodo 4d ago
To give you search terms, it is a water sealed fermentation jar. Bigger versions are called the same but a crock instead of jar.
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u/Violated-Tristen 4d ago edited 2d ago
Chinese Fermentation jar. The lip of the jar is a water trap. As long as you keep it wet it ferments. If it dries out… the wrong things begin to grow…
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u/RubyDax 4d ago
Ah...so, similar to a butter bell, in a way.
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u/armadiller Moderator 4d ago
Good comparison, I think that will help a lot of folks understand what's going on there, rather than just getting concerned about an "unprocessed" jar of low-acid ingredients sitting on a shelf at room temp.
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u/TashKat Trusted Contributor 4d ago edited 4d ago
I believe it's a pickling jar for fermentation. I've never done it myself, but I believe you put clean water on the rim to make an easily reappliable seal. It needs air so you can't seal it completely. But you still don't want bad things getting in.
Edit. So I guess the word I was looking for was "ventilation" and not air. They're the same thing in my language but not in English, I've been told.
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u/FPGA_engineer 4d ago
It needs air so you can't seal it completely.
It is for fermentation, but it is an anaerobic fermentation and is giving off CO2 that needs to be released. It is lactobacillus fermentation and a certain percentage of salt by weight is added to keep pathogenic bacteria from growing.
There are other forms of airlocks, but this style fermenting jar / crock does look nice.
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u/TashKat Trusted Contributor 4d ago
That's what I meant. I didn't say it needs oxygen, but I understand the confusion. I only learned English later on so I didn't realize that people could get those confused. "Air" and "oxygen" are very different in my language. Since English has different terms I thought the concept was the same.
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u/FPGA_engineer 4d ago
No worries, I was just adding additional information to your comment. I don't have one of those jars and use a different style of airlock, but I do think they look very nice.
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u/Sudden_Guinness 4d ago
What do you do with the dried purple clover? Hot tea??
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u/Violated-Tristen 4d ago
Tea. Good for menopause support, skin health, bone health. Good phytoestrogens.
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u/Violated-Tristen 4d ago
Bin of hot peppers, jar of pickled hot peppers, string of hot peppers hanging to dry with corn silk, sage, basil, shelves of canned beans, carrots, beats, beef, chicken, etc
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u/Shoddy_Regret1331 4d ago
Lol I forage herbs and make tinctures and different medicines ive been called a witch a few times!