[Sca-cooks] canning compost

[Daniel Myers]

On Jul 16, 2005, at 9:46 PM, Jadwiga Zajaczkowa / Jenne Heise wrote:

> Adamantius, can you take the time to give us your thoughts on canning
> compost? We are thinking of doing a batch this summer/fall for Handy
> Period Sidedish Supplies...

Don't know about Adamantius' experiences with canning the stuff, but  
I tried a batch last week and it seems to have gone well.

I cut the vegetables into small pieces - about 3/8" thick - and  
cooked them briefly (not sure of the purpose of this, but the  
instructions for canning carrots said to do this).  Then I salted the  
veggies, packed them into the jars, and poured the vinegar/honey/wine/ 
spice mixture (heated) in.  I put the closed jars into a pressure  
canner and processed them for 35 minutes.

I was a bit worried that the canning would leave the carrots mushy,  
but they still kept enough of their firmness to be pleasant.  The bit  
that I had left over was ok, but the can I opened up a few days later  
was excellent.  The canning process helped to mix the flavors and  
infuse them completely through the veggies.

I'm going to add some canning notes to the recipe on my site - as you  
said, having this stuff canned is incredibly handy.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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