Posts Tagged ‘salt’

Cooking for Company

We grilled with a bigger cast iron skillet when company came over recently.  There were 3 extra here, so we threw another potato in the pot and nobody left hungry.

My son H. told me that as I was putting the brats on it looked like I was building a company logo in Photoshop.  I can see it.  Brats-R-Us, maybe?

Compost Pile Ruined? Double Failure.

I done messed up last weekend.

I was cleaning up the garden and back yard.  I noticed the bucket in which I had begun a project to ferment some homemade soy sauce.

Several months ago I mixed together some soybean cakes, which were supposed to ferment in a bucket of salt water brine, producing lovely soy sauce over time. The project failed and despite the high level of salinity my bucket turned into a moldy mess that smelled worse than an outhouse.

In my frenzy of cleaning up, I just dumped the bucket onto one of my two lovely compost piles. Yes, the water, the soy mash and the 3 pounds of salt that it contained in solution. Salt that will kill all vegetation attempting to grow in it’s soil.


What was I thinking? I’m pretty sure I won’t be able to use the whole compost pile now and I’ll have to dig it up and throw it all away. Gah!!! 😦

Barbecue Sauce – Canning a Condiment

I had been looking for a good barbecue sauce recipe for a long time. This sauce is pretty good. I wanted a tomato-based sauce that I could make from my own garden and for the most part I found it. I did end up using one canned ingredient, because I had used up half the can two months ago and the rest was in my freezer…chipotle peppers in adobo sauce.

I wanted my sauce to be very sweet and reasonably spicy. As I was cooking the recipe I found in the Ball Blue Book (1987 edition) I could taste that it wasn’t going to be NEARLY as sweet as I wanted, so in addition to the 1/2 cup brown sugar I added a heaping half cup of molasses as well. If I were going to make this again tomorrow I would jump right in with 3/4 or more.

Then again, I think if I really wanted this to be sweeter I would have to start with a sauce with less tomatoes in it. The last thing I wanted to do was to put in corn syrup. Yuck!

My biggest concern as I was cooking this was that it was going to be CRAZY spicy. There was a time while I was cooking it that I thought I had ruined it with the chipotles. After processing and opening a jar and having it on some ribs yesterday I was pleasantly surprised at how much the spiciness had settled down.

The usual disclaimer about canning at your own risk applies here. I am 100% sure that this modified recipe is a safe recipe, but I know that I have used acidic tomatoes and quality vinegar, and that all substitutions were done with like-quantities of similarly p.h.’ed items.

Give this a try and let me know what you think.

  • My garden: tomatoes, bell peppers
  • Local: onions, molasses, garlic
  • The store: celery, brown sugar, dry mustard, paprika, salt, peppercorns, vinegar, canned chipotle peppers in adobo sauce
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