Hello Kurt!
Sunday November 03 1996 22:40, Kurt Eifert wrote to All:
 KE> I need to know how to pickle tomatoes, pickles, any garden veggie.
Kurt, before I answer, can I ask something else. Do you have any kind of off 
line message reader and editor. It look to me as if you have typed this 
message on line. If so, you have made life difficult and expensive for 
yourself. If you get dozens of messages of help with recipes, you'll need to 
have some way of saving them off line. Ask your sysop for advice.
Pickling in principle is simple. After brining (in salt solution, or dry 
salt) for up to 24 hours, you steep the vegetable to be pickled in vinegar. 
The vinegar may be undiluted, and or with sugar and or spices. It may be 
poured over hot or cold. Depends on the recipes.
 KE> this last year I threw away hundreds of green tomatoes,
I'm not very keen on green tomato recipes, but a recipe follows.
 KE> and ripe tomatoes.
I've got a smashing recipe for a spicy tomato sauce.
 KE> What is tumeric used for?
Turmeric has a yellow colour and its own flavour. It is used for flavouring 
and colouring purposes in some recipes, especially indian ones.
 KE> Why is dill synonmous with pickling?
It isn't. Dill is digestive, and also delicious, but I make loads of pickles 
without dill. However, many cucumber pickles use dill to improve the taste 
and digestability.
 KE> is a small amount sugar needed to pickle, perserve?
No, it is just used to improve the flavour.
 KE> How does one make a vinegar brine for storing garden veggies?
You don't. Brine is used to remove excess water from the vegetable. After 
you've brined the vegetables for a while, you THEN store it in vinegar. OK?
 KE> is any herb, spice essential for canning, pickling?
No. That said, lots of recipes use mustard seed. Quite a number use Dill, all 
pickles MUST use vinegar. For canning, you don't NEED anything, though most 
vegetables are canned in a light brine. I preserve chopped tomatoes with 
nothing at all added, but to do so, I use a water bath method which 
sterilises with heat.
 KE> anyone ever hear of tomato jelley?
Yes, but I've never tried it.
All the Best
Ian
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