{"id":3642,"date":"2013-11-13T03:00:53","date_gmt":"2013-11-13T08:00:53","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3642"},"modified":"2013-11-13T03:00:53","modified_gmt":"2013-11-13T08:00:53","slug":"q-and-a-chili-sauce-too-haot-canning-brine-and-crumbly-biscuits","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/11\/13\/q-and-a-chili-sauce-too-haot-canning-brine-and-crumbly-biscuits\/","title":{"rendered":"Q and A: chili sauce too hot, canning brine, and crumbly biscuits"},"content":{"rendered":"

Chili sauce too hot<\/strong><\/p>\n

I have just made some fermented chili sauce that I would like to can. I made it too hot and I am wondering if you have any suggestions for making it a little bit milder before I can it.<\/em>
\n\u00a0<\/em>
\nDeborah<\/em><\/p>\n

You can take the “too salty” out of a soup with a chunk of raw potato, take grease out by letting it cool, but as far as I know there’s no way to take the “hot” out of a too-hot chili sauce. Any readers out there with any ideas for Deborah? — Jackie<\/p>\n

Canning brine<\/strong><\/p>\n

I had an amazing bounty of cabbage this year which I have made into kraut. I can’t believe how juicy it is! My question is in regards to the juice\/brine. After canning up close to fifty quarts I have a lot of brine left in my 12 gallon crock. What can I do with this? I love to braise pork in sauerkraut juice. Am I able to can this leftover brine to use for that purpose? Any other tips?<\/em><\/p>\n

Justin Dinger<\/em>
\nBarnum, Minnesota<\/em><\/p>\n

Congratulations on your cabbage crop. Ours was terrific, too. Yes, you can put up your leftover brine provided that is clean and scum free. Just can it in a boiling water bath canner by first heating to 185-210 degrees (don’t boil), then pour into hot jars and process for either 15 minutes for pints or 20 minutes for quarts. Then you’ll have plenty to braise your pork. — Jackie<\/p>\n

Crumbly biscuits<\/strong><\/p>\n

I have tried multiple biscuit recipes. They generally turn out moist and tasty, but crumble. Any pointer on what I am doing wrong? <\/em><\/p>\n

Kathleen Neal<\/em>
\nSpringfield, Illinois<\/em><\/p>\n

First, use cold butter or shortening. I prefer to use buttermilk instead of milk for the liquid as they seem less crumbly. When you knead your dough, knead it briefly; over-kneading makes crumbly biscuits. And finally, you want an almost sticky dough; add just enough flour while kneading so it doesn’t stick to your fingers, not so it gets drier like bread dough. If these don’t do it, try adding 1 tsp yeast to your room temperature liquid, along with the baking powder called for. This makes a roll\/biscuit hybrid that tastes like a biscuit but holds together real well. Here’s hoping for plenty of hot biscuits on your table that don’t crumble away. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Chili sauce too hot I have just made some fermented chili sauce that I would like to can. I made it too hot and I am wondering if you have any suggestions for making it a little bit milder before I can it. \u00a0 Deborah You can take the “too salty” out of a soup […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3642"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=3642"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3642\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}