Canning

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I would think poke would can up as any greens. Sorry guys but I love greens. . . fresh, frozen and yes even canned when it is not season. I've only eaten poke fresh.
Basically like spinach, you can make poke soufflé. We eat a lot of spinach around here as a side to soup beans with ham, fried potatoes, and cornbread. We put a dash of vinegar on it.
 
We haven’t tried lettuce. We have some herbs and stuff, and that works well.

Now you have the wife thinking, but I ain’t eating polk. Or is it poke? With the exception of shrimp, if it stinks when you cook it I ain’t eatin it.
We always just called it poke, but it could be polk but I dont' think so. I think you can eat plantains too but there are so many wild greens I never got around to it. Poke Sallet? I yam what I yam.
 
I heard tomato jam was a pretty darn good savory jam. . . kinda like tomato pie. I haven't tried either except I did use green tomatoes to make a mock apple pie once before a freeze one year.
Green tomatoes should never go to waste, there is so much you can do with them. Makes great relish, just like pickle relish, you can't tell the difference.
 
All right, I guess I have to try making some jelly again. My first experience was kind of just sweet thick juice. Thanks for the inspiration!
Making elderberry jelly is a challenge too. Often it won't set up well, so just cook the heck out of it. Don't throw any runny stuff away, you can always use it on ice cream or something. Use it to dip your bread or make a sauce to put meatballs in, instead of grape jelly and chili sauce, use the sweet runny stuff. Fun stuff.
 
We always just called it poke, but it could be polk but I dont' think so. I think you can eat plantains too but there are so many wild greens I never got around to it. Poke Sallet? I yam what I yam.
Officially the plant itself is called pokeweed. When you cook it it is poke salad. But it has been spelled "polk salad" often enough that both are recognized. I suppose the song "Polk Salad Annie" may have had something to do with popularizing the alternate spelling.

People who actually eat it use the correct spelling more often than people who have only heard about it from the song. Kinda ironic if you think about it. The edumacated city folks are the ones who use the "wrong" spelling. LOL
 
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Officially the plant itself is called pokeweed. When you cook it it is poke salad. But it has been spelled polk salad often enough that both are recognized. I suppose the song "Polk Salad Annie" may have had something to do with normalizing the alternate spelling.
Pokeweed sounds right to the ear. I'll have me some of that weed, pokeweed that is.
 
I've had an idea about an easier, cheaper, safer form of canning for many years, but haven't figured out how to experiment.

You all know how the two-piece canning lids are made: a ring that screws on, and a disk for the middle that has a rubber border on the underside.

Now, imagine that the ring part is either ceramic or plastic. Also, imagine that instead of a disk, you have a flexible rubber diaphram that fits over the top of the jar and threads like a cap. Put food in jar, and pull the rubber diaphram over the top of the jar and threads

Now, screw the ring on after you put food in it.

Next, nuke it in the microwave on 'high'.

The food in the jar will get very hot, but the jar won't explode because the diaphram will expand like a balloon above the jar (through the center of the lid).

When we judge it to be hot enough, we let it cool, and the diaphram will shrink back as the steam and hot air cool down.

I can't see any germs or spores surviving a microwave oven, and sealing it before nuking it seems like it would create a sterile environment within the jar.
 
I've had an idea about an easier, cheaper, safer form of canning for many years, but haven't figured out how to experiment.

You all know how the two-piece canning lids are made: a ring that screws on, and a disk for the middle that has a rubber border on the underside.

Now, imagine that the ring part is either ceramic or plastic. Also, imagine that instead of a disk, you have a flexible rubber diaphram that fits over the top of the jar and threads like a cap. Put food in jar, and pull the rubber diaphram over the top of the jar and threads

Now, screw the ring on after you put food in it.

Next, nuke it in the microwave on 'high'.

The food in the jar will get very hot, but the jar won't explode because the diaphram will expand like a balloon above the jar (through the center of the lid).

When we judge it to be hot enough, we let it cool, and the diaphram will shrink back as the steam and hot air cool down.

I can't see any germs or spores surviving a microwave oven, and sealing it before nuking it seems like it would create a sterile environment within the jar.
It’s an interesting idea. I have no doubt it could be done, but like you said, testing presents some problems. I’ve read that you can’t smell or taste botulism. I’m still leaning towards dried foods since they last longer, but think learning about all options is wise. The thing I don’t like about home canning is the heat changes the texture and removes nutrients. For now I’m ok with buying freeze dried cans of food, but think there are always better ways to do things, many that haven’t been discovered yet.
 

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