Pictured is stewed tomato, salsa, spaghet sauce, tomato juice, marinara, ketchup, pickles, cranberries, gooseberry jam and ancient peaches from years gone. All sourced from a pretty modest sized garden. Not shown is sauerkraut and frozen corn

      • Milksteaks [he/him]@midwest.socialOPEnglish
        3·
        1 year ago

        Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that’s what I do and never have an issue

        • marx2k@lemmy.worldEnglish
          21·
          1 year ago

          I do need to do that on my next batch. But also the main difference is you use vinegar and I’m just doing salt brine. Other than that, same ingredients between us.