{"id":8417,"date":"2012-11-20T12:23:13","date_gmt":"2012-11-20T20:23:13","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=8417"},"modified":"2012-11-20T12:23:13","modified_gmt":"2012-11-20T20:23:13","slug":"step-fresh-olives-home-cure","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=8417","title":{"rendered":"Last Step in Fresh Olives Home Cure"},"content":{"rendered":"

I put up the last few jars of fresh green olives today. \u00a0These have been in a brine “rinse” for 30+ days, washed, and canned in mason jars. \u00a0I make a simple “final” brine for the canning of 4 c water, 1\/4 c kosher salt, 1\/4 c vinegar. \u00a0Olives are packed in the jars with the (cooked) brine, a splash of olive oil goes on the top of the jar before processing.<\/p>\n

I make various “flavors” as well as plain. \u00a0The favorite at our house is “Italian-style”, which means – in the jar goes a sliced clove of garlic, some oregano, parsley, and basil.<\/p>\n

I’ve made “Mexican”, and “Indian Curry” ones as well.<\/p>\n

This year I also made some salt-cured olives, which involves placing some cheesecloth in a box, putting the olives on the cheesecloth, and sprinkling kosher salt over the fruit every couple days. \u00a0Liquids get absorbed and drained by the salt, and after about 2 weeks, they are ready to rinse and eat. \u00a0 (This process begins AFTER the initial rinse process described earlier, of course).<\/p>\n

Although flavors are absorbed quickly, I prefer to let the olives age for about a month before eating. They last about a year. \u00a0(Well, considerably less at our house, we love them!).<\/p>\n

I’m not an expert, I’ve had success in the manner I’ve described above, although there are those that say you must process in a pressure cooker, I’ve always just used the boiling water method.<\/p>\n

There are a lot of recipes and methods described on line, and on Penna’<\/a>s website . \u00a0The fresh green crop is gone for this year, but there is still time to order black olives to cure.<\/p>\n

Get email updates from Penna for next year’s crop!<\/p>\n

\"Penna<\/a><\/p>\n


\n\"\"<\/a>
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

I put up the last few jars of fresh green olives today. \u00a0These have been in a brine “rinse” for 30+ days, washed, and canned in mason jars. \u00a0I make a simple “final” brine for the canning of 4 c water, 1\/4 c kosher salt, 1\/4 c vinegar. \u00a0Olives are packed in the jars with… Continue reading Last Step in Fresh Olives Home Cure<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,34,35],"tags":[136,1759,1764],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/8417"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8417"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/8417\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8417"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}