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Nicole Tedeyan
  • Ithaca, NY
  • United States
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Nicole Tedeyan's Friends

  • IthacaNancy
  • Krys Cail
  • persephone doliner

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Latest Activity

Nicole Tedeyan replied to Nicole Tedeyan's discussion Water level in a pressure canner in the group Canning
"Ok!  So that does make sense then.  Thank you for your reply. I was pretty generous with the amount of water I started with (it was a full three inches).  Maybe next time I'll do slightly less, so it will take less time/ energy…"
Jun 9, 2013
Katie Quinn-Jacobs replied to Nicole Tedeyan's discussion Water level in a pressure canner in the group Canning
"I usually start with 2" of water and the water level comes up over half way.  Have never had a problem with my All-American canner going dry.  But your instincts were good, it's better to have a tad too much water than too little."
Jun 8, 2013
Nicole Tedeyan added 2 discussions to the group Canning
Jun 8, 2013
Nicole Tedeyan replied to Nicole Tedeyan's discussion Sauerkraut: anaerobic? in the group Fermentation
"Hi all: I thought I'd update this thread in case anyone comes across it in the future. I removed the mason jar that was pressing down the plastic bag (which, in turn, was pressing down the plate).  Brine was collecting in the well made by…"
Nov 5, 2011
Krys Cail and Nicole Tedeyan are now friends
Oct 28, 2011
Nicole Tedeyan left a comment for IthacaNancy
"Yes, I am allergic to wasting food (wasting anything, really).  Since my boyfriend worked on a farm this season, it's been a challenge to figure out how to use or preserve the bounty he's harvested.  I know that my compost pile…"
Oct 21, 2011
IthacaNancy left a comment for Nicole Tedeyan
"Actually, I thought we already were 'friends' on IthaCan! : )  It's great to read about your efforts in eating close to home.  It  looks like you've done lots this year - it can be addictive - hopefully in a good…"
Oct 21, 2011
Nicole Tedeyan replied to Nicole Tedeyan's discussion Sauerkraut: anaerobic? in the group Fermentation
"Thanks, Rachel.  So far it smells really good, actually.  Sort of salty with a very mild, pleasurable stink funk.  Haha, doesn't sound that good, eh? There's an interesting discussion of covering kraut on a website I came…"
Oct 21, 2011
IthacaNancy replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"Websites recommend finding a warmer spot in the house - perhaps on top of the fridge?  Our fridge is built in, and we don't have a spot that is ideal. We also keep the house quite cool, but have a little wood stove in the kitchen which…"
Oct 21, 2011
Nicole Tedeyan replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"I think I have to let scoby go for a few cycles before the daughter will be sturdy enough to separate.  At least that's what I'm seeing in my reading.  We'll see! Thanks, Nicole"
Oct 21, 2011
Nicole Tedeyan replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"Thanks, Nancy!  This is helpful information.  I think scoby is doing fine right now, it might be a bit cool for it (we don't have the heat turned on yet), but hopefully not so cold that fermentation will stop. How to you keep scoby…"
Oct 21, 2011
Nicole Tedeyan replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"I'm doing more reading on my lunch hour, and it sounds like this is the answer to my question.  The dark stuff on the bottom is not essential to the health and well-being of scoby.  Thanks, Rachel!"
Oct 21, 2011
persephone doliner replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"You may have--the dark thing is not the daughter. I left mine sitting in a little extra liquid after 2 cycles & it did grow a new layer i could peel off easily."
Oct 21, 2011
Rachel Firak replied to Nicole Tedeyan's discussion Sauerkraut: anaerobic? in the group Fermentation
"Nicole, The cabbage must be covered. Any cabbage that floats will get colonized by other organisms. Occasionally a white scum or mold may develop on the surface of the brine. This can be skimmed off. The kraut underneath will still be good! The best…"
Oct 21, 2011
IthacaNancy replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"Sometimes it is easier than other times to separate the mother and daughter.  Maybe it is like tree rings - having something to do with the growing conditions?  It doesn't matter if you just keep the SCOBY together, or even just cut…"
Oct 21, 2011
Rachel Firak replied to Nicole Tedeyan's discussion Well this mother and daughter are REALLY close... (kombucha question) in the group Fermentation
"Hi Nicole, What you are describing is perfectly normal. The kombucha will form a new layer on top every time it comes in contact with liquid. Since the kombucha mother is made up of lots of tiny organisms, pulling apart and cutting pieces off…"
Oct 21, 2011

Profile Information

Township
Ithaca
Telephone
000-000-0000
What type of food preserving do you want to do with others?
Canning, Cellaring, Cheesemaking, Lacto-Fermentation, Pickling, Stocking a Year's Supply
What do you hope to achieve by joining IthaCan?
Having a local resource/ knowledge base to answer my unending questions!
Do you have any expertise or resources that you can offer to the IthaCan community?
Have made in the past...
-strawberry jam (canned)
-strawberry rhubarb jam (canned)
-pickled carrots (canned)
-pickled beets (canned)
-dilly beans (canned)
-salsa (canned)
-tomato sauce (canned)
-quartered tomatoes (canned)
-applesauce (canned)
-yoghurt (fun with microbes)
-yoghurt cheese (fun with microbes)
-whole grain sandwich bread (fun with microbes)
-kombucha (fun with microbes)
-hard apple cider (fun with microbes)
-sauerkraut (fun with microbes)
-frozen pesto (other)
-dried basil (other)
-sprouts (other)
-processing chickens (other)
What is your favorite home-preserved food?
My mother-in-law's pickles

Comment Wall (2 comments)

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At 12:36pm on October 21, 2011, IthacaNancy said…
Actually, I thought we already were 'friends' on IthaCan! : )  It's great to read about your efforts in eating close to home.  It  looks like you've done lots this year - it can be addictive - hopefully in a good way! ; )
At 1:52pm on June 16, 2011, IthacaNancy said…

Welcome Nicole,

Sometimes the jam takes a bit to thicken up, so maybe it will thicken soon.  If not, you have lovely strawberry sauce!   : )

I look forward to seeing your posts and seeing you at events as well.

 

Best wishes,

Nancy

 

 
 
 

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