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  5. Gardening, canning, pickling and everything related

Gardening, canning, pickling and everything related

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  • johnsbrewhouseJ johnsbrewhouse

    Had to pick green beans again. I just picked them four days ago, actually three days because I picked a small batch on Monday. I got 3 3/4 lbs. this morning, needed to get them picked before the heat hits this afternoon. Going to have to harvest some cucumbers and yellow squash in the next couple of days before they get to big. IMG_0168.JPG

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #593

    johnsbrewhouse Have you ever pickled the green beans? Something I want to try to do myself.

    R johnsbrewhouseJ 2 Replies Last reply
    1
    • ChefC Chef

      johnsbrewhouse Have you ever pickled the green beans? Something I want to try to do myself.

      R Offline
      R Offline
      RON PARRISH
      Regular Contributors Cast Iron Canning Team Orange Veteran Power User
      wrote on last edited by
      #594

      Chef Yes I make dilly beans every year!

      lkrfletcherL SurgS 2 Replies Last reply
      1
      • lkrfletcherL lkrfletcher

        RON PARRISH Just remember to reinforce the shelves

        R Offline
        R Offline
        RON PARRISH
        Regular Contributors Cast Iron Canning Team Orange Veteran Power User
        wrote on last edited by
        #595

        lkrfletcher LOL! After that was posted I did double check mine!

        1 Reply Last reply
        1
        • kyleK kyle

          YooperDog our raspberry and strawberry patches did great this year. Still picking raspberries. Finally picked our first green beans. Only thing that did really good was cabbage. Normal year I make my kraut first week of October. I think I’m going to have to do it next week before the heads split. Cucumbers are just starting to form now

          kyleK Offline
          kyleK Offline
          kyle
          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
          wrote on last edited by
          #596

          thumbnail (2).jpeg
          50 pounds of cabbage now, In 3-5 weeks sauerkraut. Cabbage got done way early this year in the garden. Made pigs in a blanket (cabbage rolls) last night for supper.

          hey vegetarians, my food poops on your food!

          R YooperDogY B 3 Replies Last reply
          3
          • kyleK kyle

            thumbnail (2).jpeg
            50 pounds of cabbage now, In 3-5 weeks sauerkraut. Cabbage got done way early this year in the garden. Made pigs in a blanket (cabbage rolls) last night for supper.

            R Offline
            R Offline
            RON PARRISH
            Regular Contributors Cast Iron Canning Team Orange Veteran Power User
            wrote on last edited by
            #597

            kyle Looks great!

            1 Reply Last reply
            0
            • R RON PARRISH

              Chef Yes I make dilly beans every year!

              lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #598

              RON PARRISH I love the dilly beans.

              Life is a Garden - Dig it.

              kyleK 1 Reply Last reply
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              • lkrfletcherL lkrfletcher

                RON PARRISH I love the dilly beans.

                kyleK Offline
                kyleK Offline
                kyle
                Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                wrote on last edited by
                #599

                lkrfletcher I’m a big fan of dilly beans also. I use my same recipe that I use for pickles but add cayenne pepper to them.

                hey vegetarians, my food poops on your food!

                lkrfletcherL R 2 Replies Last reply
                0
                • kyleK kyle

                  lkrfletcher I’m a big fan of dilly beans also. I use my same recipe that I use for pickles but add cayenne pepper to them.

                  lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #600

                  kyle I usually do the same, but add a slice of horseradish and red pepper flakes.

                  Life is a Garden - Dig it.

                  kyleK 1 Reply Last reply
                  1
                  • kyleK kyle

                    lkrfletcher I’m a big fan of dilly beans also. I use my same recipe that I use for pickles but add cayenne pepper to them.

                    R Offline
                    R Offline
                    RON PARRISH
                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                    wrote on last edited by
                    #601

                    kyle I make 2 kinds .One with cayanne and one with ghost pepper flakes

                    kyleK 1 Reply Last reply
                    1
                    • lkrfletcherL lkrfletcher

                      kyle I usually do the same, but add a slice of horseradish and red pepper flakes.

                      kyleK Offline
                      kyleK Offline
                      kyle
                      Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                      wrote on last edited by
                      #602

                      lkrfletcher do you grow your own horseradish? That’s something I want to try next year

                      hey vegetarians, my food poops on your food!

                      YooperDogY 1 Reply Last reply
                      0
                      • R RON PARRISH

                        Chef Yes I make dilly beans every year!

                        SurgS Offline
                        SurgS Offline
                        Surg
                        Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                        wrote on last edited by
                        #603

                        RON PARRISH love dilly beans!

                        “A smooth sea never made a skilled sailor.”

                        1 Reply Last reply
                        0
                        • R RON PARRISH

                          kyle I make 2 kinds .One with cayanne and one with ghost pepper flakes

                          kyleK Offline
                          kyleK Offline
                          kyle
                          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                          wrote on last edited by
                          #604

                          RON PARRISH I used ghost peppers before, but I give alot of stuff away and some people didnt like it that hot. Now I dry them and grind them into powder. When I want extra heat, I open a jar and put some in and let them sit in the fridge a couple weeks

                          hey vegetarians, my food poops on your food!

                          SurgS Ridley AcresR R 3 Replies Last reply
                          2
                          • kyleK kyle

                            RON PARRISH I used ghost peppers before, but I give alot of stuff away and some people didnt like it that hot. Now I dry them and grind them into powder. When I want extra heat, I open a jar and put some in and let them sit in the fridge a couple weeks

                            SurgS Offline
                            SurgS Offline
                            Surg
                            Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                            wrote on last edited by
                            #605

                            kyle I grew some Carolina reapers last year that I dried. Also blend them up with some peach jam and dip pretzels in it or smear on toast. You got me interested in growing horseradish now.

                            “A smooth sea never made a skilled sailor.”

                            kyleK 1 Reply Last reply
                            1
                            • kyleK kyle

                              RON PARRISH I used ghost peppers before, but I give alot of stuff away and some people didnt like it that hot. Now I dry them and grind them into powder. When I want extra heat, I open a jar and put some in and let them sit in the fridge a couple weeks

                              Ridley AcresR Offline
                              Ridley AcresR Offline
                              Ridley Acres
                              Regular Contributors
                              wrote on last edited by
                              #606

                              kyle Did you grow the peeper yourself? I’m wondering if you use gloves when you harvest these hot peppers. I grew some hot peppers a few years ago and the wife harvested them bare handed. She also rubbed the sweat off her face before she realized why her hands were tingling. Needless to say she had me putting her contacts in and taking them out for a couple days afterwards.

                              SurgS kyleK 2 Replies Last reply
                              0
                              • Ridley AcresR Ridley Acres

                                kyle Did you grow the peeper yourself? I’m wondering if you use gloves when you harvest these hot peppers. I grew some hot peppers a few years ago and the wife harvested them bare handed. She also rubbed the sweat off her face before she realized why her hands were tingling. Needless to say she had me putting her contacts in and taking them out for a couple days afterwards.

                                SurgS Offline
                                SurgS Offline
                                Surg
                                Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                                wrote on last edited by
                                #607

                                Ridley Acres I wear a glove most of the time (when I remember) when picking and processing. Also gotta be careful rinsing the dishes out after with hot water. Have choked myself and the fam a few times.

                                “A smooth sea never made a skilled sailor.”

                                GWG8541G 1 Reply Last reply
                                0
                                • ChefC Chef

                                  johnsbrewhouse Have you ever pickled the green beans? Something I want to try to do myself.

                                  johnsbrewhouseJ Offline
                                  johnsbrewhouseJ Offline
                                  johnsbrewhouse
                                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                  wrote on last edited by
                                  #608

                                  Chef Yes I have, we are still eating them from a couple of years ago. They are not hard to do. The worse part is putting them in the jar. You want them fairly compact because they do shrink when you process them. I also trim them to fit pint jars with the bigger beans since they are usually tougher anyhow and the pickle tenders them up. You have to experiment on how you want them, how much heat, pucker or garlic.

                                  ChefC kyleK 2 Replies Last reply
                                  0
                                  • johnsbrewhouseJ Offline
                                    johnsbrewhouseJ Offline
                                    johnsbrewhouse
                                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                    wrote on last edited by
                                    #609

                                    Today’s garden bounty. Can’t believe how many beans the plants have put out in the last week and a half, over 10 lbs. My garden is small since there is basically only two of us eating out of it and we give the kids or neighbor lady what we can’t use right away of process. I grow pumpkins as well for the grandkids, field and Atlantic Giants. IMG_0169.JPG IMG_0170.JPG

                                    Ridley AcresR 1 Reply Last reply
                                    3
                                    • johnsbrewhouseJ johnsbrewhouse

                                      Today’s garden bounty. Can’t believe how many beans the plants have put out in the last week and a half, over 10 lbs. My garden is small since there is basically only two of us eating out of it and we give the kids or neighbor lady what we can’t use right away of process. I grow pumpkins as well for the grandkids, field and Atlantic Giants. IMG_0169.JPG IMG_0170.JPG

                                      Ridley AcresR Offline
                                      Ridley AcresR Offline
                                      Ridley Acres
                                      Regular Contributors
                                      wrote on last edited by
                                      #610

                                      johnsbrewhouse It always amazes me how much food can come off a single plant.

                                      1 Reply Last reply
                                      0
                                      • Ridley AcresR Ridley Acres

                                        kyle Did you grow the peeper yourself? I’m wondering if you use gloves when you harvest these hot peppers. I grew some hot peppers a few years ago and the wife harvested them bare handed. She also rubbed the sweat off her face before she realized why her hands were tingling. Needless to say she had me putting her contacts in and taking them out for a couple days afterwards.

                                        kyleK Offline
                                        kyleK Offline
                                        kyle
                                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                        wrote on last edited by
                                        #611

                                        Ridley Acres I did grow them. I did not use gloves picking them, but did when cutting them up to dry and grinding them. One thing I learned was if you use your coffee grinder to grind up ghost peppers, dont use it again for coffee.

                                        hey vegetarians, my food poops on your food!

                                        Ridley AcresR 1 Reply Last reply
                                        0
                                        • kyleK kyle

                                          Ridley Acres I did grow them. I did not use gloves picking them, but did when cutting them up to dry and grinding them. One thing I learned was if you use your coffee grinder to grind up ghost peppers, dont use it again for coffee.

                                          Ridley AcresR Offline
                                          Ridley AcresR Offline
                                          Ridley Acres
                                          Regular Contributors
                                          wrote on last edited by
                                          #612

                                          kyle Just a couple weeks ago my pastor was telling me he used to grind some hot pepper seeds with his coffee to give it a little kick

                                          kyleK 1 Reply Last reply
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