Gardening, canning, pickling and everything related
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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.
johnsbrewhouse It always amazes me how much food can come off a single plant.
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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.
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!
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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.
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
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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.
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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
Ridley Acres I wasn’t a fan of the taste, had to buy another grinder
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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.
johnsbrewhouse Would you share your pickling recipe?
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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.
johnsbrewhouse I do mine in quart wide mouth jars. I find it to be a lot easier
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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
kyle Thats the main reason I make 2 kinds.I am the only one that eats the ghost pepper ones.I grow red and white ghosts,carolina reaper.scorpion ,cayenne and hot wax peppers every year.Most get dehydrated and ground
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kyle Thats the main reason I make 2 kinds.I am the only one that eats the ghost pepper ones.I grow red and white ghosts,carolina reaper.scorpion ,cayenne and hot wax peppers every year.Most get dehydrated and ground
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johnsbrewhouse I do mine in quart wide mouth jars. I find it to be a lot easier
kyle So do I and whatever other jar the wife hasn’t hidden on me. I buy them and wash them when she is done with them. She hoards them for jam.
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johnsbrewhouse Would you share your pickling recipe?
Chef Let me dig it up Chef. I have to remember where I put it and which one it was. There are two different ones. One was one my mom used for dill pickles and the other I believe was a old Ball Blue Book canning recipe modified.
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Red, White, and Blue“A smooth sea never made a skilled sailor.”
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Anyone got a pickled beet recipe? My uncle was the the one in our family that did the marvelous pickled beets. He has now passed on and no family member has it so, if you are willing,
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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.kyle call them gołąbki in my house. Great fall/winter dish. Bigos is another good dish for cabbage/kraut and mushrooms.
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YooperDog
Not a bad first picking. Will keep me busy a couple days!RON PARRISH Looks like a great harvest. My tomatoesare as green as those beans.
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lkrfletcher do you grow your own horseradish? That’s something I want to try next year
kyle if you are going to grow horseradish keep it enclosed in a buried container or you will have horseradish everywhere in your garden coming up after you till. It is a pretty prolific grower.
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kyle if you are going to grow horseradish keep it enclosed in a buried container or you will have horseradish everywhere in your garden coming up after you till. It is a pretty prolific grower.
YooperDog thanks. That’s good to know
hey vegetarians, my food poops on your food!
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kyle It took me a year or two to really get my HR established. I’ve had it for over 25 years. As YooperDog says, keep it contained/under control or it will get out of control. I have found that harvesting in the Fall; mid-October, seems to be the best time for my HR, less fibrous/woody. As you undoubtedly know that Eau Claire, WI is the HR capital of the World. Silver Spring is located there. The Milwaukee J-S just had a story about the family that started the farm and company. Nothing like a good snoot full of strong HR to clear your head. We always had it on the table for Sunday morning breakfast after Mass for our fresh Kielbasa or Polish sausage with hard rolls.
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Surg Looks like some great tomatoes from the Garden State. There is a reason for that I found out a long time ago & I know you are proud of them. It has mostly gotten too hot & humid here for them. Our San Marzanos just never produced enough at one time to make that sauce this year. The others were just about right for a tomato or two a day for two months & that was about it. Now we have to watch them carefully.
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kyle It took me a year or two to really get my HR established. I’ve had it for over 25 years. As YooperDog says, keep it contained/under control or it will get out of control. I have found that harvesting in the Fall; mid-October, seems to be the best time for my HR, less fibrous/woody. As you undoubtedly know that Eau Claire, WI is the HR capital of the World. Silver Spring is located there. The Milwaukee J-S just had a story about the family that started the farm and company. Nothing like a good snoot full of strong HR to clear your head. We always had it on the table for Sunday morning breakfast after Mass for our fresh Kielbasa or Polish sausage with hard rolls.
Bob Stehlik thanks for the info. I will have to figure out where to put it. whats the best thing to use to contain it? Maybe sections of a barrel or similar.
hey vegetarians, my food poops on your food!
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