Gardening, canning, pickling and everything related
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May be my last round of peppers.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 they look good. Enjoy
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Tex_77 Looking good, I didn’t plant a garden this year, miss the fall harvest. Did get a good crop of Granny Smith apples though.
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Tex_77 Our peppers are still coming on strong & the only thing coming on. The Poblanos have bee ripening beautifully this year along with Jalapeno, Chili, Cayenne, & Cubanero. Yours look real nice. Hopefully you will still get more before it is all said & done.
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Tex_77 Looking good, I didn’t plant a garden this year, miss the fall harvest. Did get a good crop of Granny Smith apples though.
bocephus sounds like apple butter for your Tost for the breakfast sausage you make
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Tex_77 what are you going to do with them can or freeze ?
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craigrice could question no idea, anyone have suggestions?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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you could pickle them in serving / meal sized jars
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Tex_77 We like smoking & drying the Cayenne, Chili, & even the Jalapolenos. Of course freezing is real easy for either the Cayenne or the Jalapolenos. Canning in oil/vinegar or water/Vinegar works real well. There is something special about the oil though that I like. Also, if we are going to get to them reasonably quick, but not too quick, we will take the remains of a big jar of pickle juice from the refrigerator, add a little extra Apple Cider Vinegar to the mix & fill it full of peppers, fresh picked. That is real handy for short term preservation & easy to access when you need them. The most wonderful for long term is the smoked/dried or dried as they will keep a long, long time, especially if you put one of those little desiccant crystal packets in the jar of dried peppers.
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craigrice My wife has been making all kinds of apple butter, and had a great apple crisp. Also have given a lot of apples away to friends and family.
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Tex_77 looks to me like they would go good in some brats. It is sausage season.
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cdavis Now that sounds like a great idea. I even wondered about perhaps incorporating some Pecans as well as Peppers into a brat or sausage of some type.
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Tex_77 could do some hot sauce. If they’re not to spicy by themselves use those for a nice base and add some with some real heat. Also like the drying and sausage ideas. Nice looking harvest.
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cdavis Not sure that would be for me.
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Tex_77 We like smoking & drying the Cayenne, Chili, & even the Jalapolenos. Of course freezing is real easy for either the Cayenne or the Jalapolenos. Canning in oil/vinegar or water/Vinegar works real well. There is something special about the oil though that I like. Also, if we are going to get to them reasonably quick, but not too quick, we will take the remains of a big jar of pickle juice from the refrigerator, add a little extra Apple Cider Vinegar to the mix & fill it full of peppers, fresh picked. That is real handy for short term preservation & easy to access when you need them. The most wonderful for long term is the smoked/dried or dried as they will keep a long, long time, especially if you put one of those little desiccant crystal packets in the jar of dried peppers.
calldoctoday I do the same with the peppers. I freeze and can, but like having the oil and vinegar on hand. The great think about a bottle of vinegar is the shelf life. That oil really picks up the capsaicin and feels a little hotter.
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calldoctoday I do the same with the peppers. I freeze and can, but like having the oil and vinegar on hand. The great think about a bottle of vinegar is the shelf life. That oil really picks up the capsaicin and feels a little hotter.
GWG8541 Yes, there is something special about that oil that just brings the pepper flavor out more. Try smoking & drying them some time too. I think you will like it for preservation & keeping for easy soup & stew cooking or otherwise later.
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GWG8541 Yes, there is something special about that oil that just brings the pepper flavor out more. Try smoking & drying them some time too. I think you will like it for preservation & keeping for easy soup & stew cooking or otherwise later.
calldoctoday already on it. Love my Chipotle peppers.
And vinegar with a touch of oil.
“You never really die until you end up on the wall at a Cracker Barrel”
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good looking will be great for a flavoring !
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calldoctoday already on it. Love my Chipotle peppers.
And vinegar with a touch of oil.
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calldoctoday already on it. Love my Chipotle peppers.
And vinegar with a touch of oil.
GWG8541 I will try some next fall, fresh season is about over here.
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