Gardening, canning, pickling and everything related
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calldoctoday looks good
cdavis Thank you. Hope you had the best of luck (heck, you don’t need luck, you know what you are doing & have it down pat) on that hunt this morning. Stay alert & stay safe & warm. Don’t drink too much coffee though. I like that one on your right, I hope he’s the man!
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Finally got 2 big freezes and wiped out my garden except for the English peas. They are growing like crazy and man I are they loaded. We’ve had 2 meals with them but it’s fixing to be canning time.
cdavis Very nice set-up.
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Finally got 2 big freezes and wiped out my garden except for the English peas. They are growing like crazy and man I are they loaded. We’ve had 2 meals with them but it’s fixing to be canning time.
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cdavis Awesome setup!! I hate living in the city for that reason. Can’t grow much of anything except in decorative pots
Dr_Pain thanks. I love it here it’s a mile to my closest neighbor
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Finally got 2 big freezes and wiped out my garden except for the English peas. They are growing like crazy and man I are they loaded. We’ve had 2 meals with them but it’s fixing to be canning time.
cdavis man I wish I had more land. Great looking garden.
“A smooth sea never made a skilled sailor.”
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Surg my garden is my place to get away from it all. That’s why I hate to see it end every fall.
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used my last jar of fermented hot wax peppers to make some wing sauce -
used my last jar of fermented hot wax peppers to make some wing sauceRON PARRISH Would you be interested in sharing your recipe? I always like trying new sauces. Your’s look great.
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RON PARRISH Would you be interested in sharing your recipe? I always like trying new sauces. Your’s look great.
wdaly This was kind of on the fly. I had 3/4 gallon of fermented hot wax peppers that I blended and added sugar , dales seasoning, and vinegar and orange juice until I liked the taste and then thickened it up with corn starch
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used my last jar of fermented hot wax peppers to make some wing sauceRON PARRISH man your wing sauce looks great
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RON PARRISH man your wing sauce looks great
cdavis Thanks. I made this a little milder. Still like the fire stuff just cant handle it like I used too
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cdavis Thanks. I made this a little milder. Still like the fire stuff just cant handle it like I used too
RON PARRISH I understand, but I guaranty just by the look of yours it is a lot more tasty & natural flavored & thus not too hot, than the store bought stuff. This is not coming out right, but I hope you get the point.
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RON PARRISH I understand, but I guaranty just by the look of yours it is a lot more tasty & natural flavored & thus not too hot, than the store bought stuff. This is not coming out right, but I hope you get the point.
calldoctoday Got it. I know what your saying
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calldoctoday Got it. I know what your saying
RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOL -
RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH That is one of my favorites, excellent flavor & not hot at all, even though Margaret thinks they are just a little. We eat lots of them. My son just picked a batch of real nice ripe red ones this morning along with some more Cubanelles. I direct freeze them & believe it or not, it works fine. I have smoked them slowly & dried them & then stored them in mason jars, which is wonderful, especially if you do not have enough sunshine & low humidity to do it in the Sun. I love smoking/drying them & they keep about forever it seems, especially if you put one of those little packets of desiccant crystal in them. You of course can process them in water or oil & that always works, even refrigerator pickling them will last for a little while. However, they will keep fine for a few weeks in the refer & if you are like us, you will eat a lot of them up that way alone & they are wonderful in all sorts of recipes & everyday meals.
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH As far as special recipes go, I am sure there are a ton of them out there, like enchiladas, Chile Relenos, Chili period, stuffed, etc. I have them incorporated into a lot of recipes. Then you can just use them for scrambled eggs, omelets, different general foods, tuny fish sandwiches, salsa, etc.
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RON PARRISH As far as special recipes go, I am sure there are a ton of them out there, like enchiladas, Chile Relenos, Chili period, stuffed, etc. I have them incorporated into a lot of recipes. Then you can just use them for scrambled eggs, omelets, different general foods, tuny fish sandwiches, salsa, etc.
calldoctoday Thanks for the info. The one thing my research showed me is that when they turn red and then dried they are called anchos. I did not know that.
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calldoctoday Thanks for the info. The one thing my research showed me is that when they turn red and then dried they are called anchos. I did not know that.
RON PARRISH Yes, that is correct. Poblanos & Anchos are one & the same basically.
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH Looks like chile rellenos will be on the menu or tortilla soup. I’ve smoked some in the past, peeled and put under the skin on a turkey breast or a whole chicken or turkey.
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH I can’t take heat anymore either
but still love the flavor 
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