Gardening, canning, pickling and everything related

[Dr_Pain]

cdavis Awesome setup!! I hate living in the city for that reason. Can’t grow much of anything except in decorative pots

[cdavis]

Dr_Pain thanks. I love it here it’s a mile to my closest neighbor

[Surg]

cdavis man I wish I had more land. Great looking garden.

[cdavis]

Surg my garden is my place to get away from it all. That’s why I hate to see it end every fall.

[RON PARRISH]

used my last jar of fermented hot wax peppers to make some wing sauce

[wdaly]

RON PARRISH Would you be interested in sharing your recipe? I always like trying new sauces. Your’s look great.

[RON PARRISH]

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

[cdavis]

RON PARRISH man your wing sauce looks great

[RON PARRISH]

cdavis Thanks. I made this a little milder. Still like the fire stuff just cant handle it like I used too

[calldoctoday]

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.

[RON PARRISH]

calldoctoday Got it. I know what your saying

[RON PARRISH]

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

[calldoctoday]

RON 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.

[calldoctoday]

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.

[RON PARRISH]

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.

[calldoctoday]

RON PARRISH Yes, that is correct. Poblanos & Anchos are one & the same basically.

[Bob Stehlik]

RON 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.

[cdavis]

RON PARRISH I can’t take heat anymore either but still love the flavor

[cdavis]

RON PARRISH those are some good looking pablanos. Good luck with whatever you decide to do with them.

[calldoctoday]

cdavis I still like the heat, just cannot take as much as I used to or even close, but have always & will always love the flavors. We eat a lot of peppers to get that flavor & there good for you too!