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Time for canning.
- Thread starter Jackalope
- Start date
I struggle with this too. I love pickles and although people like the ones I make, I don't. LOL. Same with you, it's either taste or texture. I haven't done any this year, so maybe I'll get lucky.
what's the green stuff in the jars? all of our determinant tomatoes will be ripe enough to pick by the weekend. I've got 21 quarts of beans going in three canners at the moment. I can mushrooms tomorrow. so much for my stay-cation. has turned into a food preservation-cation.
Lol, one that you will enjoy for the rest of the year!
Jalapeño in that batch, she has another one going now that has some more spice to it. We eat a lot of salsa in our house and we're plum out.
Jalapeño in that batch, she has another one going now that has some more spice to it. We eat a lot of salsa in our house and we're plum out.
Pretty easy, stick it in the food processor or blender. We think it makes it taste fresh when you blend it before eating.
that's the way my dego wife makes spaghetti sauce. open a quart of home canned tomatoes, add onion, garlic, basil, oregano, cook it all for a while and stick a submersible hand blender in the pan and puree it. as fresh as pasta sauce gets in January. my peppers, all of them, have gone ballistic this summer. might be time for some canned salsa ala Giles. very nice.
Go for it, it's worth it! We also freeze a bunch of peppers so we can add them later for more heat. They also roast up just fine for other uses throughout the winter. Couple gallon bags of frozen peppers will get us through. Whole peppers just tossed into a bag.
Buckmaster
Senior Member
To make pickles with a snap and a crunch simply don't use any heat in the canning process and add a pinch of alum in each jar to add crispiness.
My recipe goes back 4 generations into the 1890's. I do my peppers the same way. Some cans in my basement are marked 2013 I'm still eating.
My recipe goes back 4 generations into the 1890's. I do my peppers the same way. Some cans in my basement are marked 2013 I'm still eating.
This past week we were able to put up 14 qts of pickles. The last two years they have not turned out the way I like them. I think we finally figured it out. Two weeks to let them sit and I will know.
Salsa is next. Tomatoes are getting close. The plants are loaded so it should be good. Jalapenos and Chile's are getting close as well.
Salsa is next. Tomatoes are getting close. The plants are loaded so it should be good. Jalapenos and Chile's are getting close as well.
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Put up 5 pints of spicy pepper sweet pickle relish and 6 pints spicy pepper dill pickle relish.
I've already made two gallons of clausen pickle clones. The fuck am i going to do next week with all these cucumbers. I'm picking about 15 pounds a week from just two plants.
I've already made two gallons of clausen pickle clones. The fuck am i going to do next week with all these cucumbers. I'm picking about 15 pounds a week from just two plants.