TOO Garden Thread
- Thread starter Milo
- Start date
Big_Holla
Senior Member
I think it’s just a junk weed, needs pulled
As my garden isn't keeping up with expectations i stopped by Harvey's produce stand yesterday.
Started 9lbs of saurkraut, did 12 half pints of my grandma's sweet pickles.
Still to go:
Candied jalapeños
Salsa
Horseradish pickles
Yum yum pickles
Tomato sauce
Started 9lbs of saurkraut, did 12 half pints of my grandma's sweet pickles.
Still to go:
Candied jalapeños
Salsa
Horseradish pickles
Yum yum pickles
Tomato sauce
Bankfish
Junior Member
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- 71
Ain't nothing
much worse than shuckin and cuttin corn, sticky mess, but oh so good come winter
Bacon grease and honey, good combo when you fry it up…
Bankfish
Junior Member
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Corn is in the freezer, picked 3lbs of jalapeños and made some candied jalapeños
Maters starting to pile up. Hoping to make some salsa if I can get a significant amount to ripen at same time. Lol
When you make salsa and can it; how long do you let it sit for the flavors to meld before you enjoy it?
I’m not the best to answer this question Doug. We made our first batch last fall using my bros tomato’s cuz I hadn’t started my raised beds yet. He makes some of the best salsa I’ve ever eaten and has been doing it awhile. Actually a relative who’s lived in Houston for 30+ years couldn’t stop eating it at a OSU tailgate a few years ago and said it’s the best he’s ever had and couldn’t believe Ron made it. Lol
Last year the wife and I waited about a month or two before we cracked our first jar. It’s was good but not great, needed more onion and peppers, imo.
I’ll give him a heads up and see if he chimes in.
Fullbore
Senior Member
I usually bring it to a full boil for 15-20 minutes stirring constantly. Then I reduce my heat to medium and stir occasionally while it cooks down. I taste it regularly and add more tomato paste if I desire more thicker.
Salt is a key player on taste so use your own amount to your own satisfaction.
Salt is a key player on taste so use your own amount to your own satisfaction.
Fullbore
Senior Member
Meld? I eat the stuff right out of the pot!
My brother in law just brought watermelon down from his garden, it is a beaut, and sweet and juicy.
Made 10 pints of salsa yesterday using my maters and Krogers peppers and onions using bros recipe. I have plenty maters and others ingredients left to make another batch later this week. One jar is in fridge. Lol
This is a recipe from the ball canning book i followed. I torched the corn and cherry tomatoes (fire roasted) and used 3 jalapeños, just had some last night. My wife loved it, but it was very mild. Either the peppers were milder or i need to taste test it first.
I don't care for cilantro so i didn't add that.
Bankfish
Junior Member
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Came home to another full plate of maters! Really happy how well they produced. Gotta work on my peppers next year though. Maybe spray repellant around them to keep rabbits of bugs from eating them down. I still have a few bearing fruit but not as much I should. Plate on left ripened pretty fast in the 3 days we were gone.
JARHEAD
Active Member
Bankfish
Junior Member
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