Gardening Gardening

Discussion in 'Hobbies and Interests' started by mattjm1017, Jan 18, 2014.

  1. Chvymn99

    Chvymn99 Moderator

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    Scorpions & Ghost Peppers....:D

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  2. hovlandhomestead

    hovlandhomestead

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    Nice haul Chvymn99 !

    Let me know if you have any interest in making some pepper jelly.

    I have a good recipe that I just tried yesterday with my habaneros. It is really good.
     
  3. billb3

    billb3

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    Nice !!
    Too hot for me though ....
    I think I have enough no-heat habanero to make some pepper jam.
    Some hot pepper recipes use more bell pepper than hot pepper - probably to cut down on spontaneous combustion in the pantry. :)
    The hot habaneros are still slow to ripen so far, but I've got a bazillion jalapeno -mostly yellow and orange.
    I've been busy freezing yellow wax beans still. Last count -12 pounds - a lot for me.

    Had a lady stop wanting to pick/buy some tomatoes to make tomato soup. She thinks I should set up a little card table in front of my house and sell what I've got. Or let people pick their own - like the pick-your-own apple orchard just down the road a bit. Yeah, I don't think so. But the guy that owns the apple orchard said he'll take ALL my "extra" instead of bringing it to the food pantry.

    Picked some bell peppers - just the ones that are ripe/mostly ripe:
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    OK, I found a couple hot habanero that look ready enough to pick, plus a couple anaheim peppers.
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    I put a anaheim pepper that had turned red on a pizza (after slicing and sauteing it) and red isn't the gresatest for a pizza. These just don't have any heat or spice. I'm not putting a hab on a pizza.


    I have some cayenne peppers I could pick but I don't know for sure what I'm going to do with them yet, sauce or dried. I'm running out of small 4 ounce canning jars.
     
    Last edited: Sep 12, 2021 at 4:03 PM
  4. Eric Schamell

    Eric Schamell

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    I got a few from the garden today myself. More Carolina Reapers, Sugar Rush Peach, Aji Charapita, Habanero, and Tabasco. I think next year I’m only going to grow a couple super hot peppers, and more “edible” ones :confused:

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  5. Chvymn99

    Chvymn99 Moderator

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    Sure, go ahead. :handshake: Thanks.
     
  6. hovlandhomestead

    hovlandhomestead

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    Here you go Chvymn99, and anyone else who may be inclined to try it:

    1/2 pound habaneros (about 25), or other hot peppers

    1.25 cups apple cider vinegar

    1/4 cup lemon juice

    4 cups sugar

    1 tsp canning salt

    _____
    Core peppers

    Pulse in food processor, being careful not to purée it.

    Bring other ingredients and peppers to boil, and simmer for 10 minutes.

    Add 3 oz liquid fruit pectin and bring to rolling boil stirring for 1 minute, and then turn off heat.

    Place in jars and water bath for 10 min.

    _____
    My wife and I had with toast and an egg this morning, and we just had some more with a venison roast dinner.

    It is a very good compliment to any savory meal, and will now be a staple with my yearly canning.
     
  7. Horkn

    Horkn

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    I canned all the tomatoes that I had before we left on our road trip. I used a bunch of fresh basil I grew in each quart as well as the fresh garlic.

    These will be for my wife's family recipe red sauce. Using home grown 'maters makes the sauce the best ever.
     
  8. Eric Schamell

    Eric Schamell

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    I grew two Tabasco plants this year and as you can see, I won’t be hurting for Tabasco peppers :thumbs: I think one plant would’ve been enough. Most of these will turn colors by late September/early October.
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  9. Eric Schamell

    Eric Schamell

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    Every year a few tomato plants come up “rogue” from seed dropped from the year before. Typically I pull them but this year I let a couple plants grow in the bed I had squash in. One plant has a few cherry tomatoes already, and by looking at them it’s an accidental cross between a Juliet tomato and Super Sweet 100. I should be able to harvest a few ripe tomatoes before the first frost.
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  10. MikeInMa

    MikeInMa

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    Whatcha gonna do with them all?
     
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  11. Eric Schamell

    Eric Schamell

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    Freeze quite a few, make hot sauce with the rest. Hopefully give some away as I have way more than I’ll need. Want some? :D
    They’re phenomenal pickled as well.
     
  12. MikeInMa

    MikeInMa

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    I've never had any of the actual peppers. Might make for an interesting chili with a couple tossed in whole, to fish out later
     
  13. Eric Schamell

    Eric Schamell

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    Sounds like a good plan. I don’t recommend eating a Tabasco pepper whole, by itself. They’re way hotter than their namesake sauce (I believe the sauce is diluted quite a bit with vinegar and also fermented) Tabasco is the only pepper I’m aware of that’s filled with liquid, making it extra unpalatable raw. God forbid you get a shot of that straight capsaicin juice barreling down your throat accidentally :picard:
     
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  14. billb3

    billb3

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    Some orange and some yellow jalapeño peppers and some orange and some yellow Bell peppers to make some (mild-ish) jalapeño jam.
    Hopefully orange and yelow jam and not greenish brown jam. We'll see.
    Might try some without the bell peppers too as I have quite a few jalapeños ready to pick.
    Pickling jalapeños I've done before so a mix of the colors in jars might look cool. We'll see.