Discussion in 'Hobbies and Interests' started by mattjm1017, Jan 18, 2014.
Scorpions & Ghost Peppers....
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.
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:
OK, I found a couple hot habanero that look ready enough to pick, plus a couple anaheim peppers.
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.
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
Sure, go ahead. Thanks.
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
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.
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.
I grew two Tabasco plants this year and as you can see, I won’t be hurting for Tabasco peppers I think one plant would’ve been enough. Most of these will turn colors by late September/early October.
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.
Whatcha gonna do with them all?
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?
They’re phenomenal pickled as well.
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
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
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.