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Homeowner Forum / Rural Living / October 2008Home preserving fun
As I mentioned earlier last month, things in the canning department are getting interesting as I have more time to play with making the more exotic, meaning less canned tomatoes and spaghetti sauces. Today's kitchen yield: Red Pepper Jelly Whilst living in New Orleans I was introduced to this delicious jelly and haven't been able to kick the habit. It tastes absolutely fantastic with cream cheese on bagels. It can be made with either red or green bells but I'm using my pimento overflow to make it. and Pear Butter Like apple butter, but with pears. It's great on waffles, pancakes, toast,ice cream and goes with peanut butter on sandwiches. Okay, now I need some ideas here. I'm being hit with about a gazillion pounds of white grapes. I've already made jellys and some juice. I do not have the materials on hand to make wine, so what other things do some of you do with grapes? > As I mentioned earlier last month, things in the canning department are > getting interesting as I have more time to play with making the more [quoted text clipped - 3 lines] > > Red Pepper Jelly Oh! Sounds yumbo! Recipe please! > Okay, now I need some ideas here. I'm being hit with about a gazillion > pounds of white grapes. I've already made jellys and some juice. > I do not have the materials on hand to make wine, so what other things > do some of you do with grapes? You can bottle (can) them too. Makes a nice addition to a fruit salad of canned things during winter. You can also dry them and use them in fruit cakes or snacks. I also use this site often as I can do a search using ingredients (use "advanced search" and use the + sign for ingredients). The recipes come from publications I know and use often: http://www.taste.com.au/ I got 52 hits using "grapes" and some of those recipes sound great. I liked the sound of Bread and Butter Pudding with figs and grapes, and also the White balsmic grape and haloumi salad and quite a few other recipes. Now I feel in need of a snack...... >> As I mentioned earlier last month, things in the canning department are >> getting interesting as I have more time to play with making the more [quoted text clipped - 5 lines] > >Oh! Sounds yumbo! Recipe please! I luv pepper jelly!! Especially if it has a little whang to it. >> Okay, now I need some ideas here. I'm being hit with about a gazillion >> pounds of white grapes. I've already made jellys and some juice. [quoted text clipped - 4 lines] >canned things during winter. You can also dry them and use them in fruit >cakes or snacks. My neighbor who keeps me in jams and jellies (even using Splenda because of my diabetes) freezes grapes and scupanons (sp?) and other berries whole. She says that they make jelly or wine just like fresh. My tongue agrees :-) John -- John De Armond See my website for my current email address http://www.neon-john.com http://www.johndearmond.com <-- best little blog on the net! Tellico Plains, Occupied TN Beware the lollipop of mediocrity. Lick once and you suck forever. > >> Today's kitchen yield: > [quoted text clipped - 3 lines] > > I luv pepper jelly!! �Especially if it has a little whang to it. Merriam Webster whang : penis --- >>"Terri" <Terri@micron.net> wrote in message >>> Red Pepper Jelly >> >>Oh! Sounds yumbo! Recipe please! > > I luv pepper jelly!! Especially if it has a little whang to it. I put one jalapeno pepper in mine. A habanero would kill me off but some like it that hot. > My neighbor who keeps me in jams and jellies (even using Splenda because > of my diabetes) freezes grapes and scupanons (sp?) and other berries > whole. She says that they make jelly or wine just like fresh. My > tongue agrees :-) Now there's a plan. Looks like I need to make some more room in the freezer. "Terri" <Terri@micron.net> wrote in message > Neon John <no@never.com> wrote in >> My neighbor who keeps me in jams and jellies (even using Splenda because >> of my diabetes) freezes grapes and scupanons (sp?) and other berries >> whole. She says that they make jelly or wine just like fresh. My >> tongue agrees :-) > Now there's a plan. Looks like I need to make some more room in > the freezer. I've often frozen berries when I couldn't deal with them at the time. I think it's called "open freezing"????. Once frozen slid them off into a plastic tub and put the next lot in. Very handy but hadn't recalled doing it till I read Neon John's post. > >> As I mentioned earlier last month, things in the canning department are > >> getting interesting as I have more time to play with making the more [quoted text clipped - 7 lines] > > I luv pepper jelly!! Especially if it has a little whang to it. [....] > My neighbor who keeps me in jams and jellies (even using Splenda because of my > diabetes) freezes grapes and scupanons (sp?) and other berries whole. She > says that they make jelly or wine just like fresh. My tongue agrees :-) that's exactly the type of neighbor who caused me to look the words appreciate and appreciation up in the dictionary so when I wrote thank you notes I could spell appreciate and appreciation correctly. <g> I like these kind of happy stories. Terri, good share! >> My neighbor who keeps me in jams and jellies (even using Splenda >> because of my diabetes) freezes grapes and scupanons (sp?) and other [quoted text clipped - 9 lines] > > I like these kind of happy stories. Terri, good share! Er thanks, but it was John who shared the good neighbor story! > >> My neighbor who keeps me in jams and jellies (even using Splenda > >> because of my diabetes) freezes grapes and scupanons (sp?) and other [quoted text clipped - 11 lines] > > Er thanks, but it was John who shared the good neighbor story! you provided the platform. :) >> Red Pepper Jelly > > Oh! Sounds yumbo! Recipe please! Pepper Jelly @7-8 large peppers, bell red/green (or pimentos) 1 jalapeno pepper 1 ½ cups vinegar, divided 1 ½ cups apple juice 1 package powdered pectin ½ teaspoon salt 5 cups sugar (green food coloring (optional) <---I can't eat the green ones so I have never tried food coloring before and have no input as to how well it works. However, the red ones require no coloring at all and the jelly is a gorgeous, clear red. Wash peppers, remove stems and seeds, cut into ½ inch pieces. Puree half the peppers and half the vinegar in blender or food processor. Puree remaining peppers and vinegar. Combine purees in a large bowl, stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag. Measure 4 cups of juice. Add apple juice to make 4 cups if needed. Combine juice, pectin and salt in *large saucepot, bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved and return to rolling boil. Boil hard 1 minute, remove from heat. Skin foam, add food coloring if desired. Ladle into hot jars, ¼" head space. Process 5 minutes water bath. Yield @ 3 pints. * I used my 8 qt. stock pot and still almost had a boilover over so you might want to use a bigger pot than that. This stuff really climbs and bubbles when it's boiling. > You can bottle (can) them too. Makes a nice addition to a fruit salad > of canned things during winter. You can also dry them and use them in > fruit cakes or snacks. I guess I'd better get put that dehydrator to work then. > I also use this site often as I can do a search using ingredients (use > "advanced search" and use the + sign for ingredients). The recipes come > from publications I know and use often: > http://www.taste.com.au/ I really like this site, thanks! > I got 52 hits using "grapes" and some of those recipes sound great. I > liked the sound of Bread and Butter Pudding with figs and grapes, and > also the White balsmic grape and haloumi salad and quite a few other > recipes. Now I feel in need of a snack...... Well, I just baked a pumpkin pie from what I grew as well as an apple crisp using the fruit from my orchard... Which one should I send? "Terri" <Terri@micron.net> wrote in message > "FarmI" <ask@itshall be given> wrote in >>> Red Pepper Jelly [quoted text clipped - 9 lines] > 1 ½ cups apple juice > 1 package powdered pectin Interesting that it has both apple juice and pectin. I've always been suspicious of pectin for no sensible reason at all - perhaps because no country person would ever have access to it in the past. I've always just upped the apple level. It sounds great though. I had already planned to plant some capsicums (bell peppers) this year - normally don't bother as we aren't power users of capsicums and it's easier to buy them that give them a space but I found a recipe I thought sounded great - will give it below. I am not particulalry keen on raw capsicums but love them grilled, sweated, skinned and grilled again. This was the recipe I thought sounded good - it was in the newspaper and comes from a woman who has very successful restaurant and small scale jam/pickle/preserves business as a side line: Red Capsicum Relish (makes about 6 x 300 ml jars) 100 ml (3-4 oz) olive oil 600g (about 20oz) white onions 2 kg (64 oz) red capsicums 1 kg (32 oz)tomatoes 2 cloves garlic 50 g (just under 2oz) fresh ginger 200 g (about 7 oz) currants 2 tsp ground pimento (allspice) 500 ml (16 oz) white wine vinegar 400g (about 13 oz) caster sugar (very fine sugar ) 2 birds eye chillies Heat oil, chop capsicums onions simmer in a pan with lid on about 15 mins. Add tomatoes (peeled, deseeded and diced), garlic (sliced), chilli (seeded and sliced) ground pimento, grated ginger and currants. when hot add sugar and vinegar. Bring to boil, simmer gently and reduce for about an hour and a quarter or until the consistency desired. check seasoning then put in bottles while still hot. > * I used my 8 qt. stock pot and still almost had a boilover over so you > might want to use a bigger pot than that. This stuff really climbs > and bubbles when it's boiling. :-)) will tak eyour advice. I have a few big boilers and could feed a battalion based on the number of them I own and the size of the sodding things. Just as well I have an enormous pantry. >> Now I feel in need of a snack...... > Well, I just baked a pumpkin pie from what I grew as well > as an apple crisp using the fruit from my orchard... > > Which one should I send? If it's a sweet pumpkin pie then I'll pass on that thank you all the same, if it's a savoury pumpkin pie, then I'd looove to try that. But that apple crisp sounds interesting too. I don't know what that is. How do you make it? The message <48e02750$0$22566$5a62ac22@per-qv1-newsreader-01.iinet.net.au> from "FarmI" <ask@itshall be given> contains these words: > Interesting that it has both apple juice and pectin. I've always been > suspicious of pectin for no sensible reason at all - perhaps because no > country person would ever have access to it in the past. Not in bottles, but in the natural form, they certainly did.. The history of cider and grape wines goes back forever, and one of the by-products is pomace (the residue of crushed skins/pips/stalks after the juice was extracted) which is the source of pectin. My granny was brought up in cider country on a farm with its own massive stone cider press. I can remember her peeling the skins and chopping the cores from fallen, wasp-chewed and rotted apples to put in a muslin bag which went in the jam pan. She might not have known what liquid pectin was but she knew pomace makes jam set. Pomace from the pear and apple orchards in Herefordshire was also used to home-brew some pretty deadly "brandy"... Janet. > The message > <48e02750$0$22566$5a62ac22@per-qv1-newsreader-01.iinet.net.au> from [quoted text clipped - 3 lines] >> suspicious of pectin for no sensible reason at all - perhaps because no >> country person would ever have access to it in the past. My granny > was brought up in cider country on a farm with its own massive stone > cider press. I can remember her peeling the skins and chopping the > cores from fallen, wasp-chewed and rotted apples to put in a muslin bag > which went in the jam pan. She might not have known what liquid pectin > was but she knew pomace makes jam set. I had plans to make my own pectin/pomace this year but I didn't get much of an apple crop and then I just flat ran out of hours in the day. Perhaps next year... "Janet Baraclough" <janet.and.john@zetnet.co.uk> wrote in message > from "FarmI" <ask@itshall be given> contains these words: > [quoted text clipped - 3 lines] > > Not in bottles, but in the natural form, they certainly did.. Trust you to hit the nail on the head. That's why I add more apples rather than rely on bottled pectin :-)) The > history of cider and grape wines goes back forever, and one of the > by-products is pomace (the residue of crushed skins/pips/stalks after [quoted text clipped - 6 lines] > orchards in Herefordshire was also used to home-brew some pretty deadly > "brandy"... It's interesting that when I've made apple juice and then preserved it in the fowlers Vacola outfits, the juice is quite opaque once it comes from the juicer machine and then again once it's bottled and comes out of the preserver. By the time we've used it months later the juice is crystal clear and that warm yellowy colour of bought apple juice, but on the bottom of the preserving bottle is a thick, leather like pad of what must be the settled out stuff from the apples. It acts and feels like leather. > "Janet Baraclough" <janet.and.john@zetnet.co.uk> wrote in message >> from "FarmI" <ask@itshall be given> contains these words: [quoted text clipped - 28 lines] > preserving bottle is a thick, leather like pad of what must be the settled > out stuff from the apples. It acts and feels like leather. Apple pomace is a byproduct of the apple processing plant down near the Maryland border. People in that area use it in cattle feed. It's also used as a source of pectin so maybe that's what makes it cling together so well. I've seen similar stuff in apple cider that turned to vinegar which my mother-in-law referred to as "mother of vinegar". I used to take my apples up to Elam's when he had the cider press. I'd bring them back and put Camden tablets in each jug to kill off the wild yeasts and about a week later I could start making 5 gallon batches of fermented cider by adding champagne yeast and treating it like a batch of beer -- let the major fermentation run until the brix level got low enough then siphon it into bottles. After it fermented and the yeasts all settled to the bottom, it was about the color of white wine and had a fine bubbles commonly found in champagne. Pretty good kick, too.  SignatureOptimism, cheerfulness, an embrace of magical thinking and the avoidance of the painful truth is the formula for victory at the polls. The message <gbt598$1kr0$1@f04n12.cac.psu.edu> from Elmo <ElmoHateSpam@noSpam4U.org> contains these words: > Apple pomace is a byproduct of the apple processing plant down near the > Maryland border. People in that area use it in cattle feed. It's also > used as a source of pectin so maybe that's what makes it cling together > so well. I've seen similar stuff in apple cider that turned to vinegar > which my mother-in-law referred to as "mother of vinegar". (apple) cider vinegar is still very popular here (it can cure anything, supposedly) > I used to take my apples up to Elam's when he had the cider press. I'd > bring them back and put Camden tablets in each jug to kill off the wild [quoted text clipped - 4 lines] > all settled to the bottom, it was about the color of white wine and had > a fine bubbles commonly found in champagne. Pretty good kick, too. In Britain, cider always means the alcoholic fermented drink. (I think in the USA, cider sometimes means apple juice). Home brew can have a kick like a mule :-) Janet. > The message <gbt598$1kr0$1@f04n12.cac.psu.edu> > from Elmo <ElmoHateSpam@noSpam4U.org> contains these words: [quoted text clipped - 22 lines] > > Janet. Hereabouts, cider refers to unfiltered apple juice made by chopping the apples into smaller pieces and then pressing the juice out through a coarse (usually cloth) filter. This leaves a lot of the fiber around. In some parts of the country it's called sweet cider to make a distinction between it and what was/is called cider in an earlier day. Hard cider is the specific reference to the fermented variety. In contrast, apple juice is highly filtered and has no visible solids. It's clear and yellow. The color is such that TV shows have been known to have someone take a sip of something in the refrigerator, make a face, and say something like "It's turned" and then throw it out. Later in the show someone else will go the the refrigerator and, not finding the bottle, will announce that their urologist is going to be really upset because the sample is gone. SignatureNotice the workings of power and privilege in your culture. "Elmo" <ElmoHateSpam@noSpam4U.org> wrote in message > In contrast, apple juice is highly filtered and has no visible solids. > It's clear and yellow. The color is such that TV shows have been known [quoted text clipped - 3 lines] > bottle, will announce that their urologist is going to be really upset > because the sample is gone. :-)) When I first wrote about my apple juice, I had typed that it was "pee coloured". In deference to readers here who seem to be more couth than most Australians, I deleted that and inserted "warm yellowy colour". > In Britain, cider always means the alcoholic fermented drink. (I > think in the USA, cider sometimes means apple juice). Home brew can have > a kick like a mule :-) Speaking of mule kicks... On our last Christmas in New Orleans prior to returning here, my brother-in-law somehow dug up some coconut flavored white lightening. I swear I've still got a hole in my esophagus lining. Good grief! "Elmo" <ElmoHateSpam@noSpam4U.org> wrote in message >> "Janet Baraclough" <janet.and.john@zetnet.co.uk> wrote in message >>> from "FarmI" <ask@itshall be given> contains these words: [quoted text clipped - 31 lines] > Apple pomace is a byproduct of the apple processing plant down near the > Maryland border. People in that area use it in cattle feed. Yeah, they used to do that in the apple growing areas of the UK and apparently pig meat from pigs fed on the cider leaving was supposed to be superb. It's also > used as a source of pectin so maybe that's what makes it cling together > so well. I've seen similar stuff in apple cider that turned to vinegar > which my mother-in-law referred to as "mother of vinegar". ???? Any vinegar mother should float on the top of the vinegar, not be a super thick pad at the bottom of the liquid. A vinegar mother is indeed leather like, but nothing like the consistency of the stuff that formed on the bottom of my apple juices - it was like saddle leather consistency. I was jsut glad I'd put the juice into huge wide mouthed jars and not into conventional bottle shaped vessels because there was no way I could have got this stuff out through a narrow neck. It was super tough. > I used to take my apples up to Elam's when he had the cider press. I'd > bring them back and put Camden tablets in each jug to kill off the wild [quoted text clipped - 4 lines] > all settled to the bottom, it was about the color of white wine and had > a fine bubbles commonly found in champagne. Pretty good kick, too. There's something very elementally pleasurable about making wine and vinegaar and other stuff like that. I seldon drink anything alchoholic but I love making the stuff so can ceretainly understand your enjoyment of your cider. > "Elmo" <ElmoHateSpam@noSpam4U.org> wrote in message >>> "Janet Baraclough" <janet.and.john@zetnet.co.uk> wrote in message [quoted text clipped - 44 lines] > leather like, but nothing like the consistency of the stuff that formed on > the bottom of my apple juices - it was like saddle leather consistency. Maybe my mother-in-law was thinking of HER mother-in-law (who she really didn't like). > I was jsut glad I'd put the juice into huge wide mouthed jars and not into > conventional bottle shaped vessels because there was no way I could have got [quoted text clipped - 12 lines] > I love making the stuff so can ceretainly understand your enjoyment of your > cider. SignatureOptimism, cheerfulness, an embrace of magical thinking and the avoidance of the painful truth is the formula for victory at the polls. In article <48e2d00a$0$22579$5a62ac22@per-qv1-newsreader- 01.iinet.net.au>, ask@itshall (FarmI) says... > Yeah, they used to do that in the apple growing areas of the UK and > apparently pig meat from pigs fed on the cider leaving was supposed to be > superb. It's true. I pastured hogs on mast several years ago, then finished them on corn, milk, apples and garden leavings. The hogs loved the variety, and the fact that there was food available any time. The meat tasted nothing like what you buy in the store. SignatureFor email, replace firstnamelastinitial with my first name and last initial. > In article <48e2d00a$0$22579$5a62ac22@per-qv1-newsreader- > 01.iinet.net.au>, ask@itshall (FarmI) says... [quoted text clipped - 7 lines] > variety, and the fact that there was food available any time. The meat > tasted nothing like what you buy in the store. they like acorns too! Acorn fed pork is great! You just fence off an area of oak woods for them to forage in and fatten on in fall. You feed them grain as well, but they love acorns! > > In article <48e2d00a$0$22579$5a62ac22@per-qv1-newsreader- > > 01.iinet.net.au>, ask@itshall (FarmI) says... [quoted text clipped - 11 lines] > area of oak woods for them to forage in and fatten on in fall. You feed > them grain as well, but they love acorns! It has been my experience that hogs pastured on mast don't have the best flavor. However, if you take them off of mast and put them on milk 'n apples 'n corn for a month, the flavor will clear. SignatureFor email, replace firstnamelastinitial with my first name and last initial. > This was the recipe I thought sounded good - it was in the newspaper and > comes from a woman who has very successful restaurant and small scale [quoted text clipped - 17 lines] > about an hour and a quarter or until the consistency desired. check > seasoning then put in bottles while still hot. Oh man that sounds great! I'll save this for next year. > If it's a sweet pumpkin pie then I'll pass on that thank you all the > same, if it's a savoury pumpkin pie, then I'd looove to try that. Okay now I want your savory recipe! I prefer less sweet but husband has a huge sweet tooth. But > that apple crisp sounds interesting too. I don't know what that is. How > do you make it? I make mine this way: 4 apples - peeled, cored and sliced 1/2 cup brown sugar 1 cup all-purpose flour 3/4 cup white sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg, beaten 2 tablespoons butter, melted (dash of nutmeg-optional) Mix apples with brown sugar. Mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples and bake at 375F for @30 minutes or until apples are tender. It's best warm, and even better warm served with vanilla ice cream. "Terri" <Terri@micron.net> wrote in message > "FarmI" <ask@itshall be given> wrote in >> If it's a sweet pumpkin pie then I'll pass on that thank you all the >> same, if it's a savoury pumpkin pie, then I'd looove to try that. > Okay now I want your savory recipe! I prefer less sweet but husband > has a huge sweet tooth. Can't help with a 'recipe' as such, as it differs with what is on hand. But some clues - pastry for a savoury pie - blind bake. Steam chunks of pumpkin - more or less depending on other ingredients and how pumpkiny you like it. Fry onion. Eggs beaten, milk added. Check out fridge contents - could add capsicum, celery, grated carrot, zucchini, sesame seeds, bread crumbs. Either put pumpkin in pastry case or add to the egg/milk mix. > But >> that apple crisp sounds interesting too. I don't know what that is. How [quoted text clipped - 15 lines] > or until apples are tender. > It's best warm, and even better warm served with vanilla ice cream. Sounds rather similar to something I used to make years ago but I'm sure had a different name - perhaps apple sponge/apple charlotte or ???? Have some apples in the fridge so will give it a test drive soonish. Thanks for that. spring here so my planting season is starting. Put some red chilli seeds in yesterday and some radicchio. Have coriander in plenty and my garlic and onions are doing well. Have some broad beans (fava in US??) popping up (pehaps too late to get anything but worth a try). Himself has seen the first snake for the season and my silkworms haven't yet hatched. Weather is gorgeous! "FarmI" <ask@itshall be given> wrote in message > Can't help with a 'recipe' as such, as it differs with what is on hand. > But some clues - pastry for a savoury pie - blind bake. Steam chunks of > pumpkin - more or less depending on other ingredients and how pumpkiny you > like it. Fry onion. Eggs beaten, milk added. Check out fridge contents - > could add capsicum, celery, grated carrot, zucchini, sesame seeds, bread > crumbs. Either put pumpkin in pastry case or add to the egg/milk mix. I forgot to mention bacon - fired crisp, driane don paper towel and added to the mix. The message <48e1d14b$0$22582$5a62ac22@per-qv1-newsreader-01.iinet.net.au> from "FarmI" <ask@itshall be given> contains these words: > "FarmI" <ask@itshall be given> wrote in message > > Can't help with a 'recipe' as such, as it differs with what is on hand. > > But some clues - pastry for a savoury pie - blind bake. Steam chunks of > > pumpkin - more or less depending on other ingredients and how > > pumpkiny you > > like it. I like a lot of pumpkiny. >> Fry onion. Eggs beaten, milk added. Check out fridge contents - > > could add capsicum, celery, grated carrot, zucchini, sesame seeds, bread > > crumbs. Either put pumpkin in pastry case or add to the egg/milk mix. > I forgot to mention bacon - fired crisp, driane don paper towel and > added to > the mix. That smells good :-) We had a good crop of pumpkins this year (surprising after such a dismally soggy summer) and they are drying off right now on the front porch, along with the onions. To the above, I shall add some fried sage leaves, and some smoked ham which is lurking in the fridge. Janet >>> Red Pepper Jelly >> Oh! Sounds yumbo! Recipe please! [quoted text clipped - 49 lines] > > Which one should I send? I found an easy way to use up some of this year's bumper crop of halapeno's using a recipe I found at: http://www.pepperjoe.com/sauces/ I modified it by using about 3 times as many peppers and limes before discovering I didn't have enough red wine vinegar so I substituted a mix of cider vinegar and red wine that had gotten a bit vinegary. Forget the dried garlic/onion powder -- had a great crop of garlic and shallots this year so they got mashed up. Almost all of the jalapenos were red and ripe -- a few had only gotten to chocolaty brown. SignatureLiquidity itself is one of the more socially discerning forms of money. As furnished in recent years, it is almost always found hovering fondly around foolish bankers, clumsy speculators, and stock markets gashed by rampaging bears. It is rarely found in ruined farm districts or cities where giant corporations have laid off 20,000 employees. > I found an easy way to use up some of this year's bumper crop of > halapeno's using a recipe I found at: http://www.pepperjoe.com/sauces/ [quoted text clipped - 4 lines] > Forget the dried garlic/onion powder -- had a great crop of garlic and > shallots this year so they got mashed up. Almost all of the jalapenos > were red and ripe -- a few had only gotten to chocolaty brown. Well color me delighted! Jalapenos turn colors other than green? All jalapeno varieties or is there a variety specific jalapeno? I always harvest them green because it's right about the end of my growing season. >> I found an easy way to use up some of this year's bumper crop of >> halapeno's using a recipe I found at: http://www.pepperjoe.com/sauces/ [quoted text clipped - 12 lines] > I always harvest them green because it's right about the end of > my growing season. All of them CAN ripen and turn red but in my experience there is a tendency to develop a web of water cracks if left on the plant that long. This year I planted an "early" (65 day) variety so they started to ripen in mid-August. I also optimistically planted some tabasco peppers which are more like 110 days and there are 2 or 3 ripe ones and it's just beginning to really flower so I doubt they will amount to anything before the first frost comes along (usually by mid-October around here). We also did cayenne peppers -- dried and crushed they are much better than commercial products. A few Anaheim peppers get smoked. When the first frost is predicted, I usually go out and uproot the remaining plants, strip the usable fruit still on them and compost the rest. Jalapenos get sliced and canned with garlic. A few get smoked into chipotles. One of our favorite things is what we call "Incredibly Hot Dog Relish" which is jalapenos, onions, and sweet icicle pickles. Have to make it up every week or so and store it in the refrigerator. The name came from what someone called it when we made the first batch for a cookout but it's good on sandwiches and anywhere else you might want to use some sort of relish. SignatureAcquire few needs. >> Elmo <ElmoHateSpam@noSpam4U.org> wrote in >> Almost all of the jalapenos >>> were red and ripe -- a few had only gotten to chocolaty brown. [quoted text clipped - 12 lines] > doubt they will amount to anything before the first frost comes > along (usually by mid-October around here). That sounds about like here. I'm dying to make a cold frame next year out of a dog kennel we don't use. I'd like to try and get a head start next spring so I can try some longer season plants. Tobascos are one I'd like to try. We also did cayenne > peppers -- dried and crushed they are much better than commercial > products. A few Anaheim peppers get smoked. How do you smoke them? > When the first frost is predicted, I usually go out and uproot > the remaining plants, strip the usable fruit still on them and > compost the rest. Jalapenos get sliced and canned with garlic. > A few get smoked into chipotles. Drool... One of our favorite things is what > we call "Incredibly Hot Dog Relish" which is jalapenos, onions, > and sweet icicle pickles. Have to make it up every week or so > and store it in the refrigerator. The name came from what someone > called it when we made the first batch for a cookout but it's > good on sandwiches and anywhere else you might want to use some > sort of relish. It sounds like it'd be good in potato salad too. "Terri" <Terri@micron.net> wrote in message > That sounds about like here. I'm dying to make a cold frame next > year out of a dog kennel we don't use. I'd like to try and get > a head start next spring so I can try some longer season plants. > Tobascos are one I'd like to try. Just a couple of days ago, I decided to do the same thing. I had an old aluminium framed window from when we replaced all the nasties with wooden ones so thought I could use that. I found that 3 polysyrene broccoli boxes put under it were just the right size so set it up on our north facing verandah with 2 old bricks in each to maintain some overnight heat and popped the seedling trays of the chillies and radicchio in it. This morning I decided it was as hot as the hobs of Hades in there and I was probably cooking the seed srather than germinating them. Need to figure out how to run a "hot frame". >>> Elmo <ElmoHateSpam@noSpam4U.org> wrote in > [quoted text clipped - 23 lines] >> products. A few Anaheim peppers get smoked. > How do you smoke them? Last year, we got a commercial electric smoker. It's basically a steel cylinder with the heating element from an electric oven in the bottom, a lid, and some notches in the sides so that it can hold a pan for liquid and some racks. It also comes with some lava rock type stuff to put under the heating element. My friend built his own smoker from a hot plate, a huge terra cotta pot and a few other odds and ends so I expect that you don't need a commercial item. I follow the directions for the smoker and put the peppers on the top rack. Thick-walled peppers like jalapenos get a few slits in them, thinner walled ones like anaheim and cascabels can go on whole. I crisped a few a bit too much the first time I did it, then learned to turn them over a few times and to take them out before they get too well done and let them finish in the dehydrator. The ones that were really crispy got crushed to powder which gets used sparingly to add a little smoky flavor to all kinds of stuff. >> When the first frost is predicted, I usually go out and uproot >> the remaining plants, strip the usable fruit still on them and [quoted text clipped - 9 lines] >> sort of relish. > It sounds like it'd be good in potato salad too. SignatureOptimism, cheerfulness, an embrace of magical thinking and the avoidance of the painful truth is the formula for victory at the polls. -snip- >Last year, we got a commercial electric smoker. -snip- I didn't get any tomatoes this year to do it with- but be sure to try some smoked tomatoes, too. I've been drying my excess for years but last year was the first time I smoked any. I've never seen them commercially- and haven't heard of anyone else smoking them-- but I prefer them to sun dried or dried in oil. Once leathery I throw them in the freezer. Last years are still plenty smokey. Jim > -snip- >>Last year, we got a commercial electric smoker. [quoted text clipped - 9 lines] > Once leathery I throw them in the freezer. Last years are still > plenty smokey. Ya'll are making me hungry. Stop!That! My grandfather used to smoke smelt in a smoker he made from an old, small refrigerator. I don't know how he did it but I'd sure like to make one like that. I have an old one in the shop that used to belong in the 5th wheeler that I've been bugging my husband about. I'd like to make some sausage and smoke it. [....] > > How do you smoke them? > [quoted text clipped - 6 lines] > pot and a few other odds and ends so I expect that you don't need > a commercial item. you see something at the store, you buy it take it home and enjoy it. then some friend shows up observes the operation and goes home and builds one for pennies on the dollar. grrrrrrr |
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