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Posted on 08/20/2022 4:55:49 AM PDT by Diana in Wisconsin
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I love to can and did quite a bit of it when I was younger..... unfortunately I’m a really really bad gardener. We just moved, so I tried some 5 gallon bucket gardening this year. So far I have gotten 1 (count them... one) 6 inch zucchini. I have lots of male blossoms and very few females.
I think it has been too hot and dry here (even with daily watering) for the tomatoes or peppers to even set blossoms. Then, Mr G decided to be helpful and put miracle grow on my plants. Burned the snot out of everything. The peppers might recover. Tomatoes, cuke and zephyr? Gone. Green beans never made it past the first leaves. I do have a really happy basil and rosemary though.
So, because I am so bad at gardening, I mostly can jams. My current favorite is Vanilla Bourbon peach. The bourbon adds a depth of flavor that is wonderful, and I don’t like bourbon!
I am looking for a recipe for candied dill sticks. Vlasic used to make a decent one, but not anymore. Taking dill pickles and candying them leaves you with a soggy pickle. Not lovely. My friend has a wonderful recipe, but she won’t let me have it. All I know is it is fermented before it is canned and it does use alum. Anyone have an idea?
Most of what I’ve done has been low acid foods. Very first thing was potatoes for cheap practice/learning and then onto meats and stock. All require pressure and long processing times due to lack of acidity to prevent botulism.
I think the only thing I’ve done that didn’t require it was pepper/onion relish which has enough vinegar in it and can be boil water bashed for 5 minutes.
Our dog died last year and no matter how much sweeping and vacuuming is done, her fur lives on.
What’s wrong with canned dehydrated water for emergencies? I know this liberal who when making pasta will boil several more gallons of water then freeze them for later use. Saves on energy.
Mother Nature is the Great Equalizer | Weaver Acres Farm - (15 minutes) - https://www.youtube.com/watch?v=OIh8vC3i6DI
I had my share of issues here this year. Me starting from seed for the first time. Small four legged critters. Early heat wave that just ended. Big four legged critters. My low pH soil. No problem with bugs or disease. Just everything else.
Above is the last of three videos of that same farm and I posted these other two in a different thread already.
$200,000+ on 1 Acre (In Their 2nd Season) - (37 minutes) - https://www.youtube.com/watch?v=ksf6KBymnLo
$200k gross I would imagine and watching the video seeing the focus, drive, intelligence of the guy, his locale($$$) and the number of customers there while the video was filmed, I don’t doubt it, even if it is a clickbait title.
Unique Farm Store | Weaver Acres Farm - (19 minutes) - https://www.youtube.com/watch?v=gCemyWN3FjY
The best thing to do then is go to a farmer’s market and buy the produce to can.
That way you will have it, which is no guarantee what with the way things are going this year.
needs some advice....going to be canning tomatoes....is it worth to get one of those tomato strainers?...hand crank or electric?...I’ve managed all these yrs but now looking for something easier....
Not canning yet, but did lay down a brisket in brine today, for a corned beef point; and later, the flat to be finished as pastrami.
Barring disaster, looks like a bumper crop of apples; trees I’ve never seen bear before are even full of them. Future jelly, butter, sauce, pie-filling, syrup/ice cream topping, dried ... .
Wheat is harvested, and about 3/4 threshed. Would have finished, but the drill battery overheated. It won’t be a lot, but a few more pounds than we had before.
A Foley Food Mill and an immersion blender get me through Canning Season just fine. :)
John Deere ‘rear’ = 6 hours mowing, 7 gallons of gas - about 8 acres. One field left & I did it a week ago so it’s not too bad. All I want now is a shower, beer & some Chinese food. The shower is the only one of those 3 that’s going to happen. Sigh.
Is THIS what you’re looking to make?
https://www.allrecipes.com/recipe/25486/candied-dills/
Paula Deen’s recipe:
https://www.pauladeen.com/recipe/candied-dills/
Glad to see you’re back in the saddle again! :)
My knee is pretty stiff. Couple of Advil plus I’ll be on the stationary bike tonight to loosen it up .... between that & the massage gun to beat my knotted up quad into submission, I should be able to walk tomorrow. At least I can keep the place mowed now without having to ask for help.
Does anyone raise meat rabbits?
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Thank you Diana! Great to hear all the things that people are doing. Its a good time to “Set by” as much as people “can”!
VKP food strainer VKP250 - previously known as Victorio brand which had good reviews for years.
https://duckduckgo.com/?q=vkp+food+strainer+VKP250
Pulled up the rest of my Yaqui tomatoes; Determinate; lots of green tomatoes, taking up space needed for other things. The vines with the tomatoes are ripening on the back porch out of the sun.
Have lots of Shishito peppers. I can freeze or maybe pickle and +can in pints.
Brussel sprouts and cabbage seedlings are almost sturdy enough to plant. I will start with low tunnels, and if the White cabbage looper flutterbys are still around in September when they get taller, I will use mosquito netting to protect them. ($12 a piece at walmart.) They will fit over my 2' x 6' raised bed frames and also provide some protection against frost. Also lots of lettuce seedlings (Including Lollo D Rosso based on someone recommendation!)
I froze,about 30 shishitos today. I cut them lengthwise, take out the seeds chop then sauteed in a generous dab of butter plus olive oil. Enough to coat well. Sauteed maybe 3 minutes. Let cool. I don’t even use the foodsaver for them just small zip snack bags. About a half cup peppers on each . Roll up press out any air then put all the little rolled up bags into a quart Ziploc freezer bag. Will keep for a year and very handy to use. Love some in an omelette or pizza.
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