Posted on 08/20/2022 4:55:49 AM PDT by Diana in Wisconsin
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Depends, have not found that with many, maybe the Costa Rican red or a thick walled variety.
These are Pumpkin Spice Jalapeno which the goats were leaving alone even though they ate the shisito and kalugerista plants but I noticed yesterday that these jalapenos had been nibbled on and they’re supposed to turn orange but are still dark green. Pretty big but probably not full sized. I just wire a get across the corner that should protect them from goats.
I think your chances of them ripening is pretty good. I would not leave them out in the hot sun. Those dang goats. When we had ours we had a big locking latch that they could pick, so we also used a big bungee wrapped a few times. Sometimes we would let them out near the garden if we were out and one would sneak up to the front and maybe grab a radish but we would shoo them away. They were a great way to high speed compost though, especially broccoli leaves and stalks. No roots.
and it's ready for the garden as soon as they drop it. I usually let it age a little at least. I have a few buckets of it right now. I started four shisitos a few weeks ago and transplanted into a 50/25/25 mix of potting soil/very aged chicken coop soil/goat manure and they seem to be loving it so I might get some after all. They're in a pot so I can bring them in when needed and when outside, they're too high for the goats to reach.
Pretty sure I have the goats and LGDs sold as a package deal. Losing my shirt but if I can't keep them fenced, it's not working. I might do some work on the fence this winter and get some hair sheep next year. They're easier to fence and lamb is yummy. Not trying to do anything with the fence right now because I'm a tick and chigger magnet. I have years old scars on my legs from chiggers. That acid they secrete to soften up your skin really effects me.
We started out with chain link for our goat pasture. Animal exit right from the barn so only 3 sides. The chain link only lasted a few years then we went to cattle panels. They are the best. Always fed second cutting alfalfa because we always had somebody in milk. We would supplement by hand cutting tall grasses in a big Manger bucket. They also loved a big maple branch cut and hung over the fence. Munch fest!
Thanks for the link! My husband was the one who used the pressure device. Maybe now....
You Tube video on things to avoid After you have canned. (Great picture of 1 qt with a broken seal and major mold infection!)
NO-NO! Don't Do This With Your Canned Goods!
(Spoiler...remove the rings and do not stack the jars on top of one another !)
I am sure that some people will dispute her recommendation. ( I left the rings on two dubiously sealed cans, but I am not o sure now! Intend to use those cans first.)
If you have a couple that the vacuum seal did not suck the lid down I would store those in the fridge until you use them.
Good advice, IMHO. I cleaned out my canned goods pantry yesterday; I needed to as I’m filling it up again and wanted it better organized.
I have about 100,000 canning RINGS, and just enough LIDS to get me through the season.
On to pears this week! Beau is digging taters for me today, but I don’t can those. ;)
I left the rings on the first couple of times I canned and evidently it never dried out underneath them and they rusted. I suppose you could remove them, let then dry and put them back on but there’s really no need to put them back on. If the jars are sealed, the lid is hard to even pull off so there’s no worry about accidentally knocking them off.
I reuse lids once which isn’t recommended but it works 95% of the time for me. Any that don’t seal go in the fridge.
Never heard about not stacking jars. I have stacked them but they always go back into the cardboard cases they came from the store in and I stack those two high.
If I just stacked a jar on top of a jar, I’m sure I’d end up knocking the top one off. Happens with tin canned goods all the time, even the ones that fit inside one another, so I’m not doing that with glass.
I try to adhere to organic practices to the extent that it's practical, but there's one thing that needs chemical fertilizer to really do well - sweet corn. My fall crop Peaches and Cream is up about 6" which means it's time to side-dress with nitrogen. Urea is now $73/cwt at the local feed mill. I'm glad I don't need 5 acres worth.
The cannery business is slowing down for a bit. I put up 14qts of gumbo base and 8 pints of juice. That will be the end of tomatoes for me this year. I'm well past 100qts of canning this summer. I'll do some more green beans and some okra pickles before heading out on vacation middle of next month. Then with any luck a big batch of sweet corn and more sauerkraut.
I pulled the sauerkraut and bottled it over the weekend. Wound up a little shy of 2 gallons and it is glorious. Decided that we might want some more so Nephew seeded some starter cells with StoneHead this morning. With any luck we'll get a nice crop and make another batch.
It's always a bit grizzly looking in the bucket when the lid comes off. This batch wasn't as gross on top as some I've seen. The dumbell weights in a ziplock bag placed on top of a china plate worked great to keep the air out of the cabbage as it fermented.
A 60k btu banjo cooker is perfect for canning. The key is having a good regulator that will adjust from raging inferno down to just barely lit.
They say not to use a glass top range but I did my most recent canning project on one. Just have to be gentle setting the pot on it. Mine’s a 16 qt Presto weighted, not gauge. Walmart special because everyone else carries the gauged type. Paid $69.95 12 years ago. They’re $98.00 now. https://www.walmart.com/ip/Presto-16-Quart-Pressure-Canner-and-Cooker-01745/5913467
About the cheapest pressure canner available that is some kind of brand name. Some people don’t like the jiggler/weighted type but I don’t mind. You can hear it from another room so you don’t have to get up and check it occasionally. Plus it reminds me of my mom. She used to cook fresh green beans in a pressure cooker with jiggler. My dad didn’t like firm green beans. Pretty much came out like canned green beans. She never canned anything though.
Canned meats look like a science project or something you'd find in a lab stored in jars of formaldehyde.
https://www.johnnyseeds.com/vegetables/cabbage/storage-cabbage/kaitlin-f1-cabbage-seed-286.html
Developed for Sauerkraut! And I think you have enough room to tie up some garden space for 90 days!
"Mid-term storage variety for sauerkraut.
Kaitlin is a large, late-season cabbage that produces a high-quality, high dry-matter white cabbage for sauerkraut. It is a mid-term storage cabbage that will store well until December or January. Kaitlin's interior remains quite white, not green, after storage. Avg. weight: 8–12 lb. High resistance to Fusarium yellows. "
Looks like it would make great cole slaw to go with fries and deep fried perch!
The video; Have never seen the mouldy mess from any canning I was associated with. (Looks like something from a refrigerator on "Horders!") I heard about the rusty rings, but not about the stacking. I have stacked some, but usually just very small jars with something like fig preserves. I have some rings lying around to put on the jars when I open them and use part of the contents and have to refrigerate the rest.
Diana of the One thousand and One Rings is prepared for a refrigerator full of open jars of pickles and condiments!
MWH; If they don’t dimple and ping I refrigerate, I do not reprocess. (Only two so far!)
I kept 100 rings, LOL!
I got in the habit of taking the rings off when I store my canned goods, as others have suggested.
And during CovidBS-19, I was forced to buy sets of rings and lids, when I only needed lids; hence the glut.
Today I am starting a crock pot full of pears for Pear Butter. Yum! :)
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