Garden 2024

[Mad Trapper]

I got to salvaging remnants at a local produce farm, same one I got the huge haul of tomatoes last year.

We've had quite a few hard frosts and the sensitive stuff is long gone. But I got a great haul of broccoli, carrots chard and kale. Also a good amount of rosemary that is in the dehydrator now. There is still a lot left of each but it should keep a bit longer until I store or process this haul. Will have to get on it though as next week we are getting winter cold temps.

Carrots will go into root cellar. The rest I'll blanch , vac seal and freeze.

[Chiefster23]

I’ve left my potato’s in the ground but the weather is calling for lows in the 20s soon. So yesterday I started digging them out. I only planted 3 raised beds of 3 ft. X 4ft. I got a 6 gallon bucket full out of 2 beds. I will dig out the last bed this morning. Not bad for only 3 small raised beds. This finishes all garden tasks for this year. Already looking forward to next season.

[Michael_Js]

Last of the jalapeños - cooked up into 3+ quarts of relish! Yum!!

[1skrewsloose]

Last of the jalapeños - cooked up into 3+ quarts of relish! Yum!!

What do you use to dice/chop the japs? Looks like such a uniform cut. You do it by hand?

[Slippy]

Last of the jalapeños - cooked up into 3+ quarts of relish! Yum!!

!!NICE!!

[Mad Trapper]

What do you use to dice/chop the japs? Looks like such a uniform cut. You do it by hand?

And what is the pickling solution recipe?

[Michael_Js]

Thank you all...

I use my food processor - just be sure to pulse and not make mush out of it! The recipe is Super simple!

See below:
The Canning Version
Want to keep some of this emerald-green goodness for the winter? Here’s how to use your water bath canner to put some of this deliciousness back.
Ingredients:

• 5 pounds of jalapeno peppers
• 2 cups of sugar (white sugar or turbinado)
• 4 cups of white vinegar
• ½ cup of cilantro leaves (optional)
(Another option, if you want a condiment with less heat, is to replace up to half of the jalapenos with green bell peppers.)

Directions:
• In a food processor, finely chop the peppers. Don’t turn them into a pureed mush – make them the consistency of relish.

• Meanwhile, in a large cooking pot, stir the sugar into the vinegar and bring to a boil.
• Immediately reduce the heat and stir in your hot peppers.
• Use your food processor to chop the cilantro leaves, if you are using them, then stir them into your relish. (Be sure to use the leaves only – the stems are bitter and unpleasant.)
• Bring the relish back to a boil, reduce heat and simmer for 5 minutes until heated through.
• Ladle the relish into sanitized pint jars allowing ½ inch of headspace.
• Process the jars in a water bath canner for 10 minutes. Be sure to adjust for altitude.