Gardening, canning, pickling and everything related
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Well I’m sure we have a lot of people on this site who have their own gardens, and do home canning so lets see your pictures and please share you recipes. I have 90 percent of my garden in, I grow tomatoes, peppers, squash, zucchini, lettuce, spinach, green beans, watermelon and carrots. I’ll post some pictures later this week, not much to see right now.
I can/make pickles and salsa and also make cowbiy candy, also known as candied jalapenos.
Joe Hell calldoctoday @Team-Blue @Team-Orange PapaSop garden nutIsaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex, I was not too smart this year & decided to let the garden go fallow this year. Then came the corona business. We usually grow, freeze, can , & dry & eat it too. Several varieties of Tomatoes, Several varieties of peppers (jalopeno, firecracker, cayenne, Poblano, others), Eggplant, Swiss chard, Breen beans, Mustards, Collards, Cauliflowers, Cabbages, Lettuce, Onions, Garlic, Summer Squashes & Zucchinis, Winter Squashes, Okra, Cucumbers, Radishes, Carrots, Turnips, Candylopes, several varieties of mints, grapes, figs, Blueberries, Blackberries, & pomegranates. About all we have this year due to my stupidity is grapes, pomegranates, Blueberries, Figs, & lots of mint (regular, peppermint, pineapple mint, & our favorite Chocolate Mint. I have also made tea (black & green)from the sasanqua camellias, but it is a lot of work & I question if it is worth the effort. I will try to send some photos of some old dried & pickled peppers (about all we still have left of the pickling) & lots of preserves from the various fruits. We used to pickle a lot of eggs, but we do not have as many chickens now & seem to eat more eggs.
I would like to try your Cowboy Candy. That sounds real good. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to calldoctoday on last edited by
calldoctoday Gardening is a lot of work, especially the planting. I greatly simplified my watering process a year ago and put in drip irrigation on a timer, such a time and water saver.
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We still have about a month before putting in a garden. I down sized quite a bit, a smaller garden, a handful of planters and several beds of berries, currants and wild berries. The season is short here, a lot of transplanting needed to get anything put up.
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I was doing drip irrigation before it became common about 40 years ago when we were in Texas & even had my orchard on a drip system. Then I did a sand filter septic system with underground drip irrigation to water the yard too. Now her in Alabama, I do a very basic drip system if you want to call it that. However, I am moving to some very serious raised beds to keep up with the compost & try to make the overall long-term prep work & maintenance easier. We will have to see how those ideas go. We are 100% organic again too. in Texas we produced enough to give us everything we needed, give the friends & neighbors what they wanted, & Margaret would take what was left down to the fruit stand to sell. You will not get rich doing that for certain & we have never been certified organic, but the folks knew we had good stuff.
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Rabbit manure is the best manure in my opinion. It has the high nitrogen with out the burning ammonia. I used to raise the rabbits really for the manure. Now we just use our chicken, compost, chicken straw & Alfalfa, & some cow manure from a local dairy. I get rabbit when I can. Margaret says, “no more raising rabbits”. If this corona business keeps up, we might have to get back to the basics.
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Have you ever tried pickled turnips?
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My garden varies quite a bit. Right now, it’s fairly light. Lacinato kale, arugula, basil, longevity spinach, and Okinawa spinach. I also have spearmint, rosemary, marjoram, chives, and thyme in pots.
I was thinking about about putting in a couple others things, but it’s getting rather late to start planting around here.
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I’m with you there.
Tomatoes and green beans blooming, Peppers a little behind and Hatch peppers still little as my seeds came late but they like it hot anyway. Love those dehydrated tomatoes they last all winter. -
Tarp, It looks like you must have some venison in the area for brining & grinding too! The deer used to jump over my garden fence like yours in Texas & walk to the very middle to eat swiss chard & sweet potatoes. They loved them & would jump right over the fence & touch nothing else. They like the water melons too.
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calldoctoday Yup lots deer around here. Not much bigger that a big dog but sure do taste better.lol My green beans would be gone by morning without that 8 ft fence.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to calldoctoday on last edited by
calldoctoday I made pickled kolarabi once, never turnips. Use them in pasties and oxtail soup though.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Well here is my finished weekend project.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Tex_77 on last edited by
Tex_77 I like it
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to YooperDog on last edited by
YooperDog When I was in Architecture school a long time ago I used to take extra vegetables from our garden to the professors & folks at the school. The Librarian once asked me if I had ever tried them & I said no. She said when she went to Mexico on a vacation they sat them out on the table like chips here in the states & they were good. So, since we grew turnips pretty well in that garden, I said, what the heck & if I can pickle a pickle, then I suppose I can pickle a turnip too. So I did a good batch. We thought they were pretty good, but not everyone liked them. That was 35 years ago.
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Tex_77 Tex, I am impressed! Let us know how it all grows.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to calldoctoday on last edited by
calldoctoday do you slice them up or cube them? Sweet pickle? Sounds like a good side to munch on with a cervesa.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Tex_77 on last edited by
Tex_77 Does that unit break down for storage? Pretty nice looking gardening cabinet.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to YooperDog on last edited by
YooperDog If I remember correctly we did them Kosher style, but if I know myself, I might have tried a sweet jar or two. I also seem to recall slicing them, a little on the thick side & definitely did not cube them or make them too thin. I may have even done a sort of sweet Kosher. I do some pickles now called “Bob’s Dad’s Pickles” after a friend of mine’s dad. Both of his folks are in their mid 90’s & doing pretty well for themselves. He gave me a recipe that is sort of a sweet kosher & it is real good.
