kyle wow yall have a short growing season. I usually get in a fall garden also. If I get bit by a late frost I have time to recover. Yall have to get it right the first time. Good luck and good growing 👍
Gardening, canning, pickling and everything related
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Tex_77 Deserve its own post maybe? I know I am interested.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Jonathon Probably, we already killed 1 pound of them, and only made 2 pounds. I will say this though, since my wife has discovered everything we can do with a chamber vac, she is mad that we didn’t get one sooner. So I think you should make videos on what you can do with them other than just vac sealing bags. Austin
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Tex_77 Thanks man, we will take a look at it. Let us know (and this is anyone not just Tex) if they have anything else they use their sealer for.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Jonathon The Vacuum marinade function. Saw some videos on Youtube infusing fruit with booze which I want to try as well.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Decided to try a recipe I had found for quick pickled chick peas (garbanzo beans). Came out great.
“A smooth sea never made a skilled sailor.”
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
Jonathon I use the marinade canisters some but, mostly to vac Kerr jar lids when I make Kraut and store the extra quart jars in the fridge.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Surg looks and sounds interesting. What is the brine?
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by Surg
GWG8541
Found this recipe online (not my own)
1 quart chickpeas, cooked; or 2 15 oz cansSimmer brine until sugar dissolves and pour over chickpeas and jalapeños. I let it sit for 24 hours.
2 cloves garlic
3 jalapeno pepper, sliced
3 strips lemon peel
2 tsp salt, kosher
1 tsp cumin
1 cup white wine vinegar, or distilled vinegar
1/3 cup sugar
pinch turmericI topped it off with some more vinegar to cover everything.
“A smooth sea never made a skilled sailor.”
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Surg thanks, I’ll be giving this a shot.
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Surg I took a screenshot of it. Thanks I will try it also. I like chickpeas
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Surg Great idea
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Surg Thanks for the recipe.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
When do any of you start your tomato seeds and when is your target planting date into mother earth?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O I start them about 6 weeks before the average last frost. Plant them outside after that (May 15th for me). Start hardening them off a couple of weeks prior
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Denny O I do just like Deepwoodsbutcher does.
And the dates are very close to I start tomato seeds at Easter and plant in ground right around Memorial Day ( which is really close to the last frost in Ohio).
I will start my pepper seeds a week or 2 before Easter and my super hot peppers I start in March around St Patrick’s day as they grow a lot slower. -
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
chippewa I hope you are referring to this coming Easter, as it varies every year by many weeks!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O you are correct about Easter changes every year. I just know when Easter is getting close that I have to figure out the 6 weeks time. Been doing this for the last 7 or 8 years and it works for me.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Denny O I ussually start indoor mater seeds by mid March and put them in the ground sometime after Mothers Day, unless the weather is forecasted to stay warm, then maybe a little before then. I’m lower latitude than chippewa and Deepwoodsbutcher . My Dad was a heck of a gardener and he didn’t trust Ohio weather until after Mothers day, so I followed his advice. I do plant a few Early Girl plants before the rest and will tent them in an upside-down tomato cage and visqueen if it frosts. It puts some tomatoes on the vine a few weeks earlier than the rest.
"You never really die until you end up on the wall at a Cracker Barrel"
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
GWG8541 GW, I’m more in line with chippewa. I don’t know where Deepwoodsbutcher lives, I suppose within the general area or farther North. Chippewa most likely has the lake effect that changes his climate where it does not get me. Mid Feb to 1st of March is normal seed start for me in the basement. Then May day to mothers day I have tried to plant. I raise heirlooms that are indeterminate maders. I will plant 2 to 3 seeds per 3" fiber pot then 3 flats of 18 - 3" pots each. My thinking is “May the fittest survive!” I have only purchased seeds when it struck my fancy to try something different. I’ll keep 10 to 12 of the best and give the rest away. Last year was the first year that I purchased potted maders from a greenhouse in maybe 15 to 20 years. I think I may have cooked the little guys before they had a chance! LOL! I started a new system and will have to work on figuring it out more this year.
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GWG8541 I bet you guys grow some nice maters. If we do ours too late, it gets too hot too quick & they stop or slow down production drastically. If we get them in too early, well, there is always a pretty good chance of a late freeze & they get zapped. We really need a green house, but even then you have to be very careful & probably would either have to grow them in bigger pots or fertilize the devil out of them, which we try not to do. By Mother’s Day, it is just about getting too hot.
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