Oh mother were these some hot peppers. When I got a bag of these aji limo peppers from my farmer neighbor. I tried one in the yard, and they packed some heat, which at the time I thought was around the same level as a jalapeno (they are actually about 3 to 10 times hotter then jalapenos.) So after 24 hours in a brine solution, they turned down right radioactive. Continue reading
I like tomatoes, but there is no way that I can eat all the fresh tomatoes that I have, so it’s time to test out some more of my canning skills.
I put off canning the tomatoes from the garden for a while now. Since I had a very tough time finding citric acid. But after a little bit of searching on the net, I found out that a lot of homebrew websites carry citric acid. I swung by my local homebrew shop and sure enough they had 1 lb bags of citric acid in stock. So I was back in business. Continue reading
For some reason this year, I’ve grown all these jalapenos, but I’m not really in the mood it eat multiple pounds of jalapeno poppers. So instead of making jalapeno poppers I’m going to cut the jalapenos into rings and try to pickle and can them.
There is just something about canning/pickling that really interests me. Maybe it has something to do with preserving and enjoying the bounty of the harvest year round. Plus if I’m going to grow some of my own food, I don’t have the heart to toss any of it on the compost pile. Yeah I leave some of the harvest on the vine for nature to take their share, but that doesn’t mean that they have full reign of the garden. Continue reading