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RE: Loads of Bhut Jolokia peppers...now what? (Follow-Up #10)

posted by: sandy0225 on 07.21.2011 at 06:21 pm in Hot Pepper Forum

easy tabasco sauce

wash peppers, remove stems (You don't have to cut off the green part that's on the pepper itself, just take off any excess stems)

pack peppers loosely in a quart or even a gallon or half gallon glass jar with a secure lid. Add 1/4 t salt per quart capacity of jar. 1gal=1t salt.

fill the jar to the top with white vinegar.
Place lid on jar and set it in a warm place, like the top of the refrigerator for 3-4 months until peppers are soft. If the level of vinegar goes down, top it off with more vinegar.

dump the jar in the blender and blend until liquefied.

dump it into a strainer and strain out the skins and seeds.

store in refrigerator after blending.

Now, you could smoke the peppers and then make this sauce for a smoky taste to your hot sauce. I bet that would really be good!

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clipped on: 08.25.2013 at 06:29 pm    last updated on: 08.25.2013 at 06:29 pm

RE: Eating chocolate habanero's (Follow-Up #14)

posted by: chile_freak on 07.10.2011 at 05:21 pm in Hot Pepper Forum

No worries, simplest thing in the world:
8 scotch bonnets( deseed and deplacenta unless u like it HOT
2 cups cane vinegar(rice if u don't have access to cane)
1 medium onion (rough chopped)
1 medium carrot (rough chopped)
6 cloves garlic
1/8 tsp cumin
1/8 tsp corriander
2 tblsp olive oil
salt to taste
pinch of xantham gum(optional)
preheat oven to 400. place peppers(whole w/o calyx, or deseeded and deplacentaed) garlic, onion and carrot on cookis sheet and drizzle the olive oil over them, roast until, garlic softens and onions are translucent( about 8-10 mins roughly) add all ingredients to blender or food processor, and mix thouroughly, til u have a smooth texture.
strain and enjoy.good luck! Let me know how it turns out for you. This is one of the simplest hot sauces I make, other than the pepper mash of course: roast garlic and chiles puree in vinegar til desired consistency and add salt, I use thai chile mash on all kinds of stuff and, smoked habaneros make a wicked good pepper mash too( not to mention one hell of a bbq sauce!

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clipped on: 08.25.2013 at 06:28 pm    last updated on: 08.25.2013 at 06:28 pm

RE: Mixed 'Hot' seed packet offer (Follow-Up #34)

posted by: ottawapepper on 01.24.2012 at 03:52 pm in Hot Pepper Forum

Hi Mark,

You didn't miss it in this thread. Rick is referring to a recipe I posted a while back. It's pretty simple and you can easily add or remove stuff to make it your own. It doubles, triples etc. easily. I've made it using Scotch Bonnets through Jolokias and Scorpions.

Bill

Caribbean BBQ Sauce

2 (or more) scotch bonnet chilies (or whatever chili you like), fresh or dried
1 cup orange juice (also nice with pineapple)
1 cup honey
1/3 cup Soy or Worcestershire sauce (I prefer Soy)
1 TBS ginger
1/2 tsp allspice
2 cloves garlic
1 tsp dried thyme (1 TBS fresh)

Blend together well in a blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavour .

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clipped on: 08.25.2013 at 06:23 pm    last updated on: 08.25.2013 at 06:24 pm

Garden Lady

posted by: laurastheme on 04.06.2013 at 01:02 pm in Garden Junk Forum

I come here everyday to read what everybody is doing, but haven't posted any of my projects for a long time. Many months ago I sold a garden lady. The buyer bought it for a friend, but after receiving it she had a hard time letting go. I told her I would make her one for free if she wanted to pay the postage. She readily agreed and the little lady is on her way. Here she is.

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clipped on: 04.09.2013 at 11:54 am    last updated on: 04.09.2013 at 11:54 am

Not really a garden junk question

posted by: rafor on 11.11.2011 at 12:19 pm in Garden Junk Forum

I need some input from all you creative DIY peeps. I want to make a rather large Christmas ornament to hang from a branch on a large tree in my front yard. I'm thinking something sort of the shape of the finial tree toppers. It would be about 4 or 5 feet long. All the commercial ones are uber expensive and I think I can make one out of wood I already have. I want it to have a sort of 3 dimensional effect so I thought I could use plywood and marry 2 pieces together at a 90 degree angle to give it that 3D effect. I tried to find some patterns on google, but had no luck. Any suggestions? TIA

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clipped on: 01.14.2013 at 10:33 am    last updated on: 01.14.2013 at 10:33 am

The big reveal :)

posted by: rafor on 11.27.2011 at 11:45 am in Garden Junk Forum

See the plywood on the back of this truck? It was used to haul my Miata and plants cross-country since R's employer would only pay to ship 1 vehicle. R hooked my Miata on the the back of our pick-up (with a few of my large garden pots/plants in the pick-up bed!) and off he went. I was stuck with the big-ass car (my Mom's) that the company would transport for us.

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Guess what I made with that old plywood that has been laying around for almost 2 years now?

In the beginning:

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More:

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And finally:

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It may need more bling, but I'm going to mull over it a little while :)

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clipped on: 01.14.2013 at 10:30 am    last updated on: 01.14.2013 at 10:30 am

Clematis rooting update

posted by: david52 on 08.14.2012 at 06:51 pm in Rocky Mountain Gardening Forum

I thought I'd update the progress on the clematis cuttings. So using the tips you guys gave me, I used pure perlite, Clonex rooting compound, kept them in covered domes for a month, then open in a tray with bottom water, then after 7 weeks, today I checked them out.

So here they are in their little trays......
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Close up of one container.......
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Dumped it out and separated the cuttings.......
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Potted them up in potential hanging baskets.....
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And boy, do I have a lot of them......
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So I put them in larger containers, angled at 45 degrees so the roots are barely an inch under the surface. The larger containers mean that I don't have to water as often, and hopefully the roots fill the things up. I an also hang them around the greenhouse all winter to grow, let the vines trail everywhere.

So, while I probably shouldn't count my vines before they grow, at least I'm on the way to creating that wall of clematis along the deer fence.

So, well, um, er....... Wooo Hoooo!!!!!!

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clipped on: 09.02.2012 at 03:53 pm    last updated on: 09.02.2012 at 03:53 pm

Off Topic - Can Anyone help me plan my trip to Colorado?

posted by: pixie_lou on 04.15.2012 at 12:20 pm in Rocky Mountain Gardening Forum

I hope you don't mind me posting and asking for some advice. My brother is getting married in Colorado (Aspen area) the 1st weekend in August. We live in metro Boston and are planning a 2 week trip for the wedding. DD (7 years) is the flower girl - so a lot of this trip is about her. I'm looking for suggestions on what to do and where to go.

We are flying to Denver on Monday, 23 July. We need to be in Aspen on Wednesday, 1 August. So I need to fill in the time between those days.

My idea was 1st to head East so DD could see the great plains. Then I'm thinking of traveling along the southern portion of the state as we head to 4 corners. Yes - I know it is on the opposite side of the state. But we really want the opportunity to stand in 4 states at once. Then leave 4 corners and head to Aspen.

We will leave Aspen Sunday night or Monday morning (the 5th of 6th) - depending on what we would want to do on the way back to Denver. Our flight home is at the crack of dawn Tuesday morning.

I'm thinking we would like to see a rodeo, cliff dwellings, and red rocks amphitheatre. I think we really want to enjoy the things that Colorado has to offer. We can go to a zoo or a childrens museum here in Boston - so I'm really looking for things to do in Colorado that we can't do in Boston.

It will just be the three of us - DH, DD and me. I've been on business trips to Denver before, but the focus was always business (except for going to drink a Coors in Golden). DD can handle about 5-6 hours in the car max. But we can't do long drives like that on subsequent days.

I appreciate any suggestions.

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clipped on: 04.29.2012 at 08:54 am    last updated on: 04.29.2012 at 08:54 am

Faux Stone columns -- Easy !

posted by: toomuchglass on 03.03.2012 at 10:08 pm in Garden Junk Forum

I bet these would be okay outside if they're sealed.
SOOoooooo Easy,too !

Here is a link that might be useful: Easy stone columns

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clipped on: 03.04.2012 at 09:05 pm    last updated on: 03.04.2012 at 09:05 pm

Last call for Donations Newbie Seed Project

posted by: bakemom on 02.05.2012 at 08:27 am in Winter Sowing Forum

So far it has been an excellent year. We still have a lot of flower packs and a few veggie packs available. Double dipping is encouraged and seasoned gardeners can jump in too!

if anyone else wants to get rid of their extras, send it to:

Karen McCoy
1630 Ardwick Road
Columbus, Ohio 43220

Everyone would appreciate it and I'm happy to do it. Thanks!

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clipped on: 02.05.2012 at 09:02 am    last updated on: 02.05.2012 at 09:02 am

Newbie Seed Project 2011-12

posted by: bakemom on 09.15.2011 at 01:23 pm in Winter Sowing Forum

I am planning on doing the project again this year and will be accepting seed donations through February 2012.
For those who aren't familiar. it's a seed pack with 15-30 packs of seeds - my choice. I ask for sasbe, but if you don't have a bubble envelope, I have plenty. At the minimum I need a mailing label and four stamps for the return trip.

Anyone can participate, and repeats are welcome. I use the newbie term because many of the seeds are common. You can use them or trade them off. I have sent special packages to various organizations and projects.

USA only please. I do 24 hour turnaround. This is fun and informal and literally hundreds of people have participated in some form. I post when I have enough to start - pack start small (15 packs) and get larger as donations come in.

I dont want anything except the opportunity to do this. It is a great joy to manage this beloved monster. I accept seeds in any form and have plenty of small baggies to divide them.

About 3,000 packs of seed went out last year. Let's see how this year goes.

For requests, wait until I post offers. Donors:

Karen McCoy
1630 Ardwick Road
Columbus, Ohio 43220

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clipped on: 01.17.2012 at 09:10 pm    last updated on: 01.17.2012 at 09:10 pm

Your Greatest Hit Recipes for Leesa

posted by: zabby17 on 07.27.2005 at 06:27 pm in Harvest Forum

OK, Leesa is new here and she is sad that she'd missed out on so many great-sounding recipes because the search engine on GW is not exactly up to par. So I thought I'd share my best ones (there are only a few, I haven't been at this long) that people have often asked for, in a new thread for her, and maybe anyone else, if you have a minute, you could post one or two, even if you already posted it this season, for Leesa and anyone else new?

Here is one for summer fruit jam (peach, apricot, yellow plum --- we're just coming up to these being ripe around here!), and one for a cranberry-apple relish I like for the holidays.

Cheers!

Zabby

Summer Fruit Jam
[from Foodland Ontario]

Yield: 8 cups

3 c Peaches, peeled & chopped
3 c Apricots, chopped
2 c yellow plums, sliced
2 Tb lemon juice
6 c Sugar


In a Dutch oven, combine 2 c each of the peaches & apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches & apricots.

Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL (half-pint) canning jars leaving 1/2" headspace. Wipe
rim & seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label & store.

Cranapple Relish
(from _Canadian Living_ magazine)

For each pint of relish:

2 apples
1 1/2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
4 tsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
dash hot pepper sauce

Peel, core, and chop apples. Chop cranberries coarsely. In heavy saucepan,
stir together apples, cranberries, 3/4 cup water, sugar, onion, raisins, vinegar, cinnamon,
salt, and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to medium; simmer,
stirring occasionally, for 15 minutes or until thickened and no liquid remains. Ladle into hot sterilized jars and seal. (Or simply refrigerate for up to 3 days.)

* I never bother to chop the cranberries.
* I assumed processing was 20 minutes, like for applesauce.

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clipped on: 09.20.2011 at 06:21 pm    last updated on: 09.20.2011 at 06:21 pm

Habanero Gold substitution

posted by: highalttransplant on 09.12.2011 at 12:21 pm in Harvest Forum

This will be my first time to can this recipe, but I've been making a Cranberry Jalapeno Jelly for a couple years now, and it is my favorite. However, in that recipe the chunks of pepper are strained out. I think the bits of pepper in the Hab. Gold recipe look pretty, but I'm not liking the idea of the red onion. I'm not big on the taste of red onion, and it seems out of place to me. So my question is, if I leave that out, it decreases the overall volume the recipe will make. Should I increase the apricots to make up the difference? I'm not brave enough to increase the amount of habaneros, LOL!

Also, I noticed that there is a Big Batch Habanero Gold (Hot & Sweet Confetti Jam) recipe that has been posted on this forum, so is the original recipe as written in the Complete Book of Home Preserving an exception to the "no doubling" rule on jellies and jams?

Bonnie

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clipped on: 09.14.2011 at 01:25 pm    last updated on: 09.14.2011 at 01:25 pm

Homemade Birdbaths

posted by: love_the_yard on 03.13.2011 at 09:22 am in Garden Accoutrements Forum

Thought you might like to see the link below in the Florida Gardening forum on homemade birdbaths.

Carol

Here is a link that might be useful: Homemade Birdbaths

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clipped on: 08.26.2011 at 09:13 pm    last updated on: 08.26.2011 at 09:13 pm

Two different kinds of leaves

posted by: terrenceF on 06.15.2011 at 01:02 pm in Name That Plant Forum

Anyone know what this is?
THanks

Image link: Two different kinds of leaves (60 k)

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clipped on: 06.19.2011 at 09:26 pm    last updated on: 06.19.2011 at 09:26 pm

RE: Roasted Tomato Garlic Soup (Follow-Up #4)

posted by: joannaw on 06.16.2009 at 07:34 am in Harvest Forum

gardenpondr, here it is. Found it buried in the "Greatest Hits Recipes for Leesa" thread. Looking forward to trying it myself!

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.
*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.

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clipped on: 01.08.2011 at 10:11 pm    last updated on: 01.08.2011 at 10:12 pm

PH Testing for Canning

posted by: delairen on 01.06.2011 at 01:46 pm in Harvest Forum

Heya Canners

Was wondering if anyone here has ever used a PH tester for making their own canning recipes, and if so, which PH tester would you recommend? As a home chef, I find the rigorous guidelines limiting ingredients to be somewhat limiting, and would like to find some safe ways to expand in more creative directions with my home preserving.

Del

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clipped on: 01.07.2011 at 03:12 pm    last updated on: 01.07.2011 at 03:12 pm

Corn Salsa

posted by: val_s on 12.28.2009 at 10:12 am in Harvest Forum

This past fall, my family and I went to a local orchard (Tanners) and bought a few things. One of the things we bought was a jar of Corn Salsa. This is the BEST sweet salsa weve ever had. My husband and granddaughter would love for me to find a recipe so that I can make it to can. Ive searched this forum about 5 times, Ive looked on the NCHFP site, I already had the book "Complete Book of Home Preserving" by Ball and for Christmas my husband got me "The Complete Book of Small-Batch Preserving" by Ellie Topp and "Blue Ribbon Preserves" by Linda Amendt.

Ive looked through these books very carefully and cant find a recipe in any of them that sounds like the ingredients in this jar. What Id like to know is if any of you have a recipe for Corn Salsa that you can share or do you have a recipe in a book that I dont have? If there is a recipe out there, Id be glad to buy the book just for that one recipe alone. LOL - Can you tell how much we love it?!

Here are the ingredients that are listed on the jar, which probably doesnt help much but I thought maybe.

Corn
Tomatoes
Green Peppers
Red Peppers
Onions
Jalapeno Peppers
Sugar
Dextrose
Water
Vinegar
Salt & Spices

Vinegar is way down on the list (and you cant taste it in the product) so Im not sure how they canned it safely but Im sure it has to be. This is a long established business that makes most of its money through the sale of these staples.

I have found recipes for Corn Relish but NOT Corn Salsa to can. Im getting blurry eyed trying to find a recipe (maybe its not possible). I know enough (I think) to suspect that this is one of those things that cant be done by a home canner because the vinegar is so far down the list.

Anyway - any help would be greatly appreciated.

Val

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clipped on: 09.29.2010 at 08:48 pm    last updated on: 09.29.2010 at 09:45 pm

Annie's salsa mix...big hit

posted by: gardengalrn on 08.03.2005 at 10:00 pm in Harvest Forum

I have spent several years trying to make a really good salsa and have finally hit the nail on the head after trying Annie's recipe. Our gold standard for commercial salsa is Pace, we just love it and no other will do. I adjusted the recipe just a teeny bit since I like just the hint of cilantro. I didn't grow jalapenos this year so habeneros and hot lemon went in instead. This is absolutely the best salsa I've made! Everyone is raving about it after a lot of failures, LOL. I think the other recipes I've tried were too thick with various spices, including the Ball's prepared mixes. Thanks a bunch, Annie, this was a big hit for us. Lori

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clipped on: 09.29.2010 at 09:44 pm    last updated on: 09.29.2010 at 09:45 pm