and pictures of even more that I can swap

1/2 c. fresh jalepenos (I use a blend of jalepenos, serano, habaneros, pequin and tabasco peppers or whatever I have growing.)
1 lg. red bell pepper
2 c. apple cider vinegar
1 1/2 c. dried apricots
6 c. sugar
1 (3oz.) pkg. liquid pectin
Coarsley chop seeded peppers and apricots in food processor.
Combine all ingredients, except pectin in large pan. Bring to a boil, boil 5 minutes. Remove from heat and let cool 2 minutes. Stir in pectin. Ladle in jars and seal.
Makes 7 half pint jars.

REMY & anyone who wants to try the pie :))
all you do is wash core & dice the green Tomato's
drain .
I fill the pie pan with the diced tomatos to see how many to dice for the pan . usually 5-6 lg tomatos for one lg pie .

Mix 1 3/4 cup sugar & 1/2 c flour 1 teas cinnamon
pats of butter

Fix just as you would a apple pie same ingredence .

Just dice the tomatos small bake 350 1 hr 15 mins or till golden brown :

I rub the top of my pie crust with milk & sprinkle
with sugar .

If you like APPLE PIE You will like this .

wow an early box congrats Jeanette can't wait to hear what plants you recieved.

I feel great right now :)) & Hope to stay that way
but I do have to wear this brace on my Knee till my
appointment the 13th .

anyway I will try to peek in each day at lease once :)) so have a great week all.

susie

Combine all the ingredients and slow rolling boil for at least 2 hours. The longer you boil, the thicker it will get. Believe me, I've stirred this stuff until my arms almost fell off. You HAVE to keep stirring to keep from burning.

Pour into clean hot jars, add the lids and rings and turn upside down to seal properly.

4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

The burdock stems are often frozen since they are a once a year item. My family's freezer was often stocked with them. When I was a kid, my father used to have a bunch of children go with him to abandoned lots to pick burdock in the spring. We would be given bags and large knives, lol. People would drive past us, and you could tell they were thinking, "What are those crazy people doing?"
There is a lot of Cardone/Cardoon and burdock confusion. I work for Wegmans produce and have to explain this a lot. Cardone is a zone 7 and higher perennial, so it does not grow in this area. It is very closely related to Artichokes. It is generally harvested in the fall after the stems have grown for the season.
Now somehow, when the Italians came here, they realized burdock, which of course is a readily available weed, tasted like cardone. So the Italians call it Cardone/cardoon/ Cardooni/Gardooni/etc. Though also in the thistle family, it is not a close relative of artichoke like cardone. And of course it is harvested in the spring.
Ok, I've probably told more than you want to know,lol.
Remy