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RE: Tomatillo questions and Salsa Verde recipe? (Follow-Up #2)

posted by: linda_lou on 07.29.2008 at 02:04 pm in Harvest Forum

This is our favorite. We use just regular green tomatoes.

Tomatillo Green Salsa
Yield: 5 pints

5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeos
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

You may use green tomatoes in this recipe instead of tomatillos.

IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.


green salsa
clipped on: 08.19.2008 at 10:51 am    last updated on: 08.19.2008 at 10:52 am

RE: Annie's Salsa Recipe (Follow-Up #61)

posted by: readinglady on 08.09.2006 at 08:39 pm in Harvest Forum

Annie's at Canning Camp right now, but here's her recipe with her comments. Note her comment there are two amounts of vinegar, depending upon whether you water bath or pressure can.

"Sure I do, here's mine. Please note that it is pressure canned, because I cut the acid ingredients down by half. The original directions were to use 2/3 cup of vinegar and waterbath, but I wanted less of the acidic flavor and so cut the vinegar in half and process according to the Blue Book instructions for non-acidic vegetables. If you want to waterbath it, add that extra vinegar. If you want it mild, use the smaller amount of jalapenos.

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints

Good luck and happy canning. I get a lot of compliments on this recipe, and one of the local attorneys actually paid me $10 a pint for the last jar a couple of years ago (He NEEDED it for a Super Bowl party). Fine by me, I wish I had made more!! Annie"

Posted by Carol


clipped on: 08.19.2008 at 10:49 am    last updated on: 08.19.2008 at 10:49 am

RE: Annie's Salsa Recipe (Follow-Up #8)

posted by: annie1992 on 07.24.2005 at 09:33 pm in Harvest Forum

Linda Lou does have some great recipes, in fact I got several of mine from her, including my fruit syrup recipe.

The Vidalia Onion Relish was better than I expected, I think it would be awesome with pot roast or with pork chops. I don't know for sure where the recipe came from, I know I got it here.

Onion Relish

16- 20 ground Vidalia Onions (about 10 lbs.)
1/2 Cup salt
1 Qt cider vinegar
1 Tsp turmeric
1 Tsp pickling spice
4-oz. jar chopped pimentos
4 1/2 Cup sugar

Grind or use food processor for enough Vidalia onions to yield 1 1/2 gallons, add 1/2-c. salt and let stand 30 minutes. Squeeze juice from mixture and discard juice. To onions, add vinegar, sugar, spices (tied in cheesecloth or use a tea ball) and pimiento. Bring to a boil and cook
for 30 minutes, stirring often.

Pack both onions & cooking liquid to cover in sterilized jars, leaving 1/2" headspace. Remove air bubbles by tapping bottom of jar or running knife to bottom several times. Wipe jar rims.

Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8 pints or 16 half-pints.

Originators notes:I make these every summer and they make wonderful gifts. Use the relish in Deviled Eggs, Potato Salad, on sandwiches or serve with meat.



onion relish
clipped on: 08.19.2008 at 10:46 am    last updated on: 08.19.2008 at 10:47 am

RE: succulent soil mix (Follow-Up #2)

posted by: tapla on 11.02.2007 at 04:10 pm in Container Gardening Forum

Below, you'll find a few thumbnails to click on if you're interested. Sorry that I didn't take much time to take especially pretty photos. ;o) Just wanted you to see what I grow houseplants and succulents in. If you look past the hail damage, you can see the plants are very pleased with what their feet are in.

I always have a mix of equal parts of Turface, crushed granite (grower/turkey grit), and fir bark on hand because it's my basic bonsai soil mix. I add some very coarse sand, and vermiculite, along with a little gypsum & dolomitic lime to it to round things out. Here's the formula:
3 parts Turface
3 parts crushed granite (farm feed store)
3 parts pine or fir bark (see photo for size)
1 part coarse silica sand (masonry supply company)
1 part vermiculite
CRF (18-4-9 is what I use, but anything with a high first # or close to a 3-1-2 ratio works well)
Dolomitic lime & gypsum
Micronutrient granules


The Turface or a similar product is important.

Notice the lack of a large variance in particle size.

You could eliminate either the granite or sand by varying ratios or with a similar product.

The CRF is not necessary if you're diligent about your nutrient supplementation program.

I can help you determine how much dolomite & gypsum to add when I know your batch size.

You don't need peat in your mix, and the mix you're looking at is approx 75% mineral/inorganic. I grow some plants with a 0% organic component, so don't let that bother you. This soil is extremely consistent in how it performs over time and very structurally stable.



clipped on: 07.15.2008 at 02:50 pm    last updated on: 07.15.2008 at 02:50 pm

RE: Slow Growing Peppers (Follow-Up #17)

posted by: mrmulcher on 06.04.2008 at 02:53 pm in Hot Pepper Forum

here is a trick you can use on your plants this works wonders in a gallon of water put in 2 tablespoons of liquid fish emulsion , a cap full of liquid seaweed and about 4 drops of superthrive shake well and water them with this i gaurantee they will grow like crazy ...i have hot peppers that looked like a stick , you should see them now OMG they are unreal how they have grown...


follow up with Katib
clipped on: 06.08.2008 at 01:38 pm    last updated on: 06.27.2008 at 11:33 am

RE: Let's Make Hot Sauce Discussion (Follow-Up #6)

posted by: ardnek710 on 07.19.2007 at 12:17 am in Hot Pepper Forum

lets see if I can answer this stuff..:)

You don't need to use a boiling water bath if you are bottling in 5 oz woozies. You want to make sure the ph of your sauce is below 4. If that is the case, you need to heat your sauce up in a stock pot to 185 degrees. Then you pour your hotsauce into the woozy jars hot out of the stock pot and put your caps on. Thats it. The woozy bottles in the home kitchen are designed to be used for a product with an acceptably low ph.
If you don't know what the ph of your sauce is or you know it is not low enough than you can use regular canning mason jars and these are the ones you would use in the Boiling water bath (pint jar with 1/2 inch headspace, probably 10-15 minutes).
We actually use the mason jars to hold the vinegar and the sliced peppers while in storage and we put them in the Boiling water bath so we can store them in the basement for long periods of time (these would be quart jars with 1/2 inch headspace for 15 minutes in BWB). Althouth theoretically, if you use all vinegar of 5% or stronger you shouldn't have to seal the jars of pepper slices or keep them in the fridge, they should be stable in the pantry or a cool dark location. Then after we puree and verify ph level we heat up and bottle in the woozys.

nuggs>>yes the ph should be tested and should be below 4, we use vinegar to accomplish this. As far as shelf life on a properly sealed item, right now we are opening jars of chopped chile and vinegar (yet to be pureed) that were sealed in 2004. If you check the USDA or Ball canning websites, they will tell you 1 year shelflife, but I know our properly canned items last for alot longer than that.
We also freeze all our extra pods every year, that way you can enjoy them anyway you want during the winter, you can make sauce, you can thaw and dehydrate into powder, or you can chop up and add to stir fry or any other dish you are cooking at the time.

bottle suppliers, (good friend, excellent person to deal with and really cool stuff on their site) (good customer service)

There are others out there, try googling "hot sauce bottle" or "woozy bottle"



clipped on: 06.25.2008 at 01:22 pm    last updated on: 06.25.2008 at 01:24 pm

RE: Let's Make Hot Sauce Discussion (Follow-Up #3)

posted by: ardnek710 on 07.18.2007 at 06:25 pm in Hot Pepper Forum

some answers from my perspective:

1.straining seeds/pulp--we do it both ways depending on what type of chili. We also will use an immersion blender to smooth out the mix before deciding whether or not to strain. them to soften them ahead of time works also, we just like to let the vinegar mellow for a while and the capsaicin to extract out of the chile into the vinegar. However, you could do this in one day and you might want to use a rice wine vinegar or a white wine vinegar instead of traditional white or cider. As long as you are using 5% or stronger vinegar you are okay.

3.we don't add any salt to alot of the hot sauces or if we add any salt we don't add until we are at the blending stage and it is just to taste.

4. fave peppers for hot sauces include, chocolate habanero, datil, fatalli, purira, jalepeno, large black pequin (or any pequin), francesca, red savina, chiero recife, hinkle hatz

5. if you use vinegar to can your peppers you only have to use a Boiling Water Bath. If you use some other non acidic liquid you would have to use a pressure canner. Any other ingredients lowers the acidity of your product and depeding again on whether you pack vinegar in the jars or some other liquid you may have to use the pressure canner instead of the Boiling water bath. But either one should sufficiently soften up the peppers (garlic might take a while to soften to the point you can mash it easily). Note cilantro loses flavor when heated and may be best added after the rest of the sauce is finished. You could also add some sugar if you like to taste or splenda and you should not have to worry about growth problems as long as it is a small amount.

6. can't help with recipes as we don't follow any recipes and most of our sauces are almost pure pepper mash with just enough vinegar to keep it safe and liquid. We also usually combine different peppers after we puree for different flavor combinations.
Also these sauces can be smoked on the bbq pit (something we do with quite alot of them to add a nice earthy smoky flavour)



clipped on: 06.25.2008 at 01:23 pm    last updated on: 06.25.2008 at 01:23 pm

RE: Let's Make Hot Sauce Discussion (Follow-Up #2)

posted by: jdog006 on 07.18.2007 at 05:20 pm in Hot Pepper Forum

Here is how I do it:

1 - Pick peppers
2 - Cut off stems
3 - Add peppers to sauce pan
4 - Add kosher/sea salt to roughly 10% - 15% of volume of peppers
5 - Add enough vinegar to cover peppers
6 - Bring to a boil and boil for 5 - 10 minutes
7 - Remove from heat
8 - Puree the mixture (blender etc.)
9 - Run the puree through a mesh strainer
10 - Bottle and enjoy


hot sauce recipe
clipped on: 06.25.2008 at 01:21 pm    last updated on: 06.25.2008 at 01:21 pm

RE: mildly retarded girlfriend (Follow-Up #4)

posted by: smokemaster_2007 on 05.31.2008 at 12:44 am in Hot Pepper Forum

I was looking the other day for plants because a friend wants a couple and doesn't want to mess with seeds.
I think the cheepest were 3-4 bucks + shipping.You also had to buy a minimum amount of plants too at some places.

Most places we checked out were sold out but there were a few that still had them in stock.
I'd E-Mail any grower first.

Chile is sold out.

Send her to the poorhouse-link below

Ships June 6th-$3.99+


Sites to get pepper seeds/plants
clipped on: 06.09.2008 at 01:24 pm    last updated on: 06.09.2008 at 01:24 pm

RE: Reaching plant pepper capacity and overwintering indoors (Follow-Up #3)

posted by: wild_forager on 06.06.2008 at 08:40 pm in Hot Pepper Forum

So, am I looking for it go dormant or something? I don't want to expose the roots to a low temp because it can stunt the plant permanently, right? Or is that not true of a second season plant? I definately can't just cover mine and leave it out. I have plenty of light indoors, so I don't see why it shouldn't just keep on going...


clipped on: 06.09.2008 at 12:57 pm    last updated on: 06.09.2008 at 12:57 pm

Mild Pepper to grow outdoors and bring in for winter?

posted by: yipla on 05.18.2008 at 06:24 pm in Hot Pepper Forum

Hi, I would like to try growing a pepper that is only mildly hot. I want to try making fresh salsa. (Think Tostitos Medium Hot Salsa). I'd also like to be able to bring the plant indoors for the winter. I don't need it to produce fruit indoors, but just want to keep it alive so that I can set it out next year and have it start right up again. I live in an apartment, so it would be ideal if the plant could be small.

Does anyone have any ideas?


clipped on: 05.20.2008 at 04:28 pm    last updated on: 05.20.2008 at 04:28 pm