"Louisiana "La-yers" Peeps"

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LemonMeringue said:
Those are the HARDY Hibiscus. In the fall I just cut them back after they die back. Then in spring they come back up from the bottom. If you look at the leaves you will notice that the leaves are a lighter green. They are also very slightly fuzzy and not shiny at all. Now the TROPICAL Hibiscus are the ones that we cannot leave outdoors here in Louisiana. Well you can, but chances are it wouldn't live through the winter. That kind has a much darker green, shiny and smooth leaf.

That Peach Jam sounds delicious! You know you could absolutely freeze a jam like that if it made a lot. That would help to extend freshness of it. I will send you a message that has some info on canning. I have no doubt you can do it.
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No, No, I live for recipes. Put it on here. Please.
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Or PM me if you don't want to.
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Me personally i pulled off the stems and rinsed the figs, then boiled them in a little bit of water and lemon juice so it wont go all brown.... When it cooled I put it all in a blender and ground it all up, then back to boiling with sugar and done!

Angelisici: I have NO EQUIPMENT AT ALL!!! I have been making and selling jam for a few years now, and just make the jam, pour into oven heated jars, boil the lids and place them on, and boil filled jars in a tall large boiler for 10 minutes. Never had a problem and I still am eating on jam made 2 years ago.... no spoilage.
I am the queen of makiing do, and have nothing but spatulas, spoons, strainers, pots, and an oven...oh and jars obviously! LOL
 
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Angelicisi said:
Love this. All if it. Stunning flowers! I want a bed of hibiscus! Do they do well every year for you? We have many potted but so big and scared to lose them we drag um in during winter lol.

I made a peach sugar jam-basically equal parts sugar/peaches -ok ok a tiny bit less sugar than peaches. Added a squeeze of lemon juice. I cooked and cooled , stirred in a minced cayenne green pepper and spooned cooled mix into a boiled jar then into the fridge overnight because I have no canning equip or stuff called...pictin? Picten? Gelling agent I assume and was desperate to do somethin with a dozen peaches that were due to be eaten now! (added cayenne pepper not too hot I picked them green) I like it, been using it like a chutney and with my rice. Turned out well for my 1st try.


I need to get canning. Total newb. Might as well get my 5 year old going on it too :gig

Hubby has his own line of sauces and rubs in the works. I have very lil time to learn and find find equipment :gig crash canning courses anyone? Point me to simple veggie storage recipes
Or things that may have helped y'all get so good :)
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That sounds like it would be yummy as a glaze for pork. You could have put your hot jam in a hot jar and left out to cool they would seal as they cooled if all didn't seal then put any unsealed ones in the fridge. Pam
 
LindaB220 said:
How are you going to do the tumeric.   Chop the roots and dehydrate.  Leaves.?    Which are you going to feed the chickens.  I know its really good for them.
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It's good for everyone. The roots are rhizomes like ginger. So I'm going to peel and mince like ginger. I don't think the leaves are used. I'm curious to see if it blooms. This is my first year growing it.
 
Jipus5 said:
Me personally i pulled off the stems and rinsed the figs, then boiled them in a little bit of water and lemon juice so it wont go all brown.... When it cooled I put it all in a blender and ground it all up, then back to boiling with sugar and done!

Angelisici: I have NO EQUIPMENT AT ALL!!! I have been making and selling jam for a few years now, and just make the jam, pour into oven heated jars, boil the lids and place them on, and boil filled jars in a tall large boiler for 10 minutes. Never had a problem and I still am eating on jam made 2 years ago.... no spoilage.
I am the queen of makiing do, and have nothing but spatulas, spoons, strainers, pots, and an oven...oh and jars obviously! LOL
Click to expand...

I have my grandmother's canners - a big one & a small one, and a big spatterware pot. I did have to buy a new jar lifter last year after I broke the one we've always used.
 
Ron Skekel said:
It's good for everyone. The roots are rhizomes like ginger. So I'm going to peel and mince like ginger. I don't think the leaves are used. I'm curious to see if it blooms. This is my first year growing it.
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I was thinking of the jars of dried ground tumeric. I paid $4. for a good organic jar. I can see how much I don't have. Dehydrator, pressure canner. Fencing comes first.
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LindaB220 said:
I was thinking of the jars of dried ground tumeric.    I paid $4. for a good organic jar.  I can see how much I don't have.  Dehydrator, pressure canner.   Fencing comes first.   :lau
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I have a dehydrator. I was thinking of dehydrating then putting in spice grinder. I want to leave some in the ground so I won't have to buy any more. The piece I baught from whole foods was 9.99 a ib. Luckily it grew I only bought one small piece. The good thing is rhizomes grow fast here. I could mail you a piece if you would like to try it. Or when I process it I could send you some. Pam
 

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