Preserving Your Harvest

[BReeder!]

I need to make more adobo and can the chipotles I made. I also need to harvest the habaneros. I might try dry fermentation in vacuum sealed bags. There's just SO MANY habaneros!

 

[BReeder!]

We also smelled the ripe habaneros in the garden today while unloading groceries in the front yard! I first thought mr muddy was a bit crazy until I smelled them too!!! Anyone else experienced this????

I smell the peppers in my garden when by the plants. If a pepper falls and begins to rot, it can smell quite a bit - it's just fermenting in the open air after all.

 

[BReeder!]

Pressure canning chipotles in adobo sauce in half pints right now. Ran out of lids again though so I could only do six jars. I have a bunch more freshly smoked chipotles. I'll just dehydrate them.

 

[WthrLady]

Came across 3 pounds of boneless beef ribs on clearance yesterday at the market, so I have those browned and in the pressure canner atm. Great for the winter to pop open, heat, drain, shred add bbq to and toss onto rice. Also good with a bulgoghi sauce and spring onions on rice.

 

[BReeder!]

I dehydrated the remaining chipotles and then decided today to toss them in the blender. I now have over half a pint of chipotle chili flakes. They should be great to add a spicy, smoky flavor to dishes like chili and tacos or even on top of pizza. I'm dreaming up a chipotle cream sauce over pasta now.

 

[BReeder!]

I used some of the pumkin puree I put up in the freezer to make two pumpkin pies today. They came out delicious.

I also used some of my chipotle chili flakes on leftover chicken rice for lunch. The flavor of the chipotle flakes was better than expected. Yummy, yummy in my tummy!

 

[ladybrasa]

Seems I’m not getting reminders anymore …

So we’ve got a hawthorn bush burgeoning with berries just starting to ripen. I was thinking of trying out hawthorn ketchup. Anyone had this? I’m guessing it would be somewhere along the lines of a fruity BBQ sauce or possibly something akin to sweet and sour sauce? More importantly, can I can non-tomato ketchup via water bathing?

 

[ladybrasa]

Also I wish I had y’all’s tolerance for hot peppers. I think I would like the flavor, just can’t take the heat! (Also can’t stand bell peppers). I have two MILD jalapeño plants that is still producing like gang busters. They are too hot for me I did make a few poppers (cheese helps anything) and a small amount of red jalapeños hot sauce. The guy that takes my extra eggs that volunteers at a local food pantry says they’ll take them, so off they go!

 

[BReeder!]

Today's preservation activity is focused on sunflower seeds. The sunflowers (mammoth variety I believe) have hung for a few weeks now in the sunroom to fully dry. I got all the seeds off. There were only 3 large heads, but the seeds filled about 1/3 of a grocery bag. I need to pick out some husk bits that held the seeds in place but then I'll drop them in salt water and roast them in the oven I think.

 

[BReeder!]

How/where do you store your jars of canned goods? Show my your shelves of jars, cabinet full of jars, or any other way you store all your jars of preserved food. I need inspiration to build something to better store the 100+ jars we have: mostly quarts, but pints and half pints too.