What are you canning now?

[jomoncon]

I have a huge old Carolina reaper.. never ate it because I fear it. It is a handsome plant, so we just keep it trimmed back and it is like a small tree now.
I cleaned my jalapeno too well. No heat at all.
I wish there was a litmus type paper for heat. I have a tolerance level much lower than yours, but much higher than my mother in laws.

I don't eat those really hot peppers - they go into jellies that I sell at the farmers market. I have customers that simply want HOT. I have no intention of even tasting these peppers!!

Your Carolina Reaper that you keep from year-to-year, what do you do with it in the winter. I just noticed that you're in Florida. Does it stay warm enough during the winter for it to survive? I have one plant in an earthbox that I may move to the hoop house over winter.

 

[3goodeggs]

Us too!
I am getting excited.
I am hoping I can keep these going like the Carolina Reaper. I actually eat poblanos.

 

[N F C]

Question about freezing...

We have about 30 pounds of red potatoes from the garden (with 4 more rows left to dig). Can I make up mashed potatoes now and freeze them for later? It would be nice to have dinner size portions already made up just for heating at the last minute.

If yes, are there any special tips for freezing them?

Thanks!

 

[KentuckyMom]

@NorthFLChick
I found this article
http://www.theyummylife.com/how_to_freeze_mashed_potatoes
It lists a few different ways to freeze mashed potatoes.
I usually pressure can my potatoes in chunks, but it is time-consuming. Mashing and freezing them sounds like a great idea. You could also cut and freeze as french fries. It is a process too though. You have to cut them, fry them at a low temp and then freeze them. When you take them out of the freezer later to fry or bake them , they are delicious.- better than store bought fries.

 

[N F C]

@NorthFLChick
I found this article
http://www.theyummylife.com/how_to_freeze_mashed_potatoes
It lists a few different ways to freeze mashed potatoes.
I usually pressure can my potatoes in chunks, but it is time-consuming. Mashing and freezing them sounds like a great idea. You could also cut and freeze as french fries. It is a process too though. You have to cut them, fry them at a low temp and then freeze them. When you take them out of the freezer later to fry or bake them , they are delicious.- better than store bought fries.

Thanks so much for the link! Nothing to freezing them really

The French fries might be a possibility when I have the other 4 rows dug up. Love good homemade FF!

 

[3goodeggs]

Quote: We have it in a big pot in the greenhouse. Someone on another thread -or I think it was backyard gardener- said that peppers are perennial and that he had three year old pepper plants in his greenhouse- so I gave it a try. I had a tomato for almost three years. I was surprised the fungus did not take it. It was a purple one and I think It was a bit hardier.

 

[KentuckyMom]

Yesterday I canned 8 1/2 pints strawberry jam. When canning without store bought pectin, my first batch always seems to get a little too thick ( think glue ). I wish there was a magic number of minutes before you get to that point where the jam/jelly sheets off the spoon. It seems to be trial and error with each batch. But, even glue-like jelly becomes the right consistency after about 20 seconds in the microwave. AND it ALL tastes yummy!

 

[WthrLady]

Not canning anything at the moment. I did bring home more lids and jars because COME canning season, you can't find what you need when you need it. OH and pickling spice.

Still holding my breath for the garden. Potatoes look great... it's been SO wet and cool. We are just getting into the warm nights. Tomato plants look pale. Too much rain I think. Will fertilize tomorrow.

Must get the seven dust after the broccoli and the eggplant and cabbage.

Pea plants finally going strong. Now if they can just hold out before they get zapped by heat.

Always a gamble, eh?

 

[Peep_Show]

Today I did 8 pints of apricot halves and 8 half-pints of apricot spread (skinned apricots got pureed and then done like a jam)

 

[wyoDreamer]

Yesterday I canned 8 1/2 pints strawberry jam. When canning without store bought pectin, my first batch always seems to get a little too thick ( think glue ). I wish there was a magic number of minutes before you get to that point where the jam/jelly sheets off the spoon. It seems to be trial and error with each batch. But, even glue-like jelly becomes the right consistency after about 20 seconds in the microwave. AND it ALL tastes yummy!

I think you just need to keep stirring and checking it.
Place a plate in the freezer - to test the jam, drop a little bit on the cold plate, put it back in the freezer and let it chill a little bit.. Then, run your finger through it and see if it has set properly.