What did you do in the garden today?

[Wee Farmer Sarah]

So do you think I should reopen the jars that have sealed and water bath them?

Yes, definitely. It’s not too big of a deal to water bath and you want to make sure they are processed correctly. I would use new lids since the ones on the jars have somewhat sealed. It’s a small expense, but it could prevent any disasters. You can go to the Ball Canning website for guidance. Good luck with that.

 

[Sueby]

I would be afraid of those pickles, sorry to say. Botulism is a very scary thing so I'm particularly careful when canning & follow only Ball, USDA or state govt directions when canning.

https://www.freshpreserving.com/blog/dill-pickle-recipe

Or bread & butter
https://www.freshpreserving.com/breadandbutterpickles

 

[pennyJo1960]

Morning Gardeners never even got my bulbs planted this year
forgot all about them how did I do that

 

[WthrLady]

Ya, that's the way we did actually do them, and they stayed a little more crunchy in the jars longer than the waterbath cooked pickels, and no one ever died. HOWEVER, the new food guidelines want to you boil seal or pressure seal everything.

These are supposed to be shelf stable pickles. Hot jars, boiled liquid with veggies in it, pour into hot jars, put hot lids and rings on. It does actually ping after a while.
I’ve looked at several recipes and none of them call for water bathing the jars.

 

[karenerwin]

Thanks for all the input @Sueby , @WthrLady and @Wee Farmer Sarah
I was very surprised that they didn’t call to be water bathed myself. It is a recipe from someone’s mom!

 

[WthrLady]

And that's why. I was still inverting to seal jars of jam until about 2004.

 

[Wee Farmer Sarah]

Thanks for all the input @Sueby , @WthrLady and @Wee Farmer Sarah
I was very surprised that they didn’t call to be water bathed myself. It is a recipe from someone’s mom!

Sometimes recipes handed down don’t always mention things like how to process canned food because they assume you know that already. That’s why there is no such thing as a stupid question. When in doubt, always ask. Good luck with the pickles.

 

[Compost King]

Make Chicken Stock or bone broth... what ever its called. Put that Carolina Reaper in it. Did I make a Mistake? Did I find a use for a pepper too hot for anything else? I will find out the hardware lol. Picked a Tomato and found many tiny cucumbers excreting a clear jello or jelly like substance (pickle worm infestation! A little upset about it because I love Cucumbers. They took out most of my Cantaloupe which I didn't care either way about.

Bought Swiss Chard and Collard seeds to plant for the fall garden. I never did a fall garden before but food security is a big motivating factor. I have never had Swiss Chard before and I really want to try them. I planted Bok Choy already this morning, I love Bok Choy but these were Amazon Seeds from China so I might as well say I am growing Mystery Weeds from what I have been reading. I buried 2 cut off ends of store bought Bok Choy just in case it might grow and ....

It sprouted! so did a some grass like thing next to it. I did the same with a celery that I used to make Bone Broth last night. I do this with Onions too, I am not expecting a large bulb or anything like that, I just do this for green onions.

 

[Acre4Me]

@Compost King - years ago I made a grilled pineapple salsa that was amazingly good! It called for Habenero pepper. I just did a quick search for “grilled pineapple salsa” and many versions came up. The sweetness from the pineapple helped with the habenero heat, might be a good summer alternative to use those peppers of yours.

 

[Sueby]

@Acre4Me that sounds delish!

I have a pullet sneezing & wheezing - guess they finally caught the respiratory infection the big girls carry. I knew it would happen eventually. Yay. I'll wait a couple days to treat to see if it goes away, or more like wait till everyone has it, lol.