Recent content by seedcrazy

They've got a kick to them and was perfect in our bloody mary drinks. Everyone thought they were olives til they bit into it. LOL

I am in zone 6 too and I thought I had lost my black and blue salvia but it finally came back. I take a black garbage bag full of chopped leaves and punch holes all in the bag so water can filter through and sit it on top of it after chopping the foliage down. It makes it through the winter...

I am not sure who I got this canning recipe from but just wanted to say I finally opened up a jar and we used them in bloody mary's on our camping trip and they were AWESOME! So if you gave me the recipe, THANK YOU! Here it is for those who haven't seen it. FIRE BALLS 14 lb small green...

I did just read this which I thought was interesting. Choose firm, unblemished pears for canning. It is best to use ones that are slightly underripe, though not completely hard. Overly ripe fruit is more likely to float in the jars, and also has a lower acid content. It is the naturally present...

HAHA yep, I will eat them for sure even if I don't know, my neighbor has a tree loaded down and she begs me to take as many as I want.

Thanks for the recipe and advice on the spices. I've been down with a sinus infection and bronchitis but hopefully can get this done soon.

I LOVE tomato sandwiches and a local restaurant has the green tomato BLT's here too, I've just never tried one. I made this squash saute the other night and it was simple yet yummy. Squash Saut * 1 cup sliced zucchini * 1 cup sliced yellow summer squash * 2 tablespoons finely chopped onion...

What do you do if you dont' know what kind of pears they are? LOL

Seedcorn, this is the salsa recipe I use (read her comments at the beginning so you know on the vinegar amount). I am having to pry the jars from my godsons hands as they try to take it all home with them. LOL This recipe took 5 years to perfect and was tested at the University of Michigan to...

I want to do that but I'm finding all different measurements on the spices and different spices. Anyone have a tried and true recipe they would post please?

I do it by the jar and technically when finished it should just be stored in the fridge I was told because if you water bath it, it kills the fermentation (I don't know, just saying what I was told). I take 5 pounds of shredded cabbage and layer 3 1/2 Tablespoons of canning salt and then smash...

I love the coleslaw at Chik-Fil-A, so here is the recipe I use a lot (easy to just chop it all in the food processor so its finely chopped) 1 head cabbage, finely chopped 1 small carrots, finely chopped 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 tablespoon pepper 1/2 cup milk 1/2 cup...

I made oven dried tomatoes last year with a bunch of roma type tomatoes, split in half, took the jelly out, drizzled with EVOO, sprinkled with dried herbs and salt and baked at 200 until the right consistency. Then I let them cool and froze them in freezer bags. One batch I let go WAY too long...