Recent content by Crazy Gardner

Thanks again for the chili/salsa recipe and tips for success. I have almost 35 quarts of salsa in varying degrees of hotness on the shelves.

I did mostly, all except for some of the jams I made, which are now entitled "mystery Jams 1 & 2".

Finally got my canned goods organized. They were all spread out on the basement floor until this week. I walled off the end of my cold room to make a proper cold storage for the canning and potatoes/carrots. Took 3 days of pretty steady work, but I think it went well. I picked up a solid...

Been so busy canning I haven't had a chance at an update, been up to my ears in tomatoes. Dad and I harvested what was left of the garden about 3 weeks ago, I only had 3 days to work with, so it was pretty much all out the entire time. At the time, we only got out about 2/3 of the tomatoes, so...

Load of peppers, onions carrots came in from my Dad tonight. He says he only picked what looked ripe. Salsa day tomorrow.

I bought it at a local restaurant supply store called Nella's cutlery, but they do sell them on Amazon. Mine is identical to this one, but I only paid 400 for it Canadian (~300 US)...

Just not sure where they came from, don't think I started any from seed, but I am 47 now, possible I bought it at a greenhouse and forgot.

To me, shape seems all wrong for the jalapeno, they are almost 2" or more across the shoulder, and pointy.

Come to think of it, I did plant a jalapeno called "big guy" from burpee, but these didn't seem to have the right shape, but maybe I'm wrong.

Hot for sure. A lot hotter than my yellow banana peppers.

Anyone have a clue as to what sort of peppers these would be? I don't recall planting anything like these.

Brought the salsa to work this morning, everyone was impressed. The heat did settle down quite a bit after processing, but I was really impressed with the apple cider vinegar batch, flavours seem to jump out at you, and I found it a little hotter than even what was supposed to be the hotter of...

I tried out more or less your recipe tonight. Had never properly roasted the tomatoes or peppers, and wow, what a difference that makes. I used half and half batches, 2 different vinegars. One with white and one apple cider vinegar. 2 unique flavours, the bigger of the 2 batches I made a bit...

Am hoping to, haven't in the past, but want to try new things. Had blueberry and sour cherry pies on the weekend, was my first cherey, and it turned out delicious!

Can I ask how long you cook it to thicken it?