Recent content by stepstephens2

There you go, but I'm not proud. It looks more impressive than the weight is... I discovered a bunch of insect damage on the bottom when I picked it up, so I'm assuming that is what is causing the low weight. I've been dreading posting about it because I feel like I should have paid more...

You've got me beat- my biggest was only 16 lbs.

I like that idea, I'm gonna have to do that next time... I make a lot of soups in the winter. :)

Off the tomato topic, but what kind of carrots are those? I grow a lot of Nantes, but I like that those look more straight and narrow...

:thumbsup Glad it worked for you too! If the tomatoes are willing to help you make thicker sauce by separating THEMSELVES from all the extra juice, I say let them... :D

I grow the Giant Russian Sunflowers and toast them in the oven how Smiles said... with one exception, I put them in a paper bag with A LOT of Kosher salt and shake them for about 2 minutes beforehand. The larger crystals of salt rub off a little easier onto the shells. You're going to be left...

Ok... candied habaneros done! Came out lovely and crisp. I'm thinking about using to make vanilla habanero ice cream. They will probably end up in cheesecake. I have munched on several and they are not for someone who doesn't like the burn, that is for sure... The nice thing about the...

I'm attempting to make candied red habanero peppers... According to my recipe, it takes a few days to make because I have to keep adding sugar. I double gloved my hands, but they somehow still ended up with chili on them because they are on fire. Additionally I touched my face and it is now on...

Learn to love pickling if it's not tomatoes. Tomatoes you have to add bottled lemon juice or citric acid (I use Mrs. Wages.) There are a ton of mothers out there that didn't use a pressure canner for things and lived... but, basically, it comes down to that if you don't follow the USDA...

Thanks. :) It has all died out now, but it will be back again next spring.

That's actually what I have been doing... Leaving it out overnight with some salt took out moisture than squeezing them. It was really amazing. Within 15 minutes of heating and blending I was starting to near paste in thickness. The tomatoes were tracing like how soap does.

I've been canning for a few years now- long enough to know the official answer to any canning question is "No, you can't do that and you're going to die of botulism poisoning.":th But I'm going to go ahead and ask anyways. I'm always working on trying to get my tomato sauce thicker. I hate...

I've been wanting one of those and didn't get one because of that reason... thanks, now I won't be as reluctant. :) I found a local place that carries Buddha's Hand, I think I'm still going to get one of those to add to my mini citrus orchard (1 lemon tree, 1 lime tree, and 1 red grapefruit is...

Thanks! With the exception of the San Marzano, I had decided to grow them based mostly on their color/shape. I picked the green sausage knowing that it got horrible reviews for taste and a few other things (i.e. the plant looks weird and spindly.) So far, I have to agree with the reviews...

I had a problem with it on some of my squash plants. I used the neem. What I noticed was that it didn't stop it from killing the leaves that it was already on, but it did stop its spread to other leaves. I think all of these things work more like a control than something that actually cures...