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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?

Think it's in Grenada currency which is EC. About 2.2 EC to one USD. Still expensive compared to what I buy.

Starting to get seperation anxiety again. Dad is down at the camp now, hope he's able to send me some pictures. Peppers should be ripening by now.

52 quarts of peaches, 9 pints of peaches and 4 pints of peach syrup. My brother and his wife bought me 2 bushels of peaches in St. Jacobs market. Were by far the best peaches I've ever canned. A bad spot once or twice a batch, otherwise just beautiful fruit.

I had a flash just now reading this, and it was only after I used the lime I read another article that said you can use powdered milk as well. Probably a bit more expensive, but maybe more likely to be absorbed? I did read that eggshells need to compost for months before becoming usable, but...

So, say you have a garden full of tomatoes and you are planning on making 2 or 300 pints of salsa. How would you go about dicing that many tomatoes if you had to do it mostly solo? I saw this really nice machine that looks perfect for the job, but it's $450 US!! That's like a billion Canadian...