1. Dismiss Notice
  2. Official TEG Poll: What is your garden style?
    CLICK HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice
  3. Canning Question - Featured Thread
    CLICK HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice
  4. TEG Picture of the Week (POW) - Submit your Pics Now !!
    Click HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice

What are you canning now?

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Beekissed, Aug 5, 2015.

  1. Aug 4, 2019
    seedcorn

    seedcorn Garden Master

    Joined:
    Jun 21, 2008
    Messages:
    7,773
    Likes Received:
    5,744
    Trophy Points:
    397
    Location:
    NE IN
    TY for recipe. Do you take the blackened skins off?
     
    flowerbug likes this.
  2. Aug 4, 2019
    ninnymary

    ninnymary Garden Master

    Joined:
    Dec 7, 2009
    Messages:
    11,491
    Likes Received:
    9,346
    Trophy Points:
    407
    Location:
    San Francisco East Bay
    No, leave skins on tomatoes and jalapenos. It will make your sauce thick and give it a smokey nice flavor.

    Mary
     
    flowerbug likes this.
  3. Aug 4, 2019
    ninnymary

    ninnymary Garden Master

    Joined:
    Dec 7, 2009
    Messages:
    11,491
    Likes Received:
    9,346
    Trophy Points:
    407
    Location:
    San Francisco East Bay
  4. Aug 4, 2019
    digitS'

    digitS' Garden Master

    Joined:
    Dec 13, 2007
    Messages:
    19,123
    Likes Received:
    8,298
    Trophy Points:
    457
    Location:
    border, ID/WA(!)
    I like that idea!

    Blenders were invented for a reason ;).

    Steve
     
    flowerbug and ninnymary like this.
  5. Aug 4, 2019
    ninnymary

    ninnymary Garden Master

    Joined:
    Dec 7, 2009
    Messages:
    11,491
    Likes Received:
    9,346
    Trophy Points:
    407
    Location:
    San Francisco East Bay
    The type of salsa I make is called "molcajete" salsa in true mexican restaurants.

    Mary
     
  6. Aug 12, 2019
    flowerbug

    flowerbug Garden Addicted

    Joined:
    Oct 15, 2017
    Messages:
    5,129
    Likes Received:
    3,952
    Trophy Points:
    287
    Location:
    mid-Michigan, USoA
    that looks so good right on the grill like that!

    last night was 20 quarts of dill pickles. one more batch later this week and that will be it for us for this year. the rest of the cucumbers we'll give away.
     
  7. Aug 12, 2019
    ninnymary

    ninnymary Garden Master

    Joined:
    Dec 7, 2009
    Messages:
    11,491
    Likes Received:
    9,346
    Trophy Points:
    407
    Location:
    San Francisco East Bay
  8. Aug 18, 2019 at 7:03 PM
    flowerbug

    flowerbug Garden Addicted

    Joined:
    Oct 15, 2017
    Messages:
    5,129
    Likes Received:
    3,952
    Trophy Points:
    287
    Location:
    mid-Michigan, USoA
    first round of tomato chunks today. 10 quarts. feels good to be done with them early instead of waiting until later. :) picked another two buckets of cucumbers today but we are done canning pickles so we'll just eat them or give these away...
     

Share This Page