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Made some smoked salsa over the weekend. Not a big fan of cooked style salsas but I was trying to use up some of my abundance of tomatoes and peppers. It actually turned out pretty good. It something different.

This sauce looks and sounds very tasty. May have to give it a try. I have so much homemade hot sauce in the fridge. My wife is gonna kill me if I make more! LOL!

I do have a dehydrator. How do you use them once dehydrated? I have dehydrated cherry tomatoes before and just snack on them, taste like candy

A huge harvest of tomatoes last night. Need to figure out what I am going to do with em by the weekend. I already made a couple batches of salsa and canned some

I had quite a harvest this past Sunday. Ended up canning 7 quarts of tomatoes and a couple quarts of hot cherry peppers. I love stuffing them with prosciutto and string cheese. Yum! And there are still some tomatoes and peppers left for slicing and salads.

Update: After 3 weeks I sampled a pint. They turned out great. And so far I am still alive! LOL! I guess the high amount of salt and vinegar solution keeps any bacteria at bay. I'm sure the oil helps keeps the oxygen away from the peppers as well.

You may be ok. I have seen some people use cheesecloth. It keeps the bacteria out which I would think your filters are doing.

These were started them from seed. Hungarian Heart. They are very good and large is size. I have 2 plants. https://www.rareseeds.com/hungarian-heart-tomato

I agree. I use pickle pipes. They have worked well for me. Make sure to use water that is free of chlorine(RO water or distilled work best) and a salt that is free of iodine(I use sea salt). https://www.amazon.com/Masontops-Pickle-Pipe-One-Piece-Fermentation/dp/B01LWS63OF?th=1

I picked a nice harvest variety last night. I grew everything from seed except for the green peppers my wife picked up at the local greenhouse. That Heirloom tomato is HUGE! The picture doesn’t do it justice. I struggle with sweet peppers. Yellows and reds never get big and usually rot before...

Yeah I always cut off the blossom ends and use horseradish leaves. I have never used pickling lime though.

I tried Pickle Crisp(which I think is CaCl) in my early years of canning. For some reason I detected a subtle, strange taste when I used it. So I stopped using it. I even used half the recommended amount the second time. Maybe I am just sensitive to it. But I do use it im my beer brewing. Hmmmm...

My MILs friend gave her a couple jars of Italian pickled pepper last year. She gave me a jar and they were wonderful. I asked for the recipe and the brine is a mixture of 2/3 c. salt, 4 c. vinegar, 4 c. water, 3 c. canola oil, lots of garlic and 1/3 c. oregano. You soak the banana peppers...

Tried a new recipe for crispy canned pickles this year. You basically pasturerize them, 180F for 30 minutes. I used my Sous Vide to control temps. I will report back in a few weeks and let you know how it worked out. I usually do refrigerator pickles or fermented pickles, but the fridge gets...

Smoked a 15# brisket on the Rectec Sunday. When the flat reach temp I separated it from the point. I cut up the point for burnt ends. So good! Forgot to take a pic of the burnt ends.

I still prefer Morebeer. Their shipping has slowed since Covid, but it is still much faster than Northern Brewer. I live in PA and they have warehouses in PA and CA. I used to get shipments the next day using their free shipping. I seems to take about 3 days now and shippments from CA take about...

First time smoking a tri tip. Happy with the outcome. Smoked at 210F until 135F Internal temp. Then seared in a cast iron pan for about 6 min per side to about 142F IT. Sorry for the poor plating pics, it was time to eat! Lol!

I love smoked cream cheese. I have only used BBQ rub though. May have to try the Everything Bagel Seasoning. And the garlic too!!

Cilantro grows fast. I try to put the seeds in the ground 4-6 weeks before the vast majority of my tomatoes ripen

I know what you mean. I am hoping to get my plants in the ground next week. We have had a couple frosts here in my part of PA recently. Somehow I started my plants inside way to early this year. Pepper plants are coming along nicely, tomatoes are very viney. Not sure if they will do well or not.