Gardening: My Tomatoe and Pepper Progress

[Henbrew]

Grew some Dragon's Tongue beans. I'm not a huge fan of green/wax beans but these are pretty good. Only shame is that the color is lost when they're cooked.

 

[bracconiere]

Grew some Dragon's Tongue beans. I'm not a huge fan of green/wax beans but these are pretty good. Only shame is that the color is lost when they're cooked.


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there's no trick like adding acid, or something like that?


maybe fermenting them?

 

[passedpawn]

Grew some Dragon's Tongue beans. I'm not a huge fan of green/wax beans but these are pretty good. Only shame is that the color is lost when they're cooked.


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Needs some clit in the boil. A few butterfly pea flowers. Here's how my bowl of white rice turned out after adding some. Start with just water and the leaves, it'll be blue. Add drops of lemon juice (for the acid) until you get to purple.

 

[Henbrew]

there's no trick like adding acid, or something like that?


maybe fermenting them?

Not that I'm aware, but something I can look into!

 

[Henbrew]

Needs some clit in the boil. A few butterfly pea flowers.

Not sure what clit is codename for

 

[Hanglow]

Fermenting away. And last of the big tomatoes, these big ones ripen to green

 

[passedpawn]

Not sure what clit is codename for

Clitoria ternatea, of course. Clitoria ternatea - Wikipedia. They guy who named this one also named orchids after the greek word for testicle.

 

[Henbrew]

Clitoria ternatea, of course. Clitoria ternatea - Wikipedia. They guy who named this one also named orchids after the greed word for testicle.
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Ah ha! That makes more sense.

 

[Deadalus]

Expecting a frost this Saturday so harvested the remaining peppers yesterday, bells, jalapenos, Anaheims , and habaneros. Ended up canning most of the Anaheims. I have two jars of red jalapenos and Anaheims fermenting to make a little hot sauce (just one pictured). First time trying both the canned peppers and hot sauce.

 

[Hanglow]

Planted my garlic today, anyone else growing some? Mainly softnecks this year, last year it was mainly hardnecks

 

[z-bob]

We had our first hard freeze last night. I picked about a half a bushel of jalapenos yesterday; most of them huge. And about the same amount of Roma tomatoes. All this is off of just a couple of plants. I thought I was keeping up with the tomatoes but obviously not. Not sure what to do with them all; I've been freezing tomatoes and the freezer is full. (we won't talk about the 50 or more pounds of squash I picked after the first frost a week ago) I have enough jars of salsa already from last year. Think I will take the peppers and tomatoes to church tomorrow and give away to anyone who wants some -- not many ppl will take me up on it, but that's their loss, and I will get rid of a few. I did give a big bag of jalapenos to my Sudanese neighbors.

I made ketchup with 3 pounds of the green tomatoes. It turned out okay but not as good as the green ketchup I made with tomatillos; that tastes almost like Hunt's or Heinz ketchup. The tomatillos also had a higher yield; they must have more pectin or are not quite as watery.

I wonder how it would work to slice the jalapenos and pickle them like bread-n-butter pickles? I did that with some of the small squash and they turned out really good.

 

[passedpawn]

Expecting a frost this Saturday so harvested the remaining peppers yesterday, bells, jalapenos, Anaheims , and habaneros. Ended up canning most of the Anaheims. I have two jars of red jalapenos and Anaheims fermenting to make a little hot sauce (just one pictured). First time trying both the canned peppers and hot sauce.
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If you hot-pack thoses peppers, you'll get a lot more in a jar (more peppers, less water). Hot pack just means you cook them a bit before packing them into the jars for the canning. Might work just to steam them, anything to soften them up. I don't can my jalapenos (I have a TON this year) because I like to pickle them, and that doesn't require canning to be shelf-stable due to the vinegar / low pH.

 

[passedpawn]

We had our first hard freeze last night. I picked about a half a bushel of jalapenos yesterday; most of them huge. And about the same amount of Roma tomatoes. All this is off of just a couple of plants. I thought I was keeping up with the tomatoes but obviously not. Not sure what to do with them all; I've been freezing tomatoes and the freezer is full. (we won't talk about the 50 or more pounds of squash I picked after the first frost a week ago) I have enough jars of salsa already from last year. Think I will take the peppers and tomatoes to church tomorrow and give away to anyone who wants some -- not many ppl will take me up on it, but that's their loss, and I will get rid of a few. I did give a big bag of jalapenos to my Sudanese neighbors.

I made ketchup with 3 pounds of the green tomatoes. It turned out okay but not as good as the green ketchup I made with tomatillos; that tastes almost like Hunt's or Heinz ketchup. The tomatillos also had a higher yield; they must have more pectin or are not quite as watery.

I wonder how it would work to slice the jalapenos and pickle them like bread-n-butter pickles? I did that with some of the small squash and they turned out really good.

I slice the jalapenos fill quart mason jars, then 1 part vinegar to 2 parts water. I also add a dash of salt. I have SO many jars just like this. Man I love japs, eat them all the time.

For the tomatoes, just puree them in a food processor then can them. If you don't have a pressure canner then you can just use a hot water bath, but look into exactly what the entails. It's important that the pH is low enough for that I think. I highly suggest boiling them down a bit before canning - tomatoes are watery when pureed.

 

[passedpawn]

Planted my garlic today, anyone else growing some? Mainly softnecks this year, last year it was mainly hardnecks

I keep thinking about (when somebody, you?, keeps mentioning it). I do like garlic. However, if I produced a ton of it I don't think I could find a good use for it.

 

[z-bob]

I slice the jalapenos fill quart mason jars, then 1 part vinegar to 2 parts water. I also add a dash of salt. I have SO many jars just like this. Man I love japs, eat them all the time.

For the tomatoes, just puree them in a food processor then can them. If you don't have a pressure canner then you can just use a hot water bath, but look into exactly what the entails. It's important that the pH is low enough for that I think. I highly suggest boiling them down a bit before canning - tomatoes are watery when pureed.

Thanks. Yes, I know about pH and all that stuff. And I have several pressure canners in different sizes. I used to be an expert (with no credentials) but I'm way out of practice. Boiling them down a bit or salting and straining off some of the watery juice is a good idea.

I have a really good (and tested) salsa recipe if you want it. But I have too many jars already from last year (and a few from the year before that)

 

[passedpawn]

Thanks. Yes, I know about pH and all that stuff. And I have several pressure canners in different sizes. I used to be an expert (with no credentials) but I'm way out of practice. Boiling them down a bit or salting and straining off some of the watery juice is a good idea.

I have a really good (and tested) salsa recipe if you want it. But I have too many jars already from last year (and a few from the year before that)

Yes, get me that recipe! Thanks.

 

[z-bob]

Yes, get me that recipe! Thanks.

Here ya go. (I may have posted it here before but not sure) It also works with tomatillos

Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
½ tsp black pepper

Roast and peel peppers if they have tough skins (not necessary for jalapeños or serranos), remove seeds and stems, chop. Scald and peel tomatoes; chop. Combine all ingredients in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars, leave 1/2 inch headspace. Adjust lids and process in boiling water bath for 15 minutes.

Notes: I generally use jalapeños, seeds and all, and I find that ½ cup bottled lemon juice plus ½ cup white vinegar tastes better than using all vinegar or all bottled lemon juice. (You can't use fresh lemon juice unless you really overdo it, then it doesn't taste right. The bottled stuff is standardized for acidity)

 

[bwible]

Planted my garlic today, anyone else growing some? Mainly softnecks this year, last year it was mainly hardnecks

My wife planted both hardneck and softneck last year. First time. I think its the softneck I really like - taste and smell unlike anything we buy at the store. She’ll be putting them in again this year.

 

[bwible]

I keep thinking about (when somebody, you?, keeps mentioning it). I do like garlic. However, if I produced a ton of it I don't think I could find a good use for it.

https://cafedelites.com/creamy-garlic-scallops/

 

[Deadalus]

Planted my garlic today, anyone else growing some? Mainly softnecks this year, last year it was mainly hardnecks

I'll be planting some this week, all hardnecks (I like the scapes). I saved about 12 bulbs from last year's crop.

 

[Deadalus]

If you hot-pack thoses peppers, you'll get a lot more in a jar (more peppers, less water). Hot pack just means you cook them a bit before packing them into the jars for the canning. Might work just to steam them, anything to soften them up. I don't can my jalapenos (I have a TON this year) because I like to pickle them, and that doesn't require canning to be shelf-stable due to the vinegar / low pH.

Those were pickled but I was thinking that too about hot packing when I saw them floating like that Recipe didn't mention it and it was the first time I have ever canned peppers. You don't water bath can your pickled jalapeños at all? How long do they last?

 

[passedpawn]

Those were pickled but I was thinking that too about hot packing when I saw them floating like that Recipe didn't mention it and it was the first time I have ever canned peppers. You don't water bath can your pickled jalapeños at all? How long do they last?

Not sure - probably forever. I don't hot pack. Don't wash peppers. I don't even heat up the brine. Don't even measure anything. Jamb as many sliced peppers as you can into the jar, fill 1/3 vinegar, kitchen sink water to the brim, lid. I've got a least 10, maybe 20 quart jars like this right now.

They probably won't float if you boil the peppers first (and thereby remove all oxygen). I'm just a little lazy to bother.

 

[passedpawn]

I've got more jalapenos than I can eat in the next season, so I'm letting them grow till red. Do any of you let your jalapenos go red? I just put a dozen of them in a jar. All red!

 

[Deadalus]

I've got more jalapenos than I can eat in the next season, so I'm letting them grow till red. Do any of you let your jalapenos go red? I just put a dozen of them in a jar. All red!

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That was my intent in growing them this year, red jalapeños are what Sriracha is made out of. I had to pick them before frost but a good number of them still turned red afterwards. Next time I will yank the whole plant and hang it inside like can be done with tomatoes. I fermented what I had to make some of my own Sriracha. It did include some red Anaheims and a few habaneros. Unfortunately I lost one jar to mold. Came out a little chunkier than Sriracha and slightly hotter. My first time fermenting (both containers).

 

[passedpawn]

That was my intent in growing them this year, red jalapeños are what Sriracha is made out of. I had to pick them before frost but a good number of them still turned red afterwards. Next time I will yank the whole plant and hang it inside like can be done with tomatoes. I fermented what I had to make some of my own Sriracha. It did include some red Anaheims and a few habaneros. Unfortunately I lost one jar to mold. Came out a little chunkier than Sriracha and slightly hotter. My first time fermenting (both containers).

Recipe? I've attempted a siracha clone a few times, unsuccessfully. Never occurred to me to use jalapenos.

 

[Deadalus]

Recipe? I've attempted a siracha clone a few times, unsuccessfully. Never occurred to me to use jalapenos.

https://www.chilipeppermadness.com/...ot-sauces/homemade-sriracha-hot-sauce-recipe/
The recipe is a little loose with liquid suggestions (more or less vinegar, more or less brine). I didn't keep a strict count of how long I fermented the peppers other than it was at least 10 days and as long as about 3 weeks. I ran the peppers through a food processor both before fermenting and after fermenting and the recipe additions. They would not get smooth though. I only had just enough rice vinegar and I ran out of brine. Maybe a blender would have been better. I didn't end up straining it either as suggested, seemed like I might lose a lot of material. I food processed the hell out of too! I had the speed setting turned all the way up for minutes. I'm nowhere near a hot sauce connoisseur though, mainly just Sriracha and low heat sauces. I am fermenting all my habaneros now though. I had pretty good fortune in that a lot of them turned orange off the vine. I am going to make something out of them but I don't know yet for my brothers.

 

[Hanglow]

I made some hotsauce yesterday.

1kg of fermented chilli mash, with 3%salt by weight.
4 weeks fermentation
Juiced, came to 700ml straight chili juice.
Added 300ml vinegar, 1 level tsp msg and xantham gum to thicken a bit.

Bottled 1l of it or so. Should be shelf stable with that amount of vinegar. Quite like tabasco in flavour and heat.

Dehydrating the remains of the mash at the moment. It's a mix of green and red chillis, so quite odd looking. But should make some killer chilli flakes/powder.

 

[Deadalus]

I made some hotsauce yesterday.

1kg of fermented chilli mash, with 3%salt by weight.
4 weeks fermentation
Juiced, came to 700ml straight chili juice.
Added 300ml vinegar, 1 level tsp msg and xantham gum to thicken a bit.

Bottled 1l of it or so. Should be shelf stable with that amount of vinegar. Quite like tabasco in flavour and heat.

Dehydrating the remains of the mash at the moment. It's a mix of green and red chillis, so quite odd looking. But should make some killer chilli flakes/powder.
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Aha the juicer! That's something I didn't think of! I have one. Also like the idea of dehydrating the mash. I have one of those too. I don't have a grinder yet. I do have a mortar and pestle. Let us know how you process the dried mash.

 

[Hanglow]

I have a spice grinder as I tend to buy whole spices and am too lazy to use a mortar and pestle, although I just checked and it's very brittle after 24hours in the dehydrator already. I might just pack it into a jar as is and then grind when I need powder. Tangy salty chilli flakes could be good too.

Could also of course juice before fermenting so you have normal, unsalted chilli flakes, then just ferment the juice

 

[McMullan]

I put dried bird's eye chillies in our spice grinder once. Thought I'd have a go at making my own chilli powder. Boom! Had to cordon off the kitchen for the rest of the day. I was able to open my eyes the following day, though.