Got the food dehydrator out and cut up a variety of peppers to make some hot pepper flakes that I use to garnish food.
After everything was done in the dehydrator, I ended up with a spice jar of ghost and Carolina reaper mix that I will label as Dragon Fire, another jar of Habanero Flakes, a jar of Jalapeño Flakes and almost 2 jars of Cayenne pepper. I still have a lot of peppers to prepare. Did learn a valuable lesson today… grind everything outside and not inside the house.
We have been picking from the garden for the past few weeks but today we harvested all the ripe tomatoes and peppers. We grew six different types of tomatoes this year as well as Caralina Reapers, Ghost peppers, Habanero’s, Chili peppers, Jalapeno peppers and a variety of sweet and bell peppers.
I love the fact that I know where my food is coming from and I can teach my children how to do it as well.
Here are a few pics of my Carolina Reapers that I grew this year. I have already gotten a few dozen peppers picked so far. I have been making some HOT and I mean Hot salsa this year using these and a mix of other peppers from my garden.
Harvested my cabbage out of the garden today and decided to make some canned coleslaw, I know your probably wondering how do you do that but I found a recipe and modified it to fit my needs. I must admit that it turned out really good and the flavor is rather good. Here is what I used to make mine.
1 medium head cabbage
1 small head red cabbage
1 large carrot
1 green pepper (red, yellow or green)
1 small onion
1 teaspoon salt
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
Shred together vegetables. Add the salt. Let stand 1 hour.
Drain water from vegetables. (I also rinse and drain.) Boil syrup ingredients together for 1 minute. Cool.
Pack into quart jars and process in a boiling water bath for 15 minutes.
This slaw may be drained before use and mayonnaise added, or used as is.
I quadrupled the ingredients and ended up with 8 quarts of coleslaw.
Im still new to the whole canning thing and this was rather simple to make and process. I did have a jar that didn’t seal but that is something that happens while canning.
The fruits of my labor have finally paid off, as I made my first batch of salsa this year and all but a few ingredients came from my garden. I had to do a lot of research on canning, since I have never done it before. Luckily everything turned out good and the jars sealed. You can find the recipe below.
8 cups tomatoes, chopped (I used a mix between red and yellow tomatoes)
2 1⁄2 cups onions, chopped
1⁄2 cup green peppers
1 cup sweet bell peppers
1 cup jalapeno pepper, chopped ( I used a variety of peppers to give it more heat)
1 super chili pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1⁄8 cup canning salt
1⁄3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn
Mix all together and bring to a slow boil for 10 minutes.
Seal in sterilized jars and cook in a hot water bath for 10 minutes.
Note: I had some salsa over at Jeff’s place the other night and used a recipe I found at food.com that was similar to his and modified it to meet my needs.
I used different color sweet bell peppers to give it a more aesthetic look and a sweeter taste. I also used a mix of Jalapeno, Habanero, Chili and Hungarian wax peppers to give it more heat and added cilantro as well.