I'm so thankful for the rain!! We're getting our second hard downpour for today! It's a busy time when all the garden is coming in. You've got to pick, and put up stuff every day, but like you said, it's so rewarding in the fall, and winter when you eat it. Enjoyed the video. God bless.
Working my way through your video catalog on the house. This is a great video. I'm craving some pickled okra now. The minced garlic works better because there is more surface area for the garlic flavor to be absorbed. Keep up the good work. As always, God Bless.
I am so jealous. Our garden is just starting to grow and get big plants. I am going to need that okra recipe I plan on canning some this year. I love pickled okra!
Makes 10 pints 2 cups white vinegar 2 cups apple cider vinegar 4 cups water 2.5 tbs pickling salt 1.5 tbs sugar Bring to a boil and kill the heat In pint jars add 1/2 tbs dill seed 1/2 tsp dill weed 1/2 tsp minced garlic 1-2 dried chilli peppers Stuff Okra in jars and add liquid leaving 1/2 inch or more head space. Water bath can for 10 minutes in a rolling boil.
Wow what rain that was! Great peppers. What a bucket Oh my. You have awesome growth. Love the shop kitchen! Great food prep!! Thank you for the recipe in pickling! 😎 You share so much wonderful stuff. Beautiful. Goodies for store and enjoy when you want them 😉
Oh yeah! Pot of pinto beans, fried taters with green blade onions chopped in them, home made corn bread and a jar of these banana peppers.....with a big glass of sweet tea💕💕💕💕💕lol loved the part where you ran from the rain😁😁😁😁
"Plant a garden" he says . "Just something small". Next thing you know you will get the bug, and a couple of years later you will have enough to feed your family and your closet 10 neighbors families. I do agree with you though. Everyone should have at least something small. Nothing beats "picked fresh" out of the garden, and it is so relaxing.....
Hello Andrew how you doing man. Great video man the garden is looking nice. That was awesome watching you putting your produce in the jar. My father-in-law does the same thing & as much as I am there all the time I don't even pay attention to him putting his produce in the jar. I just realized that and I'm going to start watching him more often. When I'm there I'm all the time staying busy , with the kids doing something , or out in the field doing something , for running a whole bunch of errands for them , or doing something. I'd enjoy watching you doing that man look forward to seeing more videos of that. I hope you and your wife have a good weekend.
You’ve had good luck so I wouldn’t worry. We have heard that if they get hit with a little cool draft it could crack the jar. You are a detailed person I’m sure all is well with what you do. Thanks again for all the great videos
I’d like to leave some of the seeds in with the peppers, it adds some heat but it also adds a lot of flavor. I also put peppers in with pickles and I’ve done eggs before too. You could also make those things with oil where you put peppers in them and garlic and spices and flavor your oils, that might be fun. I haven’t canned much but I’m guessing you could put different spices in there as well, barbecue rubs paprika’s and different flavors, I do remember I liked putting onions in with the pickles and that change the flavor as well.
Gate bolt ka-pow ! Big rain drops, nope not happening haha. Me the same working on pool pump today. Nope in and out of the house several times today. Those pepper rings will be wonderful. Looking sooooo good
Great job! Your garden is jammin with enough food to share. I'm curious about what the oval cantaloupes will taste like. Take care when working in the heat.🌞
My mother use to save mayonnaise glass jars (I don't think mayonnaise comes in glass jars anymore) - she used these to send home with people that she knew she wouldn't get the jars back.
I don't like okra (even fried okra) but I'm a big fan of all things pickled. I'd give pickled okra a shot. I might pleasantly surprised like I was the first time I tried a friend in Michigan's pickled asparagus.
Garden is really producing well, ours is coming in fast but has been a little cold here. The fillet knife looks like a Dexter? Those are all we use in the nuclear plant i work at in the insulation fabrication shop. Super good knives for the money and sharpen up very nicely.
I don’t know that it really is that important but we cover ours on the counter with a couple thick towels to hold the heat longer, then just sit and listen to lids popping as they cool off.
Everything is looking good . Glad you got some rain. Have you ever pruned your squash and zucchini like tomatoes? We did for the first time this year worked great. If you like pineapple there a recipe you can shred your zucchini and can it taste awesome.
Garden is looking great! I found a recipe for armadillo eggs, lol no not real eggs! They are stuffed jalapeños filled with 4 oz. cream cheese and 4 oz. shredded cheese and about a 2 tablespoons of bbq seasoning/ rub mixed together and then you take about a pound of ground sausage and wrap around the peppers to form an egg shape, then wrap them in bacon and secure the bacon with a tooth pick. Put them in your smoker for about 2 hours at 250 degrees or until the internal temperature of the 145 degrees.
It says if you want crispy bacon then you can coat them with bbq sauce and pop them in the broiler for a couple of minutes or if you like your bacon a little more chewy coat with bbq sauce and eat immediately. This recipe was for 6 eggs, so if you really like them you can always double the recipe.
What animals are you all getting first? Are your banana peppers the hot or the mild type? I found jars recently at Target. They even had the half gallons that I use for our goat milk.
@@TKCL Chickens are the easiest. Pigs are pretty easy too. Goats have more of a learning curve due to their diet, mineral needs, milking (if you have dairy goats), parasite issues because Fl is so hot n humid etc lol. We have really hard water with iron, sulphur, and calcium in NE FL so it binds up copper which all goats need, so you have to supplement them more. We put off bees this year but will be doing it next spring. Cattle too.
Do you ever prune the leaves off of anything like your zucchini? I know a lot of plants you’re supposed to prune but I really have no idea which ones. Lol I do know with tomatoes it works and definitely fruit trees, plum trees and peach trees produce so much I usually go out and cut about 25% of them off when they start budding and then the rest do much better, I’ve noticed if I don’t prune that sometimes they never really mature well, they grow small and they stay hard
@@TKCL hey, Change the subject but I just learned something cool that applies to pickling, especially if you’re going to be doing meats like a pastrami or corn beef. Garlic can precipitate or promote the growth of botulism, when you’re canning if you use pink Himalayan curing salt instead of just regular salt or sea salt it includes nitrates and nitrates that prevent that from happening. It’s also good to know because if you’re ever marinating something for a long time or curing it or doing a brain, either using the right type of salt or just waiting to add the garlic until you cook the product, you can avoid that. I have always figured anything pickled in the vinegar would pretty much kill everything but I guess that’s not the case. This will also help if they were ever not to get to the proper temperature or boiling point andWeren’t quite as purified as we thought. Lol. Not really related to this post but I just thought that was something interesting that you would be smart enough to understand and maybe be interested in. 😂
@@TKCL yeah normally I wouldn’t of mentioned it to anybody but you and I are kind of alike in that same way, we really try to understand the process instead of just doing what people tell you to do and I figured that might be interesting to you. Now quit bugging me I’ve got to go watch your blue crab video. 😂😂
Hey, You would use less water if you did the processing step by step. Cut and de-seed all. Then chop them all up. Instead of cut, de-seed, Chop. Cut, de-seed, Chop. Cut de-seed, Chop.
Got a question. Ive picked pickles for years. Never done peppers or okra. Yet. This year my daughter wonted banana pepper plant in (her garden). Anyways had more peppers then we could eat. So decided to can some for the winter. So I looked at a few videos. And it’s no different then pickles. So I did a batch. Added calcium chloride ( pickle crisp) and waited a week or so before we tryed a jar. Well. There grate except one problem. There soggy and fall apart lifting out of jar with fork. So my question is. How crisp are your caned banana peppers? Should I add more crisp next time I can some?
@@TKCL I’ve figured it out on the soggy vs crispy. Do everything the same. Just don’t process them. Once jar is filled with hot vinegar mix. Seal jars with lip. Turn jar upside down and let cool. Once cool place in refrigerator and let set of a week. Keeps up to two months. My old neighbor friend showed me this. Got a very good crisp crunch. He told me the processing to can them for long term storage cooks them to much and makes them soggy no matter what you do. That way store bought stuff has preservative cause it’s not processed pressure cooked for 15 mins.
@@TKCL by the way. Just got done rebuilding my TM1900. Complete rebuild. Paint and all. Can’t wait to try it out. Bought from a scrap yard. Only thing I found wrong with it was the rotor bearings were gone. Like gone gone. Wish I could post pictures of it on here.
Makes 10 pints 2 cups white vinegar 2 cups apple cider vinegar 4 cups water 2.5 tbs pickling salt 1.5 tbs sugar Bring to a boil and kill the heat In pint jars add 1/2 tbs dill seed 1/2 tsp dill weed 1/2 tsp minced garlic 1-2 dried chilli peppers Stuff Okra in jars and add liquid leaving 1/2 inch or more head space. Water bath can for 10 minutes in a rolling boil.
