May I suggest, for roasting your garlic, just chop the top of the entire bulb off and discard. put the whole bulb in the oven to roast, some people wrap it in foil. Once softened, you can easily squeeze out the garlic. This would save you a lot of time and prevent it from burning so easily.
Guess I’m last to the party finding you! You’re a DELIGHT to listen to, love the amount of work you got done. Probably going to spiral watch you while putting up pickles and onions today!!! 🫶🏼
Southern Chow Chow starts out the same way you did but we add cucumbers and green tomatoes to it as well. It makes for a great condiment! It does not last long
When you give your measurements are they for a single recipe or the quadrupled recipe? Is there any way that you can put the two recipes in the show notes? I’ve been waiting for your canning recipes! Very excited. Love tried and true recipe recommendations.
The measurements for the salsa are the amount for quadruple the recipe. When I get a little time, I’ll try to get back on and post the recipes:) So glad you enjoyed the video! You will love these recipes. They are 2 of our favorites
I just replayed the video and noted that she said the recipe is from Foolproof Preserving (by America’s Test Kitchen), I found a Kindle addition on Amazon and the recipe is indeed in there along with tons of really great information if you’re interested.
The chow chow is a recipe that I made from an old canning recipe. When I made that recipe, I completely missed a few vegetables and added in extra ones. I have no idea how I did that but it turned out delicious. So the chow chow one is sort of my own recipe. But the salsa is from Fool Proof Preserving. I highly recommend that book:)
Thank you for that! That is a great tip:) Hope you are doing well and that your garden has been fruitful. So many people are struggling in the garden this year:(
I agree parchment paper is great. For years when I couldn't get parchment paper regularly I used paper bags. Funny now availability is reversed, the more things change the more they stay the same.😊
Can you taste a difference between the Amish and Brandywine tomatoes compared to the Hybrids? I just watched a documentary regarding the steep decline in nutritional value in our fruits and vegetables because of the hybrid varieties. I was thinking about going with heirloom seeds next year, but am unsure because I do realize the benefits of the hybrids being bred to combat disease. Also, thanks for giving a great description of the Santa Cruz lime juice. I will use that next time. TIA and I love your garden!
I will say that the hybrids are less flavorful, and much harder and less easily bruised than the heirloom varieties. I do think hybrids have their place as far as extending a harvest due to disease resistance, but they are lacking in that true fresh tomato taste that we all love:)
I roasted that entire tray too long but decided to just go ahead and use the jalapeños. If your jalapeños get a little blackened, it won’t affect the taste, but the burnt garlic would really change the flavor of the salsa:)
I filmed this in July. It just happened to go out in August:) We are in SC and have a very long season so we still have all these items coming in except for the cabbage:)
This recipe doesn’t specify a 5% acidity requirement for the lime juice. I am assuming it is because of the acidity of the tomatoes perhaps. Also, looking at my other lime juice and lemon juice from the store (different brand and this type is from concentrate) I see that it also doesn’t list any acidity percentages. They are just listed as natural strength. Only my vinegars state 5% acidity. I hope this helps and understand your concerns about acidity levels.
Can anyone explain why only a couple of my aprox 15 Cape Gooseberry plants which are all gigantic and thriving are blooming and making fruits after months in the ground in zone 8b/9a? Do I have to overwinter them to get normal production or are above 90f daily temps too hot?
I have never grown gooseberries! From a quick search online it said that you may have to wait 1-3 years for a full crop. It could be that some of your plants are on the one year trajectory and the others may need an additional year or 2 to catch up. Hope this helps!
@@MorganHillFarms They`re a Ground Cherry relative from Peru but Ground Cherries fruit very fast and are prolific. But these are so delicious and are ten times better than the two types of Ground Cherry I have right now. I like them all though.
