Summer Harvest Continues

How do I manage, every year, to grow jalapenos that break the Scoville scale? 🌶️🔥

Once again, I roasted the first batch to try and bring down the heat before I canned them. It wasn’t all that successful, but they do taste good.  Simple recipe of pureed jalapenos, apple cider vinegar (or white vinegar), dash of salt. Great on burgers, in soups, or anywhere you’d use fresh or pickled jalapenos.

Again, I don’t do traditional canning. I do freezer canning.  I sterilize the freezer-safe canning jars, fill with the jalapeno relish, cover, but don’t tighten until cooled. Leave room in the jar for expansion and freeze for up to a year.

I was hoping the hail hadn’t damaged my tomatoes, but as they ripen, I’m seeing they all have bruising. Shouldn’t affect the ones I puree, but makes the sliced ones a little mushy.

I was on a kick to use up excess seeds I had lying around the pantry and decided I’d plant the corn I had stored in a plastic bag. Only about half germinated, and they grew little mini-stalks, which in turn produced mini-ears. They look edible, and I’ll cook one up and see. Otherwise, I’ll see if the ducks will eat them.

They are cute, I’ll say that.

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