Peppers, Tomatoes, and Another Batch of Pickles, and More!

25July2014_DSC_0036

It would seem that all we are growing are cucumbers, but we are really growing other things too. 

We are starting to harvest tomatoes and peppers now and carrots.  The peppers on the left are Anaheim and Banana, which are now strung up and hanging outside sun drying. Later this week I will also be harvesting some of the Pepperoncini Peppers for, well, pickling….  We have about 45 pepper plants of 13 different varieties.  Interestingly, I forgot to plant one of the peppers I really wanted, and one that we use frequently – Jalapeno Peppers.  I will make sure they are planted next year.

Some of the larger tomatoes are starting to be ripe, as in the Pink Berkley seen on the right.  25July2014_DSC_0010The others that are ripe are the Golden Nugget Cherry Tomatoes and the Principle Borghese, which is a paste tomato that is often used for sun dried tomatoes.  Instead of sun drying out tomatoes, we are using our dehydrators to dry them.  We have already completed one batch, which we vacuum sealed. 

Below are some of the tomatoes ready for the dehydrator.  The red ones are the Principle Borghese and the yellow are the Golden Nugget.  24Jul42014_DSCF7198

As I said, I made another batch of pickles using a different recipe. This time I used the Dill Sandwich Slices recipe from the Ball – Complete Book of Home Preserving book.

***One thing about the Pickle recipes that I post is that I do not include complete instructions. If you have never canned, or are unfamiliar with the processes I describe, please look up how to can, jar preparation, hot water bath versus pressure canning, and all other things canning related. To make it easy, you can just buy the referenced book.  Canning is safe, but you really need to understand what you are doing before you do it. ***

While I plan to process more cucumbers, I will more than likely not post the recipe unless it is something new.

Pickle Recipe – Dill Slices: 25July2014_DSC_0050

Batch Size:  9 – 10 Pints

Ingredients:

6 Tbsps. pickling spice (as discussed in this post:  Click Me!)
8 cups Braggs vinegar (or apple cider vinegar)
8 cups Water (filtered)
1 1/2 cups white sugar 
1 cup canning or pickling salt 
10 each bay leaves 
20 garlic cloves
10 Dill Heads
5 tsps. mustard seeds
24 cups pickling cucumbers

Place 5 tablespoons picking spice in a cheesecloth bag, tying closing the top.  In a non reactive pan, place the vinegar, water, sugar, salt, and spice bag.  Slowly bring to a boil, and simmer for 15 minutes.

In prepared jars, place 2 cloves garlic, one dill head, 1/2 tablespoon mustard seeds, and one bay leaf.  Pack pickles leaving 3/4 inch head space and top with pickling liquid, leaving 1.2 inch head space. 

26Jul42014_DSCF7205Process for 15 minutes (again, because of altitude, I did 20 minutes).  Turn off heat, remove canner top, and remove jars after 5 minutes.

In other news, we are staring to actually get a nice supply of eggs.  We are now up to 3 per day as the chickens are starting to get to the right age.  I am still not sure which rooster I will keep (we have two) as they are both getting along and are fairly calm roosters. 

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