Harvest time.

Discussion in 'Canning & Storage' started by thestealth, Jul 28, 2009.

  1. We can barely pick green beans fast enough.

    We've canned close to 20qts so far this year.


    Just a shade higher than needed, but it'll do.


    We've also harvested enough tomatoes and peppers for some salsa and arribiata sauce.


    I love this time of year...nothing like home grown veggies to last through the winter.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Nice stealth.
    You've got me all kinds of jealous. Still waiting on the first ripe tomato, another week or two.
    Only had a handful of peppers done too.
    Care to share the sauce or salsa recipes or is it a family secret [​IMG]
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Job Stealth. What part of Kansas are you From? I am in KCK.
     
  4. We've had quite a few peppers...sadly, I think we have a soil born fungus, either fusarium wilt or vermicello (sp?) wilt. Our maters came on strong, but the yield was low and now the plants are starting to die out. I had some dirt brought in this year because I expanded our raised garden, I think the fungus came with the new dirt...damn it. Luckily, some good friends of ours have a farm and they said their maters are doing great, so I'll be buying a couple of bushels from them.

    I don't really have a recipe per se. I just use whatever we have on hand. I like roma tomatoes, although they aren't that flavorful, they're meaty. Jalapenos, red or white onion, garlic, cayenne or Tabasco peppers, banana peppers and poblano peppers. It really depends upon which ones are ripe at the time. Briefly blanch the maters so they can be skinned easily. Food process the garlic, onion and peppers, then add the skinned tomatoes. I add them last cause I like chunkier salsa. Before I chop them, I'll add some salt, black pepper, cumin, brown sugar and lime juice. Process them a few pulses to mix in all the spices, and sample the mix, add more spices if needed. Sometimes I'll add a dash of cinnamon or ginger for some variety. If I've been grilling, I'll roast some peppers, again, just for a change of pace. I don't normally precook my salsa, I just do a cold pack and process them for 30 minutes in a water bath canner.

    We grew a couple of tomatilla plants this year, I'm really looking forward to tomatilla salsa...If only they'd ripen up.

    Heck, we're practically neighbors then. I'm just South of Olathe.
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Howdy Neighbor!!!
     
  6. rivet

    rivet Master of the Pit OTBS Member

    Beautiful stuff, Stealth [​IMG]

    Over here, nothing's ready yet except the occasional cucumber. Your beans look awesome. Congratulations.
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    When you get too many, consider pickled dilly beans. They make a great snack.
     
  8. Yeah, our friends with the farm are in Nevada, Mo. They said it will probably be a few more weeks before they can get us the roma's we want. They have been bringing up some other to sell in their produce stand, cherries, jet-stars and the like.

    I just looked up a recipe for those...sounds good!
     

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