Thank you so much. You made my day.

Well, then you're gonna be eating a few insect larvae. Cooked of course. Likely harmless. But definitely an ick factor.

I'm not for everyone. But the recipe is always in the description if you don't need/want to learn the ins and outs of canning safety. <3

Because I made jam for sale for a while, I was buying pectin in bulk. Information from Pacific Pectin was helpful. The only thing is, the recipe needs to be by WEIGHT not VOLUME. To convert, I mostly have just assumed that if the recipe calls for, say, 6 cups of crushed fruit, that that is, ballpark, the same as 1 cup = 8 oz so 6 x 8 = 48 oz of fruit by weight. (In reality, fresh fruit usually has a bit of air in it, so I'm likely actually increasing the fruit amount slightly by using weight). Sugar is 1 cup = 7 oz. From there, I've started at 55% fruit, 42% sugar and 3% pectin. So if you want six 8 oz jars of jam, you know you need around 50 oz or so of fruit + pectin + sugar...There's a bit of trial and error to it all. I use a bit less pectin if it's a fruit that is naturally high in pectin (like blueberries, for instance) or maybe a bit more if it's naturally low (something like strawberries, for instance). You can find charts that list high, medium and low pectin fruits. From there, I just keep good notes. It's worked pretty well. Maybe someday I'll do a whole video on this. It's quite empowering.

You could definitely use the sun to do the evaporation, but unless it was pretty hot (like maybe a solar oven) I think you would run the risk of it molding before it had concentrated down enough. Maybe start with a small batch. I DID filter this when it was watery. I filtered it several times over the course of juicing and evaporating it.

Refer to the description above. Recipes are ALWAYS in my descriptions. 🙂

Got it! Thanks! ​@@cookingtheharvest

I do find I have MUCH better germination from beans I grew myself than I do ones sourced from a seed company or store. Not sure why except they are fresher maybe. But my hope is they are adapted to my location somehow.

Honestly, we're on well water and it's FULL of minerals. And I don't actually care what the inside of my canner looks like. So vinegar it is for me. Cream of tartar is just tartaric acid, so just a different kind of acid. Can't hurt. It's never coming into contact with the contents, just the canner and jars. Give it a try if you like. I only wash my jars if they seem like they need it. What you see in the video is unwashed.

@@cookingtheharvest OK thanks I’ve never tried it. I was just wondering.

I'm in the Walla Walla Washington (mentioned about 40 seconds in on the video - wink).

@cookingtheharvest tells you how much I paid attention! I caught the grow zone. Missed the location. Thanks!

Fall gardens can be tricky, especially for the longer season crops, because in order to get them to harvest, you need to start them, often, in July, but July and August are HOT. The basic rule of thumb is find your first frost date. Then look at "days to harvest" on the seed pack (note that if its a crop that is normally transplanted rather than direct seeded they REALLY mean days from transplant). Then find one of those online date calculators and subtract one from the other to get a rough idea of when to plant. For crops that can take a frost, you can usually assume you'll get 2 weeks to a month additional growing time. Keep good notes and experiment. I find the ONLY way I can get a good cauliflower crop is if I plant it in the fall (and choose a variety with a short days to maturity time). Johnny's Select Seeds has a good calculator for this under their Growers Library/Planning Tools and Calculators. It's good for remembering all the possibilities. www.johnnyseeds.com/growers-library/online-tools-calculators.html

@@cookingtheharvestAhh, that was kind of you to reply in such detail. I appreciate your time. I am interested in your newsletter, but I don’t know what “Image URL” means? Also, I admit that I had to look up the word ubiquitous. A bonus vocabulary word for the week, lol. Love it.

@@shannon.N You are very sweet. Sorry, I'll check the URL. Try this one instead. mailchi.mp/bbafc6a7b1cb/interested-in-monthly-updates-from-miles-away-farm

@@cookingtheharvestPerfect, it worked.

Thank you! Fixing now.

It's probably in my top 5 herbs for sure. Great as part of your own Italian seasoning, and I love it with thyme with chicken or pork. This is an all time favorite. kzfaq.info/get/bejne/pd-lidh2xtvSdoE.htmlsi=RHwnXwlj43xxBXle

Yes.

Baking soda might be fine in a home kitchen, but it is not recognized as sanitizer by the state and local health authorities. (It is not a disinfectant - just good as a scrubber). And because I am selling this product, I need to comply. My guess is if you used much baking soda, it would leave your herbs tasting "soapy" so if you choose to use baking soda, be sure to rinse well.

Not really. They are more like a relish. The sugar draws out a lot of the water in the peppers, and because they are sliced, there is a lot of surface area, so they are fairly soft. If you add pickle crisp, it will change the texture slightly, but its not going to be a crunchy pickle experience.

You are not alone!

You can also just tie it up and hang it to dry. Depending on your climate (high humidity or not) you may want to make your bunches smaller so there's more air flow. But air drying it should work just fine.

Depending on where you live, you can put them on the dash of your car or the backseat. Just leave the windows cracked and put some parchment paper down or something like that. I used to put them in the back of my suburban before I got my food dehydrator. keep in mind we live in a low humidity area so that works really well for us

@@ForgingFreedomTV love this idea.

Yes, absolutely. But you would want to plug each one into your lye calculator as a separate entry. They have slightly different SAP values.

Hi. 2% is standard for most ferments. But 3% or higher is pretty standard for produce that tends to mold easily while fermenting. That includes cucumbers and pepper mash. The Probiotic Jar has a really great chart of this, if you google "Probiotic Jar salt percentage chart" you'll find it.

@@cookingtheharvest thank you!

Thank you so much. That's exactly what I was hoping for!

No. Pepper jelly is an actual jelly (think similar to jello) that is thickened with pectin and has flecks of peppers in it. This is simply sweet pickled peppers. Both are delicious.

Pepper jelly is also delicious! Either one is fantastic poured over cream cheese and served with crackers!

It was quite good. Canning ground beef definitely changes the texture a bit, but with all the seasonings and a bun, not really noticeable. We tend to take this camping. It's a quick easy meal when we've been driving or hiking all day. I'll never make that clove heavy ketchup again, but it was a good way to use it up!

I actually love cilantro. But I find that 1) it's very hard to grow fresh in August/September when the rest of the ingredients for salsa are ripe (its a cool season plant - I've had it volunteer in my garden in MARCH) and 2) it looses a lot of its flavor when canned. So I add it if I have it on hand (or have some frozen) but usually we just add it fresh when we open a jar!

Hi Dawn. I'm SO sorry about the shingles! Ugh. Awful. I'm not a medical doctor of any kind, so I can't really advise you. And what works for some may not work for others (diet, stress level, environmental exposure, age, genetics...). But know that lemon balm is very mild and you can't really overdo it as a tea or oil infusion. I do HIGHLY recommend Rosemary Gladstar's herbal books for learning about how to use herbs and dosing. My understanding (no personal experience) is that Valerian root is good for anxiety (they call it nature's valium). Very easy to grow and reseeds like crazy, but because you harvest the root, it can take a few years to get to harvest. Try it from an herbalist first to see if it helps.

That makes sense. Probably also depends on specific variety as well. Just so fun. Love the idea of a purple garden!

I just have SO MANY CHILIES that when I do chili salts I tend to use the whole dried chili. (Same for drying tomato skins after making sauce - I just don't bother). It helps that I have poultry that scarf up the left overs, so I feel like it never goes to waste. :-).