Canning
Hot Pepper Paste

Our bountiful harvest of ripe hot peppers continues. Some of the other folks in the Facebook Cured Meats : Charcuterie group have been making pepper paste to use for sausage making. This sounds like a good idea as with pepper paste vs pepper powders, you can get a better bind on the meat in the […]

Read more
Canning
More Fermented Hot Sauce

We have been making fermented hot sauce for a number of years. This has been what we refer to as “Cold Snap” hot sauce as it is made after the first killing frost where we hope for as many ripe peppers as possible. The color of the sauce varies year to year depending on how […]

Read more
Canning
Plum Jam

We have some cherry plum trees that I have grafted larger varieties onto. The yield is highly variable, but this year we have a lot of the smaller plums. So after gorging on plums fo rhte last few weeks, I needed to pick the rest of the plums before they got over-ripe. This yielded about […]

Read more
Canning
Fermented Hot Sauce

Every few years I make some fermented hot sauce.   We call it “Cold Snap” hot sauce as we harvest the ripe peppers at the time of the first frost.   I greatly prefer to use ripe peppers rather than green for the flavor as well as the color.  A few green ones do get included but […]

Read more
Canning
More Cowboy Candy

We made our last batch of Cowboy Candy 2 years ago and are down to two 1/2 pints and one pint being left.  This impending shortage along with the first (late) freeze of the year meant I had to harvest my peppers. I ended up with 2 gallon buckets and then some of peppers. Mostly […]

Read more