re: Garden Question

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Debated on doing so but probably won’t this year. Will be giving them out to friends and family. Next year will be another story.

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Word of advice. Do so with the following instructions:

Give my jars back and something else may come your way.

I buy my jars by the dozen in cases from the local stores and they cost roughly $1 each and there's not much break in the price between pints and quart jars. Naturally, you can reuse the jars and the spin on rings but never the flat sealing lid once it's been used.

I probably spend about $100+ every summer on jars and lids. Some folks make sure my jars come back, others don't seem to want to be bothered.

Canning vegetables is fun, but just make sure to do so properly or bad things can happen.

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Anybody have a good pickled pepper recipe? I did some off an online one and for sure messed it up. I have a ton of peppers.

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I do mine in a simple brine with some seasonings thrown in for good measure.

I'll wash the peppers, sterilize the jars and lids, slice a bit of garlic, toss in some mustard seed and salt to the brine.

Pack the peppers in the jar as tight as you can get them without breaking them up and while doing so, toss in some of the sliced garlic.

In the meantime put enough water in a pot big enough to hold your jars and once the jars are in the water you have about 1 inch of water over the lids. Add a half cup of vinegar to the water as this keeps the minerals in the water from clouding the outside of the jars once they cool. Bring the water to 185 degrees and keep it at that temperature.


Then half fill the jars with vinegar and then finish filling them with water. Pour off the liquid from the jars into a pot and bring that to a boil, add the mustard seed and salt the brine to taste. Let this boil for just a couple minutes and ladle it into the jars with the peppers. Fill the jars to about 1/2 inch from the top. Tap the jars to remove as much air bubbles as you can then make sure to wipe the top of the jars if any liquid is on them. Place the seal on top of the jar and tighten down the ring.

After the jars are all filled, put them in the hot water bath and let them stay there for at least 15 minutes before removing them. Place them on a towel to cool off and they all form a vacuum and seal.

Not boiling the water makes for a crisper pepper and the brine will prevent any bacteria from taking hold in the jars.

If canning using just water for storing vegetables like green beans, peas, corn, etc. you need to pressure can those or things can get ugly.

Oh, and don't overlook pepper jellies or making your own hot sauces with the peppers. I do all of that and if folks know I have it, they want it.

Im in south Louisiana and my tomatoes have been on fire since the middle of February, but theyre verrry slow right now. Looks like the party is almost over for us.

Just plain white vinegar?

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Just plain white vinegar?

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Yes, I prefer white vinegar. Some like cider vinegar, but my go-to has been plain white vinegar for years.

Sunstarts are determinate and make tomatoes up to a pound but mostly 10 to 12 ounce big tasty tomatoes. I think on average I pick 20 tomatoes from each plant.
I am with yall on the cucumbers mine are still doing well despite the heat.
If you like grape tomatoes my cupid variety are producing so many I gave up on picking all of them I am just filling my orders.

I'm growing the Black Cherry tomatoes and they're producing quite well, but I'm kind of disappointed with the flavor. What variety is everyone growing?

Downsouthtiger where do you buy your seeds? My cherry tomatoes and romas have been producing pretty good. My better boys not so much. Also my potato box was disappointing. Only got about 2 pounds

I use Rupp seeds, probably a little pricey for most people since packages are mostly packs of 100. I can buy things like beans, okra, cucumber in big packs so overall they are cheap but most people don't want 100 seeds of something. They have nice variety of the stuff I want though. For tomatoes, Totally Tomatoes has a very big selection so I get a few from there sometimes. Every year I trial a few new types of tomatoes and sometimes they do well.
My usual are Sunstart and Skyway 687 for big tomatoes. Cupid for grape, sweet 100 and sunsugar for cherry, also grow small tomatoes which they call campari type that variety is Mountain Magic.

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they make nothing the disease will get to them real bad

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??What language is this?