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Anybody make a homemade hot sauce for canning without fermenting? I have a bunch of dehydrated chipotles (smoked habaneros) from a surplus we grew before. I want to use some up, but so far he only way I'm using them is homemade chili flakes - which taste fantastic thanks to the smoke but a...

Hey there! I'm doing OK. The struggle is real over here, but I'm taking life one day at a time and counting my blessings. Gardening season is certainly a welcomed ray of sunshine. It's great to be planting seeds with the family and forget about some of the struggles for short while.

More detail please? I've not heard of walking garlic. ETA: I did some Google searching... Apparently garlic produces bulbils rather than seeds. I would have known this if I ever let me garlic scapes fully mature because that's where the bulbils are produced apparently. I assumed they would just...

I have walking onions growing. They just come back every year now. I want to pickle the little onions whole this year.

Interesting... I've made ketchup, but a fermented recipe. I've never gotten into fermentation aside from chicken feed we used to ferment for about 5 days just.

I have a weighted canner and a pressure gauge canner, both for the stove. I find the weight very easy to use. I also waterbath can in a large stock pot. No electric canner here, although the idea does seem nice.

Yeah! It is never too late to start. Sick the too guidelines and proven recipes. I started my canning with pickles. Then jam, then salsa... last year my favorite things were sweet peppers in tomato sauce and chipotles in adobo.

WOW! This thread has exploded! I've not been on BYC much lately just because I've been SO busy. But it is great to see so many people swapping information, ideas and recipes. I have a lot of overgrown zucchini right now. I think zucchini pickles and relish may be in the future. Has anybody...

Includes processing fees?

Not MY harvest, but anybody here buy beef by the quarter or half cow? I'm interested in knowing what your cost is. I have a local butcher with there own farm/livestock who is well give me a quarter cow processed to my request and aged 30 days for $800. It seems with it to me but I want to price...

I need lots of lids... again. I'm sick of spending $0.20+ per lid. I'm going to start looking for bulk options now so I have lids come summer and fall when I use the most.

Combine the salsa with crushed tomatoes or tomato puree and sauteed onions and bell peppers. Add seasonings similar to the salsa and there you go. For rice we use a few heaping tablespoons to a cup of dry rice. You would not have to cut the heart probably. Add 2 cups water or chicken stock and...

You can start cooking with the salsa too. Salsa chicken is good. We use it as a base for Mexican rice. Enchiladas are easy enough and salsa can be used in place of enchilada sauce. Heck, I use 1.5 qts of salsa verde when I make two trays of enchiladas. And if the flavor is lacking a but just...

I know this has come up before. I check the ingredient list now.

I just realized I need to start eating pickles so I have jars for tomato sauce this year. I own well over 100 (maybe 150+ quarts) jars, yet have only a few empties on hand.

I don't shop their for meat. Their selection is limited. I only buy chicken there when it's on sale. I prefer other grocers for meat generally for better prices and larger selection. I do get produce, frozen goods, dry goods/non-perishables and paper products from them though. They are generally...

I usually get 5 quarts (bonus quart over a gallon) for under $5 here. Walmart and Meijer are my go to stores for vinegar. The ACV is usually $1-$2 more for the 5 quart.

I prefer ACV actually. I like the taste better. The "canning" vinegar is a thing as @BirdsBeesTrees has proven. It's a marketing gimmick IMO. It's often more expensive and sold near canning supplies. Going to the isle of oil, vinegar and salad dressing will save you money.

Most vinegar at the store is %5 acidity. Look on the label. It usually has the acidity right on the front. I've even substituted red wine vinegar before because it was 5% also on the bottle I had. "Regular" white vinegar should be fine, but check the acidity. more than 5% is fine too. It will be...

Anybody have good information on shelf life of canned goods after opening? I refrigerate after opening, but wonder how long things are good for then. The goods I have are: pickled cucumbers, pickled radishes, red tomato salsa, green tomato salsa, green tomato ketchup, and various jams and jellies.