Anyone have recommendations for using Cayenne peppers?
If I have a bunch of them I’ll take a needle and about 2′ of thread and pierce them all through the green cap, then hang the strings of peppers in the kitchen. I think their cool looking and are very handy for every day cooking.
If I don’t use them up by the next year, I’ll crush em up into pepper flakes, and repeat with the new batch.
Guessing you could find a good hot sauce recipe. If you wanna kick it up a bit my ghost peppers are going nuts. Planted 3 plants thinking a few per plant. Major under estimation.
Damn where are you located. Those are my missing link to salsa
I have a bunch of jalapeños that will be ready soon. Some are turning red now.
I picked one the other night and it was blazing hot.
1) does that generally mean all the peppers on the same plant will be as hot?
2) any way to tame down the heat if using in salsa or something?
I have a bunch of jalapeños that will be ready soon. Some are turning red now.
I picked one the other night and it was blazing hot.
1) does that generally mean all the peppers on the same plant will be as hot?
2) any way to tame down the heat if using in salsa or something?
I do not know of any tricks for that. But I do openly except any papers claimed as to spicy. Those are the ones I use for my salsa.
Damn where are you located. Those are my missing link to salsa
Belle Plaine. That would be a bit of a drive.
Been kinda scared to try them. Gonna make jelly with them this weekend.
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<div class=”d4p-bbt-quote-title”>lindyrig79 wrote:</div>
I have a bunch of jalapeños that will be ready soon. Some are turning red now.I picked one the other night and it was blazing hot.
1) does that generally mean all the peppers on the same plant will be as hot?
2) any way to tame down the heat if using in salsa or something?
I do not know of any tricks for that. But I do openly except any papers claimed as to spicy. Those are the ones I use for my salsa.
Agree most any peppers I buy at the store are tame, but this first one I picked was wild
Just eliminate the seeds.
Productive day. Triple batch of salsa, double batch of spaghetti sauce. I’m tire. Long day.
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I plucked another 5 gallon pail full of tomatoes tonight and will make spaghetti sauce tomorrow. Going to freeze it when finished. I’ll fill quart freezer bags and get the air out then lay them on cookie sheets in the freezer so the freeze flat, then I’ll slip the quart bags in large vacuum seal bags and vacuum seal them.
Just eliminate the seeds.
That’s an old wise tale. The seeds are not what make hot peppers hot. It’s the oil which is called capsaicin oil what makes it hot
The seeds and membranes are where all the capsaicin oils are at.
The seeds and membranes are where all the capsaicin oils are at.
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.
So coletrain is correct.
<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
The seeds and membranes are where all the capsaicin oils are at.
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.
So coletrain is correct.
Those damn seeds is spicy
Tom Sawvell wrote:
“The seeds and membranes are where all the capsaicin oils are at”
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.
So coletrain is correct.
And so am I.
Wow, that’s a lot of jars, MNDrifter! Looks great!
I plucked another 5 gallon pail full of tomatoes tonight and will make spaghetti sauce tomorrow.
😯 That’s a lot of tomatoes!
That’s a lot of tomatoes!
I’ve got a 20 quart kettle full of tomatoes, garlic, onion, basil, oregano, marjoram and a touch of honey cooking right now. This hit the heat at 6am today and is about ready to go thru a food mill and fine sieve and then cooked another 6 or so hours to thicken up.
I’ve already froze enough tomatoes for what we’ll use frozen and canned 21 quarts for the year coming up. I was hoping this would be all the sauce we need but judging by the number of green tomatoes yet to ripen I’d guess I’m about 1/3 of the way thru what I’ve had on the vine. One of the boys likes tomato juice so the daughter-in-law will likely get a mess and then what we cannot eat fresh I may freeze a few more gallons or put them out on the curb with a “free” sign. Tomatoes and cukes don’t last long out there.
Yesterday I made a batch of soup mix/ soup starter. 19 qts, 1 pint.
Today will be a batch of salsa.
Drifter… That’s alot of mater’s.
Sucky part I had to buy tomatoes. Only time I freeze tomatoes is when I have an over abundance. Then I run them lightly threw a good processor, put in cake pan and freeze. Break them up put them in plastic bags. We use them in hot dish, spaghetti, soups, and chili.
Only time I freeze tomatoes is when I have an over abundance. Then I run them lightly threw a good processor, put in cake pan and freeze. Break them up put them in plastic bags. We use them in hot dish, spaghetti, soups, and chili.
The frozen see nothing but the chili pot here. Love me some chili with a bunch of hot peppers in it.
I’m using garden grown everything in the sauce today. The onions and garlic and herbs I grew this year along with the love apples. Its a good thing Ma is away until tomorrow so the aroma dissipates. She’s have pasta cooking by now.
This is just one of several Porterhouse maders that are coming on in the next few days. We have already ate 2 of them on BLT Sammie.
2lbs-2.9oz
4″x4.75″x6.75″
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Can’t get any takers in another thread. Nobody really wants free stuff. Other years I cant grow and sell enough. This year I’m offering it for free.
Jermey, it’s probably just a location thing. So many of us on here are spread out all over MN, WI, IA, the Dakotas and more.
Jermey, it’s probably just a location thing. So many of us on here are spread out all over MN, WI, IA, the Dakotas and more.
This and I think an awful lot of people who’d normally pass on gardens during “normal” times are doing gardens this year with the corona crap.
except for maybe a few small batches of tomato juice yet, i am done with canning for the year..major projects anyway. granddaughter came over and we did up 15 1/2 pints of salsa!!!!!!!!!
I canned and froze tomatoes until I figured we’d last a couple years, then started on spaghetti sauce. Another batch tomorrow. Beans….I picked the pole beans and froze them yesterday [a 5 quart pail full] and had to pick again today another 5 quarts]. Likely will have to pick again on Tuesday. The cukes started to slow up with the heat and dry so I think they’re about had for the year. Maybe a couple more slicers yet.
I picked tomatoes for tomorrow’s sauce this afternoon so I can get an early start and have a 5 gallon pail and a two and a half gallon pail full of them. Nice tomatoes this year given the hot and dry. Tons left on the vines too. I’ll start plucking a couple for our table use and let the kids or neighbors come clean them up. Tired of cooking all day so this is it for the spaghetti sauce but I may opt to freeze a couple more gallons. I hadn’t planned on these huge Romas this year and they’ve really made a difference in how much a picking yields in jars and bags.
These are Porterhouse maders also. Not as big as the last one but together they weigh just short of 5 and a half pounds.
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Rummaging in the garden tonight and I move some of the giant leaves out of the way to find one of my broccoli plants produced another nub! What a fun surprise! 
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There’s a frost advisory for much of Minnesota tonight, including the Twin Cities metro area. Be sure to cover any vulnerable veggies in your gardens! This handy chart from KARE11 Weather shows which veggies should be covered and which are frost-tolerant.
This weather has me in the mood for some chili!
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Good reminder Sharon! We’ve had some good picks lately, but starting to see the beginning of the end of tomatoes and peppers at least. My helper has kept his enthusiasm up and still loves picking the garden! 😂
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Just saw your post Sharon after making one to cover the plants
Me so sorry 
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