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I agree, 3/8 th would be thick enough

Brenda, thanks for the feedback! It's crazy how fast the rabbit cooks up. I bet the paprika and parsley were delicious!

Brent, my understanding is that the searing helps keep the juices inside the meat while it's cooking. If not seared it might turn out a tad dry. If you try it without searing 1st let us know how it turned out!

Hiya Bruce! Sherry's waving back at ya

lol - we're guessing it's a paper wasp. They're definitely dark in color, but no way am I going to get close enough to find out. It's grown quite a bit since we took that video. When the weather turns cooler (if ever!) we'll venture a bit closer...

@@ScurlockFarms can you post another video of it

@@tanker965 Right now there's a few trees that have grown up around it. I'll need to trek down and see if I can find another angle. Will let you know when we get an update!

@@ScurlockFarms thanks

Sorry for the delay! I'm not sure how that would turn out. By any chance did you make them using the raw peppers and if so, how did they turn out?

gah - missed some responses - so sorry for the loooong delay! Tammy, were the written instructions too difficult for you to follow? What would make it easier for you to understand?

@@ScurlockFarms I’m sorry. I couldn’t/didn’t see the video with the recipe. Forgive me!!! I’m electronically challenged 🥰🤓🙄

@@tammyhardage6456 ah - glad you found it! Were you able to make up a batch and try out the recipe?

@@ScurlockFarms haven’t yet…. Had my two granddaughters for the weekend. Had to recoupe yesterday. Todays the day! I’m anxious❤️

Tona, it will last as long as any other salsa/pepper relish you purchase from the store. We go by the Ball canning book on how long stuff can be stored and used. I don't know off the top of my head exactly how long it will last as we've never had a jar last for more than a few days once opened heh

Alexia, let me know how it turns out! We've been giving some thought to raising rabbits here as well.

Seth, sorry for the delay in responding. Things have been a bit hectic out on the farm and I've been remiss at putting up more videos and monitoring for comments. I get a bit of snipe now and then but it's not been too bad. I'll typically run the piece through a drum sander at 80 grit then use a random orbital sander at 80/120/180/220 to smooth out.

@@ScurlockFarms well there’s my problem. I don’t have a drum sander 😁

@@sethkiely9772 Seth, I've also used longer pieces of wood and cut off the ends with snipe, saving from having to do all the additional sanding. It can get pricy though depending on the wood!

Yeah, right... heh

Thank you so much - it was quite tasty :)

We had done some other raised beds using 3 cinder blocks and put in a gravel base for drainage. We're doing a compare/contrast with these to see the difference between gravel base and no gravel base. So far there hasn't been a noticeable difference. Time will tell!

We don't add any water. The only liquid is the cider vinegar (2 1/2 cups) plus what cooks out of the vegetables. Thanks for watching!

Maybe just a wee bit more... heh

Heya Scott! Something about eating good food and making stuff that just brightens the day :)

My pleasure!

Thank you!

lol - try using the mute button

I know, never gonna live that down lol

Lacro, sadly, yes I had been using the lifter incorrectly for a Very Long Time. I've since reversed it and wow, it is much easier to use! Good catch!

I bet it would! We've got some wild grapes that we made jam from. May try that on the next batch.

Thank you! They were tasty indeed :)

Thank you! Sherry grows a mean zinnia, and this year was the best ever

¡Me alegra que te gusten! Realmente se abren cuando está húmedo y las abejas aman las plantas. Perdóname si esto no se traduce bien. Usar un traductor en línea para responder. ¡Gracias por ver el video!

@@ScurlockFarms thanks for trying🥰🥰👌👍

Anthony, I don't think I'm ever going to live that one down. I had been using the jar grabber reversed for years! Good catch :)

@@ScurlockFarms I have the same jar grabber and use it the same way..I’m pretty sure that is the way it’s suppose to be used lol

@@ScurlockFarms LOL we've all done it and none of us have lived it down lol

Katy, we've done this with both green and red bell peppers. We prefer the red, but green bells would also work. Perhaps a half green/half red mix? I would try a half batch using the chilis you want and see how it tastes.

Katy - glad you're excited about the recipe! We use Ball jars and they state 'shelf life up to 18 months'.

🙄 teach some people how to do something for free and all they're thinking about is making a buck smdh

@@patientlywaiting12 I think we've all had one of those 'hmm, I could actually make some coin with this!' moments when canning. We do a small farm stand on the weekends and sell quite a bit of our canned items. Just want to make sure you enjoy it and don't get burned out trying to overdo it.

@@ScurlockFarms you're right. I think seeing supermarket made me jump to conclusions and come in pretty hot when that wasn't necessarily her intention. I agree people will often pay for the convenience of not doing it themselves and there's usually an abundance of treats to share.

Katy, you could use a food processor, just keep an eye on it and don't let the ingredients turn into mush! Regarding cooking in bulk, sometimes it isn't as easy as doubling the ingredients and doing the same cook. Doubling (or more) the ingredients can change the cook time and also the set time (think jams and jellies).

Katy, you need to make sure that whatever vinegar you use is 5% acidity. We've tried both regular white vinegar and the apple cider vinegar, and the apple vinegar has a much smoother flavor

LOL - I KNEW someone would see that. I had been using the lifter the wrong way for years! Just figured this out a few months ago heh

Navarro - appreciate the tip. I had learned this trick (water to remove glue) from an instructor at Woodcraft years ago. I had asked the same question about the water weakening the joint and he indicated it shouldn't be an issue. Knock on wood (ha!) haven't had any issues with the joints. Go titebond go. Thanks for watching!

Timothy, I get the majority of our wood for these types projects from Fine Lumber and Plywood in Austin. www.finelumber.com/ is their website. Prices are still very reasonable for 4/4 and 8/4 walnut/maple/cherry/purpleheart woods, which is what I buy the most of from them.

Thank you for the information, much appreciated!

Gamma, sorry to hear you didn't learn anything from the video. Was this too simple for your tastes, or were you hoping for more detailed instructions?

Glad you found it. Are you going to make some up?

@@ScurlockFarms I am. I live in southern Tennessee and actually have some close to being able to pick but I am going to hit the local farmers market tomorrow to get a head start. I'll let you know how they turn out.

@@MarvelousLXVII Outstanding! Please do. One tip - if you like margaritas, the leftover liquid makes for an amazing spicy margarita mixer. Strain 1 tbs into a margarita and enjoy. We have a waiting list for the margarita mixer liquid. People LOVE the stuff

Bill, you could make a smaller batch and just bypass the hot water bath. You can place in the jars and once cooled transfer to the fridge. From there treat as you would an opened jar.

@@ScurlockFarms thank u

We have not. We've been using these types of raised beds for years and have been tickled that they stay solid and upright. Those suckers are HEAVY

you can use mortor to cement it together.

Thanks so much!

Thanks! Let us know how it turns out