Guess I’m last to the party finding you! You’re a DELIGHT to listen to, love the amount of work you got done. Probably going to spiral watch you while putting up pickles and onions today!!! 🫶🏼
May I suggest, for roasting your garlic, just chop the top of the entire bulb off and discard. put the whole bulb in the oven to roast, some people wrap it in foil. Once softened, you can easily squeeze out the garlic. This would save you a lot of time and prevent it from burning so easily.
Southern Chow Chow starts out the same way you did but we add cucumbers and green tomatoes to it as well. It makes for a great condiment! It does not last long
When you give your measurements are they for a single recipe or the quadrupled recipe? Is there any way that you can put the two recipes in the show notes? I’ve been waiting for your canning recipes! Very excited. Love tried and true recipe recommendations.
The measurements for the salsa are the amount for quadruple the recipe. When I get a little time, I’ll try to get back on and post the recipes:) So glad you enjoyed the video! You will love these recipes. They are 2 of our favorites
I just replayed the video and noted that she said the recipe is from Foolproof Preserving (by America’s Test Kitchen), I found a Kindle addition on Amazon and the recipe is indeed in there along with tons of really great information if you’re interested.
The chow chow is a recipe that I made from an old canning recipe. When I made that recipe, I completely missed a few vegetables and added in extra ones. I have no idea how I did that but it turned out delicious. So the chow chow one is sort of my own recipe. But the salsa is from Fool Proof Preserving. I highly recommend that book:)
Can you taste a difference between the Amish and Brandywine tomatoes compared to the Hybrids? I just watched a documentary regarding the steep decline in nutritional value in our fruits and vegetables because of the hybrid varieties. I was thinking about going with heirloom seeds next year, but am unsure because I do realize the benefits of the hybrids being bred to combat disease. Also, thanks for giving a great description of the Santa Cruz lime juice. I will use that next time. TIA and I love your garden!
I will say that the hybrids are less flavorful, and much harder and less easily bruised than the heirloom varieties. I do think hybrids have their place as far as extending a harvest due to disease resistance, but they are lacking in that true fresh tomato taste that we all love:)
This recipe doesn’t specify a 5% acidity requirement for the lime juice. I am assuming it is because of the acidity of the tomatoes perhaps. Also, looking at my other lime juice and lemon juice from the store (different brand and this type is from concentrate) I see that it also doesn’t list any acidity percentages. They are just listed as natural strength. Only my vinegars state 5% acidity. I hope this helps and understand your concerns about acidity levels.
Thank you for that! That is a great tip:) Hope you are doing well and that your garden has been fruitful. So many people are struggling in the garden this year:(
I agree parchment paper is great. For years when I couldn't get parchment paper regularly I used paper bags. Funny now availability is reversed, the more things change the more they stay the same.😊
I roasted that entire tray too long but decided to just go ahead and use the jalapeños. If your jalapeños get a little blackened, it won’t affect the taste, but the burnt garlic would really change the flavor of the salsa:)
Can anyone explain why only a couple of my aprox 15 Cape Gooseberry plants which are all gigantic and thriving are blooming and making fruits after months in the ground in zone 8b/9a? Do I have to overwinter them to get normal production or are above 90f daily temps too hot?
I have never grown gooseberries! From a quick search online it said that you may have to wait 1-3 years for a full crop. It could be that some of your plants are on the one year trajectory and the others may need an additional year or 2 to catch up. Hope this helps!
@@MorganHillFarms They`re a Ground Cherry relative from Peru but Ground Cherries fruit very fast and are prolific. But these are so delicious and are ten times better than the two types of Ground Cherry I have right now. I like them all though.
I filmed this in July. It just happened to go out in August:) We are in SC and have a very long season so we still have all these items coming in except for the cabbage:)
Thank you Soooooo much for showing the salsa making and preserving. I have never once made salsa in my life.
This is hands down so easy to make. Most salsa recipes are incredibly labor intensive with chopping and cooking etc. I hope you give it a try!
@@MorganHillFarms
Just have to be brave enough to buy jalapeños. :-)
Guess I’m last to the party finding you! You’re a DELIGHT to listen to, love the amount of work you got done. Probably going to spiral watch you while putting up pickles and onions today!!! 🫶🏼
May I suggest, for roasting your garlic, just chop the top of the entire bulb off and discard. put the whole bulb in the oven to roast, some people wrap it in foil. Once softened, you can easily squeeze out the garlic. This would save you a lot of time and prevent it from burning so easily.
This is perfect! Any way I can save some time sounds good to me:)
Right?😊
Lovely tutorial. Much appreciated, as I get caught in ruts so often .
Great video!! Thanks for sharing your preserving secrets with us!!
Glad you enjoyed it! I’ve found it hard over the years to find those recipes that are really delicious. I’m happy to share!
I love that you use the tops of the peppers!
As always, a delight!!
You are very sweet! Thank you!
Very good tips for my garden produce!!
Thank you for sharing this!!
You’re welcome! I hope you enjoy the recipes as much as we do!
Thanks for sharing! I make that exact recipe for my salsa, it’s definitely the best I’ve ever made!
I can’t imagine ever finding a better recipe! It is amazing:)
Easy way of making salsa,i usually chopped everything by hand.. now i have a food processor.. thanks for sharing.
My pleasure 😊
Ohhh , that salsa looks delicious 😋!
And when I saw the peaches 🍑 I thought peache salsa !
The salsa is really an amazing recipe. It is so so good! Luckily we still have peach salsa left over from last year:)
Southern Chow Chow starts out the same way you did but we add cucumbers and green tomatoes to it as well. It makes for a great condiment! It does not last long
This is a great teaching video! I love how you do everything!
This is the best salsa I have canned thanks so much
You are welcome! It is my favorite too:)
When you give your measurements are they for a single recipe or the quadrupled recipe? Is there any way that you can put the two recipes in the show notes? I’ve been waiting for your canning recipes! Very excited. Love tried and true recipe recommendations.
The measurements for the salsa are the amount for quadruple the recipe. When I get a little time, I’ll try to get back on and post the recipes:) So glad you enjoyed the video! You will love these recipes. They are 2 of our favorites
Found your channel today. Thank you for recipes. Note, I know people cut on granite counter tops, but it does damage them overtime. 😊
Thank you for that tip. I tend to get a little careless sometimes during this season. It is so incredibly busy!
Both dishes look fantastic. thanks for sharing!
You’re welcome! So glad you enjoyed the video:)
Thank you, I am also interested in where I can find your recipe's.
I just replayed the video and noted that she said the recipe is from Foolproof Preserving (by America’s Test Kitchen), I found a Kindle addition on Amazon and the recipe is indeed in there along with tons of really great information if you’re interested.
I missed where you got your Chow Chow recipe from. I am very interested in this. I haven't had any chow chow in a couple of years!!!
Double check the Ball books. Pretty sure I got mine from there.
Awesome, and thanks for sharing this with us ❤ I'm new to your channel ❤️
That is great! I am so glad you enjoyed the video:)
I wish I had cabbage like that to freeze a few dozen cabbage rolls
Put some in your fall garden. Now is the perfect time to start them inside and then plant out in about 4 - 6 weeks:)
Looks delicious! Do you have written recipes by chance?
The chow chow is a recipe that I made from an old canning recipe. When I made that recipe, I completely missed a few vegetables and added in extra ones. I have no idea how I did that but it turned out delicious. So the chow chow one is sort of my own recipe. But the salsa is from Fool Proof Preserving. I highly recommend that book:)
Can you taste a difference between the Amish and Brandywine tomatoes compared to the Hybrids? I just watched a documentary regarding the steep decline in nutritional value in our fruits and vegetables because of the hybrid varieties. I was thinking about going with heirloom seeds next year, but am unsure because I do realize the benefits of the hybrids being bred to combat disease. Also, thanks for giving a great description of the Santa Cruz lime juice. I will use that next time. TIA and I love your garden!
I will say that the hybrids are less flavorful, and much harder and less easily bruised than the heirloom varieties. I do think hybrids have their place as far as extending a harvest due to disease resistance, but they are lacking in that true fresh tomato taste that we all love:)
Can I cut the sugar out completely ?
Yes!
That salsa looks amazing. What book or site is the recipe from?
It is from Foolproof Preserving. I highly recommend this book. Lots of amazing recipes.
I have a question about the lime juice. I would love to use it, but I haven’t seen any proof on the bottle that it has 5%acidity. Does it?
This recipe doesn’t specify a 5% acidity requirement for the lime juice. I am assuming it is because of the acidity of the tomatoes perhaps. Also, looking at my other lime juice and lemon juice from the store (different brand and this type is from concentrate) I see that it also doesn’t list any acidity percentages. They are just listed as natural strength. Only my vinegars state 5% acidity. I hope this helps and understand your concerns about acidity levels.
Just a hint: I use parchment paper when I roast any vegetables. This saves a LOT of clean-up.
Thank you for that! That is a great tip:) Hope you are doing well and that your garden has been fruitful. So many people are struggling in the garden this year:(
I agree parchment paper is great. For years when I couldn't get parchment paper regularly I used paper bags. Funny now availability is reversed, the more things change the more they stay the same.😊
Just found your channel ,where is the recipe for the salsa looks so good
The recipe came from the book “Foolproof Preserving”
I don't know about going on and saying to put the garlic and peppers in the same tray if you burnt them.. lol Probably should be done by themselves?
I roasted that entire tray too long but decided to just go ahead and use the jalapeños. If your jalapeños get a little blackened, it won’t affect the taste, but the burnt garlic would really change the flavor of the salsa:)
I’m sorry. But where did you say you got your salsa recipe? Sounds delicious. Thanks.
It is from a book called FoolProof Preserving.
Can anyone explain why only a couple of my aprox 15 Cape Gooseberry plants which are all gigantic and thriving are blooming and making fruits after months in the ground in zone 8b/9a? Do I have to overwinter them to get normal production or are above 90f daily temps too hot?
I have never grown gooseberries! From a quick search online it said that you may have to wait 1-3 years for a full crop. It could be that some of your plants are on the one year trajectory and the others may need an additional year or 2 to catch up. Hope this helps!
@@MorganHillFarms They`re a Ground Cherry relative from Peru but Ground Cherries fruit very fast and are prolific. But these are so delicious and are ten times better than the two types of Ground Cherry I have right now. I like them all though.
You said vegetables from the garden in early July. Since your title says from the garden "RIGHT NOW", did you mean early August?
I filmed this in July. It just happened to go out in August:) We are in SC and have a very long season so we still have all these items coming in except for the cabbage:)