897tgigvib
Garden Master
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I googled spicy hot raspberry jelly and found thehotpepper.com that one has jalapenos and habaneros. There are other versions of it...
Today's agenda....
- Thread starter HotPepperQueen
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- #12
HotPepperQueen
Deeply Rooted
When i'm not so tired I will dig out my recipe 
Mine has jalapenos, hungarian wax, red bell, and sweet banana
Mine has jalapenos, hungarian wax, red bell, and sweet bananamarshallsmyth said:
ninnymary
Garden Master
HotPepperQueen, I am just so amazed at all that you do. I don't think I know of any young person who does all that gardening and preserving of their food. You are truly an inspiration to me. 
Mary
Mary
- Thread starter
- #14
HotPepperQueen
Deeply Rooted
Thank you, Mary! That makes me feel great. A lot of my classmates in high school and college said I was an 80year old woman trapped in a (then) teenager's body. A lot of jokes are made about me also being good friends and having coffee with the older ladies at church and having chickens I just really appreciate a simpler way of living.
I just really appreciate a simpler way of living. ninnymary said:HotPepperQueen, I am just so amazed at all that you do. I don't think I know of any young person who does all that gardening and preserving of their food. You are truly an inspiration to me.
Mary
catjac1975
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Those who don't understand it do not know what they are missing. My husband hires teenage boys to help him lift firewood, clear brush etc. They have so much fun. Especially if they are burning the brush.
digitS'
Garden Master
You are doing good HPQ! Us oldsters can take a lesson.
Last year I carried 200# of potatoes out of the spud patch . . . I had so much trouble with that many for only 2 people! It was that I harvested them in August, mostly. Out of the ground so far back in summer, I had to protect from heat then & cold later. It amounted to carrying them down, then up, then down to the basement again. I used the unheated garage for storage thru much of the fall. I don't really know how to can but I've obviously got to grow at least some fall varieties to do a better job with storage with that many pounds.
It is a "more spaghetti sauce day," again. I think I've finally learned that it isn't necessary to use the blanch & peel step in making the sauce - just use the food processor. There must be skin molecules in there but I can't see them. Besides, I feel better about including that healthful part!
There's a lot less clean-up required with skipping the peeling step. Safer too, I'm sure. These things are important to oldsters &, I bet, to youngsters too. I'm making sauce about twice a week these days and, shoot, 1 kettle on the stove at a time ain't nothing
.
Steve
Last year I carried 200# of potatoes out of the spud patch . . . I had so much trouble with that many for only 2 people! It was that I harvested them in August, mostly. Out of the ground so far back in summer, I had to protect from heat then & cold later. It amounted to carrying them down, then up, then down to the basement again. I used the unheated garage for storage thru much of the fall. I don't really know how to can but I've obviously got to grow at least some fall varieties to do a better job with storage with that many pounds.
It is a "more spaghetti sauce day," again. I think I've finally learned that it isn't necessary to use the blanch & peel step in making the sauce - just use the food processor. There must be skin molecules in there but I can't see them. Besides, I feel better about including that healthful part
!There's a lot less clean-up required with skipping the peeling step. Safer too, I'm sure. These things are important to oldsters &, I bet, to youngsters too. I'm making sauce about twice a week these days and, shoot, 1 kettle on the stove at a time ain't nothing
.Steve
ninnymary
Garden Master
HotPepperQueen, I know what you mean about hanging out with the older ladies at church. I used to do that to. For some reason I just felt closer to them. I loved to hear about their good ole days. They had so much to share.
Mary
Mary
- Thread starter
- #18
HotPepperQueen
Deeply Rooted
Thank you, everyone. The older women at church always share the coolest stories and actually care what's going on in my life and have such great advice. I've learned a lot from them. They were the ones who got me to make sauerkraut in an old crock. When I started making it, I used a food grade bucket. They told me there was no way I could get the best flavor from that bucket. I was talking to my grandparents about it and my grandpa took me out to the barn and pulled out a #10 crock for me to keep. He just gave it to me. I felt so honored when he told me his grandma used to make pickles and sauerkraut in it when she was in her early 20's. I felt like I was keeping a tradition alive! I always have it on display in my entery way (except for fall because it can get stinky). I hope I can pass it down to my future children and so forth.
