I'm tooting my own horn today!
two25acres
7 years ago
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got my Horn Canna Farm shipment today!!!
Comments (6)I got cannas from Horn last year, they grew well, everything seemed to be what it was supposed to be. Very cheap, and when you consider the weight of canna, shipping is pretty reasonable. A few of the tubers were a bit smaller than I was expecting, most were very nice. I only got one of each variety, and one didn't come up. For the price I didn't complain, & I gather Horn's doesn't guarantee after you plant them....See MoreI'm So Excited! I Canned My Own Pickles!!
Comments (11)Lisazone6, we make lots of jam, and we eat it, too! The very small 4oz jars and the 8oz jars (half-pints) are too small for us. Well, at least the 4oz jars are. I usually make the 16oz (pints) and decide that "that's the flavor we'll eat right now" so that it doesn't sit around too long. We also refrigerate the jam once it's opened because my husband's worried about spoiling. If you're purchasing new jars you'll see that there's very little difference in price from the smallest to the largest jars. That might be another factor. If you're gifting some of your home canned products (which many of us do) you'll notice that most people don't return the jars ... although it would be wonderful if they did. So, if you'd like to make some gifts of jam you might want to use the smallest jars for some of the batch, and fill up the larger jars for your own use. Jam making is so much fun. It doesn't take a huge amount of fruit or time or equipment. And it always tastes wonderful! Oh, and when you "skim the foam off the top of the jam" before you bottle it, don't throw that foam away. It's delicious. Keep a little bowl handy to fill with the extra jam that won't fill a jar ... and that will be your reward. Freshly made jam on a spoon, a piece of toast, or a bowl of ice cream! And yes, I understand exactly how excited and proud you are. I don't think you'll outgrow that feeling either. It's that feeling that will keep you canning in triple-digit heat, standing over a boiling water bath, and cleaning up the jars and mess (and being too tired to make dinner) that will keep you doing it year after year!...See MoreToot, toot!!
Comments (16)Oops! Here is the recipe. Feel free to use more or other peppers to adjust the heat, but I do like the combination of fatalii and fruit. 2 Orange Fatalii (seeds removed for normal people) 1 Fresno 1 Bulgarian Carrot 1 Pineapple 2 limes, juiced 1 lime zest 3 medium tomatoes 4 cloves garilc 1 tbsp Agave nectar 1/4 to 1/2 C 100% Carrot juice 1/2C Rice vinegar S & P to taste I rough chopped the onions and carmelized them slightly with a little olive oil, salt and pepper while the pineapple charred on the grill. When the onions became translucent I added the garlic (careful to use low heat as not to burn it) and sauteed until the garlic was translucent. Next I added the vinegar, agave, peppers and lime+zest and simmered on medium for 10 minutes. Lastly rough chopped the pineapple and added to the pot along with the tomatoes, carrot juice, and a little more S&P and Agave. I mostly used the carrot juice because it had reduced too far for how much longer I wanted to cook it. After 10 more minutes simmering to a good consistency it was into the blender (after cooling) and then through a wire mesh strainer twice. Fresh pineapple sauces will need to be strained well to avoid flossing for the rest of the year. This sauce evolved immensely over the week that it lasted in my fridge. I wish i had saved some to taste now but it was just too good. I ate it like apple sauce. Enjoy!...See MoreLg garden centers & sm locally owned, I'm disappointed & ticked
Comments (2)Sounds like you need to find another nursery. That type of customer service will probably put them out of business....See More
two25acres
7 years ago
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