Garlic Panic

That pink blob hovering over Kansas is full of snow, ice, and winter weather that is heading our way.  It is predicted to dump 2-4 inches of snow on us overnight.  Mother nature wasn't messing around with a nice, welcome to winter, here is a dusting of snow introduction to winter. No she decided to go full force with a winter storm that requires a 12 hour winter advisory notice.  I haven't even dug out the snow pants yet!

What a great time to realize that I have forgotten to plant my garlic bulbs.  I have had them for weeks, sitting in my dining room, just ready to find their winter home.  I have walked past them, picked them up and told them how excited I was to plant them.  Of course I never got around to doing so.

I am hoping that this snow will melt fast allowing me enough time to dig in the cool dirt to get my garlic in.  Better yet, bipass us all together.  Now that would be a great thing.

Getting rid of frost bitten garden goods

We had our first frost a couple weeks ago.  The night before the frost, I grabbed my kids, armed them with plastic bags and we picked as many tomatoes and peppers that we could find by the light of the moon.  Sure enough, we missed a lot.  I honestly hate to see all of the goodness go to waste but due to my busy schedule it was inevitable this year.

In order to complete this story, you must know a little history.  I for some reason have become the go-to person to find needed items and homes for animals.  This year alone, I have found good homes for several wonderful dogs, a couple cats and 3 pigs.  Yes pigs.  I have to give props to my circle of friends who always seem to come through with finding homes.

Towards the end of September, My friends at Quakerdale were having a festival that involved three donated piglets.  They hinted to me before the festival began that the piglets either needed to find a home or the old farmer was going to make them ground compost.  Find a home I did and the three little pigs were swiftly moved to an acreage and where they are now happily living with chickens, rabbits and a horse.  Apparently these pigs LOVE what we would consider inedible, nasty, frost bitten, mushy, stinky produce, especially tomatoes.  The pig owner knew the frost had arrived and hit me up for some of what the frost decided to leave me.  The first bag that I gave him was full of those nasty tomatoes, frost bitten green beans, swiss chard, egg plant, and mushy peppers.  The pig ate every last bite and of course wanted more.

This was kind of a blessing in disguise, I no longer had to feel bad that my busy schedule took me away from preserving what remained in the garden.  The three little pigs have been enjoying their goodies for a couple days and with our large load that we will be delivering over the weekend, after we clean out the garden, they will have quite a few enjoyable meals ahead of them.  In return we will be getting windows for cold frames, composted manure for the garden and when the time comes, farm fresh bacon.

I guess that the saying is true, when one door closes another opens.  Everything works out in the end and this truly is working out much better than I truly anticipated.  I love being able to add to my circle of people who are willing to trade goods for other goods just to help each other out. It's good to have people like that.


Canning Hot Peppers - in small batches

I don't know about you but I never ever had enough hot peppers to match the amount needed that is suggested in  canning recipes.  I usually have just enough to fill a pint jar.  Canning peppers is one of the easier things to can and since I figure I'm not the only one out there that doesn't have 14 lbs of peppers readily available, here is how I can individual jars.

Before you start the processing, make sure that your sterilized jars are in hot, even boiling, water as you will hot pack these babies.

Ingredients needed:

  • Enough hot peppers to fill a pint jar (anything extra just use right away)
  • 1/2 cup vinegar
  • 1/2 cup water (note - you want to have equal parts vinegar and water. Reduce or increase amount if needed.)
  • 1 clove of garlic - peeled
  • 1/2 teaspoon of sea salt (optional)



I begin slicing the washed peppers about a 1/4" inch slice.  Seeds and all will go into the jar.  If you have smaller peppers and do not want to take the time to slice them, just cut an X into the peppers to allow them to "vent" and prevent them from exploding.  

Next, I mix equal parts vinegar and water.  A pint will take between 3/4"c - 1c total of the mix, depending on how tight you pack the jar.  Warm the mixture to just below boiling.

Pack the hot jar nice and tight. Stuff those babies in about 1/2 - 1 inch below the rim. Add the peeled clove of garlic and the salt. 

Next add the warm vinegar/water mixture to about 1/2 inch below the rim.

Seal with sterilized lids and rims and water bath for 10 minutes at 1000 feet.


I can't guarantee that I will be eating any of these but I know my husband will put them to good use. Enjoy!