Tag Archives: DIY

Garden Success And Failures

Gardening season is ending and the often bewildering holiday season will be dominating our life for the next 2+ months. Fall colors and cool weather will give way to barren and snow covered landscapes and the cold weather of winter.

Now is a good time to look back and evaluate our gardening successes and failures. None of us want to admit that many of our garden failures, both flowering and vegetable were self inflicted.

We often ‘want’ and plant plants that we know or should know are not well suited to our climate and weather conditions. I know avocados will not survive in my climate, but that does not stop me from wanting them in my landscape. Sometimes my wants and desires override my Common Sense.
These failed crops and flowering plants are self inflicted.

Just because a seed package list a plant as being hardy in zone 7(my zone) does not mean it it suitable to withstand my high wind and dry summer heat. Many plants will bolt and produce seed heads. Die from drought stress, will not properly pollinate in the heat of summer. Some plants like an acid soil when I know my soil is mildly to highly alkaline.

Carefully evaluate what crop and just as important, what variety will grow and produce given your climate and weather conditions.

Ask local gardeners that successfully grow flowers and vegetables if you can collect a few seeds or maybe even do a bit of seed trading to improve your gardening success rate.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

Advertisements

America And Organic Labeling

Organic can mean different things to different people, so, I will use (USDA) United States Department of Agriculture’s definition for Organic farming and labeling products as Organic.

USDA said “organic” might appear as one more piece of information to decipher when shopping for foods. Understanding what “organic” really means can help shoppers make informed choices during their next visit to the supermarket or farmers’ market.

Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most synthetic fertilizers and pesticides.

Organic meat, regulations require that animals are raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.

When it comes to processed, multi-ingredient foods, the USDA organic standards specify additional considerations.
Regulations prohibit organically processed foods from containing artificial preservatives, colors, or flavors and require that their ingredients are organic, with some minor exceptions.
For example, processed organic foods may contain some approved non-agricultural ingredients, like enzymes in yogurt, pectin in fruit jams, or baking soda in baked goods.

USDA labeling: “100 percent organic”

“100 percent organic” can be used to label any product that contains 100 percent organic ingredients (excluding salt and water, which are considered natural). Most raw, unprocessed farm products can be designated “100 percent organic.” Likewise, many value-added farm products that have no added ingredients—such as grain flours, rolled oats, etc. can also be labeled “100 percent organic.”

“Organic”

“Organic” can be used to label any product that contains a minimum of 95 percent organic ingredients (excluding salt and water). Up to 5 percent of the ingredients may be nonorganic agricultural products that are not commercially available as organic.

“Made with Organic ______” can be used to label a product that contains at least 70 percent organically produced ingredients (excluding salt and water). There are a number of detailed constraints regarding the ingredients that comprise the nonorganic portion.

Principal display panel: May state “made with organic (insert up to three ingredients or ingredient categories).” Must not include USDA organic seal anywhere, represent finished product as organic, or state “made with organic ingredients.”

Use Caution when shopping and buying organic foods at Farmers Markets. Sellers can and sometimes do sell produce as organic when in truth the produce may or may not truly be an organic product.

Exemptions & Exclusions
Producers who market less than $5,000 worth of organic products annually are not required to apply for organic certification. They must, however, comply with the organic production and handling requirements of the regulations, including recordkeeping (records must be kept for at least 3 years). The products from such noncertified operations cannot be used as organic ingredients in processed products produced by another operation; such noncertified products also are not allowed to display the USDA certified organic seal.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

Cattle Drive Chili – A Cowboys Staple Food – American Cattle Drives 1865-1886

This is a reworked, edited version of a 2011 posting.
With the holiday season fast approaching I thought it might be a fun to rework and repost this tidbit of American food history.

The first thing you must do is understand what life in the mid to late 19th Century [1865-1900] was like. You must understand what was and was not available to the average family or trail cook.

In many cases a cowboy was really a boy. Many young boys some only 12 years old moved millions of head of longhorn cows to market buyers. Many buyers headquartered in rail head towns like Abilene, Kansas. Longhorn cows were shipped to stockyards in Chicago and other midwest and eastern markets.
Trail drives were no place for old men or the weak.

Moving a herd of longhorns from Texas to Kansas was no small undertaking. Herds could number in 1 to 3 thousand head, could be moved only about 10 or 12 miles a day without the loss of much body weight. Cattle buyers would pay little if anything for poor starved down cows. It could take 2 or 3 months to move a large herd of longhorn cows from Texas to railheads in Kansas. It required as many as 20 sometimes more cowboys and a experienced, inventive trail cook.

Cattle drives were moving millions of cattle from Texas Midwest markets. There was stiff competition among different cattle drivers, recruiting a good cowboy was difficult. The Goodnight-Loving cattle trail, co-founded by Col. Charles Goodnight, decided to gain interest in his trail drives through good cooking.
Side note: An injured or dead cowboy was more easily replaced than a good trail cook.

Col. Goodnight needed a mobile kitchen and a good cook. He used a military wagon to hold supplies and a makeshift kitchen. The military wagon was strong enough for all the supplies and could withstand harsh weather and bumpy trails. With the help of his cook, Col. Goodnight developed an efficient layout that was soon adopted by all trail drivers across the west. It was named the chuck wagon after Charles “Chuck” Goodnight.

Cooks were the kings of the chuck wagon. Chuckwagon food typically included easy-to-preserve items like beans and salted meats, coffee, and sourdough biscuits. Wild game would also be harvested en route.
There was no fresh fruit, vegetables, or eggs available and meat was not fresh unless an animal was injured and had to be killed.
The meat they ate was greasy cloth-wrapped bacon, salt pork, and beef, usually dried, salted or smoked.
It was common for the “cook” who ran the wagon to be second in authority only to the “trailboss.” The cook would often act as doctor, barber, dentist, and banker.
You wouldn’t want to annoy the person cooking your food or treating your medical needs would you?
The cook enforced the rules of the wagon.
Cowboys were required to ride downwind so dust would not blow into the food, and no horses could be tied to the chuck wagon wheels. The cook worked the hardest with the least amount of sleep. He had to get up before the rest of the cowboys to prepare the food and had to clean up pots, pans and dishes after meals.

A typical day’s food on the trail was meat based generally beef or cured salt pork bacon, hot bread or biscuits, dried fruit and coffee for breakfast.
Lunch and dinner meals included roast beef, boiled potatoes, beans, brown gravy, bread or biscuits and coffee.
Dessert consisted of dried fruit pies, stewed dried fruit and spiced cake made without butter or eggs. These items would be cooked in a Dutch oven or skillet over hot coals.

Foods like butter, milk, eggs and fresh vegetables would soon spoil [no ice or refrigeration on the trail] and were not part of a cowboys daily menu.

Some say that ‘real’ chili can not contain beans, rice or other fillers. I disagree with this assessment. A chuck wagon cook had to feed 20 or more hungry boys 2 or 3 times a day. He had very limited resources in the variety of foods available, the number of cooking utensils and was always on a very tight time schedule to prepare and serve meals.
I think that it would not be uncommon to add fillers such as beans and rice to any one pot meal. It would cut down on preparation time, number of pots required and allow the cook to feed more cowboys using less meat.

There are thousands of ‘chili’ recipes that can be found when you do a chili recipe search. Find one that is to your liking, adjust spices to fit your taste. You can call bean soup with a bit of chili spices added chili [meatless] if that’s what you like.

Here is another Texas Red Chili Recipe
In Texas, they often refer to Texas Chili as ‘a bowl of red’ which is an old slang term carried over from the trail drive days. Unlike most other Chili, real Texas Red Chili never contains beans or other fillers. It is generally made with beef, but it can be made with goat meat.

1 pound lean ground beef [it is unlikely trail cooks had meat grinders on the chuck wagon.] More likely it was cubed meat.
6 cups water
2 pounds boneless stew meat or ground meat(beef or goat)
2 tablespoons vegetable oil [trail cooks used beef fat or pork lard. Vegetable oil had not been invented].
1 strong flavored yellow onion coarsely chopped
4 cloves garlic, peeled and chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon white vinegar
Black pepper to taste (about 1 teaspoon)
Ground red pepper to taste (to start, about 1/2 teaspoon)
6 tablespoons Masa Harina (Mexican corn flour) or [trail cooks would have most likely used 4 tablespoons of regular yellow corn meal]

**Please note this recipe does not call for tomatoes, tomato sauce or that awful tasting ketchup. Tomato’s would go bad quickly on a trail drive.

Meantime, heat oil. When hot, brown meat, searing on all sides. When browned, add goat and or beef mixture in pot.

Place meat, beef or goat into a large pot with water. Stir vigorously to separate meat and incorporate it throughout water.

Stir in onion, garlic, salt, chili powder, cumin, vinegar, black and red pepper. Bring to a boil, reduce heat and simmer for a minimum of two hours, 4 to 6 hours is better.
Add water if necessary.
Just before serving, stirring briskly to keep from forming lump slowly add Masa Harina. Continue to stir briskly to make a smooth, thick sauce.

Adjust salt and red pepper to your taste.

Do’s And Dont’s of a Texas Chili Cook Off

Why is common sense so uncommon?
Don’t be shy. Leave me your comment(s)

Safe Minimum Cooking Temperature Is….

You can’t tell whether meat has reached the safe cooked temperature by looking at it.
Cooked, uncured red meats including pork can be pink, even when the meat has reached a safe internal temperature.

Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature will remain constant or continue to rise, which destroys harmful germs.

Instant read meat thermometers are inexpensive and are an essential kitchen tool to ensure food safety for you and your family. If you don’t have one consider food safety and invest in a quality thermometer.

United States Department of Agriculture recommended minimum safe cooking temperature chart.

Category Food Temperature (°F)  Rest Time 
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs & Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None
Clams, oysters, and mussels Cook until shells open during cooking. None
Scallops Cook until flesh is milky white or opaque and firm. None

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

SHARE THIS:

Plant irises in your fall garden for beautiful spring blooms

Marianne Lipanovich, Houzz has a great informative article about irises. (Fox news website).

Fall is the prime time to plant irises, however some varieties can be planted in early spring.
250 plus species of iris can provide variety and continuous bloom in your garden.

Irises can handle a wide range of moisture and soil growing conditions, most require good drainage. Irises are relatively deer resistant, and many, especially the bearded irises, are drought tolerant and fairly pest free.

Irises are hardy to minus 40 degrees Fahrenheit(-40 degrees Celsius) USDA zones 3 to 10.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

Preparing Power Equipment For Winter Storage

Before the cold, windy, snowy days of winter arrive you should perform storage maintenance on your power tools.

Safety always comes first.

Electric power tools. Unplug power tools from their power source before cleaning. In the case of battery powered tools, remove the battery before cleaning.

Using a slightly moistened cloth wipe tools down removing dust, dirt, mud and oil or grease.
This cleaning includes power cords as well.
Check power cords for cracking, cuts or nicks. Repair or replace as needed.

Cutting tools like electric mowers, pole saws, hedge trimmers and chainsaws need to have their cutting edges cleaned and lightly oiled to prevent rust.
Use a hand file to sharpen cutting edges. You may need to have this done by a professional.
Electric lawn mowers and chainsaws will need cutting blade(s) sharpened or replaced and oiled.

Gas powered tools.

Carefully remove(clean) all dirt, mud and grass clippings. If this equipment has belts, check belts for deep cracks or cuts. Riding mowers and rototillers commonly have belt driven cutting or digging blades.
Check owner’s manual and visit your local auto parts store and purchase recommended motor oil, spark plug(s) and belt(s) if needed.
Some equipment will need new oil and air filters as well.

Drain as much fuel as you can from gas tank(s).
Start the engine and allow engines to run until out of fuel.
Allow engine(s) to cool, this may take 30 minutes or more. Remove spark plug wire from spark plug, remove spark plug.
Clean bottom side of lawn mower decks and tiller digging tines.
Sharpen or replace cutting blades and tines as needed.
Locate and remove oil drain plug (follow owner’s manual instructions) to drain oil from crankcase.
Before refilling crankcase with oil (see owners manual) with oil, check, sharpen or replace cutting blades as needed.

Install drain plug and slowly, carefully refill with new motor oil.
Use caution not to overfill crankcase. A small funnel may be useful to refill crankcase.
Install new spark plug and reconnect spark plug wire.
Hint: Some 2 cycle engines do not have a crankcase. String trimmers and chainsaws are commonly 2 cycle engines.

Chainsaws, hedge trimmers and such. Disconnect spark plug wire before performing maintenance. Use a hand file to sharpen cutting edges or replace as necessary. You may need to have this done by a professional.

Wipe all bare metal parts with a small amount of oil to prevent rusting.
Reconnect spark plug wire.

Larger equipment like push and riding mowers will need wheel bearings an steering linkage oiled or greased.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

SHARE THIS:

First Fall day has arrived

If you don’t have a compost pile or bin now is a good time to start your composting project. It’s really worth the effort.
In return for a little time and effort you will get back a lot of compost to amend your garden soil and it will cost you next to nothing except the time you invest in putting plant litter on your compost pile.

Fall and Early Winter Projects A Town & Country Post (October 2010).

Fall is the time to can the last of your cucumber when making pickles, a time for making salsa, pasta sauces, red or green, sweet or hot relishes and fried green tomato’s.
It is time to can and freeze the last of your summer gardens goodness, before the first hard frost ends your summer garden.
Fall is the time to prune, repot as needed tender potted plants and move them indoors for the winter.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

Frank Giaccio, at the White House to cut the grass at the invitation of President Trump

Frank Giaccio, of Falls Church, Va. who showed up at the White House Friday to cut the grass at the invitation of President Trump.

Steven Greenhouse, who worked for the New York Times for 31 years and still writes for the paper on occasion, took issue with the feel good story about Frank Giaccio and turned it into an attack report on President Trump.

President Trump accepted Frank’s offer after he wrote to the president saying it would be his “honor to mow the White House lawn.” Frank, who was 10 when he wrote the letter but has since turned 11, also enclosed a menu of his landscaping services, including weed-whacking.

Frank Giaccio saw an opportunity to move his lawn care business to the next level and took it.

Frank has received multi-millions of dollars of free advertising and can now add President Trump to his list of satisfied customers.

Frank is one of the millions of Americans that are working hard everyday to take Presidents Trump vision of Making America Great Again and making that vision a reality.

Thank you Frank Giaccio, for your hard work, great planning, turning President Trump’s vision of Making America Great Again in to a tangible action.

Fruits and Vegetables – Proper storage is essential

Proper storage of fruits and vegetables will insure you get the most usage from your garden and orchard crops.

Hint: Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.

Artichokes – Place in an airtight container sealed, with light moisture.

Asparagus – Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados – Place in a paper bag at room temp. To speed up their ripening, place an apple in the bag with them.

Arugula – Like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

Basil – Is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.

Beans – Shelling open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

Beets – Cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens – Place in an airtight container with a little moisture.

Broccoli – Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Broccoli Rabe – Left in an open container in the crisper, but best used as soon as possible.

Brussels Sprouts – If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage – Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots – Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower – Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery – Does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac – Wrap the root in a damp towel and place in the crisper.

Corn – Leave un-husked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber – Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant – Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage, place loose, in the crisper.

Fava beans – Place in an air tight container.

Fennel – If used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic – Store in a cool, dark, place.

Green garlic – An airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens – Remove any bands, twist ties, etc. most greens must be kept in an air-tight container with a damp cloth, to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans – They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Green Tomatoes – Store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

Herbs – A closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce – Keep damp in an airtight container in the fridge.

Leeks – Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra – Doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after harvesting.

Onion – Store in a cool, dark and dry place, good air circulation is best, so don’t stack them.

Parsnips – An open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes – Like garlic and onions, store in cool, dark and dry place, such as, a box in a dark corner of the pantry – a paper bag also works well.

Radicchio – Place in the fridge in an open container with a damp cloth on top.

Radishes – Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb – Wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas – In an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas – Refrigerate in an open container

Spinach – Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions – Remove any band or tie and place in the crisper.

Summer Squash – does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers – Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes – Store in a cool, dark, well ventilated place. Never refrigerate sweet potatoes they don’t like the cold.

Tomatoes – Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips – Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter squash – Store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini – Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Apples – Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.

Citrus – Store in a cool place, with good airflow, never in an air tight container.

Apricots – On a cool counter to room temperature or fridge if fully ripe

Cherries – Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.

Berries – Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates – Dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag as long as it’s porous to keeping the moisture away from the skin of the dates.

Figs – Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week unstacked.

Melons – Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines – Similar to apricots, store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Peaches – And most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears – Will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Persimmon –Fuyu (shorter/pumpkin shaped): store at room temperature. Hachiya (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack they get very fragile when really ripe.

Pomegranates – Keep up to a month stored on a cool counter.

Strawberries – Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?

Chow Chow Relish – Using Late Season Garden Vegetables

Grandma’s CHOW CHOW

1 peck (1/4 bushel) green tomatoes about {12 or 15 pounds}
5 lbs. strong flavored yellow onions
1 large head of cabbage course chopped
5 lbs. sugar
5 red hot chili peppers {you need at least 2 of these and more if you like your chow chow hot and spicy}
2+ cups chopped sweet green bell peppers
2+ cups chopped sweet red bell peppers
2 to 5 tablespoons mustard seed
1 tablespoon turmeric
3 or 4 tablespoons celery seed
Optional – 1 package of pickling spices
About 1 qt. of cider vinegar

Slice or dice tomatoes and sprinkle with 1 cup salt, place them in a clean old white pillowcase and hang them from a close line pole over night. {This will remove most of the green tomato juice from your bag of sliced green tomato’s} I’ll bet wrapping your sliced tomato’s in cheese cloth would work just as well.

Chop all vegetables and combine in a large kettle. Stir in salt, let stand covered at room temperature overnight, or at least 8 hours. Drain well.

Rinse and drain green tomato’s and other vegetables only once.
Using a meat grinder, {or course chop by hand} coarse grind tomatoes, cabbage, onions, peppers. In a large pot, add sugar, spices to mixture. Add enough vinegar to almost cover. Cook uncovered over a very low fire for 4 hours. Adding additional vinegar as necessary.

Fill hot sterilized 1 pint canning jars to 1/2 inch from the top and seal.
Makes 8 to 10 pints.
Note: Sterilize jars in a boiling water bath insuring jars are completely covered with water. Don’t forget to sterilize jar tops as well.

Process in a boiling water bath for 15 to 20 minutes. Allow jars to cool over night. Check to insure all jars sealed properly. Any jar that did not properly seal should be refrigerated and consumed with in a week or so.

Don’t be Shy. Leave me your Comment(s)

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?