98Z5V Posted August 21, 2019 Report Share Posted August 21, 2019 13 hours ago, Magwa said: I have a 7 ft fence around my orchard for that exact reason Deer do NOT know how to share..... I know what you do, brother - you let them eat, and fatten up. Then you WHACK EM!... Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 21, 2019 Report Share Posted August 21, 2019 you been running recon on the place huh? found me out....... lol👍 Quote Link to comment Share on other sites More sharing options...
shepp Posted August 21, 2019 Author Report Share Posted August 21, 2019 I got a canning post around here somewhere, apple tree is packed I’ll be doing apple sauce in a few weekend, salsa verde soon too. I really wanna do red salsa and tomato sauce but I’ve been battling disease with my tomatoes. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted August 22, 2019 Report Share Posted August 22, 2019 7 hours ago, shepp said: I got a canning post around here somewhere, apple tree is packed I’ll be doing apple sauce in a few weekend, salsa verde soon too. That salsa that you brought down here - DAMN, BROTHER!!! Quote Link to comment Share on other sites More sharing options...
Cliff R Posted August 22, 2019 Report Share Posted August 22, 2019 We've been plagued with disease here for our tomatoes for several years. They advertise some that are "resistant" to the blight, but I can't seem to grow them these days like we used to. They start out great, then turn yellow from the bottom up and die out. A good friend of mine has a "truck patch" that's grown to nearly 20 acres over the past 40 years or so. He did 1000 tomato plants this year, most of the rest is sweet corn. I was over there last night picking up 10 dozen for canning today. I asked him how he keeps the disease down in the tomatoes, he says "plastic", yep, nothing special just minimizing the plants exposure to the soil around it.........Cliff Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 22, 2019 Report Share Posted August 22, 2019 40 minutes ago, Cliff R said: We've been plagued with disease here for our tomatoes for several years. They advertise some that are "resistant" to the blight, but I can't seem to grow them these days like we used to. They start out great, then turn yellow from the bottom up and die out. A good friend of mine has a "truck patch" that's grown to nearly 20 acres over the past 40 years or so. He did 1000 tomato plants this year, most of the rest is sweet corn. I was over there last night picking up 10 dozen for canning today. I asked him how he keeps the disease down in the tomatoes, he says "plastic", yep, nothing special just minimizing the plants exposure to the soil around it.........Cliff Cliff add some lime to your soil it will stop that blossom rot which is also know as the blight Quote Link to comment Share on other sites More sharing options...
shepp Posted August 22, 2019 Author Report Share Posted August 22, 2019 1 hour ago, Cliff R said: We've been plagued with disease here for our tomatoes for several years. They advertise some that are "resistant" to the blight, but I can't seem to grow them these days like we used to. They start out great, then turn yellow from the bottom up and die out. A good friend of mine has a "truck patch" that's grown to nearly 20 acres over the past 40 years or so. He did 1000 tomato plants this year, most of the rest is sweet corn. I was over there last night picking up 10 dozen for canning today. I asked him how he keeps the disease down in the tomatoes, he says "plastic", yep, nothing special just minimizing the plants exposure to the soil around it.........Cliff I’ve got the same issue here...... Quote Link to comment Share on other sites More sharing options...
shepp Posted August 22, 2019 Author Report Share Posted August 22, 2019 1 hour ago, Magwa said: Cliff add some lime to your soil it will stop that blossom rot which is also know as the blight Mine start to die from the bottom of the plant up, leave turn yellow with black spots, totally different than blossom rot Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted August 22, 2019 Report Share Posted August 22, 2019 9 hours ago, Cliff R said: I asked him how he keeps the disease down in the tomatoes, he says "plastic", yep, nothing special just minimizing the plants exposure to the soil around it. My little Brother does about 13 acres of veggies for his organic fruit and vegetable business. He uses the same approach, cover the dirt, keep it off the plants, water with drip lines under the cover. He grows mostly heirloom variety tomatoes and doesn't use chemicals. Occasionally he has some small bug problems but no problem with disease. Along with this he rotates the locations regularly. Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 23, 2019 Report Share Posted August 23, 2019 21 hours ago, shepp said: Mine start to die from the bottom of the plant up, leave turn yellow with black spots, totally different than blossom rot Rgr That. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 22, 2019 Author Report Share Posted September 22, 2019 (edited) 8 pints of salsa verde tonight went to the farmers market at 0800, got peppers, onions and garlic from a man who has a small family farm near by and sells his stuff so cheap it’s not worth me growing it. 0930 stopped at the liquor store bought some craft brews. 1030 got home washed what i got and picked 5# of tomatillos out the garden. 1100 cracked my first beer and watched the badgers open a can of whoop ass on the wolverines. 1400 started roasting pepper, garlic and onions. 1600 started charing tomatillos. 1700 blended everything and got it simmering 1730 new neighbors invite me over for beers. 2100 get canner going and everything should be locked up by 2230... Edited September 22, 2019 by shepp Quote Link to comment Share on other sites More sharing options...
98Z5V Posted September 22, 2019 Report Share Posted September 22, 2019 NICE, BROTHER!!! I'm not gonna lie about it, not even a little - I'm jealous of your canning skills... Quote Link to comment Share on other sites More sharing options...
suzukiray Posted September 22, 2019 Report Share Posted September 22, 2019 Damn Shepp, you are the MAN!!!! Quote Link to comment Share on other sites More sharing options...
washguy Posted September 22, 2019 Report Share Posted September 22, 2019 Daaamn Shepp! You are the canning King ! Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 23, 2019 Report Share Posted September 23, 2019 Outstanding job brother, that brings back memories of being a kid . Everyone did that back in the day. Did a job in the Ball factory. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 23, 2019 Author Report Share Posted September 23, 2019 And 19 pints of tomato salsa yesterday Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 23, 2019 Report Share Posted September 23, 2019 Quote Link to comment Share on other sites More sharing options...
Albroswift Posted September 23, 2019 Report Share Posted September 23, 2019 Tuna, Pepper Jelly, some wild meat, few other odds and ends. Seems like the lids are costing more and more every year. Never thought of taking pictures! Quote Link to comment Share on other sites More sharing options...
Albroswift Posted September 23, 2019 Report Share Posted September 23, 2019 Do a lot of grinding and stuffing, beer brats, summer sausage, breakfast sausage, chorizo, landjagger, lean beef burger and bacon burgers-- 15 lbs lean beef trimmings, 5 lbs of bacon, grind together and run through the patty press. Freeze in pairs, quick and tasty on the Weber. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 23, 2019 Author Report Share Posted September 23, 2019 14 minutes ago, Albroswift said: Do a lot of grinding and stuffing, beer brats, summer sausage, breakfast sausage, chorizo, landjagger, lean beef burger and bacon burgers-- 15 lbs lean beef trimmings, 5 lbs of bacon, grind together and run through the patty press. Freeze in pairs, quick and tasty on the Weber. That’s somthing I’ve been getting more into I’ve done brats and chorizo, but would like to learn how to do more. Quote Link to comment Share on other sites More sharing options...
Ravenworks Posted September 23, 2019 Report Share Posted September 23, 2019 Good thread. Kind of bittersweet reading because my father and I used to do canning together. I haven't done any since he passed 3 years ago. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 24, 2020 Author Report Share Posted August 24, 2020 (edited) That time of year again. Friend was giving way tomato’s this week between hers and what I salvaged here I got 75+ tomatoes. I tackled everything today, fuck I hate peeling tomatoes!!!! sauce first I got 5-3/4 pints IMG_8728.MOV Edited August 24, 2020 by shepp Quote Link to comment Share on other sites More sharing options...
shepp Posted August 24, 2020 Author Report Share Posted August 24, 2020 And 23 pints of salsa IMG_8721.MOV Quote Link to comment Share on other sites More sharing options...
shrade Posted August 24, 2020 Report Share Posted August 24, 2020 My garden has been going nuts this summer so I have been canning too. In July I canned about 14 quarts of dill spears and and 8 quarts of refrigerator dill chips. Had a bumper crop of spuds so I canned 12 quarts, first time for that. Have 24 pints of salsa up, with more tomatoes on the way. Tired of eating fresh green beans, so canned 7 pints of those today. Also canned up 7 or 8 pints of Dilly beans. Those are great with beer. Cider vinegar with dill, garlic and red cayenne pepper. Shepp you said you hated to peel tomatoes, you blanch them first? That is better than peeling them raw. Canning seems like a lot of work, but sure tastes good. Sorry I don't have any pics of the finished product. Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 24, 2020 Report Share Posted August 24, 2020 Well we just got through canning 95 1/2 pints of Kokanee salmon there was not spring salmon season this year so I went up on the lake and caught these through out the summer I freeze them and then thaw on canning day skin and then cold smoke for 1 hour then pack in jars and can at 10 lbs pressure for 120 min so we have all the canned salmon we will need for this winter Quote Link to comment Share on other sites More sharing options...
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