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Old 10-21-2014, 10:08 AM   #331
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Seasoning, of a sort

10-12 bell peppers
10-12 hot peppers. I like Jalapeno or Habanero
2-3 parsnip (or better parsley) root
2-3 heads of garlic
2-3 table spoons salt

I prefer to use meat grinder, but food processor is also good to chop everything up. Mix well, salt works as preservative. Habaneros will make it really hot, be careful.

I use it to add to many of my soups, spaghetti, meats, sometimes serve as a stand alone, for those who like it hot.
This will less me close to the whole winter.
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Old 10-25-2014, 11:49 AM   #332
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I'm experimenting with dehydrating pumpkin puree into "jerky" for doggie treats. I'm hoping Beagle will find them an acceptable replacement for her CET Hex strips.
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Old 10-25-2014, 05:35 PM   #333
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Processed the last of the garden produce this morning. Nothing left but a dozen habaneros and some cayenne peppers I had laid out to dry a few weeks ago.

The habaneros went into a batch of mango habanero hot sauce. The two bail-top jars will go in the fridge. The rest in the pantry for later. The cayenne peppers I ran through my spice mill. I haven't bought cayenne pepper in years.

Saying goodbye to the garden until next year.

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Old 10-26-2014, 12:41 PM   #334
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I'm finishing up drying sumac in the dehydrator today and clearing the shellfish shells out of the freezer to make seafood/fish stock. I also made a batch of high-bush cranberry jelly. And did a load of laundry, all before noon. I need a nap.
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Old 10-26-2014, 01:17 PM   #335
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What's your process with sumac, CWS? I picked a small basket full a few weeks ago.
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Old 10-26-2014, 02:20 PM   #336
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I pick clean, give them a vigorous shake (or two or three), strip the seeds off the stems, toss those in a single layer in the dehydrator using the fruit leather trays, set the dehydrator to 125-130, and let it go. Once they are dry (they have to crumble between my fingers without feeling sticky/damp), I grind them in the spice grinder. I then put the ground sumac in jars. I guess you could rinse them before taking the seeds off and spin them in the salad spinner--I never do.
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Old 10-26-2014, 02:29 PM   #337
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What are you canning/preserving today?

Thanks!

I'm hoping mine wasn't too dry when I picked it.

Right now I'm dehydrating another batch of pumpkin jerky, this time for people (thanks to Addie for the idea!). I mixed pumpkin pie spice, a bit of vanilla, and some brown sugar into puree I made and froze awhile back. Hopefully it's good. If not, Beagle gets more for her cookie jar. I don't think there's anything in it that's bad for dogs.
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Old 10-26-2014, 03:30 PM   #338
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Oh, that sounds good, Dawg!

Steve....what a beautiful pic of your mango habanero sauce - especially with the background of those lovely fall leaves. I would love to try some of that hot sauce. What a great idea to add mangos (my fave fruit) to balance out some of the heat.
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Old 10-26-2014, 03:38 PM   #339
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Thanks Cheryl!
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Old 10-26-2014, 05:17 PM   #340
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Quote:
Originally Posted by Cheryl J View Post
Steve....what a beautiful pic of your mango habanero sauce - especially with the background of those lovely fall leaves. I would love to try some of that hot sauce. What a great idea to add mangos (my fave fruit) to balance out some of the heat.
Thanks, Cheryl. I'm forced to cook all of my hot sauces out on our deck, otherwise the smell of pungent chiles permeates the entire house. It can be quite overpowering. Thus the outdoor photo. Now that you mention it, the color of the sauce reminds me of autumn colors.

I make some variation of this sauce every year. Habaneros are some of my favorite chiles. Although they are very hot, they also have a nice fruity flavor that especially compliments pork, fish, and Caribbean cuisine. One of my favorite uses for this sauce is to mix it into pineapple baked beans.
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