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Q and A: Picking green peppers, cross pollination, and canning pumpkin soup — 5 Comments

  1. I just wanted you to know how inspiring you are.
    I was able to attend the Preparedness Expo in Utah a few weeks ago and shook Dave Duffy’s hand.
    I bought your latest book to add to my collection of “Jackie” books and I’ve read it from cover to cover. Loved the recipes and ideas.

    I just put my garden to bed for the winter and went to the interenet to find some Hopi Pale Grey squash. I finally found some! Pretty excited.
    If you say something is great it must be!

    Thanks for all your work.

  2. Ellandra,

    I think it depends on the spices (some come from different countries, different climates). Some do get milder; some get stronger. You can always add more spice when you open a jar of a food but you can’t take spices out if you have a VERY spicy jar of food. So it’s better to add less at canning time and add more later, if necessary.

    Jackie

  3. Mary Jane,
    I can summer squash every year, delicious! I do different mixes for different recipes. Zucchini & Yellow Squash for tortellini soup. Zucchini, Yellow Squash & Eggplant. And as you suggested Zucchini, Yellow Squash, Eggplant, Onion, Red Pepper & garlic makes a wonderful side dish. Just dont use the soft centers & seeds of bigger squash. I believe the longest cooking time is 40 minutes, check Jackies book :-)

  4. I have a great crop of summer squash in the fall garden. We can only eat so much fresh. what can I do with it? I’d prefer to can it somehow, if possible. What if I sliced it and mixed it with sliced onions and chopped red bell pepper, with seasonings, heated it briefly, and then pressure canned it? Would it end up mush? If I did that, how long would it need to process? Do you have a better idea? We won’t eat pickles.

  5. I keep seeing that spices are supposed to get stronger when used in canning, but when i use cinnamon, nutmeg, ginger, mace, or cloves, they always get milder the longer they keep. Last fall I made a green tomato mincemeat that was so spicy it couldn’t be eaten straight, but it tasted outstanding baked in a squash and topped with ham. A month later I made the same dish, using a jar of the same batch of mincemeat, and it was so bland, it was like eating unflavored chunky applesauce. The same thing happens with my apple butters, they’re incredibly flavorful the first week after they’re made, but have no taste at all after a month or so. I don’t think it’s the canning process itself because I tested a jar a few days after canning it, and it still had all the flavor. Am I doing something wrong, or is there something that neutralizes certain spices over time?