Today Will is going to finish framing the roof of the new barn — 9 Comments

  1. Brenda,

    For mesquite barbecue, I add more brown sugar and substitute mesquite dry rub for the chipotles and salt (as it has salt as an ingredient) Add to taste. If you want a sweeter sauce, add more sugar, more smoke, add more Liquid Smoke. Everyone’s taste is different.


  2. Kim,

    Glad to hear you’re making lots of use out of my book! That’s what it’s for. Isn’t it fun???


  3. Debbie,

    You can find the recipe on page 116 of my book, GROWING AND CANNING YOUR OWN FOOD (hint, hint!), but here it is, in the meantime.

    1 gallon chopped, peeled cored tomatoes (I run mine through the Victorio strainer to get the puree you want)
    2 cups chopped onions
    1 C chopped sweet green pepper
    1 C chopped sweet red pepper
    2-3 dried chipotle peppers, crumbled (depends on taste…use more if you like heat)
    1 C brown sugar
    1 C vinegar
    2 cloves garlic, minced
    1 Tbsp paprika
    1 tsp salt
    1 Tbsp dry mustard
    1 tsp Liquid Smoke

    Combine vegetables in large pot. Simmer until tender. Run through a food mill or blender to puree. Put back in pot and simmer until reduced by half. Add remaining ingredients. Simmer, stirring frequently to prevent scorching until as thick as you wish. Ladle hot sauce into hot jars, leaving 1/4″ headspace. Process for 20 minutes in a boiling water bath.

    This recipe can be adjusted by taste. Want more smoke? Add more Liquid Smoke. Want it sweeter? Add more sugar. Want it hotter? Add more chipotles. Always process the same.


  4. I made and canned chipotle barbecue sauce from your canning book this year. It really tastes great! I also made 2 batches of your slightly sweet chili sauce. Love it too.

  5. Jackie, could you please print your chipotle barbecue recipe. My son loves it.
    PS You are an inspiration for all of us.

  6. Judy – if you want a small pumpkin for eating, not for carving, try the heritage New England Sugar Pie from Baker Creek (other companies sell a small sugar pumpkin too). (If you want pumpkins for livestock feed or carving, there are varities for those uses.) It is naturally sweet, the meat is fine grained with no strings, and it cooks quickly. They are usually around 5 pounds each. Vines are not overwhelming but they will do best if you prepare the planting area now with lots of organic material, worm castings and whatever soil amendments are needed in your area. Be prepared to deal early and often with powdery mildew – it is an air borne fungus. You can find a number of suggestions on the Internet for homemade sprays, including milk, potassium bicarbonate (there are commercial sprays) and baking soda solutions but be sure to test any treatment on a leaf before using it on an entire plant because sometimes the sprays kill the plants. I tried Wilt-Pruf several years ago on several different winter squash thinking the film might protect the leaves, but the leaves I sprayed died. Commercial powdery mildew sprays do work if used early and consistently but they are expensive even in bulk for an entire growing season.

  7. I wish I could get a truck load for 40$ here where I live they are high priced, Where I work We got 1 pumpkin about 25lbs and at discount it cost 16$, I about died. I am personally without pumpkins Thinking on a smaller variety in My garden next year. Have never grown them befor we will see

  8. My hens love a pumpkin. Instead of just putting one in the pen, I also put another in the yard near the back door where I can watch them peck it to pieces.