I think it may be because you renamed the photo after uploading it the first time? Shouldn't really be the case, but I was able to save it to my desktop, upload it, then upload it again using the url method. Maybe try that next time? Sorry for the hassle!
I just wanted to introduce myself. My name is Harriet Fasenfest. I've been reading your posts on Home Grown and like your work. But I also wanted to mention that I have a food preservation dvd - Preserving with Friends, that might be helpful for your students to have. Perhaps the co-op where you are teaching would like to carry it. You can find out more about it on my site www.portlandpreserve.com or on facebook. There's a trailer on either site. In any event, good work.
HAHAHA....I know what you mean, Pat! When I cleaned some to dehydrate, the oils release into the air and I get to coughing. Today, I'm gonna play bandito with a kerchief so I don't suffer through that again.
I have my devious needs for the Habaneros. You'll have to read my blog post later this morning -- I have to add a few photos then I'll post it. Til then, you'll just be held in suspense!
Yes we travel on a shoestring, too. We usually take month-long cross-country trips in our RV and we boondock often. We like it better for many reasons. Gas is the big expense and if we must hook up at a State Park or RV Park, that's another charge. Usually, the 30-day trips cost us about $2K each time and we plan the route to take in as much as we can on the route we choose. Our next trip will probably take us back into Cortez (near the Four Corners) for more exploration there.
I'll be sure to re-use the vinegar -- I'm sure it'll have some zing to it! I have some hot peppers in the dehydrator today. Tomorrow I'll be canning more banana pepper rings (with added hot pepper detonators).
I'm still waiting for 2 of the hot peppers to get some color before I harvest a bucket of the hot peppers and then do some mixed in jars. Once those turn I'll have quite a few different ones to pickle -- Christmas in a jar! :-)
Hey Pat -- I started a brine jar for extra hot peppers using your idea with vinegar and water. The Habanero peppers have retained their orange-red color for several weeks now. The Jalapeno peppers have slightly changed color, but they'll be used in Mexican dishes anyway.