Celebrate “culture” in agriculture & share skills like growing, cooking, canning

Pat Johnson's Comments

Comment Wall (14 comments)

At 2:20pm on December 13, 2011, Ginny Hopper said…: Hi Pat and "Thank You" for sharing your information on canning smoked salmon with me. When the opportunity arises I'll give it a try!

At 6:06pm on August 14, 2011, Cornelia said…: 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!

At 8:36am on August 14, 2011, Cornelia said…: Hi Pat,

Can you tell me what's happening when you try to upload a photo - I want to help!

At 5:22pm on July 5, 2011, Linda Ziedrich said…: Thanks for your kind words, Pat.

You have some really interesting photos in your collection! I look forward to reading your posts.

Linda Ziedrich

At 11:05am on March 31, 2011, Harriet Fasenfest said…: Hey Pat,

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.

At 10:38am on February 18, 2011, Karen Heard said…: Hi Pat,

We seem to do it differently over here. Our 'preserving' doesn't seem to be the same as your 'canning'. I just recycle jars I already have, they all reseal themselves and 'pop' so I guess that's ok.

The things I've made are being used up pretty quickly by family & friends so I haven't a clue whether they would keep for the long term...???

I'd love to find out more about 'Canning', the process, whys and hows etc...

:o)

At 9:29am on October 26, 2010, Lynn S said…: 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!

At 9:22am on October 26, 2010, Lynn S said…: 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.

At 9:03am on October 26, 2010, Lynn S said…: You're a great canner and frugal-minded soul! I also reuse brines -- why waste perfectly good flavor?!

Hope you are enjoying your trip. Stay safe and enjoy yourself! We also take our own foods and canned produce when we travel (we don't eat out at all unless WE cook it out). :-)

At 8:59am on October 26, 2010, Lynn S said…: Habaneros should come with warning signs! lol

I just came in from one of my gardens -- I have a half-colander filled with ripe Habaneros. Time to make Liquid Stupid -- a vinegar-based intensely-hot condiment sauce!

At 5:41pm on September 13, 2010, Lynn S said…: 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! :-)

At 12:45pm on September 13, 2010, Lynn S said…: 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.

So far so good!!

At 8:57am on September 8, 2010, michael said…: Nice! Love to hear how it goes!

At 2:28pm on July 14, 2010, Cornelia said…: Pat, you've been such an incredible resource for us here - thank you so much for your knowledge. I look forward to hearing more from you as time goes on. Welcome!