Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Pat Johnson
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  • Pensacola, FL
  • United States
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Pat Johnson's Discussions

Pick Your Ownor U-Pick farms

The following website has been handy for me in finding U-pick farms and I wanted to share. http://www.pickyourown.org They have a ton of other useful info on…Continue

Started Jul 4, 2010

Solar Ovens
3 Replies

I want to tell everyone about the Solar Oven Society. Several years ago I bought one of their ovens and became a believer. I have used the oven a lot and it works really well. In addition to the oven…Continue

Started this discussion. Last reply by Pat Johnson Sep 13, 2010.


Pat Johnson's Page

Latest Activity

Pat Johnson commented on John F. Houpt II, PhD's group 'The Brewers Pub - Sit and raise your glass with friends!'
"I'm sure all will go well. Generally I like to advise folks to take the path with the fewest possible variables and to use the simplest methods & recipes when starting out. Otherwise it's difficult to pinpoint the culprit if something…"
Jul 8, 2013
Pat Johnson commented on John F. Houpt II, PhD's group 'The Brewers Pub - Sit and raise your glass with friends!'
"I would add about 3 ounces of the yeast to 5 gallons. It's probably even a better idea to form a starter in a mason jar or beaker using some of your wort and a couple ounces of the yeast. It's going to multiply itself to billions so the…"
Jul 8, 2013
SamR replied to Pat Johnson's discussion 'Why limit the group to meat?' in the group Hunting, Gathering and Foraging
"Lynn... those elk may be closer than you think. They have been reintroduced in Allegheny County in the Callahan, Oglies Creek area. My wife has family there. Uncle Ray has heard them on his property there. Hasn't seen one yet, but they are…"
Sep 8, 2012
Pat Johnson posted a photo
Dec 27, 2011
Pat Johnson commented on Torry's group 'Food Preservation'
"There are vinometer's sold at homebrew stores that will give you a ballpark guess at the alcohol content but ideally you would have to know the original specific gravity (sugar content/potential alcohol content) and then subtract the final…"
Dec 16, 2011
Ginny Hopper left a comment for Pat Johnson
"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!"
Dec 13, 2011
Pat Johnson left a comment for Ginny Hopper
"I smoke the salmon for just 20 minutes so it has the smoke taste but still retains enough moisture that it can be canned without adding any liquid. I just smoke it for 20 minutes with heavy smoke and then pressure can it for 75 minutes. I use 8oz…"
Dec 11, 2011
Pat Johnson replied to bluebird357's discussion 'Defective Golden Harvest jars' in the group Food Preservation
"Sometimes when canning cold product I have heated the canner too quickly and think that may have caused the cracking like you described in my jars. I now heat the canner a little slower so the cold product inside the jar doesn't cause the jar…"
Dec 10, 2011
Pat Johnson commented on Pat Johnson's photo

Pensacola Can Can Club

"The Pensacola Can Can Club is alive and doing well. We did a group event in early November where we shreadded, salted and packed nearly 500 pounds of cabbage into brining containers where it could ferment it into Sauerkraut. It should be fully…"
Nov 27, 2011
Pat Johnson replied to Pat Johnson's discussion 'Where in Alabama are you' in the group Alabama HOMEGROWNers
"If you're ever coming to Pensacola give me a call or an email. The Pensacola Can Can Club meets about once or twice a month to can anything and everything. Here is a link to the Facebook Page.   Pat…"
Nov 15, 2011
Dennis Gentry replied to Pat Johnson's discussion 'Where in Alabama are you' in the group Alabama HOMEGROWNers
"I'm in mobile, al. new to the urban gardening/homesteading movement"
Nov 14, 2011
Pat Johnson replied to Ginger Watkin's discussion 'Pressure canner required? (Tomatoes +)' in the group Food Preservation
"I think you may have problems with the pectin being able to set if you re-canned the jam. If you used Pomona's Universal Pectin you might be able to get away with it because the pomon's uses calcium and is not simply fruit pectin (which…"
Oct 17, 2011
Pat Johnson replied to Ginger Watkin's discussion 'Pressure canner required? (Tomatoes +)' in the group Food Preservation
"Call your county Extension office and ask if they do classes for presure canning."
Oct 17, 2011
Pat Johnson commented on Pat Johnson's photo

Pensacola Can Can Club

"Several members canned up several varieties of meat last Saturday.          "
Oct 12, 2011
Pat Johnson commented on Pat Johnson's photo

Pensacola Can Can Club

"I've been out of town in Indiana for a week or so but the Can Can Club is still chugging along. Since I wasn't able to do a lot of coordinating while on the road I suggested that we can various meats and that everyone bring their own meat…"
Oct 6, 2011
Pat Johnson commented on Torry's group 'Food Preservation'
"Great Job Torry. Congradulations."
Oct 6, 2011

Profile Information

What kind of HOMEGROWN are you?
100% Homegrown
Fill in the blank:
Renaissance Man
A bit about me:
Boatbuilder, food preserver, adult beverage maker, shoe-string budget traveler, camper, hiker, cook, gardener......I am also a big fan of being a cost concious buyer and living below my means (Financial philosophy).
Latest greatest meal cooked at home:
Red Hot Vindaloo (Indian)
Currently reading:
re-reading the joy of pickling
Currently listening to:
Ozark Mountain Daredevils
My latest DIY project:
Building a small camping boat (Bolger Micro Trawler)
How did you find HOMEGROWN.org?
Surfing the net
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Comment Wall (14 comments)

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!
At 8:57am on September 8, 2010, michael said…
Nice!  Love to hear how it goes!
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 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 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 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 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 9:29am 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 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...


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.

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