Hot Pepper Relish & Herbs in the Cabin

At last Hot Pepper Relish that is actually hot and made with 100% vegetables from my own garden, it's been a great year in the garden. The last clip is out in the cabin where I'm preserving some of the herb harvest, sure smells good in there.

Time Lapse 360 degrees Chickens & Coop (No soundtrack)

I set the GoPro up in the new coop to do a 360 degree sweep and then I left it there so you could watch the fun as the chickens settle in and start to roost for the night. There are 12 Chantecler birds and 5 hybrid bantams. The bantams used to roost on the wall and at one point you see one starting to do that but it changes it's mind and gets on the roost with his mates. They have been roosting with the big birds for a few days now. The things on the wall are the new nest boxes with the roosts/ramps folded in the upward position to keep the chickens out of them until they are old enough to start laying eggs.

Help Simon Walls in West Africa

Checkout Simon's website and if you feel so inclined make a donation to help with his efforts in West Africa. http://simonwalls.com/africa/

Bringing in the Harvest

Brining in most of the crops now so I won't have to do it in a rush when a hard frost is forecast. As always some things did better than others but on the whole I'm very pleased it has been a good summer in the garden and hoop house.

Shine on Harvest Moon

September 8th. the Harvest Moon last of the three Super Moons.

Grape Harvest & Jelly Making, Potatoes, Chillies & Beets

A good grape harvest considering it is only off one vine. I make a batch of Grape Jelly, harvest a couple of varieties of potatoes, the Thai Chillies are plentiful and starting to ripen and a look at the brassicas and beets in the hoop house.

Sunset Over Passamaquoddy Bay (Time Lapse no Soundtrack)

A time lapse of the sun setting taken over a two hour period with the GoPro taking one frame every half second. The finished video has been speeded up .

Hot Pepper Jelly, Russian Blue Potatoes & Dehydrating Tomatoes

Using more of the great harvest of chilli peppers, this time to make Hot Pepper Jelly. Harvested one of my two grow pots of Russian Blue  Potatoes, just had to cook some to see if they retain their colour after being cooked. Dehydrating some of  the tomatoes to make a dried tomato soup base.



These recipes are quoted from allrecipes.com the free online cook book a great source for what ever you want to cook.



The cups and ounces version:



Hot Pepper Jelly

Submitted By: ranger1

Prep Time: 30 Minutes

Cook Time: 15 Minutes



Ready In: 1 Hour 45 Minutes

Servings: 48

"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."

Ingredients:

2 1/2 cups finely chopped red

bell peppers

1 1/4 cups finely chopped

green bell peppers

1/4 cup finely chopped



jalapeno peppers

1 cup apple cider vinegar

1 (1.75 ounce) package

powdered pectin

5 cups white sugar

Directions:

1.  Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

2.  Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

3.  Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

4.  Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.



Metric version:



Ingredients:

390 g finely chopped red bell

peppers

185 g finely chopped green bell

peppers

20 g finely chopped jalapeno

 peppers

235 ml apple cider vinegar

50 g powdered pectin

1000 g white sugar

Directions:

1.  Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

2.  Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

3.  Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

4.  Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.