Rural Lifestyle

Life in Rural America

Tag: preserving food

Canning Home Grown Jalapeno Peppers

Canning home grown jalapeno peppers

This article about canning home grown jalapeno peppers has been two months in the making. We started in May of 2018 with planting the peppers, taking care of the jalapeno pepper plants in the backyard garden, then finally harvesting, and now canning.

  • Plant peppers after the last chance of frost has passed.
  • Visit a local farm supply store and pick out the types of peppers you want to can.
  • Work the ground and break up and clumps of soil
  • Use a balanced fertilizer, such as 13-13-13
  • Consider mixing manure into the soil production through the summer months
  • Plant peppers where they get plenty of sunlight
  • Keep pepper plants watered

Wild Plum Crop Looking Good For 2018

Wild plums, the American Plum

The wild plum, also known as the American Plum, is a plum native to the Americas. It grows wild in sandy soil and is drought tolerant.

Here on the farm there is a batch of wild plums in a pasture and have been growing there for years. This year looks like they are going to produce a good crop.

I do not know if it was the harsh winter of 2017 – 2018, or the very sweet spring, but whatever happened, the wild plums here on the farm are doing pretty good.

Some of the trees have 5 or 6 plums on one branch.

There is a spot on the farm I want to cultivate more of these trees at. So when the plums ripen I am going to harvest the seeds and plant them where I want the other orchard at.

The only bad thing about wild plums is they need full sun. If they get shaded, chances are they will die back. Some pine trees grew up in the north side of the wild plum patch, and the plum trees around the pine trees have died.

Principles of Canning and Preserving Food

Canned home grown Jalapeno Peppers

In the preservation of foods by canning, preserving, etc., the most essential things in the processes are the sterilization of the food and all the utensils and the sealing of the sterilized food to exclude all germs.

BACTERIA, YEASTS, AND FERMENTATION

Over one hundred years ago Fran├žois Appert was the first to make practical application of the method of preserving food by putting it in cans or bottles, which he hermetically sealed. He then put the full bottles or cans in water and boiled them for more or less time, depending upon the kinds of food.

In Appert’s time and, indeed, until recent years it was generally thought that the oxygen of the air caused the decomposition of food. Appert’s theory was that the things essential to the preservation of food in this manner were the exclusion of air and the application of gentle heat, as in the water bath, which caused a fusion of the principal constituents and ferments in such a manner that the power of the ferments was destroyed.

The investigations of scientists, particularly of Pasteur, have shown that it is not the oxygen of the air which causes fermentation and putrefaction, but bacteria and other microscopic organisms.

Appert’s theory as to the cause of the spoiling of food was incorrect, but his method of preserving it by sealing and cooking was correct, and the world owes him a debt of gratitude.

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Kevin Felts © 2008 - 2018