Gardening Thread - Show me your gardens!

Never had tamarind jam. What does it taste like?

 

Yesterday’s blooms

 

Another suggestion.
Do not throw away your old kitchen cabinets. Paint them, if you want to, and put them in the basemant, pantry, etc.
Sunlight is what makes food in jars go bad.
Can it right (pressure canning is the best, we have not done it yet), store in a cool, dark place, and it will be good for a while.
This morning for breakfast we had spiced pear sauce, strawberry & fig jam, canned peaches and pears that were all 4 years old. Tasted great. But they have been stored in a cabinet, in a basement that's 65 degrees year around.

 

That spam though

 

Low sodium. Love fried low sodium and turkey spam. And shelf on it is great!

 

We have a sweet tamarind and sour tamarind trees. Both have a tangy taste, really different. The Mrs uses brown sugar when brewing it.

Dang mouth waters thinkin about. I like the sour.

I was planning on posting some pics here.

 

kinda like lemon iced tea is my best way to describe it. You can find them in grocery stores or most Mexican grocery stores carry them

 

Our yellow pear tomatoes are going crazy. Working on a batch of yellow marinara sauce. Same proccess. Washed them in lemon juice water first.

 

Good dehydrated also. I didn’t think you could can yellow tomatoes

 

They can fine. Normally cherry tomatoes are a pain to can, since skins need to be peeled off. But since I use a proccessor, it does not matter. Actually, it is easier, since I do not have to quarter them. Just dump blanched tomatoes in the chute.
Got 11 cups. It will cook down, so we are good. 1 packet of spices flavors 10 cups.



PS pot has the same tomato pulp. It's just lighting.

 

HA! You nailed it, good description.
The Mrs goes another step by adding corn starch, brown sugar (or White will do),and some vanilla extract. But that video is definately it.

 

Apologies. I misunderstood your comment. Talked to my wife. Yellow tomatos are less acidic than red, so people are afraid of spoilage. We add lemon juice or vinegar to ours to increase the acidity.
But we do it it with some of our jams too. Lemon juice helps strawberry and fig jams to last longer, and preserves their color.
I did not even think of acidity, when I read it it. We just adjust for it.
PS Added 3 tablespoons of lemon juice and 5/8th cup of sugar. All of our marinara has a bit of sugar.

 

Yep Christie does the same when canning. Acid levels have to be right

 

And they are out! All 3 just popped.

 

Hi all, my wife and I are interested in starting gardening. The issue is that we live in a very dry climate. We've been listed in a severe drought for years now. And our summers are hot! What would be the best method to grow vegetables in these conditions? Thanks for your input

 

just water stuff consistent. Use timers if you need to. Most veggies thrive in sun. And you can fix your soil

 

Soaker hoses

 

Would container gardening help with moisture? Or, digging our beds slightly down below grade to help shield them? I see that method used in the desert but I'm unsure if it'd help here

 

you can use some moisture granuals help retain moisture. These prob help in potted plants

$34 Soil Moist 100064312 JCD-030SM 3-Pound Granules, White

https://www.amazon.com/Soil-Moist-J...cint=&hvlocphy=&hvtargid=pla-4584001431495585