I'll add that higher amber trich ratio doesn't store well if you're trying to sit on it for longer than 3 months.
Garden Thread
- Thread starter IschKabibble
- Start date
Ya it sucks, I'm pure outdoor in full sun
I am growing a Purple Queen plant and a Christmas Tree plant
I get a fierce early wet moist air right about mid/late September here, most years everybody wishes they had 2-4 weeks of the dry summer air...this year that wet air arrives this Sat/Sun
I sit on it for years haha
I'm a one or two hit a day guy if I am smoking and I can only give so much away
2 plants last me years...but sucks that it is usually preemie herb
I still have some 2017, it is actually still decent
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Personally, I'd look into Canadian outdoor strains that were bred specifically for the dew, so they are mold resistant. You have your issues, but I have mine, which are primarily caterpillars. They lay eggs on the leaves and buds and the babies hatch and crawl inside buds and live their best protected life from predators, and the buds rot from the inside out from their shit. It's devastating. This batch of autos had probably 75% loss. I'm typically at 35% loss with normal strains, and it's always the best buds. Since I only had a couple of small autos this round, they really got to concentrate their eggs/babies on a small target. Unlike most pests, very few things work on caterpillars, and the things that do work only last in the sunshine for about a day. If the caterpillars crawl into the buds, they are basically secure (they need to eat the BT or Captain Jack's in order to die).
OH dude
I hear ya
Those fuckers are certainly eating my humble plants as I type.
Munch right on the stem when they get big enough.
I really should net the whole plant area with a mesh to cut their opportunity down
When I hang buds I get all types of caterpillars repelling from the buds once they get too dry for them to eat
those damn white moths that fly around are the issue IMO
My last round of auto's earlier this summer were fucked pretty bad from the caterpillars even though I netted them. Having said that, it was nothing like this round...nothing at all. Also, the netting gave me massive other insect pests. Damned if you do, damned if you don't.
Fucking storm troopers are hilarious when drying. They take about a day to decide it's not as juicy as they like, then typically die on their own before even hitting the ground.
No. My humidity is minimal in SoCal. I just use a fan with indirect wind. I point it at a corner of the closet wall so it redirects and circulates the air.
I added a nice thick layer of cow poop compost to my containers and then transplanted lettuce seedlings.
In 2 days my mizuna was completely eaten. I figured it was a rabbit.
Upon closer inspection I was blown away. Moths must have laid a grip of eggs and theses little Demon fucks all hatched at once. I've never seen destruction this quickly from insects.
When all was said and done I probably picked close to 100 off of the mizuna stems. That's just a strawberry window planter so the density of the caterpillars was mind blowing.
Cold front moving in, had to grab these before death & try to overwinter these plants.
@Outlaw Shit
@Papi Chingon , you guys got salsa recipes for canning?
@Outlaw Shit
@Papi Chingon , you guys got salsa recipes for canning?
I don't know anything about canning. There is some lady on youtube who made a couple versions that are awesome, but I can't find her with my brief search. ArnieTex on youtube has a grip of them and they are authentic.Cold front moving in, had to grab these before death & try to overwinter these plants.
View attachment 91043
If you follow some basic rules, the salsa turns out great. Basic ingredients: Tomatoes or tamatillos, peppers, salt, fresh garlic, fresh lime juice, cilantro, and water. You then decide if you want roasted (you can do this on the stovetop by just blistering peppers and tomatoes either over open flame, or in a dry frying pan), decide on consistency, then use a cutting board, molcajete, or blender depending. You can also use some dried chilis for flavor by reconstituting them and blending (then use the water in the pot instead of plain water). Gaujillo and chiles de arbol are my favorites reds for this and ancho or pasilla are great for darker more complex flavors. As you're making, just taste, taste, taste and you'll be golden.
* I'm allergic to onions, so that is omitted from anything I cook.
I've got fresh buds coming in on my serrano and jalepeno plants. I'm hoping for an early December harvest if it doesn't get too cold.Cold front moving in, had to grab these before death & try to overwinter these plants.
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We just use the ball canning catalog recipe usually, and you can vary ingredients
Just make sure you have the right amount of acidic vinegar/citrus and use the proper cook/can time.
Get the Ball Canning catalog or peruse it online, that is where she/we started and you learn something new every time you can.
I prefer extra salt, and we vary ration of ingredients greatly in every batch...just use what we have
@sparkuri
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Got my posts confused and responded to Papi instead of Spark FYI
Canning recipes are easy...the work is obviously in the process
Lady probably canned 200-300+ jars of stuff this year, we badly need a huge pantry because jars are spread all around the house
Canning recipes are easy...the work is obviously in the process
Lady probably canned 200-300+ jars of stuff this year, we badly need a huge pantry because jars are spread all around the house
Get your shit together!
I've made my share of salsa, & have some canned from way, WAY back in 2020.
But thought you were special, and had a special recipe.
But clearly you're just a Ball yes-man.
I've reported you to the UN for breaking Obama's NDAA anti-hoarding resolution.
Ok
Then I will tell you...that was just my general answer, I wanted to keep it simple.
If you wanna get serious I will expand, wasn't sure if you had many cans under your belt or not
-I prefer to smoke/char peppers/tomatoes/garlic/onion on an open flame(lump mesquite coals in my situation)...then cool it and skin it(usually)...the char/smoked chunks add a look and most importantly a flavor that isn't normal in a canned salsa from a homebody. Can be done in an oven but the smoke flavor won't be their. only the color texture .
-Half gets cut into small chunks and half gets blended
-I like lots of salt(it blends in during the canning cook) and lots of lemon/lime and also vinegar
-I also triple the cilantro
-Whatever spice level you desire judge your pre canning taste test I would double it, that heat cooks out in the process(as you know)...same goes for salt IMO(lady still not sold on it but our batches have never tasted too salty months later)
For spices I like
Cumin
oregano(not too much)
salt
powdered/ground pepper from the garden peppers(variety changes)
-My best batches have both roasted garlic and some fresh cut garlic slices for a double garlic texture/flavor.
I see so much canning/baking/preserving come thru the kitchen I live by and sometimes participate in I don't even want to think about it after-hours so that is why I gave the short answer.
What's that Ball recipe again?
Haha
Fuck off
All I can say is I'm probably 40+ batches in and they progressively get better
Doing fermented hot sauces/salsas now...very simple...pepper, garlic(or any other salsa or fruit type ingredients), water, salt + some days in a jar on the counter for the fermentation...then you add vinegar after desired fermentation to kind of freeze the fermentation and then you put it in fridge...can be canned or can just chill in your fridge for almost a year...last year's was amazing and she doubled down this year...I think you would dig the fermented stuff as well, easy way to use ingredients without the canning process
We made all types of carrot/onion/garlic/10 types of peppers/pineapple hot sauces via a couple days fermentation and they all came out great...we canned some and some are just chilling in fridge
also have 15 jars of fermented salsa(semi typical recipe) chilling in the fridges for the next 6 months
adding pineapple to the hot sauce fermentation was a game changer, flavor is on point
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@sparkurifermented hot sauce brine recipe timestamped, we blend and ad vinegar afterwards before chilling
View: https://youtu.be/NQ3b95BkIPo?si=82GaiulF3sFr4mUH&t=593
Perfecto, will watch, & update
fermented hot sauce brine recipe timestamped, we blend and ad vinegar afterwards before chilling
View: https://youtu.be/NQ3b95BkIPo?si=82GaiulF3sFr4mUH&t=593