Shelby

Toss it. Nothing will make it un-bitter. There is always next growing season.

Oh JO! Sigh. No, I've not had that happen...but the CSO does make a good eggplant. I take it yours aren't bitter, so that's good Bad=cleaning the CSO...but if you drag out the big chunks maybe the steam clean will take care of the rest and you can wipe it out.

IP, CSO, Anova in no specific order. You would have to wrench all three out of my cold, dead hands.

Awesome! I'm going out to get packages of venison burger to thaw out now. We like salty, so it's all good Thank you!

You always inspire me. I haven't done meat in the pressure canner yet. Why? I think it scares me and that is ridiculous. I have tons of venison burger to use up so why not try canning? (I'm giving myself a pep talk here). Could you please share directions to doing the taco meat?

I'd for sure test one out.

Had some bread in the fridge for a while. CSO makes lovely croutons. Also, the seasoning that is pictured makes WONDERFUL ones.

SV'd a couple of steaks

Oh, thank you so much! I'm so glad to pass on a helpful tip from my family. I know my great gramma peeled them like this...then my grammy...then my mom and now me. Nothing makes me happier than sharing helpful stuff like this. It really does work (I checked with mom about how she learned )

I am SO happy that you trusted me enough to try it. It's hard to describe how to do it, so I was nervous. I've peeled a zillion 'maters using this method. You have made my day

Your mother and I must be related ( the word slattern does not get used enough in every day talk. I must remedy that.) I learned a trick from my mom, I'm sure she learned it from her mom etc. Hold the tomato in one hand and lightly run the back edge of your knife from the crown to the bottom with your other hand. Repeat until you get all the way around the tomato. This loosens the skin from the flesh. Then, I poke the bottom of the tomato to get under the skin and peel it all off. Ronnie thought I had drank too much wine and I was using the wrong side of the knife the first time he saw me do that lol. Try it, it works--UNLESS the 'maters are really hard....like the store bought kind sometimes are. I haven't eaten at Olive Garden for many years, but I did used to like their salad. Maybe it's changed now.

Yeah, it happens. They are different than the zukes. I made the mistake of not tasting one a couple years ago before I roasted it and threw it into a huge batch of spaghetti sauce. Bitter bitter bitter and the whole batch was ruined. Made me so mad. Well, I speak from great experience. I have some on the vine right now that are the white/brown color and they are bitter as hell. I just couldn't use them up in time. Jo, listen, I don't want to deter you...maybe yours are more edible. I would for sure test one.

You gals eat the best food.

Oh ....yeah.....THOSE are nice looking. I can almost taste them.

I am willing to bet they are ready to pick right now. They are over ripe when the purple starts turning a brownish whitish color. They say when you gently squeeze one, if you leave prints, then it's not ripe yet--but that's hard for me to judge. The outside should be firm and glossy....like I said, it's been growing all summer, bet'cha it's nice and ready to pick.

@Anna N Waaaaaay back in 2015 you made a savory cheesecake that I swore I was going to make, and then, in my usual fashion, I forgot. I am looking for some different make ahead appetizers to have on hand for when our hunter is here. Do you think this would hold up if instead of using sun-dried tomatoes, I used fresh--if I made sure they were diced finely and paper towel dried? Also, would this be good at room temp, sliced in say, bite sized squares?

TFTC, must have been shrimp night last night Shrimp and bass with spinach and hatch chile mac and cheese

Beautiful!!! I might make the relish kind this time.....be great poured over cream cheese with crackers.

OMG those look amazing. You have more patience than I do for sure. I need to be more like you.

@Okanagancook So sorry! The next morning turned into days later lol. Here is the jalapeño mustard recipe . I reduced the sugar by quite a bit....like I maybe used 1 1/2 cups or so. And, I didn't de-seed the jalapeños. And, this is the cowboy candy recipe.

Have had a late onslaught of squash. I made some relish--shown on the preserving thread and now I am going to make a bunch of bread. Zucchini banana cream cheese bread.

Probably the last BLT of the summer

Zucchini, toasted pine nut and parm salad and pizza

Will do--I'm off to bed but I will give recipes first thing in the morning

I had pounds and pounds of jalapeños last summer. Here is a list of what I did--if any of them trip your trigger I'll send you the links to recipes--and these are all things I've canned.. Cowboy jalapeños--these are candied-super good on ribs Jalapeno mustard--LOVE this --probably the best thing I came up with last year. Great on burgers and sandwiches Pickled-always a fave--great on pizza Jelly---I made a cranberry-jalapeno and also just a jalapeño