{"id":4151,"date":"2013-09-02T19:04:21","date_gmt":"2013-09-02T23:04:21","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=4151"},"modified":"2013-09-02T19:04:21","modified_gmt":"2013-09-02T23:04:21","slug":"more-canning","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=4151","title":{"rendered":"More Canning"},"content":{"rendered":"<p>Food preservation continues full-bore here at Skunk Hill.<\/p>\n<figure id=\"attachment_4152\" aria-describedby=\"caption-attachment-4152\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_075253_449.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_075253_449-300x168.jpg\" alt=\"Tomatillos and Peppers\" width=\"300\" height=\"168\" class=\"size-medium wp-image-4152\" srcset=\"https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_075253_449-300x168.jpg 300w, https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_075253_449-1024x575.jpg 1024w, https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_075253_449.jpg 1306w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-4152\" class=\"wp-caption-text\">Tomatillos and Peppers<\/figcaption><\/figure>\n<p>Nephew Tom came over this morning and we turned those tomatillos and some of the peppers into 10 pints salsa verde.  We made 5 pints fairly mild and then added some habaneros to the other 5 pints to try to make some green fire. <\/p>\n<figure id=\"attachment_4153\" aria-describedby=\"caption-attachment-4153\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_172420_992.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_172420_992-300x168.jpg\" alt=\"Salsa Verde\" width=\"300\" height=\"168\" class=\"size-medium wp-image-4153\" srcset=\"https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_172420_992-300x168.jpg 300w, https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_172420_992-1024x575.jpg 1024w, https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_172420_992.jpg 1306w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-4153\" class=\"wp-caption-text\">Salsa Verde<\/figcaption><\/figure>\n<p>I had few peppers left over so I canned them whole.<\/p>\n<p>All those red japalenos and serranos we chopped up to try making homemade Sriracha chile paste.  I had found a recipe for homemade Sriracha earlier <a href=\"http:\/\/www.reclaimingprovincial.com\/2012\/09\/30\/homemade-sriracha\/\" target=\"_blank\">here<\/a> and I&#8217;d been anxious to try it.<\/p>\n<figure id=\"attachment_4154\" aria-describedby=\"caption-attachment-4154\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_100425_611.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_100425_611-300x168.jpg\" alt=\"Homemade Sriracha\" width=\"300\" height=\"168\" class=\"size-medium wp-image-4154\" srcset=\"https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_100425_611-300x168.jpg 300w, https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_100425_611-1024x575.jpg 1024w, https:\/\/chuckzumbrun.net\/wp-content\/uploads\/2013\/09\/IMG_20130902_100425_611.jpg 1306w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-4154\" class=\"wp-caption-text\">Homemade Sriracha<\/figcaption><\/figure>\n<p>We had 4 1\/2 pounds of serranos and japalenos.  We buzzed them up in the food processor with garlic and a little salt and sugar.  It&#8217;ll all sit and ferment for a few days, then we&#8217;ll run it through the food mill to take out the seeds and turn it into paste.<\/p>\n<p>You can be glad smell-o-vision hasn&#8217;t been invented yet.  Just a whiff of that paste will make your throat and eyes burn.<\/p>\n<p>Can&#8217;t wait to try it!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food preservation continues full-bore here at Skunk Hill. Nephew Tom [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4151","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/4151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4151"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/4151\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}