bigugli Posted August 6, 2014 Report Share Posted August 6, 2014 1:30 in the morning and I'm in the kitchen trying to get caught up on my chores. Only 40 more cases to go. Link to comment Share on other sites More sharing options...
Big Cliff Posted August 6, 2014 Report Share Posted August 6, 2014 OMG Bruce, but they sure do look good Link to comment Share on other sites More sharing options...
bushart Posted August 6, 2014 Report Share Posted August 6, 2014 Your Not Crazy Biggie......Cuz I'm Crazy and I never see ya at the meetings Yes tiz picklin season--looks good http://highlands1344.wix.com/cedart Link to comment Share on other sites More sharing options...
Dave Bailey Posted August 6, 2014 Report Share Posted August 6, 2014 Sometimes, being crazy is the only thing that keeps us sane. Link to comment Share on other sites More sharing options...
AKRISONER Posted August 6, 2014 Report Share Posted August 6, 2014 send some this way! Link to comment Share on other sites More sharing options...
captpierre Posted August 9, 2014 Report Share Posted August 9, 2014 Don't know you Biguli, but shouldn't you be working with that other "pickle" at 1:30 in the morning? Link to comment Share on other sites More sharing options...
John Posted August 10, 2014 Report Share Posted August 10, 2014 Those look awesome Bruce! Link to comment Share on other sites More sharing options...
bigugli Posted August 11, 2014 Author Report Share Posted August 11, 2014 Don't know you Biguli, but shouldn't you be working with that other "pickle" at 1:30 in the morning? Not as long as the wife is undergoing surgeries and treatments Link to comment Share on other sites More sharing options...
bigugli Posted August 11, 2014 Author Report Share Posted August 11, 2014 Every year is a process from June to December. This week we have Dills. Link to comment Share on other sites More sharing options...
Sinker Posted August 11, 2014 Report Share Posted August 11, 2014 I like your style Bruce. Good stuff!!! We do the same things in our home too. Its the only way to know where your food comes from! S. Link to comment Share on other sites More sharing options...
Big Cliff Posted August 11, 2014 Report Share Posted August 11, 2014 I have had the pleasure of sampeling some of Bruce's wares and boy are they good! Link to comment Share on other sites More sharing options...
bigcreekdad Posted August 11, 2014 Report Share Posted August 11, 2014 You are right....you ARE crazy. Link to comment Share on other sites More sharing options...
bigugli Posted August 13, 2014 Author Report Share Posted August 13, 2014 Today's 12 hour canning marathon. Pickles, relish, jam. Link to comment Share on other sites More sharing options...
captpierre Posted August 13, 2014 Report Share Posted August 13, 2014 Not as long as the wife is undergoing surgeries and treatments Sorry to hear. Hope she does well Link to comment Share on other sites More sharing options...
bigugli Posted August 13, 2014 Author Report Share Posted August 13, 2014 Sorry to hear. Hope she does wellSo far so good. No return signs of cancer at the moment. The second mastectomy just reduces the risk even more by another 30%. Link to comment Share on other sites More sharing options...
Big Cliff Posted August 13, 2014 Report Share Posted August 13, 2014 Bruce, next time we get together, reserve one of the small jars of that relish for me would you. Just PM me the price. I make a lot of preserves but that relish looks better than anything I have made. Link to comment Share on other sites More sharing options...
bigugli Posted August 24, 2014 Author Report Share Posted August 24, 2014 Bruce, next time we get together, reserve one of the small jars of that relish for me would you. Just PM me the price. I make a lot of preserves but that relish looks better than anything I have made. Don't you worry none. The grocery wagon will be loaded when we gets together. Link to comment Share on other sites More sharing options...
misfish Posted August 24, 2014 Report Share Posted August 24, 2014 Bruce,mighty fine looking pickling. Or is that , Bruce almighty pickler. .LOL I asked awhile back about doing cauliflower. Any tips? Simple please.LOL Link to comment Share on other sites More sharing options...
fishing n autograph Posted August 24, 2014 Report Share Posted August 24, 2014 Wow Link to comment Share on other sites More sharing options...
bigugli Posted August 27, 2014 Author Report Share Posted August 27, 2014 This week's installment. The salsa might help keep your colon clean. As usual, I forgot to put gloves on while I was prepping the habaneros and jalapenos. I quickly realized the consequences, later , in the shower. Link to comment Share on other sites More sharing options...
Old Ironmaker Posted August 27, 2014 Report Share Posted August 27, 2014 Ouch Bruce. We are moving our central operations for frustrationfishing.ca to Lake Ontario after Labour Day, I've been blown off this Lake Erie more in the last month than the last 5 years put together. PM me with a Sunday or whenever that's good for you. I'll bring the boat you bring a jar of anything. The lakers are stacked up like cord wood down your way, so I hear, let's find out. Link to comment Share on other sites More sharing options...
fish_fishburn Posted August 27, 2014 Report Share Posted August 27, 2014 That looks awesome Bruce. I just finished my cucumbers last weekend got 30 qrts of dills and bread and butter plus 6 qrts of Chicago style sweet relish. Im just waiting for my tomatoes to ripen and I will begin canning them as well. This is my second year at canning and I really enjoy it. Lots of work and lots of people say Why? I tell them because I like to grow my own food and save it for later. I used to grow my garden and give most of my crop away to the neighbours because I couldn't eat it fast enough and did not want it to spoil. I made salsa last year and was surprised at how much better it is compared to the expensive store bought stuff. Care to share your salsa recipe I would like to try some when my tomatoes are ready. By the way I was in the grocery store last week and a lady was in front of me at the check out. She had a bushel of pickling cukes on a cart brought out from the back. I was curious as to how much she was going to pay. The young lady said that will be 54.00 mam. I said to myself wow that's what I'm talking about grow your own. Link to comment Share on other sites More sharing options...
jimmer Posted August 27, 2014 Report Share Posted August 27, 2014 Thanks for sharing those photos. It brings back memories of my mother and father. My wife and I tend to stick with Salsa and tomatoes, which we might have enough left over from last year to not have to make any new ones. Link to comment Share on other sites More sharing options...
bigugli Posted August 27, 2014 Author Report Share Posted August 27, 2014 That looks awesome Bruce. I just finished my cucumbers last weekend got 30 qrts of dills and bread and butter plus 6 qrts of Chicago style sweet relish. Im just waiting for my tomatoes to ripen and I will begin canning them as well. This is my second year at canning and I really enjoy it. Lots of work and lots of people say Why? I tell them because I like to grow my own food and save it for later. I used to grow my garden and give most of my crop away to the neighbours because I couldn't eat it fast enough and did not want it to spoil. I made salsa last year and was surprised at how much better it is compared to the expensive store bought stuff. Care to share your salsa recipe I would like to try some when my tomatoes are ready. By the way I was in the grocery store last week and a lady was in front of me at the check out. She had a bushel of pickling cukes on a cart brought out from the back. I was curious as to how much she was going to pay. The young lady said that will be 54.00 mam. I said to myself wow that's what I'm talking about grow your own. $54 a bushel!!!!! Talk about robbery! #1 grade pickling cukes run for $35-40 a bushel at most farmers markets. I do buy in my cukes simply because it is easier for me. Else I would need 200 plants to meet my needs. As it is, I have a 1/4 acre planted to specialty peppers, tomatoes, tomatillo, squash, berries, dill and garlic. Link to comment Share on other sites More sharing options...
bigugli Posted September 10, 2014 Author Report Share Posted September 10, 2014 Well into another canning session. Half way to done. Link to comment Share on other sites More sharing options...
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