Jeff Steez

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since May 01, 2022
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Recent posts by Jeff Steez


I'm looking to pursue my passion of growing peppers in a village format. Unfortunately I do not have much savings still. Does anyone know of any villages or opportunities to do this? I'd be interested in the Caribbean, American Southwest, and Mexico.

I have absolutely no baggage: no attachment nor responsibility to my current lifestyle nor where I reside.

On the side I enjoy making electronic music, brewing beer, hand tool woodworking, and blacksmithing. I'm currently learning Japanese to keep my brain sharp and hopefully visit a master blacksmith in Japan within the next 5 years (as well as collect rare vegetable/fruit seeds!). Again, I need better income and absolutely have to be doing something I enjoy. It's difficult to find something with a high growth ceiling anymore, where input directly correlates to output, without being a lucky entrepreneur or genius that invents something unique.

1 week ago
I’d be ready to move out ASAP just to get to know the sawmill and put my wood tools to work.
2 weeks ago

Becky Samples wrote: In Seminole FL I'm interested

It’s tough to find land around here unfortunately anymore. The entirety of the coast is pretty juicy developed and a haven for the rich.
2 weeks ago
Is botulism truly destroyed when boiling after canning? I was under the impression heating the ingredients to a boil and holding it for any amount of time, once pressure canned, would achieve nothing. Are these canning guidelines more suitable for things that remain unheated, such as fish for a sandwich?

Yes, that's what I did, but then USDA approved recipes would be redundant, basically useless, if you could stick random things into a jar, add liquid to achieve proper headspace and go at it.

What I am interested is some type of combination of ingredients on that list that would result in an impossibility, or perhaps a longer processing time than the ingredient with the longest time. Things not listed are of no concern, I will not use them, but as previously described, I'm interested in list-based impossibilities or times that subsequently differ with combined ingredients.

If there are none, then I will pressure can like a madman.
1 month ago
I have 12 jars of vegan chili I canned using the following recipe from the internet as a guideline, I may have followed it exactly this time, I don't recall but I didn't add anything that would reduce acidity.

I am honestly terrified to eat it. I did 75 minutes at 10PSI being at ocean level. I actually just took one out of the cupboard, I might heat it to a boil, taste a spoonful, then put the rest in the fridge for the day to see if I notice any sickness.

It's difficult to have preferences and not be able to stray from USDA approved recipes. I don't mean to hijack this thread, but does anyone have any comments on pressure canning this recipe in pint jars.

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika*
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
1 month ago
Besides Florida, Louisiana is the only place I’ve actively looked to move to. I absolutely love Cajun / Creole food but I’m currently vegan. Nice climate to grow very interesting things.
2 months ago