Jeff Steez

Hello,

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.

Cheers

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

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.

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.

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

Sounds excellent, Paul.

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.