Pioneer Woman at Heart

  I had another long weekend, but productive.  My husband worked again (2 long 12 hour shifts), so I decided to tackle another big job while I could.  In reality, it was because we got more rain, and it's been raining every single day lately, so garden work was not happening anyway. I emptied the entire standing cupboard that holds my canning pot, freezer containers (as they empty), extra canning jars, and all things homesteading that don't have place anywhere else. A shelf had collapsed (it's the cheap wood type put-together-yourself type cabinet, but it works for now).   I purged the entire thing, cleaned it, then moved it from the wall and cleaned behind it and under it, moved it back, re-organized it and prayed it will hold together a few more years. I filled a box with items to take to the thrift store. We have had some cooler weather lately.  Woke up to 42°F this morning. Brrr!  Some evenings are below 50 degrees.  There is rain in the forec...

Garden season brings us fresh jalapenos, and we use them for so many recipes, canning recipes, salsas, etc.   In anticipation for summer garden goodies. . . I had a few fresh jalapenos leftover from a recent meal.  Store bought of course. I dehydrated those fresh jalapenos per the temperature guide that comes with my dehydrator.  Many people today have dehydrator settings on their actual kitchen stove, or even their air fryer.  I have an actual dehydrator.  I do like my smaller one, now that we are cooking for two.  I am able to dehydrate, using either 1 up to 5 trays at a time, so it's super adjustable. Once the jalapenos were dry, I ground them in a coffee grinder (specifically used only for such foods/herbs). I then mixed it equally with salt (and ran all of the mixture in the coffee mill/grinder), and I stored it in an airtight (or re-purposed spice jar) jar.  I used fine pink Himalayan salt for ours.  You can do your measurements however...