JC Backyard Berryton KS

12/13/2025

12/13/2025

Pretty cool to look out just beyond the backyard and see these 2 visitors! C

12/12/2025

Lots of activity around the pond lately. Deer, coyotes and the bobcat came by again. C.

11/19/2025

SWEET PICKLED PEPPADEWS (PIQUANTE PEPPERS) Food.

INGREDIENTS (Brine):
500-750 lb Peppadew Peppers
60 g. Salt
600 ml water

INGREDIENTS first batch:
450ml cup rice wine vinegar
300 ml sugar, white, granulated
250 ml water
4 pieces ginger, fresh, peeled
4 garlic cloves, peeled, whole
1⁄16 cup peppercorns
4 bay leaves

Optional 2 small whole hot peppers (no stem)

Instructions
Remove st ems and seed from peppers
Dissolve Salt in Water
Place Peppers in large bowl with ice and salt water
Put bowl in fridge for 12 hours

Sterilize 2 quart bottles in oven 10 minutes at 350 degrees. Maybe one small extra bottle as well
Combine sugar, water and remaining ingredients and bring to boil
Rinse peppers in cold water twice
Add peppers to water for one minute and then pack into quart bottles
Clean top of battles and add lids and set the bottles in cool water bath to try to preserve crispness

11/19/2025

SERRANO PEPPER JELLY I adapted recipe from lilluna.com
then adapted to Aji Mango Peppers like in the photo

Takes about 1 ½ hours to make - from cutting to canning. (not including picking peppers or cleanup)

Pick peppers, wash & weigh.

1 lb serrano peppers, stems, seeds & veins removed
1 lb banana peppers, stems, seeds & veins removed
(Total yield should be 4 cups of food processed peppers)

5 1/2 cups granulated sugar
1 1/2 cups white vinegar
1/2 tsp salt

1 3oz pouch of liquid Pectin

After prepping the peppers, bring water to a boil in the large stainless pot (was my Mom’s). It takes a long time for the water to boil.

Place peppers in a food processor and pulse until finely chopped. Drain excess liquid. (USE THE FOOD PROCESSOR - SO MUCH QUICKER)

Place the chopped peppers into the Large Red Pot and add sugar, vinegar & salt.
DO NOT ADD PECTIN YET

Bring to a boil over med-high heat and boil for 10 minutes.
Sterilize the jars & lids in the boiling water in the stainless steel pot.

Add the pectin and boil for 1 more minute. Remove from heat.

Ladle jelly into pre-sterilized jars, leaving a 1/4 head space. Top the jars with seals & lids and seal tightly. Place the jars in a pot to perform a water bath. Cover the jars completely with water. Hot water bath for 10 minutes.

Remove from the hot water bath and let sit on the counter for at least 12 hours without disturbing the jars. As they seal, you will hear the seal pop.

Jelly that is sealed properly can be stored on the shelf. If a seal did not take place, or if you have opened the jar, store in refrigerator. Let set up for 1 day.

Makes 6 pint jars

11/16/2025

Rut season in full swing. Read below (3rd video) about the deer scraping the ground & licking the tree. C.

11/09/2025

My Uncle once told me everything is math. He was single most of his life so maybe it was true for him?

10/31/2025

The hunt is on... C.

10/31/2025

A light frost generally won’t hurt the peppers but I offered some to friends to motivate me to pick a basket full. Yesterday was three grocery bags.

It’s been a great year. I’m pretty sure I could fill a wheel barrow still!!

10/28/2025

Nature is persistent. The coyotes have been disappeared so Mother sends the next option.