Tour of Stone Path & Patio (Almost Done!), Veggie_Fruit Harvest & Canning Habanero Gold Sauce! ️
Tour of Stone Path & Patio (Almost Done!), Veggie_Fruit Harvest & Canning Habanero Gold Sauce! ️
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00:00 They're not 100% done. The last thing that Pedro and his crew need to do is put the sand in between the stones
00:05 But Pedro wanted to gather up a few samples of colors for us to look at and he also wanted us to live
00:10 With the curves live with how it looks before he locks it in
00:14 so if we wanted to make any changes we could which I don't think we're gonna want to because
00:18 You guys are gonna see in a second how perfect these are. The other couple of things we're gonna be working on is a bit
00:23 Of harvesting. I want to harvest some things in our raised bed vegetable garden and then possibly some nectarines and peaches if they are ready
00:29 I know a few of the low-hanging fruit were
00:31 Starting to feel a little bit soft and then my mom and sister are coming over later on this afternoon
00:37 And we're gonna can some habanero hot sauce
00:39 I'm thinking we're gonna be doing quite a bit of the prep and like cooking of it outside
00:43 So I don't know what it's gonna be like to cook with habaneros
00:47 I don't do that very often
00:48 But my sister Monica
00:49 Loves spicy things and she grew these peppers and really wanted to try some hot sauce canning hot sauce
00:55 So I told her to bring them on over so that's what we're gonna do
00:57 But let's take a look at these walkways. I wanted to start on this end because oh, it's so pretty you guys
01:04 Look at this so you can see how it goes around the base of this berm
01:09 You can see how much more area we have
01:11 In fact, we were thinking maybe like another boulder in here might be nice and then possibly one on this side
01:16 And you don't really know that or know the exact placement until you see
01:20 Where this ends up so the end of the walkway here the center of it matches with the center of the walkway coming from the
01:27 Hartley that was important to me just for that continuous sort of
01:31 Feel kind of the cohesion to where you know
01:33 If the pathway ended right here
01:35 It just kind of feels disjointed if you're walking out here and then have to go over so I kind of wanted that
01:39 Continuous feel even though the pathways are different width and they're made with different things
01:44 It's still kind of nice to have like that straight shot
01:46 It just helps with traffic flow and they just did a gorgeous job on these stones
01:51 So they take a piece of PVC
01:54 Which I think will probably show you some of this footage either before I'm talking right now or after
01:59 But they put some PVC right here along the edges of the walkways
02:03 They do some cutting so that it's nice and tidy and then right toward the very end
02:07 They flare it just a little bit. So it's not like a straight, you know stick of a walkway that comes out
02:11 We did three foot was the width because we wanted to match the stairs
02:15 Which I'll show you in a second and then it widens out to four feet at the very end
02:19 So let's take a little stroll here
02:22 Take a look at these stones. I love the color. I love that. There's no orange or very little orange
02:28 Just variations of gray, which is so nice. I
02:32 love the gentleness of the curve and
02:36 Then look at it as it reaches the stairs over there and what we're gonna do
02:40 We're not doing any barrier around the stones
02:42 It'll just be that
02:43 Polymeric sand in between kind of locking it together and then they'll be mulch right up to the edges and then I kind of want to
02:48 Do ground cover sorts of things, you know in here
02:52 Stairs leading down
02:54 Into this patio area. We sat out here last night. There's some popsicle leavings from Samantha nice pathway leading out
03:01 Oh, just look at it. It's so pretty
03:03 They did such a great job
03:06 the furniture fits beautifully
03:08 Actually feels larger now that the stones are in and it gives me some
03:12 Ideas of what to put in this area now that I can see those rocks in place, you know
03:17 One question I saw quite a lot after the last time I showed this little border because these stones sit on top of those concrete
03:22 Blocks that like block wall, but they come over the edge one to two inches or so so that it kind of disappears behind
03:29 Well, these will be adhered with
03:31 Stone glue or concrete glue something like that. I don't know
03:35 It's a special type of glue that lift these stones put a bunch of that glue underneath and then pop them back down
03:40 So it's kind of cemented in place
03:42 So we won't have any rocking if somebody wants to sit on the edge the lily pads have all the white dust from the stones
03:47 Being cut I just want to get in there just wash them off
03:50 Probably do that here soon, but everything is doing great in here
03:54 I mean, they pond plants are just lighten it up with blooms. There's orange blooms right there
03:59 Let's see. There's some yellow blooms
04:02 right here and
04:05 That one the canna's in bloom
04:07 Purple flowers right there
04:10 This one is shooting up some blooms. I don't know if you can see those bloom stocks
04:14 Then of course the lily is just doing great
04:17 I want to walk in from this side
04:18 So you can see the whole area right here where the pathway comes out by the plum tree
04:22 Comes into the patio and then comes out right here and it does the exact same thing
04:26 It flares out to four feet and then goes down to three feet and you know
04:29 We had thought about doing the pathway more natural like kind of hugging the rocks up around the boulders and kind of not straight edges
04:37 But it would have felt weird to do that on the other side where there's not a lot of boulders
04:42 And we knew we wanted it to be a little bit more sharp edged on that side
04:46 So we needed it to be a continuous idea and this again will have mulch right up to the rock
04:51 So you won't see like the under layer and we'll have little ground covers and things planted. So it'll really soften those edges as well
04:57 I'm just so thrilled with how it's looking
05:00 Plants are all doing great, too
05:02 And I kind of had a thought for this space right here because we want to continue on
05:06 With the same sort of feel for this whole back area. I was thinking
05:10 That we might do another little berm right up front here and kind of make the whole thing feel like a secret garden in the end
05:17 But it would be nice to branch off of this pathway at some point and kind of do a pathway
05:22 Kind of toward the back and then come out lining up with the other Hartley walkway
05:26 So branching off here and kind of going around the backside and then coming back up
05:32 and
05:34 we're gonna be moving this hose anyway and
05:36 Having one come out right here so that you know
05:39 We have line of sight from the Hartley will be to another pathway that you can go
05:42 it'll like kind of draw you to this space and possibly if we
05:46 Planned right we could have a beautiful vista right here something gorgeous to see
05:50 Right from the center of the doors of the Hartley. This hose is still feeding all the drip that's in this area
05:57 I connects right over there by our crabapple tree. We just haven't had a chance yet to
06:02 Connect that in Oh fruit fruit snacks. Excellent. Okay, let's take one more walk through before we head out to our next
06:09 Job, we're just gonna walk this pathway
06:12 Yes and get a feel for it you sit out here every single night, there's Douglas
06:18 Also real quick before we head out the other way
06:22 We're gonna keep a little dirt pathway or a mulch pathway rather through this whole area
06:27 So that I didn't really want too much stone, you know
06:30 If we carried on with this it might look like too much
06:32 So keeping a little bit of breathing space with some mulch here might be kind of nice and then that will just meander around
06:38 And last night when we were sitting out here
06:40 I was walking around just
06:41 Finding little spots where I thought I could tuck a plant here or there like we've got a couple of nine barks out by the high
06:46 Tunnel, we've got a lot of green foliage. It'd be nice to tuck in some red here and there
06:51 So that might be what we do next. We'll see not today, but next okay, let's go harvest some vegetables
06:57 I'm thinking cucumbers. I need carrots for the habanero sauce
06:59 We need to grab a an onion out of the root cellar for the sauce
07:03 And I think there's just a bunch of tomatoes in there ready to go
07:06 We'll see what we can find. Okay raised bed vegetable garden still in a little bit of shade this morning, which is nice now
07:12 We have the Tuscany melons just coming out of the fence. They're just everywhere
07:17 Aaron's convinced that the lavender is gonna die, but I think it'll be okay because just short-term, right?
07:21 It'll only be like that for another month or so, but there's a bunch of melons out here
07:26 So I don't really want to forfeit those but look at this. This is why why you grow vine crops out in a bigger space
07:32 Oh my gosh, but we do have some other things in here
07:35 First of all on the way in that these pots are so awesome
07:39 I know I've talked about them before but I haven't touched these with pruners. Nothing like that
07:43 They get weekly fertilizer and they get sprayed for budworm because they're super tuneas in there
07:48 But that's it and they're just phenomenal. These are a dwarf sunflower called big smile
07:53 I got the seeds from Johnny's and they're really perfect
07:56 Aren't they the perfect size and so happy as you walk in here? Also the tomatoes we have four of them
08:02 They're monsters. It looks like they're just going to sprout up legs or pull legs out of the ground and start walking around
08:09 There's such beasts, but there are a bunch of tomatoes in there. You just can't see them
08:13 That's one of the things about not pruning they kind of get hidden
08:17 Inside there, but it does protect them from sunscorch and things you can see how loaded this one is
08:23 Tomatoes everywhere. We have a basil plant that cracked
08:26 I'm gonna clean that out and then we've got tomatoes peppers more peppers tomatoes. There's some carrots
08:33 We need I'm not gonna harvest all of those. In fact, some of these are massive
08:37 Some of these are really only good for roasting. Yeah, let me see if I can get this one out. Hold on
08:41 Oh my goodness
08:44 Little long in the tooth there
08:48 There's lots of good
08:51 Normal sized carrots too that we're gonna be after we've got a bunch of cucumbers
08:56 We need to harvest and then a little progress update our sugar pod peas are all up all looking great
09:02 Our spinach is all up
09:04 Our lettuce is struggling a little bit and I think I need to replace some of the drip line again
09:08 I
09:09 Notice it's staying wetter toward the front part or the back part rather and then it dries out right here
09:14 And you know we were gone for three days when we went to the coast. I forgot to ask somebody to
09:20 Supplement water the seeded areas in here. So I'm thrilled that the spinach is up
09:24 I might have to reseed the lettuce. I think the same kind of thing with our kale over here
09:28 Yep, none of the lacinato looks like it's up, but some of the smaller stuff is up
09:33 But the same thing with this one this one's staying super wet toward the back. Let's see a couple of on
09:37 The front end this section has been drying out
09:40 So I think that's a situation where I need to test the water first and then fix any issues and then reseed possibly
09:47 Look in here. Oh, we've got cosmos just about ready to bloom in here
09:55 And I don't think we actually have any melons ready this bed. I planted before this one
10:01 So I picked one. I picked one melon already
10:04 And this was the biggest one. Yeah, it's still not ready to go. Oh that one slipped
10:11 Breakfast I have not had breakfast yet today. Let's go cut this open quick, then we'll harvest
10:17 It's beautiful mmm smells good
10:27 Oh
10:29 Yum, I'm gonna be sitting here for a minute probably eat this whole melon by myself
10:40 *Music*
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11:38 - Do you like the carrots?
11:43 Yeah.
11:44 Yum.
11:46 (car engine roaring)
11:50 (car door slams)
12:01 (car engine roaring)
12:04 (wind blowing)
12:07 (leaves rustling)
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12:21 (leaves rustling)
12:49 - You guys, look at this bounty.
12:51 What a beautiful harvest this morning.
12:54 So tomatoes, there's a mix.
12:56 Let me see if I can unearth some of the pineapples
12:58 because they are gorgeous.
12:59 Now all of these romas came off of one plant
13:03 and they are rather small in size
13:05 and that's probably because I did not prune the plant at all
13:09 and I let all this fruit set, but that's okay.
13:11 I treated my Roma tomatoes out in the big area
13:14 out in the new property exactly the same way
13:16 and didn't prune them and those are much larger fruits.
13:19 So I don't know what gives there.
13:20 I just always kind of equate smaller fruit
13:22 to having too many of them on the plant.
13:25 Kind of the same story with our fruit trees this year.
13:27 I thinned them once, but I didn't thin them hard enough
13:29 until too late.
13:30 So my peaches are a little bit undersized,
13:32 but still super tasty.
13:33 Okay, so these right here, these are super fantastics
13:37 and they are really good, consistent, tasty.
13:42 Look at these pineapple heirlooms.
13:45 Beautiful.
13:46 They get that kind of pinky orange underside there.
13:50 They're heavy too, that one.
13:52 Oh, so pretty.
13:53 I don't even know what I'm gonna do with these tomatoes yet.
13:56 Only picked a few carrots, but you can see,
13:58 we've got a lot of normal sized ones
13:59 and then some great big old carrots down in there.
14:01 And then cucumbers, a lot of them are nice sized.
14:04 Like I will eat this part right here,
14:06 but well, this one's pretty good.
14:07 This one I'd still probably eat the whole thing.
14:10 This one, it's kind of like zucchini style.
14:12 It's gotten way too big.
14:13 So I like to cut these down lengthwise
14:15 and then I just go give them to the chickens
14:17 and they love it.
14:18 Then we've got Alberta peaches here.
14:20 They're just perfect.
14:21 My hands are just trashed from the tomatoes,
14:23 but it's perfect state of ripeness.
14:26 I've got two of the Snow Beauty white peaches here.
14:29 That tree is way behind everything else,
14:31 which is kind of handy.
14:32 I don't really want them to ripen all at the same time
14:34 because it creates a lot of harvest and work all at once.
14:38 Rather spread it out.
14:39 The nectarines are looking super great
14:41 and they are so good.
14:43 More peaches on this side.
14:44 And then here are the peppers just from the raised beds.
14:47 So we've got some nice weirdo shaped red bells.
14:50 We've got some green bells.
14:52 We've got, these are the sugar kick.
14:55 They're sweet and they're so tasty.
14:58 These are the hot and heavies right here.
15:00 So these are more of a spicy one.
15:02 And then there's just a bunch of serranos
15:04 ripe and ready for picking.
15:05 So I think what I'm gonna do is store most of this
15:07 in the root cellar until I'm ready to work with it.
15:10 But I am going to go through the cucumbers
15:11 and deliver the chickens, deliver to the chickens
15:14 the ones that are too big.
15:15 I'll clean up the carrots, get the onion
15:16 and really get set up for the habanero hot sauce
15:19 part of our project today.
15:21 I'm gonna bring a little table out
15:22 and I think we're just going to cook everything
15:24 right outside.
15:25 I've got a little one burner, like a hot plate thing
15:28 that we can do all of the cooking part
15:30 because I don't know how much.
15:31 I know that when we weigh out hot pepper seeds
15:35 down at the garden center,
15:36 just the dust that goes into the air from the seeds,
15:39 it'll make you feel like you're choking.
15:41 And habaneros are really hot
15:42 and I think she's bringing some ghost peppers too.
15:44 And I think just to be on the safe side,
15:47 we're gonna all glove up
15:48 and we're gonna all just do it outside.
15:50 Once it's in the jars,
15:51 they can go back in into the canner inside,
15:53 but I wanna do all of the other stuff out here.
15:55 Anyway, that's what we're gonna do next.
15:57 All right, so we are set up out here and ready to go.
16:09 You can see our table here with the single burner.
16:11 I've got some cutting boards out here.
16:13 Monica has arrived.
16:14 She's in the kitchen just counting out the peppers
16:16 and I've got jars sterilizing on the stovetop
16:19 and I'm getting ready to prep carrots
16:20 because that's part of this recipe.
16:22 So we are using a recipe called habanero gold sauce,
16:25 but we're gonna be using a mix of habanero and Caribbean,
16:29 I'll have to ask her again, Caribbean red hot.
16:31 Is that right?
16:32 I'll ask her when I go back in.
16:33 It's off a website called sbcanning.com.
16:36 I'll link it down below.
16:37 I've never tried it before, but it sounds good.
16:39 I mean, there's the peppers, the vinegar, onion,
16:42 garlic, lime juice, salt, carrots to bring
16:45 a little sweetness.
16:45 Sounded like a bunch of good flavors together.
16:47 We are gonna do a quadruple batch
16:48 so that we get 16 half pint jars,
16:51 hopefully in the end of this hot sauce.
16:53 There's our setup right there.
16:54 It's gonna be kind of perfect.
16:56 It's really nice out right now.
16:58 It's in the shade.
16:59 I decided to make tacos and Spanish rice
17:01 and chips and salsa for dinner.
17:03 So kind of perfect with the hot sauce.
17:04 My parents are gonna come over.
17:06 So we'll probably just all be out in this area,
17:08 hanging out, making this stuff and eating dinner together.
17:11 Oh, hand in the cookie jar.
17:15 - Taco from a cherry is my favorite.
17:17 - Okay, so first of all, Monica has new hairs.
17:21 Very nice hairs.
17:22 - Thank you.
17:23 - You know what?
17:24 When you were walking across the parking lot
17:25 of Andrew's today, we kind of thought
17:27 you were mom there for a minute.
17:28 - Oh, a lot, a lot of people are saying that.
17:29 I didn't even think about that,
17:30 that now that it's kind of--
17:32 - Short and more blonder.
17:33 - But more blonde.
17:34 - Uh-huh, yeah.
17:35 - And we wear the same shirt every day.
17:37 - That's true.
17:37 (laughing)
17:38 Okay, so show us what you have here.
17:40 - So we have 48 habanero peppers.
17:42 We just the regular yellow habanero,
17:44 or kind of orange habanero,
17:45 and these are Caribbean red hots.
17:47 - You were saying those might bring
17:48 a little bit of a better flavor
17:49 than doing straight habaneros, right?
17:51 - Well, no, I think just the fact that they're also fresh
17:54 are gonna bring such a good flavor.
17:55 'Cause habaneros, if they've been sitting too long
17:57 in your fridge or something, can get kind of skunky.
17:59 - Oh, yeah, I remember you saying skunky.
18:01 - Yeah, yeah, and they still taste good,
18:02 like they're, 'cause they're my favorite pepper.
18:04 Like these, I mean, I put three or four of these
18:06 on my pizza when I eat pizza.
18:08 - Oh, my mercy.
18:08 - Yeah, so. (laughing)
18:09 - Oh, my goodness.
18:10 - I've actually been getting Nick to eat some of them, too.
18:13 - Nice. - Which is exciting.
18:14 But I think that these,
18:15 it's just more gonna make it pretty.
18:16 - Yeah.
18:17 - Having a couple different colors.
18:17 But all of these, I've been eating a lot of them,
18:19 and oh my gosh, they taste so good, and they're so hot.
18:22 - Awesome.
18:23 Well, here's a little tour, you guys,
18:24 of everything we've got going on.
18:26 First off, Monica did bring us some of these gloves
18:29 that we can wear while we're prepping this.
18:30 - Oh, I have two.
18:31 - That's super handy.
18:32 I was gonna try to find a pair in the barn.
18:33 So I'm glad you brought some nice, clean ones.
18:37 We've got some of the harvest from today.
18:39 So I'm gonna be making some salsa
18:40 with the serranos and tomatoes that we picked earlier,
18:43 and some onion out of the root cellar right there.
18:46 You can see a bunch of the peaches here,
18:47 which, Monica, you can take some of these home,
18:49 and the nectarines.
18:51 We've got some tortillas and stuff set out
18:52 for dinner tonight.
18:54 And then right over here,
18:55 I've got my half pint jars that I had.
18:58 I need to add a little more water,
18:59 but we've got those in there sterilizing.
19:00 And then I just set out a bunch of stuff for dinner
19:03 so that we were kind of prepped and ready to go.
19:05 So we're gonna be working on chopping up the stuff
19:07 that's not going to blow us out heat-wise,
19:09 or I don't know.
19:10 I just don't know what's gonna happen
19:11 when you chop all those up, those peppers.
19:13 - Oh, I'll chop them.
19:14 - Do you wanna chop them in here or outside?
19:15 - Chopping them in here will be fine.
19:17 - Okay.
19:17 - It's cooking them.
19:18 - Gotcha.
19:19 - And they only go in the sauce for five minutes.
19:21 - Sure.
19:21 - So it's cooking them in there,
19:23 and then do you have an immersion blender?
19:24 - Yes.
19:25 - 'Cause then we can blend them outside.
19:25 That would be the other part that would be like,
19:27 really potent. - Perfect.
19:28 - But I think only the time
19:29 when they're actually cooking in there.
19:30 - Okay.
19:31 - And we're blending them
19:32 are they gonna be like really, really strong.
19:33 - Okay, well, we need to go retrieve
19:35 the cutting boards outside and get going.
19:37 - Okay.
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20:55 - All right, guys, here it is.
20:57 We've got our, let's see,
20:58 this is carrots, onions, garlic, salt, vinegar, lime juice,
21:03 and then, oh.
21:05 - Ha ha.
21:07 Oh my gosh.
21:09 - It's gonna be pretty, I think.
21:12 - I think so too, especially with the red pepper in there.
21:15 And that carrot will give it enough sweet.
21:18 - I think so.
21:19 - I think the carrot and the vinegar will maybe
21:21 temper that down a little bit.
21:23 I don't know.
21:25 I've got this on max.
21:26 So we are supposed to bring it to a boil,
21:28 let it boil for 15 minutes,
21:30 and then we add the peppers in
21:31 and let them simmer in there for five minutes.
21:34 And then we take it off the heat
21:35 and use our immersion blender to just blend it all up.
21:39 Yeah.
21:40 - 'Cause that might make it boil a little faster.
21:41 - Either way.
21:42 - I guess it doesn't matter though, with being outside.
21:43 - So while this is coming to a boil,
21:45 we're gonna run back inside
21:46 and make some pico de gallo and Spanish rice.
21:48 We'll get that going and maybe like chop up
21:50 some of our taco accoutrements.
21:52 Okay, some lettuce and tomatoes and such.
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23:13 - All right, so this has been boiling for 15 minutes.
23:16 - So here we go.
23:17 - Now for the peppers.
23:18 - Here we go.
23:19 - Oh my goodness.
23:20 (laughs)
23:21 It already smells potent outside.
23:22 - This is like, oh my gosh.
23:24 - I'm glad we did it out here.
23:25 - Me too, but oh, I'm so excited.
23:28 This is my jam right here.
23:30 - Okay, oh my.
23:31 - Woo.
23:32 (laughs)
23:33 - Oh my mercy. - That smells so good.
23:35 - I can feel.
23:36 (coughs)
23:37 - Oh, don't breathe in.
23:38 (coughs)
23:39 - I can feel that in my throat.
23:40 - Oh Laura, come on.
23:41 (laughs)
23:42 - Monica thinks I'm a lightweight.
23:44 All right.
23:45 - No, no, that's potent stuff.
23:46 - Five minutes on the timer.
23:48 - Okay.
23:49 (timer beeps)
23:51 (water running)
23:56 - Luncheon meat.
24:11 - I might be in the rain.
24:13 - Hey.
24:13 - Oh, Douglas, he'll get ya.
24:15 - Did Douglas just take a swipe at my foot?
24:17 - He probably did.
24:18 Naughty.
24:19 - Douglas, now you look all innocent.
24:20 - Yeah, of course he does.
24:21 - No you're not.
24:23 - Okay, so we'll take it off the heat
24:24 and we can just pop it right down here on the table.
24:27 - Oh.
24:28 - And then I've got the immersion blender,
24:30 so we'll need to unplug this.
24:32 (blender whirring)
24:35 - My immersion blender is just tiny,
24:38 but it's so cool.
24:39 (coughs)
24:40 - I was just thinking it's actually not too bad.
24:42 - Is it getting to you?
24:44 - I have to back off just a little bit.
24:45 - Yeah.
24:46 How many jars are you taking home?
24:47 (blender whirring)
24:48 Zero?
24:49 - Oh, dad wants one.
24:50 - Oh, dad wants one, yeah.
24:51 Yeah, dad would like it, but it's too hot.
24:54 It'll be too hot.
24:54 (blender whirring)
24:57 - Okay, it just got me.
24:58 - Did it get hot?
25:00 Not immune.
25:01 - Smoked too soon.
25:02 - Okay, so we're gonna finish up this blending
25:05 and then we'll get it in the jars
25:06 and I think we just leave a quarter inch head space.
25:08 I'm gonna double check the recipe, see what it says,
25:11 and then we'll get it in the water bath.
25:13 (blender whirring)
25:16 I just checked, we leave a half inch head space
25:21 and then we do a water bath for 30 minutes
25:22 and I brought a spoon out
25:23 'cause Monica said she wanted to try it.
25:25 - Oh, here we go.
25:25 Ready?
25:26 - Yep.
25:27 - Okay.
25:29 I asked for this.
25:29 - Yes, you did.
25:30 - Ooh.
25:34 Ooh, it's good.
25:36 - Is it good?
25:37 - Yeah, it's really tart.
25:38 - Does it need some sugar?
25:39 - Mm-hmm.
25:40 - Yeah?
25:41 - Mm-hmm.
25:42 - But, well, let me blend it a little bit more.
25:43 - We can add sugar and make it a jam.
25:45 (laughing)
25:48 - Here they come.
25:50 - I just tasted it.
25:52 - Watch out, baby girl.
25:53 - Watch out, baby girl.
25:54 (baby babbling)
25:57 - Whoa.
25:58 - You know what we're gonna go do?
25:58 - What?
25:59 - We're gonna go check on your houseplants.
26:01 (laughing)
26:02 - You're gonna go check on my houseplants?
26:03 - Come on, baby girl, let's go check on the houseplants.
26:04 - Dun dun dun.
26:05 (laughing)
26:08 - You promise it won't kill me if I try a little bit?
26:11 - I think a little bit it won't,
26:12 'cause my first taste, I didn't--
26:14 - Like too much?
26:15 - I flicked the chunk off, just yeah, just take that.
26:18 You can do it.
26:21 - I shouldn't have pushed it to the roof of my mouth.
26:28 - Oh.
26:28 How?
26:31 - It's not--
26:32 - It's not too bad, is it?
26:33 - It's spicy.
26:34 - It builds, 'cause I've been sitting here
26:36 eating a lot of it, so look at me.
26:37 - Oh, you're sweating?
26:38 - Uh-huh.
26:39 - It's warm out here, too.
26:40 - That's true.
26:41 - That's tasty, though.
26:42 - Isn't it good?
26:43 - We added a little sugar.
26:44 It'll be fine, it'll be fine for the canning,
26:46 and it did take the edge off the tart.
26:47 - It did, it needed that.
26:48 - The tartness.
26:49 So anyway, I think that's gonna be perfect,
26:51 and I don't know if we have enough jars.
26:52 We're gonna see how this is gonna go.
26:54 We've sterilized 16 jars, so we'll see.
26:56 (upbeat music)
26:59 (upbeat music)
27:02 (upbeat music)
27:04 (upbeat music)
27:07 (upbeat music)
27:09 (upbeat music)
27:12 (upbeat music)
27:14 (upbeat music)
27:17 (upbeat music)
27:25 (upbeat music)
27:30 (upbeat music)
27:36 (upbeat music)
27:42 (upbeat music)
27:45 (upbeat music)
27:50 (upbeat music)
27:55 (upbeat music)
28:10 - All right, guys, well, we are done for now.
28:12 We ended up with 21 quarter pint jars,
28:15 and honestly, we could keep going.
28:17 There's still some sauce in that pot outside,
28:20 but we just got to thinking, 21 jars of habanero sauce.
28:23 That's a lot of super, super spicy hot sauce,
28:27 and I don't know how many people you can think of
28:29 to give it away to.
28:31 - Like two.
28:32 - Yeah.
28:32 (laughing)
28:34 So we thought 21 jars is good, we're gonna go with it,
28:36 and we'll probably bottle the rest of it up,
28:38 and Monica will use the stuff that's not canned first,
28:42 but everything is sealed.
28:43 So here's 14 of the jars, and seven are still in the canner.
28:47 But yeah, this is the first go around right here,
28:51 and then, yeah, these are still really hot,
28:54 but I think every, yep, every single one of them
28:56 has sealed.
28:57 - It's amazing.
28:58 - Yay!
28:59 And you guys, that is gonna be it for today's video.
29:01 We're just gonna run around and take a look out here
29:03 in the garden and get Monica some onions
29:05 out in the root cellar.
29:06 So thank you so much for hanging out today
29:08 and watching this video.
29:09 I hope you enjoyed it, and we will see you in the next one.