Young plants are loaded with more on the way. Need receipt for canning.



[This message has been edited by Fishing Fools (edited 5/21/2013 7:46p).]

I thought this was going to be about firing Japanese employees

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I thought this was going to be about firing Japanese employees

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I thought this was going to be about firing Japanese employees

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I thought this was going to be about firing Japanese employees

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+1

Jalapeno Jelly

3/4 lbs jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches Ball Liquid Pectin

Wash peppers, drain. Remove stems and seeds. Puree peppers and 1C vinegar in food processor or blender. Combine that puree with other cup of vinegar and sugar in lg saucepot. Boil 10 min, stirring constantly. Stir in pectin, return to rolling boil, boil 1 min, stirring constantly. Skim foam. (Can add food coloring at this point if you want it green). Add to jars, leave 1/4 in headspace. Process 10 minutes in water bath canner.

(From the Ball Blue Book)


Good Luck!

Thanks for the Jelly receipt.

I need a canning receipt so when I invite the resident Mexican over for TAilgating he'll be impressed!

Recipe. But at least you've been consistent.

Dude, Jap is not the preferred nomenclature.

This is for two small (8oz) jars.

3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
1/2 teaspoon oregano
10 large jalapeno peppers, sliced into rings

Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.

Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.


I also LOVE bread & butter or "candied" jalapenos.

Bread and Butter Jalapeno Peppers

4 pounds jalapeno peppers
2 pounds onions
3 cups vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger

Wash and cut jalapenos and onions into thin slices and cold pack into jars. Place remaining ingredients in large saucepot and bring to a boil.

Pour hot mixture into jars, leaving one-fourth-inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yields about 7 pints.

[This message has been edited by Max06 (edited 5/22/2013 11:59a).]

Thanks!!!

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Dude, Jap is not the preferred nomenclature.

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Thanks. I agree.

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Dude, Jap is not the preferred nomenclature

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Capsicum annuum, if you'd please

I use this Michael Symkn recipe to pickle them and love them.

http://ruhlman.com/2009/03/michael-symons-pickled-chillis/

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I thought this was going to be about firing Japanese employees

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