awesome! Thank you for the glove link. And they're inexpensive! Even better. I'll order some for my dh too. ;-) And thank you too for the canning peppers recipe. Some friends of ours gave my dh some pickled banana peppers and when I asked for info they couldn't even tell me what kind of peppers they used let alone give me the recipe. humph. LOL
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Now I am posting a canning recipe because that is what this forum was for! Sorry new member looking for canning recipes.
Let me share with you my pickle recipe :
To 1 cup vinegar (I use white) add 1/2 cup sugar, 1 tsp. salt, and 1/4 cup water, bring to a boil and pour over peppers. I seed and remove the membrane and chop the pepper in rings or pieces. Seal the jars and I as a precaution waterbath the jars of pepper for about 5 minutes.
Colorado Mix (Pickled Pepper Vegetable Blend)
2 1/2 pounds peppers, mild or hot as desired 1 pound cucumbers, cut into 1/2-inch chunks 2 to 4 carrots, cut into 1/2-inch chunks 1/2 pound cauliflower, cut into 1-inch flowerettes 1 cup peeled pickling onions 7 to 14 garlic cloves, as desired 6 cups vinegar 3 cups water 2 tablespoons pickling salt 2 tablespoons sugar, if desired Yield: Makes 7 to 8 pints
Procedure: Wash and prepare vegetables. Slit small peppers. Core large peppers and cut into strips. Remove blossom end of cucumbers and cut into chunks. Peel and chunk carrots. Break cauliflower into flowerettes. Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace. In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims. Add pretreated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening. Process pints or halfpints 10 min. in boiling water bath. Quarts 15 minutes.
You can freeze or dry your hot peppers. Just slice them up to what ever you are making and add just a little..for like they say a little goes a long way. Whether salsa, spaghetti sauce or whatever you want to add them to just add. I will find my hot pepper jelly recipe and post it later.
If you don't want them pickled, then you must use a pressure canner. They will be quite soft, though.
Bell, Hungarian, banana, or jalapeno
4 lbs. firm peppers* 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil 1/2 cup chopped onions 2 cloves garlic, quartered (optional) 2 tbsp prepared horseradish (optional)
* Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lb sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.
YIELD: About 9 half-pints
PROCEDURE: Select your favorite pepper. CAUTION: IF YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.
Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy white mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint of 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process. Use oonly half pint or pints for safety.
Recommended process time for MARINATED PEPPERS in a boiling-water canner 15 minutes.
** EVERY FALL I USE THESE RECIPES... LOVE THEM!!!
IT all begins with YOU..... Plant the seeds and get growing healthy!
Awesome Photos! There is nothing prettier than fresh canned tomatoes. I made some Apple Cinnamon jelly last year that came close and I was all puffed up til I saw your tomatoes. Woman, you put me to shame!
Thanks for the recipes. I saved the salsa and chili sauce to my favorites also. My green tomato relish is similar to yours except mine calls for some horseradish. Again thanks for sharing. I'm looking for a decent tomato sauce recipe If anyone has one that they would like to share.
Hey everyone! I just wanted to let ya'll know that my salsa and chili sauce recipes have been posted on my page. Feel free to stop by and check them out. I'll be posting others as I go. Remember, these are canning recipes. They make A LOT of stuff! Have a great day! Chabean
Chabean Team Leader: Healthy Natural Supplements & Foods
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