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Friday, June 22, 2012

Candied Jalapenos

You need:
3 pounds of fresh jalapeno peppers, washed well
2 cups vinegar, cider vinegar is best but you can use half cider half white or all white
6 cups of sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons garlic powder OR 3 fresh cloves, minced
1 teaspoon cayenne pepper, ground

Wear gloves to slice your peppers.  DO NOT skip wearing gloves.  I'll say it again, wear gloves!  Remove the stems and slice jalapeno peppers about a 1/4 inch thick or whatever you like best and set them aside.

In a large pot, add vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper.  Stir to mix well and  bring to a boil.  Reduce heat and let simmer for about 5 minutes.  Add the jalapeno slices and let simmer 4 to 5 minutes.  Using a "holey" spoon transfer the peppers into hot clean sterilized jars leaving about 1/4 inch at top.  Bring the syrup mixture back up to a rolling boil and let cook for 5 minutes, stirring constantly.  Remove from heat and ladle syrup into the jars over the jalapenos.  You may need to tap the jars to release air bubbles.

Wipe the rims clean with a folded paper towel dipped in boiling water to clean and top with lids & rings.  I had leftover syrup that I also canned.  Hot water bath your jars for 10 minutes.  Remove from bath and let stand overnight.  Remove lid rims, wash jars and rims to remove any water residue.  I have hard water so this step is important to keep the integrity of the rings and lids.  Let the peppers age at least a couple of weeks before eating; longer aging is better.  I only got 6 half pints from this recipe, but I didn't  weigh my jalapenos, just eyeballed them.  I also got three half pints of "jalapeno honey" or leftover syrup.  I will use this in marinades and salad dressings for a good kick.  I will definitely make this again....I have plenty of peppers to use up!
NOTE:  During this whole process, do not touch your face and eyes!  As soon as I was done I took a shower to prevent any unnecessary accidental burning of face and eyes.

Monday, June 18, 2012

Cucumber, Onion & Tomato Relish

Sorry it has been so long since I posted something, but you know how it is...time slips away from you.  Canning time is here, especially if you have a garden, so here is an easy relish recipe to help use an over abundance of produce.  More canning recipes coming soon!

You need:
3 cups peeled and chopped tomatoes
8 cups chopped onion
8 cups chopped cucumbers
1/4 cup pickling salt

Place all into a large bowl, cover and let sit overnight.  Drain very well and rinse.  Place mix into a large non-reactive pot (no aluminium) and add:

2 Tablespoons powdered mustard
4 Tablespoons flour
2 teaspoons Turmeric
2 cups white vinegar
1 cup apple cider vinegar
4 cups sugar

Stir to mix well and boil on med/low heat for 20 minutes.  Spoon into hot sterilized jars and seal.  To make sure your lids will seal properly, place them into a pot of boiling water, use tongs to grab a lid and place on top of your hot jar.  These do not require a hot water bath, but you could if you wanted to.
Made 11 cups of finished product.
After overnight salting.
Boiling away.