In a Jam!!!

[TheRogue]

http://sites.onlinemac.com/khensley/Pictures/Misc/canning.jpg

My wife had the canning bug today.

24 - 12oz jars of Boysenberry jam (neighbor's berry bushes)

14 - 8oz jars of jalapeno jelly.

8 - pints of homemade salsa.

Big mess we made today, but it was better than being outside in the heat....got a really good heatpump that keeps up with the heat of the stove inside!

If you like hot stuff, and like jelly, try making pepper jelly!! Last year we made a bunch of habanero jelly also...chased us right out of the house when we were boiling it, OUCH. The jalapeno gets your eyes a little bit, but it wasn't too bad. Great for a barbeque glaze on fish or chicken, spread it in burritos, put it on cream cheese with crackers, etc.

TR

[Chromaflage]

Are you taking orders for the jalapeno? I'll take three jars, please.... :wink: Mixed with a little cream cheese and garlic...mmmmmmmm !!!

ORS

[TheRogue]

I'll bring ya some whenever we can get on the water!!

:wink: :wink:

TR

[Chromaflage]

It's a deal! :grin: :dance:

[STGRule]

In a week or so I'll be in a pickle! Yummy pickles.

[freespool]

TR, that sounds really good. We are getting ready to can Tuna, next pickles, then various tomato sauces. Tomato basil sauce makes great tomato soup. Grind up salsa and you have a fine enchilada sauce. We also make a variety of italian pasta sauces. It's all alot of work, but next Winter it will be worth it.

[BigFishFever]

TR


How hard is it to make that Jalapeno Jelly? I have always wanted to get some made up, but never have done it...
Got any pointers? or even a recipe?

[TheRogue]

It's very simple. I don't have the exact recipe we use with me, but it's pretty much like any other jelly, boil the puree'd peppers with sugar, add pectin, pour into jars. Then, we water-bath the jars, but supposedly you can just turn the jars upside-down and they will seal.

This is pretty much the one we use (from the Net), although I use fresh peppers, twice as much, and puree them. I think it tastes better, and it's hotter!:


3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring



1 In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.

2 Stir in pectin; boil 5 minutes longer, stirring constantly. Skim off foam, and remove from heat.

3 Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.


TR

[BigFishFever]

oooeeee that sounds great!

Thanks a ton for the info, I will have to coerce the wife into working on some!

Thanks again!

[dilligaf]

good stuff!!

my wife and i canned all weekend... peach jam, pickles, pickled green beans, pickled peppers, tomato sauce.... and the garden has hardly started coming on yet... gotta love it.

[Fishfeet]

YEAAAA! Jalapeno on crackers w/ cream cheese. Hard to beat! Could live off the stuff! :bowdown: Ff.