Posted on 09/04/2015 2:47:27 PM PDT by z taxman
I've led a few cleaning expeditions in the garage this summer. So far I count these adventures a success because we haven't lost anyone, and through some intense diplomatic negotiation, we've actually managed to agree to let a few treasures find their way to new homes.
But I keep coming across those boxes of canning jars. Some summers ago, I actually found time to make jams, jellies and pickles. (I even found a jar or two of forgotten jam in that garage cupboard, but that's another story.) But the big graniteware canner stopped making appearances in the kitchen about the time our household became teenager-busy, but still relied on the ol' mom chauffeur service.
Hot pepper jelly Hot pepper jelly (Thinkstock) Everyone drives now, and worrying about young people driving doesn't occupy quite as much time as actually shuttling them around the greater Bay Area. And I just couldn't bring myself to donate those jars the other day. You see, my nest empties next month, and I'm told by friends who have shoved, er, guided their own fledglings out that a project or two helps us not fret too much about our college students.
I'll start with some interesting jams and jellies. Skimping on water has meant spotty garden production this year, but I'm ready to harvest a modest selection of hot peppers. Alice Brydon shared the hot pepper jelly recipe she has made for years. As written, it won't make much of a dent in my crop. "I usually only use one seeded jalapeño pepper because I'm a wimp, but the original recipe called for more," Brydon says.
(Excerpt) Read more at mercurynews.com ...
OK I’ll bite. Tried shishito peppers for the first time in our garden. Love them. they are mild with a hint of jalapeno flavor. Great in just about everything even an omelette. Also have gotten a lot of banana peppers this year as usual. Love them. I like to pickle them chopped up. I also saute them chopped in a little olive oil then foodsaver them and freeze. Picked the first anchos today. more will be ready next week and it’s salsa time.
I like to make pepper aoili, some egg yolk, oil, salt and pepper and oil baked peppers (blended) and then all whisked in a bowl. Although pepper jelly just sounds fantastic. You should take a pic of your salsa for next week’s pepper thread.
Making hot pepper wine is a good way to use peppers. We've made wine from Cayenne, Habanero, Scotch Bonnet, Serrano, and Jalapeno peppers. It's really fun to let guests sample it.
Mrs. foxfield likes to cook with our home-made hot pepper wine. Sometimes some of it actually makes it into the recipe. Last night we had home-grown, casserole-roasted rabbit made with Serrano Pepper wine.
Probably can some tomato soup or spaghetti sauce this weekend.
wait..I’m a pepper...
I had so many jalapenos 2 years ago, I pickle them too and can in half pints. Still have 4 jars left.
I would like to be a pepper too.
Everyone should be a pepper.
Shhhhh! This thread is a ruse to throw off the nsa as they look for prepper threads with similar names.
I knew you would..
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