WHAT ARE YOU CANNING TODAY?

frustratedearthmother

Sustainability Master
Joined
Mar 10, 2012
Messages
20,485
Reaction score
22,522
Points
453
Location
USDA 9a
I'd love to see the recipe. Thanks so much. DH is my pepper guy... geeze he eats them at every meal. He's been dehydrating habanero peppers all summer. We generally have tons of jalapenos too but he somehow managed to kill his jalapeno plant. :hu
 

FarmerJamie

Mr. Sensitive
Joined
Dec 22, 2010
Messages
9,345
Reaction score
15,971
Points
393
6 quarts of chicken taco soup 8 quarts of chili in the canner

Peppers are drying nicely
 

Attachments

  • 20211016_180837.jpg
    20211016_180837.jpg
    95.3 KB · Views: 89

Trying2keepitReal

Almost Self-Reliant
Joined
Oct 14, 2021
Messages
2,011
Reaction score
5,072
Points
195
Location
USDA growing zone 4a/4b
I'd love to see the recipe
This recipe was passed down to us by an older farmer DH works with. Recipe is for 1 qt jar. I make 3 times the recipe, put into 12 half pints for 2 batches in the canner. Half pints are just enough for us at 1 time.

Wash and cut peppers into 1/2 inch slivers. Pack jars.

Bring to a boil ( I triple this)
1 cup white vinegar
1/4 cup water
1/4 cup olive oil
1 tsp salt
1 tsp pickling spices

Fill to 1 inch headspace. Process 10 min in water bath.
 
Top