;f Who's with me? I just put up a dozen "mini" jelly jars of green jalapeno jelly and am getting ready to can another dozen jars. I like my hot pepper jelly!
Recipe is OUTSTANDING! http://www.kraftfoods.com/main.aspx...u2=pepper jelly&u3=**8*8&wf=9&recipe_id=51862
This is the second thread where you're canning. Exactly how much canning DO you do? You should know that at this point, even in the South it is quickly becoming a lost art. Almost none of my friends, with the exception of one here at work who's from AR can their stuff. I still do Salsa & Pizza Sauce made from fresh tomatos every year. I've also done strawberry and blackberry jelly, green beans (don't care if I never have to snap another green bean in my life), pickles (both sweet and dill), okra, chow-chow, tomatos, and relish.
For an interesting desert: Bake a lemon cake, then mix jalapeno jelly with cream cheese icing for lemon jalapeno cake!
Actually, I haven't canned anything in almost a decade. I found my boiling water canner and utensils in the storeroom. Big Lots is down the street and they have the best prices on canning and jelly jars (Golden Harvest). Canning is hard work but it's fun. I like to give out jars of pepper jelly and pickles as gifts. Everyone enjoys the efforts.
It's sweet and a bit hot (or really hot depending on what kind and how many chiles you use). As others have said, it's usually spread on crackers along with some cream cheese.
So far...in the past week I've put up two dozen pints of okra pickles, a dozen pints of jalapeno jelly, and three dozen pints of hot pepper jelly...a dozen each in red, green, and yellow. I'd still like to do some "dilly beans"...pickled green beans with fresh dill...and some bread N' butter jalapenos, pickled zucchini, pickled eggplant, and perhaps some deadly Habanero jelly. You should know that at this point, even in the South it is quickly becoming a lost art. Almost none of my friends, with the exception of one here at work who's from AR can their stuff. I have no doubt that canning is going the way of home baked bread. My mother used to can stuff...TONS of stuff...every summer. Just trying to keep a little tradition going.
I think it's great to hear someone else canning. Yes, it is hard work, you get hot in there with the boiling water and all. It sure pays off though when you open those cans and start eating through. Tomatos started ripening yesterday. Can't wait!!
Could I persuade you to share your recipe for pickled eggplant in a new thread? (Easier to find at a later date that way) Purty please ;f ;f ;f
I am so jealous I was hoping to do at least 100 quarts of tomatoes this year. I love to chill a quart and just eat like soup...
I don't have a recipe for pickled eggplant beyond perusing the results of a Google search. There are too many. Pick one.
I had never heard of pickled eggplant before. I thought you might have a good recipe to share When my next round of eggplant comes in, I will google and try it.
