Canned some Peppers

 Kathy & Alex have a small garden with many different types of peppers growing.  They brought me some jalapenos, banana, and pepperoncinis.  I sliced them and put them into Mason jars.  Then I poured a broth of water, vinegar, and dissolved sugar on top of them to fill the jars.  I had previously boiled the broth on the stove.  Then I put all the sealed jars into a large pan of boiling water until the insides of the jars boiled.  I pulled them out to cool.  I have found that it takes about six months for the peppers to soak up the juice and become a sweet-hot.  

I shall use the jalapenos on everything from chili to open-faced salami sandwiches.  The pepperoncinis will be used for Italian goose.  The banana peppers will be grilled in barbecue sauce and eaten with deer or steaks.  Looking forward to it!



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