What are you canning now?

[breezy]

Hey Marymac thanks for the sweet and sour cabbage recipe. I made 10 pints last night and cracked one open today for lunch. Very Tasty! Will you post what you do for the peppers? I am not familiar with not processing them? How is that done? Thank you

 

[Dragonfly Ranch]

Quote:
Not to step ahead of marymac but wanted to share what I do with peppers. You can use any type of pepper with this recipe.

Pickled Jalapenos (Escabeche)
From Sandee at Dragonfly Ranch

2 pounds Jalapeno or Serrano chile peppers
1/3 cup Olive Oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 bay leaves
2 Tsp Kosher or Sea Salt
½ teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or ¼ teaspoon dried
1 Tbsp sugar

Wash chile peppers, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.

Heat oil in a large, deep skillet. Add chilies, onion, carrots and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Add vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for Serrano’s or 10 minutes for jalapenos.

Pack in half-pints or quarts sterilized jars. Top with the vinegar and seal. Process in water bath for 10 minutes for half-pints and 15 minutes for quarts.

Once opened, can keep for one month in the refrigerator – if they last that long! Enjoy

EDITED: Left out the salt in the first posting - 2 Tsp Kosher or Sea Salt

 

[breezy]

Not to step ahead of marymac but wanted to share what I do with peppers. You can use any type of pepper with this recipe.

Pickled Jalapenos (Escabeche)
From Sandee at Dragonfly Ranch

2 pounds Jalapeno or Serrano chile peppers
1/3 cup Olive Oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 bay leaves
½ teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or ¼ teaspoon dried
1 Tbsp sugar

Wash chile peppers, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.

Heat oil in a large, deep skillet. Add chilies, onion, carrots and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Add vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for Serrano’s or 10 minutes for jalapenos.

Pack in half-pints or quarts sterilized jars. Top with the vinegar and seal. Process in water bath for 10 minutes for half-pints and 15 minutes for quarts.

Once opened, can keep for one month in the refrigerator – if they last that long! Enjoy


Wow sounds tasty. How hot are they after they are processed? thank you for sharing

 

[chicken stalker]

Quote:
Not to step ahead of marymac but wanted to share what I do with peppers. You can use any type of pepper with this recipe.

Pickled Jalapenos (Escabeche)
From Sandee at Dragonfly Ranch

2 pounds Jalapeno or Serrano chile peppers
1/3 cup Olive Oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 bay leaves
½ teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or ¼ teaspoon dried
1 Tbsp sugar

Wash chile peppers, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.

Heat oil in a large, deep skillet. Add chilies, onion, carrots and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Add vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for Serrano’s or 10 minutes for jalapenos.

Pack in half-pints or quarts sterilized jars. Top with the vinegar and seal. Process in water bath for 10 minutes for half-pints and 15 minutes for quarts.

Once opened, can keep for one month in the refrigerator – if they last that long! Enjoy

ooh looks like I'll be working on these this weekend. Thanks

 

[PlymouthRocker]

Today I am canning applesauce for the first time by myself!

I borrowed a food mill and a pressure canner and a water bath canner since I'm doing applesauce and soup. I have the BBB from Carrie aka Ozark Hen. I have the Macs.

Yesterday I baked 20 pounds of squash to freeze and I saved some to make these muffins with my homemade applesauce: http://www.5dollardinners.com/2009/09/cinnamon-butternut-squash-muffins.html

Wish me luck!

 

[Dragonfly Ranch]

Quote:
Actually, these are not that hot since there is some balance with the sweetness of the carrot. If you want to tone it down more you could use red onions that are sweeter as well.

People that we have shared jars with all have said they really like them since they are not just pickled jalapenos that burn your mouth out then you can't taste anything after that.

Getting my peppers done today is my main priority. That is of course in between laundry, mowing the lawn, need to wash the car and should weed the garden some but to hot anytime after noon.

Sandee

 

[chicken stalker]

Quote:
How many pints does this make?

 

[Dragonfly Ranch]

Quote:
How many pints does this make?

Sorry about that. 12 1/4 pint jars or 6 1/2 pint. I do them in quarts since we eat them so fast and get 2 quarts and I process for 20 minutes.

Also, one last thing I double the amount of jalapenos so the ratio of peppers is higher to carrots and onion which we like better. I have had no problems doubling peppers and have done that for 2 years.

It's 10:41am already getting really hot - need to go mow the lawn then come in and cool off and make peppers.

Sandee

 

[marymac]

Quote:
They are called Easy Peppers; I got the recipe from an old southern gal, she says she never even sterilizes the jars or rings, but that would be up to you. You just pack your peppers into jars of your choice. I split mine to take out most of the seeds . Add 1 or 2 cloves of garlic and some dill weed to each jar. Mix together 1/2 cup salt to 1 qt. vinegar and 1 qt. water, pour over peppers and seal, no need to process, ready in 3 wk. I have made these before and they were quite good. Supposedly the vinegar/ water ratio is strong enough to keep them from spoiling. I also seen this done on one of those utube videos, with no processing. My problem is I am having a hard time waiting. They are very good!!!

 

[Dragonfly Ranch]

chicken stalker - Guess the heat was getting to me. I gave you the pints measurement for Jalapeno jelly.

So, pickled jalapenos is approximately 6-7 pints or 2 quarts. A lot has to do with the size of the peppers - have an extra smaller jar ready just in case.

Sorry for the wrong information before.

Sandee