What are you canning now?

[booker81]

This is the recipe I use:

http://www.food.com/recipe/caramel-spice-pear-butter-256372

I use the same thing for apples - I just use either pears or apples (or both) and get my 8 cups of pulp. I'm too lazy to peel and core, so I like this one - just chop it all up, put it in a pot with water for about 1/2 hour, and then run through my food mill. The mill takes out the seeds and skin. I strain the "juice" and set aside to make up to 8 cups if I don't have enough pulp

 

[vfem]

Quote:
Forget canning them! We made cheese stuff jalapeno poppers a few weekends ago. They were AWESOME! We used about 40 of the peppers and they were gone at our BBQ quick. Yummmmmm

 

[booker81]

Hmmmmmm....I wonder if I can make jalapeno poppers and freeze them? This weekend and the weekend of the 25th are my last weekends for canning before hunting season, I want to get as much in the freezer or jarred as possible!

 

[KDbeads]

Quote:
I did these:
http://strayneedle.blogspot.com/2010/08/peck-of-pickled-peppers.html
http://strayneedle.blogspot.com/2010/08/pickled-peppers.html

We do the second one anytime we have enough to fill a jar, you can also slice them up and pack the same way. I've done both.

Then there's the pepper relish I made last year, you can make it with all jalapenos and just red pepper flakes instead of the dried chilies, it won't be as hot:

Pepper relish
2 medium onions, copped fine in the processor and dumped in the big bowl
4 medium carrots, done the same way
I think I had 30 jalapenos and 50 habaneros, not sure but chopped up the same and tossed in the bowl
2 tbsp dried basil
2 tbsp dried oregano
3 tbsp fresh garlic
4 dried tsen-tein chillies
4 dried cayenne peppers
Buzz the last 5 things in the processor with about a cup of ACV until the dried chillies look like red pepper flakes and dump in the bowl, add 2 tsp salt and stir together. Add more ACV if needed to just barely cover and let marinate over night in the fridge. Hubby added some whole 'ornamental' peppers sometime during the marination, he really likes them.
Next morning heat up the mix and pack into jars adding hot ACV if needed. Process in hot water bath for 10 minutes.

 

[vfem]

Quote:
Yes, they are freezable! Just cut, clean, stuff and freeze!

 

[chicken stalker]

Quote:
Yes, they are freezable! Just cut, clean, stuff and freeze!

It's like you all read my mind....I'm stuffing/freezing and pickling jalapeños today. I love canning on gloomy days!

 

[vfem]

Quote:
Yes, they are freezable! Just cut, clean, stuff and freeze!

It's like you all read my mind....I'm stuffing/freezing and pickling jalapeños today. I love canning on gloomy days!

Its too pretty of a day to be cooking or canning... but I'm testing recipes for the state fair right now.

So back to the kitchen with all them apples...

 

[LovinMyPeeps]

Today is caramel vanilla pear butter to finish up, made concord grape spread, and will go back for more free apples to work with. I have tomatoes to put up. I also have more grapes to deal with, not sure what to do... more spread? Anyone have any thoughts... ? I'd make wine, but I hate it when my feet are blue

 

[Kim_NC]

I'm finishing up a batch of Hot Chow Chow this afternoon. I chopped up the cabbage, peppers, onions, and put them to soak in salt water earlier....then spent some time outside in the garden. Now have the veggies draining and getting ready to make a brine and can it.

 

[vfem]

Calling my canning buddies to take this recipe challenge soon if you guys have time:
https://www.backyardchickens.com/forum/viewtopic.php?id=397833

I just want to know if this is my winning recipe so I can send it out for the fair by Oct 1st.