What are you canning now?

[jomoncon]

I think I'll try that jelly with habanero peppers! Not a whole cup though!

When I use the same recipe with jalapenos, I only use 1/2 cup jalapenos and 3 1/2 cups bell peppers. If I were using habaneros, I think I'd use only 1/4 cup. Unless you like things really hot!!

 

[hennible]

Thanks for the tip jomoncon. We love it hot but 1/4 cup is likely enough. I make zucchini relish with habenaros, we love it and so do some other heat lovers we know. Maybe it's because winter is so cold here, yuck -3 c right now. Always wanted to make hot pepper jelly think I'll try it today. Happy canning!

 

[hennible]

Any one can yellow tomatoes?

 

[jerryse]

Any one can yellow tomatoes?

I mix them with the reds when I can .

 

[hennible]

For extra acidity? Or just personal preference?

 

[jerryse]

For extra acidity? Or just personal preference?

Both . I do not care for the look of yellow chili . So I sneak one into a jar and it does not show up too much . I think the yellows probably have enough acid but never tried yellow alone . I actually used brandywine pink and great white beefsteak. I love the taste of the pinks and great white has the best flavor of the yellow and whites IMO .

 

[hennible]

Nice thanks. Just have some yellow only canned they look perfect,( did them last year)
But I've been leary of them because of the low acid... Added lemon to them... Any way, Ill check them out carefully.

 

[jerryse]

Nice thanks. Just have some yellow only canned they look perfect,( did them last year)
But I've been leary of them because of the low acid... Added lemon to them... Any way, Ill check them out carefully.

I have heard it claimed that yellow are sweeter with about the same acid content as reds . IDK

 

[hennible]

Yeah, info on lines all over the place. Just have to open them and see.

 

[donrae]

I've used the yellow tomatoes in salsa and not had any problems. Never canned them alone, though. I pretty much always add lemon juice to tomatoes anymore, just to be safe.