What are you canning now?

[krcote]

Any one with a treasured sweet pickled onion recipe? I am looking to make some for my sister who just loves the Boloco (burrito joint) sliced version they use. I have never had it, but she says it is to die for. Most recipes that I am finding call for pearl onions, but I would like to use a larger type that needs slicing. Ideas?

 

[KDbeads]

Try this one but add a cup of sugar: http://strayneedle.blogspot.com/2010/07/pickled-red-onions.html
We LOVE them and have done them with vidallia onions this year as well, with that extra sugar.

 

[bockbock2008]

Did 10 quarts of tomato juice yesterday but did something I should have known better than to do and busted 2 jars in the canner so I'm down to 8.

I am going tomorrow night to pick concord grapes for .30 a pound!! I'm getting at least 50 pounds, more if they have them.

 

[kareninthesun]

made some Fire and Ice this morning, got the kitchen squared away again. Thought I was going to die, some of the peppers were the second hottest (literally) in the world. Wore gloves of course, but didn't think about what it does when you inhale the aroma, or the effects on the eyes. Hotter peppers tahn what is used in pepper sprays. On the upside, I got the balance right between the mint jelly, kind of hard to do when mixing it with non or low volutable peppers. Sure is pretty! And the BOMB on crackers/bagel, with cream cheese on it first.

 

[3goodeggs]

fire and ice? hummm off to google!

is this it?
http://www.kraftcanada.com/en/recipes/fire-ice-hot-pepper-89495.aspx
What type of wine did you use? like mint cordial? what do they call that.. cream de menthe?
or something...

 

[kareninthesun]

Quote:
nope. The basic recipe is using (making) mint jelly. I have tons of mint growing, started around the perimeter of the corn crop since mice (and all rodents) cannot stand any type of mint. Works very good, starting some around the chicken coop too. Besides giving the coop just a hint of a nice minty smell...anyway, I'd made a pepper jam before, they said it was hot, but it really wasn't. besides, I like the balance of mint and spicy sweet to the killer peppers. So the next batch I mixed a few of everything but the hottest peppers (they weren't ready to pick), it was pretty good, but I have friends (along with firefighters) whom brag that they can handle any kind of heat.

Next time the Scorpions and pumpkin peppers were ready, added some fresh cayanne, tomato peppers, what looked like a bananna pepper (but wasn't), jalapenos, tai chilis, a pablamo (more for taste) habanero and two innocent looking bell peppers, one green, one red (just so you weren't sure what you were getting when spreading the stuff). The first batch, I sent a big jar to the firefighters, and later found out that being macho, they tasted by putting the spoon in and into their mouths. Some of the peppers are very sneaky. You taste nothing for about a second and a half, then, whomp! Yet they asked for more, only hotter. So this time I added all the above along with a little more scorpion and ghost peppers. Ghost peppers are so hot that it is recommended that you use just a tiny sliver per dish. The hottest peppers I diced very tiny, they look colorful and cheerful against the cool color of the mint jelly.

Oh, a few weeks ago I pulled out one of the blackberry jams I made, put it in a pot with garlic and sauted onions, then added some of the peppers to coat chicken for the grill. Turned out really good. The left over mix (not contaminated by chicken of course) I put back into the original jar I canned with. Forgot to tell everyone in the house. Do you know you can hear children whom sneak back in the house and stop in the kitchen for a peanut butter and jelly sandwich really really well when they are trying very hard to spit out the contents of their mouth, still stand and breath at the same time?

 

[kareninthesun]

didn't use wine. Although I do make Mead. : )

 

[Olive Hill]

10 pints Zuke Relish and 8 quarts Honey Spiced Peaches. Got enough peaches waiting to make probably another 10 or 12 quarts tonight/tomorrow. And then I've got to get the pickling crocks going with some pickles.

 

[Happy Chooks]

Quote:
I haven't canned pesto, but I have frozen it. I freeze it in individual portions in old (used but washed) yogurt containers. It keeps well.

Never canned cantaloupe, sorry.

 

[math ace]

I only got 4 quarts of spiced pears done today....

Ummmm, how many of you canners have full time jobs PLUS do all this canning?