hot peppers

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: Cranberry/Jalapeno Jelly : Friday, 23-Jul-1999 11:22:09 : : Message: : 209.128.135.123 writes: : : Posted this some time ago and have heard from : some that tried it. It seems to be a hit with : everyone, so thought you might want it in the : archives. : : 3 cups cranberry juice : 1 cup chopped seeded jalapeno peppers : 7 cups sugar : 1 cup vinegar : 2 pouches (3 oz. ea.) liquid fruit pectin : 10 drops red food coloring - optional, but : sure is pretty. : : Place cranberry juice and peppers in a blender; : cover and process until peppers are fully chopped. Strain through a double thickness of cheese cloth. Pour the strained juice into a : large kettle; add sugar. Bring to a full rolling : boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for : 1 minute, stirring constantly. Remove from the : heat; skim foam. Add food coloring, if desired. : Pour into hot jars, leaving 1/4 headspace. : Adjust caps and process for 5 minutes in a : boiling water bath. : : This makes 8 1/2 pint jars. : : This is sooooo good with cream cheese on : crackers. Last year I put a jar of this (with : ribbon, of course), a block of cream cheese, : a box of crackers, and some Christmas candy in : the small gift bags, and presented it to the : several families at our Christmas get together. : It was a hit with all, and so inexpensive!!! : : Also, if you would rather have "green", use apple : juice and green food coloring. : : Have a good one ! : : Eulaine : The lady that submitted this wasn't sure about the proccessing times........ : Pickled Jalepenos : Ingredients (6 servings) : 1 Clove garlic : 1 Sprig cilantro : Vinegar : Jalapeno Peppers : Instructions : Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano : (also optional, but highly recommended). : Pack the washed peppers into the jars. For a hotter product, prick each pepper a couple of times with a fork (I don't : know why, but it seems to work). Fill the jars with boiling vinegar to cover the peppers well. Cap. My grandmother : never processed these, just stuck them on the shelf for a couple of months to marinate. On the rare occasions when I've : made 'em, I keep the jars under refrigeration, just to be sure. : =========== : : Hi, I canned my hot peppers this afternoon and they turned out gorgeous. They will be super hot because I didn't remove the seeds, just washed them and packed them in the hot pint jars. Poured a pickling brine over them and BWB them for 10 minutes. Came out looked so pretty. I put the jalapeno peppers together and then combined the chile, habanero and cayenne peppers together. : Here is the picking brine I used. Found it inthe Ball Blue Book. : Hot Peppers (pickling brine) : 6 cups vinegar : 2 cups water : 3 cloves garlic crushed : combine in a large saucepot, Bring to a boil, let simmer for 5 minutes. Discard garlic (I put the garlic in my last jar, : figured my add to the taste) Pack peppers into hot jars, leaving 1/4 inch headspace. Ladle hot pickling liquid pver : peppers. Remove air bubbles. Process 10 minutes in BWB. : I've used it before when I seeded the peppers and cut them into pieces. Now my garden is cleaned out. Jack Frost can come and visit me in Georgia!! : ruth

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