Posted by sherry on September 09, 2001 at 18:06:28:
In Reply to: hot peppers posted by Jan on September 09, 2001 at 16:20:47:
jalapeno peppers
I'm new to this site, so bear with me. I read
where someone was looking for a recipe for jalapeno peppers. This one got me a very pretty
Blue Ribbon at the county fair. Hope someone
can use it.
Clean Jalapeno Peppers
2 Med. Onions, peeled and quartered
Carrots, peeled and cut in 3/8 pieces
Bay Leaves
Garlic Cloves
Oregano
Olive Oil
5/8 cup of Salt
1 Quart of Vinegar
1 Quart of Water
Pack Clean pint jars with peppers, 1 bay leaf, 1
clove of garlic, peppers, onions, carrots, and 1
tablespoon of olive oil. Add a pinch of oregano
to each jar as well. Bring vinegar, salt, and water to a boil, let cool to about 175 degrees.
Pour brine over peppers, slightly cool and seal
jars. There is enough brine for 8 pints. Eat in
4-6 weeks, or when peppers turn an olive green.
It's easy and they turn out great. For mild
jalapenos, just clean out the seeds and follow
the same recipe. Hope you enjoy this.
Debbie Mattix
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CANNED BANANA PEPPERS
2 qts Tomato juice
3/4 cup sugar
1/2 cup canning salt
1 cup wesson oil (any oil will do)
2 cups white vinegar
whole garlic
mixed picking spice
Clean peppers (wear gloves) in each jar put 2 cloves garlic in bottom of jar and 1/2 tps pickling spice.Put in cleaned and sliced peppers and 2 cloves garlic on top.
Heat 2 qts tomato juice and vinegar and oil in pan till it boils. Add sugar and salt,when it returns to a boil pour over peppers. seal jars and invert them 5 mins.then trun them right side up.
Jars will seal while they cool.Brine must come to a full boil.
Kathy
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Habanero Peach Chutney
1 tsp crushed habaneros
2 lbs. peaches, peeled, pitted and diced
2 cups white vinegar
1 1/4 cups light brown sugar
1/4 cup fresh lemon juice
1 onion, minced
1/2 cup raisins
2 tsp yellow mustard seeds
1 tsp grated fresh ginger
1 tsp dried cinnamon
1/4 tsp ground allspice
Combine all ingredients and bring to a boil. Reduce heat and simmer
uncovered, stirring occasionally, until the sauce is thick, 45
minutes to 1 hour. Skim off any foam that forms. Let cool, reansfer
to jars, refrigerate for up to 2 weeks.
Notes: Forget the 1 tsp of habs above. I used a *lot* of habs and
canned 12 pints of this stuff. You can puree it or eat it chunky.
It's just great. You can use mangoes or papayas instead of peaches,
or in addition.
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Pickled Peppers
1 cup cider vinegar
1/4 cup water
4 tsp liquid honey
2 tsp pickling spice
1/2 tsp pickling salt
2 cloves garlic, halved
1/2 lb hot peppers, seeded and thinly sliced
Combine vinegar, water, honey, spice and salt in a small saucepan and bring to a boil over high heat. Remove from heat and let stand for 10 minutes. Into hot sterilized jars, place one-half clove garlic into each of 2 half-pint jars. Divide peppers between jars. Top with other half clove of garlic. Return pickling liquid to a boil and pour over peppers to within 1/2 " headspace. Remove air bubbles. Readjust head space. Process for 10 minutes for half pints and 15 minutes for pints.
Recipe may be doubled. The above makes 2 half pint jars.
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