So, do you ever wonder what to do with all those jalepenos, or other peppers that your plant just keeps on producing and you can’t eat quick enough? My mother-in-law makes jalepeno jello, which you can do. I just really only have one recipe that I use that for, & I’m pretty sure I haven’t made that in oh, about 5 years. So, last week, I was looking through my trusty Ball Blue Book and came across this recipe:
Hot Peppers
1 1/2 pounds banana peppers
1 pound jalepeno peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic
Leave peppers whole or cut into 1 inch pieces. Mix peppers together. Combine vinegar, water, & garlic in a large saucepot. Bring mixtu to a boil; reduce heat & simmer 5 minutes. Discard garlic. Pack peppers into hot jars, leaving 1/4 inch headspace. Ladle hot pickling liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling-water canner. Yield: about 5 pints.
Note: When cutting or seeding hot peppers, wear rubber glovs to prevent hands from being burned.
I definately do not have that many peppers, so what I did was fill one jar crammed full of whole peppers (mostly because I didn’t feel like cutting them up). I then put 2 cups white wine vinegar (not distilled) with 1 cup of water & 2 cloves garlic, minced into a pot and continued to do the recipe that way. I didn’t even process the jar after I was done, and the heat sealed it on it’s own. Also, as I make flavored vinegas all the time, I figured the vinegar would preserve it without having to actually can it. Guess what? Today I opened that jar of jalepenos and it looked & smelled just like the jar’s you buy at the store. YAY! The jalepenos even changed color to look like the ones you buy in the jar. So, I was happy!
Also, for those of you who have trouple with your bell peppers looking as big as the ones at the grocery store, I have been doing some research on this topic. This year, my peppers have had a few problems. Mostly, I think, because I have a fungus in the soil that they are growing in, so the leaves look wilted. I have buried banana peels under each plant, because apparently this is good for them as it provides magnesium as the peel breaks down (which it does rather quickly, despite the fact that it is very thick). I have also read to do this for rose bushes. I have also given them a good dose of epsom salts for nitrogen, which has helped them a little bit. Anyway, to make a long story short, the other day, I was picking up my vegetable basket from boutiful baskets and I had done the organic one (yes, even though I have a garden, I do get other veggies, mostly for the fruit right now). There were lots of bell peppers. They were smaller ones, just like the ones in my garden. So, apparently, it doesn’t matter. So, don’t fret about your peppers. I was pretty happy when I saw that!
I let the dove out of the chicken coop this am. The dog simply couldn’t stand that there was a dove in there and was trying to dig into the coop. Ridiculous! I had my husband go out there and look at the coop and he couldn’t figure out how these birds are getting in either! It’s a mystery!
Lots of long beans came off today! I really love those. If anyone would like some seeds for these, I have been saving and drying a few in my window. You really only need a few beans for a meal. And they are really tasty sauteed with a little jalepeno. Even my husband likes them, which is saying something!
Bay leaves, long beans, peppers, & radishes
Pictured above are the leaves from the laurel bay that I am drying. Apparently, when you cook with them, you are supposed to tear the leaf a little to release the flavor. Who knew? All these years, I have been putting them into my spaghetti sauce recipe and didn’t realize I was supposed to be doing that.
Yesterday, I went to lunch with my delightful friend, Roma, who is so incredibly talented, if I do say so. And, afterward, I dropped by the fun boutique, Rustic Hutch, which is located on Gilbert & Baseline, in Gilbert. I found some really awesome candles there. I have been burning one this morning & love the smell.
McCall's Country Canning Candles
I bought 2 of them. The one above is for Christmas, & is really lovely. The one I have been burning this morning, is “Raspberry Lemon Tea” & I do believe I love it!
