| T O P I C R E V I E W |
| country treasure |
Posted - Sep 04 2012 : 2:56:12 PM
We've always planted jalapeno peppers but rarely have harvested too many but this year they went crazy! They're just beautiful! Any suggestion to use them up?
Thanks Judy
country wishes! |
| 12 L A T E S T R E P L I E S (Newest First) |
| country treasure |
Posted - Sep 06 2012 : 4:12:39 PM
Wow...ALL the ideas sound so great! We're got our peppers covered tonight due to frost warnings. Too early for that! I love the idea of getting some Christmas done at the same time
Thanks Ladies!
Judy
country wishes! |
| Marigold |
Posted - Sep 05 2012 : 9:34:11 PM
I just chop and freeze and then pop them out of the freezer for chili or other stews as needed. |
| delicia |
Posted - Sep 05 2012 : 6:20:56 PM
I made jalapeno jelly out of the Ball Canning book. It is great on cream cheese with crackers. Makes great gifts. |
| Annette Kath |
Posted - Sep 05 2012 : 1:26:30 PM
Hi Judy,
Here's the recipe:
Jalapeno Salsa
Yield: about 3 pints
3 cups chopped, seeded, peeled, cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoons cumin
1 cup cider vinegar
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned, If a less hot salsa is desired, seed jalapeno peppers before chopping.
Happy canning,
Annette |
| Hoosiermom |
Posted - Sep 05 2012 : 1:08:57 PM
I forgot to mention with the Cowboy Candy...these are best if you let them sit a couple of weeks before you eat them so they can soak up all the flavors
Beth |
| Hoosiermom |
Posted - Sep 05 2012 : 1:07:30 PM
Cowboy Candy...these are great on pizza, sandwhiches, tacos, cheese & crackers...anything!
I did a lot more this year & gift to people, everyone loves them. Also, I have mixed half jalapenos & half banana pepper or fooled you peppers(look like jalapeno but aren't hot)...this makes them milder.
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper(optional)
Wash & slice your peppers in rings. In a large pan mix all ingredients except peppers & bring to a boil, reduce heat & simmer 5 minutes. Add pepper rings & simmer 4 more minutes. Use a slotted spoon & load peppers in jars almost to the top. Then bring your syrup back to a hard boil for 6 more minutes. Fill jars with syrup & water bath can for 10 min half pints & 15 pints.
Enjoy! You will get hooked on these!
Beth |
| CheesemakerBeth |
Posted - Sep 05 2012 : 08:42:57 AM
Last year I boiled my HOT peppers tender with a little salt and garlic (left them whole, seeds and all, left them in the vinegar, used the immersion blender and blended them into a fine mush. I stored them in empty olive oil jars (I took the plastic pour-er thingy out; used a small funnel; and put the plastic thingy back in). Voila! pepper sauce. You don't even have to can them or store them in the fridge because of the extra high acid. The first time I did it, I didn't use enough vinegar and it came out really thick. I just added more vinegar. The next time, I barely covered the peppers and it worked great.
Also, if you get just too many peppers and you know you will never use them all, put them in a pretty glass container (with a lid) with whatever you think will look pretty with them (herbs, lemon slices, etc..), cover it all with cheap white vinegar, and put the lid on. Put it in your kitchen window sill for a pretty decoration that will last longer than you want to look at it. |
| country treasure |
Posted - Sep 05 2012 : 08:21:53 AM
Hi Ladies,
Thanks for the ideas! They sound yummy.
Smiles Judy
country wishes! |
| princesspatches |
Posted - Sep 05 2012 : 03:33:03 AM
I pickled mine. And canned them. I cut them in rings, added garlic and onion to the jar and used my same pickle brine. Water bath for 10 minutes. Wait 5 weeks and enjoy. My family eats a tone of pickled peppers. I also did yellow banana peppers.
Good Luck
Arttie
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| Annette Kath |
Posted - Sep 04 2012 : 9:03:40 PM
Hi Judy,
Do you and your family like salsa? I've a recipe for jalapeno salsa that uses 3C of the peppers. Let me know if interested in the recipe and I can type it out for you.
My husband has cut peppers up and put in the freezer. He had to use plastic gloves, they were so hot!
Annette |
| country treasure |
Posted - Sep 04 2012 : 4:56:25 PM
Hi Judy
Maybe both of us can find a solution!
I thought about canning with some whole peppercorns, garlic whatever I can find about. Have you ever canned them? Maybe freeze some for winter cooking.
Judy
country wishes! |
| Farmer Judy |
Posted - Sep 04 2012 : 4:34:25 PM
Judy, we are overwhelmed with habenaro's and they are so hot we don't know what to do with them either.
God bless,
Judy
Farmgirl #3666
Born a city girl but a farm girl at heart!
http://farmtimes.blogspot.com/ |
