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Sep 15, 2012 8:14 PM CST
|I went to one of my favorite nursery/farm stands today and they had a number of beautiful peppers.....|
Paul Smith Pleasant Grove, Utah
Sep 15, 2012 8:21 PM CST
Sep 15, 2012 9:21 PM CST
OOOOOOHHHHH , They look good enough to eat, ..........with care of course.
Sep 17, 2012 7:17 AM CST
|Beautiful! I love all those vibrant colors.|
Nov 20, 2012 10:51 AM CST
|Last fall my neighbor, who has a market garden, had a lot of good peppers still on his plants at the end of the farmer's market season. Our daughter and I gleaned some of them. We canned them as pickled peppers using a recipe from Romania. Most of them were not the hot kind, resembling the Maiachi peppers in the picture above. The hot ones were put into jars by themselves. We still have most of them and will have some with our Thanksgiving dinner. They brighten up canning shelves nicely!|
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.m...
Dec 31, 2012 1:47 PM CST
|I need to start hunting for some sources for pepper seeds. I didn't grow many last year.|
Jan 9, 2013 10:11 PM CST
|This the best recipe I have found for preserving jalapenos from the blog Foodie with Family. They are so good, I can never keep them long, they are eaten very quickly! Delicious on top of cream cheese and a ritz cracker. Put them on sandwiches, tacos, rice or bake them into cornbread. |
3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems. Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out! Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. If you can stand it, allow to mellow for at least two weeks, but preferably a month before eating.
Love and peace...
Jan 10, 2013 7:59 AM CST
|Thank you for sharing that, and|