Sprinkle, Slice, Simmer, SNAP!

Although I'm not a big snacker, tortilla chips and salsa are one of my favorites.  If I want to crank it up a notch, I'll add some melted nacho cheese and some jalapeño rings.  Just like at the ball-game!



This week I put together a how-to video on canning pickled pepper rings.  With the growing season winding down, its good to prepare the garden surpluses we have been getting into storable versions to last until next year.

Anyone who makes them probably has their own recipe, or is tweaking one.  This is my version so far.
     Pepper Rings (makes 4-5 pints)
          ~3 pounds jalapeno and/or banana peppers
          5 cups cider or white vinegar (5%)
          1¼ cup water
          1 tablespoon honey or sugar
          1½ tablespoon canning salt
          1 tablespoon cracked black pepper
          1 tablespoon celery seed
          1 tablespoon coriander
          3 garlic cloves, crushed


Here's another recipe-
http://nchfp.uga.edu/how/can_06/yellow_pepper_rings.html

Here are some refrigerator versions that do not need to be canned, although have shorter storage life.
http://www.bonappetit.com/recipe/pickled-peppers
Video - http://allrecipes.com/video/548/quick-pickled-jalapeno-rings/

Before starting your peppers or other water bath canning read:
http://nchfp.uga.edu/publications/uga/using_bw_canners.html

The National Center for Home Food Preservation also has an e-book on the basics of canning in downloadable .pdf format:
http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf