Our Mission:

Our Mission: To enable individuals and communities to take an active part in the cultivation of systems that provide the highest quality fruits, vegetables, herbs and other yields, in a way that benefits themselves, cares for the land and environment, and provides a surplus to use, share and reinvest into the system.

Sunday, October 4, 2015

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-

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

Before starting your peppers or other water bath canning read:

The National Center for Home Food Preservation also has an e-book on the basics of canning in downloadable .pdf format:

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