With no student today and four bushes full of jalapenos, I took my newly acquired free time to can fourteen half pints of pickled peppers. These are a household favorite on nachos, sandwiches and any Mexican dish.
Canning them only took a couple of hours and the very best part is that Jon did all the cutting. He had a break from work and took all the peppers to the table on the back porch for slicing. The open air kept the house from smelling like spicy peppers.
One of the things I like about canning peppers is that you can do it in a water bath and you don't have to pressure cook them. Above is the link to the recipe I used.
One of the things I like about canning peppers is that you can do it in a water bath and you don't have to pressure cook them. Above is the link to the recipe I used.
for your merchandise they exchanged the finest of all kinds of spices and precious stones, and gold. Ezekiel 27:22
No comments:
Post a Comment