Jalapeño Jelly

Jalapeño Jelly

 

This is one of the easiest jellies you can make!

 

 

10-15 jalapeño peppers (red or green, or both)

 

6 1/2 cups of white sugar

1 1/2 cups Apple cider vinegar

 

6 fluid oz. liquid fruit pectin 

(The box contains two three oz. packets- use both!)

 

You will also need a few simple tools:

 

7 half pint jelly jars, with rings and new lids. (Wash, rinse, and allow to sit in hot water until ready to fill.)

A wide mouth funnel.

A Ladle.

A jar lifter.

A non-metallic, heat proof spoon/spatula for stirring.

GLOVES!!!!!

 

 
 

 Wearing gloves, remove the stem and seeds from the jalapeño peppers. Then, chop them fine, OR... Use a food processor!

 In a stainless steel (or other non-aluminum pot) bring to a boil the vinegar, sugar, and jalapeño peppers. 

 Once it reaches a rolling boil, add the six oz. of fruit pectin.  Return to boil and cook for FIVE MINUTES.

Turn off the heat.

I use a towel to protect my counter top from spills, and set the hot, clean jars on it. Using the wide mouth funnel to help keep the jar rims clean, I ladle the jelly into the jars.

Use a clean, damp cloth or paper towel to wipe the rims clean.

Place a lid on each jar, and screw a jar ring down finger tight.

Lift the jars into a pot of boiling water. Jars should have ONE inch of boiling water covering their tops.

Boil for 10 minutes.

Remove from boiling water bath. (Use the jar lifter!)

Set in a draft free place to cool.

When cooled, check to be sure the jar is sealed by gently pressing down on center. If it "pops", then place this jar into the fridge and use soon.

Sealed jars need not be refrigerated.

So.... What can you DO with Jalapeño Jelly?
Some people like it over toast. Some people warm it a bit and pour it over a block of cream cheese and serve it with fancy crackers. But THIS is our favorite way to use it:  Panko Jalapeño  Chicken Bake


 

 

 

Pickled Green Beans

Pickled Green Beans

 

One year in the early 90's, I made some pickled green beans. We tried them right away... and YECH! I ended up giving all the rest of them away.

Only later, people to whom the beans had been given began giving me feedback.

"They were awesome!"

"Can I get more?"

"Can I get the recipe?"

Clearly, they had not had the same beans as we did.

 

As it turns out, when you pickle a vegetable, you need to give it several weeks to mature the flavors!

 

I tried the pickled green beans again in recent years. This time I let the pickled beans rest a few weeks before we tried them. They are awesome! And here is my so called recipe:

 

Fresh, fairly straight green beans

fresh garlic

dill (fresh or dried)

Vinegar (I used apple cider because I had it on hand)

canning salt

water

jalapeno peppers, split in half and seeds removed, if desired

clean pint canning jars and lids, sterilized

****************

Bring the hot water in a deep pot to a boil, for the boiling water bath.

In a stainless or ceramic pot, mix 2 parts vinegar to 1.5 parts water. Begin heating to a boil.

(I added 1 teaspoon mustard seed and 1 teaspoon black peppercorns to this. I'll let you know how THAT turns out!) (I used 4 cups of vinegar to 3 cups of water. I had leftover from filling 6 pints)

 

Wash and trim the ends off of the green beans.

Peel and smash a clove of garlic for each jar.

I used 1/2 jalapeno pepper in each jar.

I stood the green beans in the jars on their ends, poking them into the jar until the jars are packed full. (I found it helpful to lean the jars nearly sideways.)

 

Once green beans are packed into the jars, I added 1/4 teaspoon of dried dill and 1/4 teaspoon of salt to each jar. (This year the grasshoppers ate my fresh dill. Feel free to add a sprig of fresh dill to each jar instead of the dried)

 

Fill each jar with the boiling vinegar/ water mixture.

Wipe rims. Add jar rings.

Place in boiling water "bath".

 I boiled mine for 15 minutes once the water returned to a boil.

Remove from bath, allow to cool.

 

Check to be sure jars have sealed after they cool. If not, refrigerate.

 

Please let these sit for at least 4 weeks or more before you taste test them

 

I found that an opened jar is an empty jar. We simply do not have leftovers when pickled green beans are served. Wish I could say as much about regular green beans!

 



Dill Relish

Dill (Squash) Relish

Once again, I forge a path because I cannot find a recipe I like!

 

8 cups chopped zucchini squash

2 cups chopped fresh onion

3 jalapeño peppers (or to taste)

1 cup chopped sweet peppers (I used a mixture of red, orange and yellow. Green is acceptable if you like green!)

1/4 cup salt (I used Himalayan pink salt because it is what I have on hand)

2 1/2 cups apple cider vinegar

2 1/2 cups water

1 teaspoon turmeric

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

2 teaspoons dry dill (use fresh if you have it, increase quantity to 1/4 cup chopped)

2 large cloves roasted garlic, chopped fine (Remember a clove is a segment of the HEAD of garlic!)

1 tablespoon sugar (optional... I added it to the mix so included it here)

1/2 teaspoon ground cayenne pepper (also optional)

 

Chop the vegetables and mix with the salt.

I did NOT cover with water this time, but did refrigerate mixture several hours (or overnight if convenient)

 

Rinse the vegetables several times and drain well.

 

In a non-aluminum pot, bring the vinegar, water, and spices to a boil. Add the vegetable mixture. Return to boil and cook 15 minutes.

 

Ladle into sterile jars.

Wipe rims.

 Add lids and rings.

Process in boiling water bath 10 minutes.

Remove from boiling water, allow to cool.

 Check seals.

The dill relish needs to mature several weeks to develop best flavor.





Spicy Squash Relish

Spicy Squash Relish

 

10 cups chopped squash. (I used yellow and zucchini- did not peel them)

3 cups chopped onion

3 seeded jalapeno peppers, minced fine

4 TBS himalayan (pink) salt

2 cups apple cider vinegar

3 1/2 cups sugar

1 tsp tumeric

2 tsp celery seed

1 tsp mustard seed

1/2 tsp freshly grated nutmeg

Sprinkle chopped squash and onions with the salt.

Combine thoroughly.

Add enough cold water to cover squash.

Refrigerate overnight.

Next morning, rinse the squash mixture with cold water and allow to drain.

In a large (stainless steel) pot, combine the sugar, vinegar, tumeric, celery seed and mustard seed.

Bring to a boil and stir until the sugar is dissolved.

Add the drained squash to the syrup mixture.

Return to boil, stirring occasionally.

Reduce heat and simmer 15 minutes.

Ladle into sterilized half- pint (or pint) jars.

Wipe rims with a clean cloth.

Place lids and rings onto jars.

Submerge in a boiling water bath for 10 -(15) minutes.

Remove from boiling water bath and allow to cool in a draft free place overnight. Check seals.



Yum the Garden- Green Beans!

Yesterday, Tom and the boys picked 30 ears of corn, and LOTS of green beans from our garden, in addition to the handful of jalapeno peppers.

The boys and I trimmed up green beans, saving some out for supper, but canning 5 quarts. We also had fresh corn on the cob with our supper, which was stuffed bell peppers on the grill.
Today, the guys picked both of the above containers full of green beans AGAIN. We pickled three quarts of green beans, and did three more quarts of beans with garlic and peppers, but no vinegar or dill.

Canning Green Beans

First of all, wash and trim/ cut your green beans. Loosely pack into sterilized canning jars (I use quarts, feel free to use pints!) to within 1" of the top of the jars.
 Add 1/4-1/2 teaspoon of sea salt or canning salt in each jar. If desired, add a clove of peeled garlic and some pepper flakes.
Pour boiling water into the jars, to within 1/2" of the top.
With a rubber spatula, slide down the inside of the jars to release air bubbles.
Using a fresh new canning jar lid, close the jars and screw on the rings.
Place in pressure canner, and follow manufacturer's directions for pressure canning.
Cook 25 minutes after the canner rattles.
Allow to release pressure normally before removing lid.
Remove from canner (They will still be super-boiling hot) and place out of drafts, onto a cooling rack.
Once cooled, test for seal by gently pushing on the center of the lid. It should not move.
If it does move or pop, store in refrigerator and use within a few days.