Canning/Freezing question

[shauna]

I'm starting to get LOTS of jalapenos. I have found that leaving the on the plant is making them hotter... but I'm picking about 10 a day!!! I have a neighbor who says she freezes them, then uses them in the winter in chili, etc... but I can't imagine FREEZING a pepper?!? Wouldn't it get mushy when you thawed it? I'm wondering if I can "pickle" them and can them? You know, have them turn out like the "nacho peppers" that you buy at the store. I've been looking in my canning book, but can't seem to find anything on jalapenos. Does anyone know if this would work?

On another note - I am so thrilled with my "putting food up" adventures.... yesterday I picked 8 lbs of blueberries, and will wash and freeze them tomorrow. I will go back in another week for more, as they are just now "coming in". Today, I went to the Farmer's Market and got a whole crate of "peaches 'n cream" corn for $5!!! I came home, shucked it all, blanched it, and cut it off the cob and put up 10 pints of corn in the freezer, for this winter when fresh corn isn't available. We also had some for dinner. It was SO GOOD! This Thanksgiving, my corn casserole will be REALLY good! I'm going back for more next week. I am also planning to get large quantities of other vegetables to blanch and freeze as well. I only have a water bath canner, so I have to freeze vegetables.

We are making plans for a large garden for next year, dh has some ideas. I told him that I want to get to the point where I can be nearly all self-sufficient in growing, putting up/storing food, making breads etc. I have a 3-5 year goal. I'm taking baby steps each year!

Oh - and I discovered a wild blackberry bush AND a wild red raspberry bush in my backyard! Now - if only I can keep the deer out of them!

Shauna

[homemom1fl]

Boy Shauna, am I envious of the wild blackberry and raspberry bushes! No such here in the 'burbs of FL! Here are a couple of recipes:

Pickled Jalapenos

3 cups cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons pickling spice
2 teaspoons salt
2 pounds fresh jalapeños, whole or sliced into rounds
4 garlic cloves
12 black peppercorns

Prepare four (1 pint) canning jars according to manufacturer's directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat. Reduce the heat to very low, and simmer the mixture while you pack the jars. Arrange equal amounts of the jalapeños, garlic and peppercorns in each jar. Pour the hot liquid over the peppers, leaving 1/2 inch headspace. Process the jars in a water bath according to manufacturer's directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.

Jalapeno Raspberry Pepper Jelly

Posted by dizzybreez at recipegoldmine.com

2 cups bell peppers (red, green, or both)
1 cup raspberries
1 or 2 fresh jalapeño peppers
6 cups granulated sugar
1 1/2 cups vinegar (5%)
2 or 3 pouches liquid pectin
Few drops red or green food coloring (optional)

Grind or chop the bell peppers and jalapeños. When handling the jalapeños, USE GLOVES to avoid burns. (I use a food processor.)

Combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes.

Bring to a boil again for 2 minutes.

Add pectin and bring to a rolling boil. Remove from heat and stir for 5 minutes. Add coloring, if desired. Pour into hot jelly jars and seal with lids. Store in a cool dark place. Jelly may take up to 3 to 4 weeks to set.

Servings: 4

Peachy Jalapeno Jelly

12 peaches, skinned
7 large jalapeños, chopped
5 to 6 cups granulated sugar
1 package pectin

Cook the peaches until done, but not too mushy. Add the jalapeños and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additional 15 minutes, stirring frequently.

Pour the jelly into sterilized jars, filling to a half inch from rim. Tighten the lids and put in a hot bath for 20 minutes.

[shauna]

oh THANK YOU! Now that Michigan peaches are in, I'm going to make some of that peachy jalapeno jelly! I'll let you know how it turns out.

Shauna