The last of the garden has finally come and I can't say I'm not ready for it. With Michele gone for about a month and the fruit coming in like gang busters (seemed like we would only get one fruit done, and then the next would come it. But now we are down to some late planted fall crops, eggplant and peppers.
We had the last of red pepper strips from 2015 and they were pretty good so I dug out the old note book and this is the recipe that was associated with that label, although there were no other notes except "too much vinegar" so I started with the recipe.
Pickled Peppers #2
2 cups cayenne peppers, chopped
3 cups red hot cherry peppers chopped
6 cups banana peppers, chopped
6 cups white vinegar
2 cups water
3 garlic cloves, crushed
To make the pickling solution heat 6 cups of white vinegar, 2 cups of water and 3 crushed garlic cloves in a large saucepot. Bring this to a boil, and then reduce to a gentle boil for about 5 minutes. This will infuse the solution with good garlic flavor. Remove the garlic and set aside. Layer the peppers evenly in the jars leaving 1/2-inch inch between the top of the peppers and the top of the jar. Fill each jar with the vinegar solution, maintaining the ½-inch headspace. Remove air bubbles. Put tops on. Process in Boiling Water Bath for 10 minutes.
10/07/2017 - Since we liked the peppers from a couple of years ago that seemed to have used this recipe, I picked red, banana, and jalapeno peppers for a first run. I cleaned the ped peppers and sliced longways, I cleaned the jalapenos and sliceded in thin slivers, and with the banana peppers sliced lengthwise, cleaned and cut in half so they would fit in wide mouth pint bottles. I put about 6-8 slivers of jalapeno in the bottom of the hot jars, and then added either the red pepper srips or the banana peppers. 1/2 inch headspace, Boiling water bath for 10 minutes.
I realized afterward that I has that Ball Pickle crisp - should probably use that in later batches.
YIELD: 3 pint jars of red peppers & 4 pint jars of banana pepper.
SECOND BATCH YIELD: 3 pints of banana peppers and 1 pint of red pepper - these had Ball Pickle Crisp.
Hot Pepper Relish - from Sure-Jell Package
I got this recipe from the Sure Jell package I thought
2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1/2 cup Apple Cider Vinegar
1/2 cup water
3 cups sugar, measured into separate bowl, divided (1/4 cup & 2 3/4 cup)
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine
Place red, green and jalapeno peppers, vinegar and water in 6- or 8-qt. saucepot.
Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin. Add pectin/sugar to pepper mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle into prepared jars, filling to within 1/4 inch of tops. Process 10 min.
notes:
Because we like it hot, I did 2 cups Jalapeno, and 1 cup each red & green peppers. And I didn't have any cider vinegar so I used white. Other than that the recipe was followed. I seemed to come out fine, but there was only about 1/3 of each jar with peppers in it and all floating at the top. Maybe I should have used more peppers and used the food processor - maybe if I did that the pepers wouldn't float. Still too hot to try.
YIELD: 4 1/2 pints & 3 1/4 pints = 2.75 pints.
10/25/2017 - I did this recipe with everything red jalapenos, but the insert this time said didn't mention sugar?? WTH?? so I used a total pf 1/2 cup sugar and then followed the directions - we'll see what happens - it ought to be interesting....
YIELD: 4 quarter pints + 1 half pint = 1 1/2 pints