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#2 |
Dear Lord, Thank You.
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You can't go wrong with a Ball Canning book. It's like the canner's Bible.
Once you know how to can stuff up, it's super easy to can anything and make it just like you like. Pickles are just cucumbers, salt, garlic, fresh dill and whatever peppers you like for spice. You mess around until they are just the way you like them. These are my red sauce peppers. You eat them on crackers with cream cheese. If you want to get fancy, you get soft tortillas, mix chopped jalapenos with the cream cheese, smear it on the tortilla, then roll it up and cut slices off the roll. Then you dump a spoonful of peppers on your little rolly thing and it's straight to heaven with ya. ![]() Red Sauce Peppers 32oz. ketchup 6oz. tomato paste 2 cups cider vinegar 1 1/2 c. oil 3 c. sugar 1 clove garlic 1 tsp salt Bring juice to a boil, put in peppers, bring to boil again, put in hot jars. Do NOT cook peppers down. They'll turn into skins.
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#3 |
Dear Lord, Thank You.
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Oh, Jordan, they have real good pickle brine mix at Wally. I think it's Mrs. Fields or Ball. The instructions are right on the bag, it's idiot proof. Real good pickles, too. You can add garlic and hot peppers or sweet peppers to kick it up a notch. Super easy.
The most important thing is to make sure the rim of the jar is clean and everything is good and hot when you put your lid on. ![]()
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#4 | |
Jordan #2
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Oh, how many peppers do you use in that recipe above? I think thats the only ingredient not listed. |
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#5 | |
Dear Lord, Thank You.
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If you don't like your hungarian wax real hot, all you have to do is make sure they get lots of water over the season. With peppers, the drier it is the hotter they get. I plant mine in the wettest place I can and never let their feet get dry. If you want them hot, the plants should wilt in the heat every day. They'll blow your freakin head off. If you don't want them real hot, you should water if you ever see them wilted in the heat of the day. (Water at the roots in the evening, not on the plants in the heat.)
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