Canning 18 half-pints of jalapenos from my garden . I used a very basic pickling recipe , 1c vinegar , 1c water 1tbsp kosher . Processed them in my wife's steam canner , and increased the time 50% over water-bath time . Last time I looked there were 11 sealed and a couple more on the cusp ... jars are still pretty hot . I picked 85 peppers from my 4 plants , and about half of them had gone red . Some I tossed from insect damage , a handful went into the freezer . Those are destined for some salsa . The canned ones will warm up those cold winter daze on some nachos ... and sandwiches ... and anything else I can ! It's going to be hard to wait a couple of weeks to try these ... -- Snag
16 of 18 ! Watched Ma , Grandma , and my wife but this is my first time . I'm hyped !- posted
10 years ago