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Blue ribbon winner at the Texas State Fair.
Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space.
1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
2. Put jars in a kettle and cover with hot water.
3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
4. Turn off heat and let jars stand in hot water.
5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
6. Sterilize jar lids 5 minutes, or according to manufacturer’s instructions.
Prepare jalapeño peppers:
1. Combine the white vinegar and water in a medium saucepan.
2. Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers.
3. Wash peppers, drain and slice into ¼ inch rounds, discarding stems.
Note: Wear rubber gloves. If you don’t wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy.
4. For a milder flavor, remove the seeds.
5. Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace.
6. Add salt to jars.
7. After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
8. Wipe the ring and the jar rim clean and screw on the cap.
9. Adjust the lids and process in boiling water for 10 minutes.
10. Allow the jalapeño peppers to cure for a minimum of 6 weeks.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!