Blood Orange Marmalade

Blood Orange Marmalade

Yield: 20 ounces

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

4 large blood oranges

2  lemons

1 quart water

3 cups Sugar (amount determined by amount of fruit mixture after initial steps)

Instructions

DAY ONE (about 30 minutes)

First work on the peel: I use a carrot peeler to take a thin layer of peel off the blood oranges and lemons. You do not want the pith—the white layer just below the peel. The pith has pectin and will be used later but do your best to keep it separate from the peel. You should have about 2 cups of blood orange peel and 1 cups of lemon peel. Slice it thinly. Reserve any pith that has come off the fruit.

Now slice the fruit and remove the seeds. Take off the layer of pith if it is thick. Set it aside with the seeds. Wrap the seeds and pith in the cheesecloth and secure tightly.

Use a food processor to break down the oranges and lemons. Pulse until the mixture is in small bits. The fruit will continue to break down when you cook it and marmalade is often a chunky mixture.

Place the water, all of the processed fruit, the peels, and the cheesecloth containing the pith and seeds into a large pot. Let this mixture sit overnight (not refrigerated). Note that you do not add the sugar until Day Two.

DAY TWO (60-90 minutes)

Bring the fruit mixture to a boil and cook for 20-30 minutes or until the peel is tender. Remove from the heat and discard the cheesecloth bundle.

Measure the fruit and liquid. Add 3/4 - 1 cup sugar for each cup of fruit mixture (yes, this will be a lot of sugar). Bring to a boil and stir until the sugar is dissolved. Continue stirring as the mixture comes to the gelling point. The mixture will thicken, keep stirring. Perform a gel-test to see if the marmalade is ready for canning. Take a tablespoon of the marmalade and place it in the freezer for a few minutes on a very cold plate. After a few minutes, if the marmalade wrinkles when you push it slightly then it has reached the gelling point.

Ladle the hot marmalade into prepared jars, leaving 1/4 inch head space. Process in a boiling-water canner 10 min. 

Notes

The amount of sugar you'll need will depend on the ratio of fruit plus liquid to sugar. One cup to one cup is recommended. Here I decreased the ratio to 3/4 cup of sugar for each cup of liquid and the marmalade still came together very easily. If you use too little sugar you risk the marmalade not gelling and remaining in a liquid form.

Tomato Sauce Italian style 2026

 Tomato Sauce Italian style.

Canning party 2026 friends came over to process their tomatoes 

Chicken

 

Turkey Stock

 Turkey stock 

Put carcass in the pressure canner for 3 hrs @ 15 lb to extract everything.  Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.

Turkey

 Instructions

1. Start with leftover cooked turkey, already fully cooked. Debone the turkey and cut it into chunks or shred it, depending on your preference.

2. You can use turkey that has been roasted, baked, or even cooked in a slow cooker. Be sure to remove any skin and bones.

3.Bring turkey or chicken broth to a boil on the stove.  If you don’t have homemade turkey broth, you can use store-bought broth or water. Homemade turkey broth will give the best flavor, but it’s not necessary if you don’t have any.

4. Add 2 to 3 inches of water to your pressure canner and set the bottom rack in place. Preheat it to a gentle simmer while you prep the jars.

5. Pack the shredded or cubed turkey into canning jars, leaving 1 1/4 inch of headspace. Be sure the meat is loosely packed, so the broth can circulate between the meat during the canning process.

6. Optionally, add 1 tsp of salt per quart or 1/2 tsp per pint for added flavor. Salt is optional and will not affect preservation, but it helps with texture and flavor.

7. Pour hot turkey broth (or water) over the turkey in each jar, maintaining the 1 1/4 inch headspace. Use a debubbler to remove any air pockets. If necessary, adjust the broth level to maintain proper headspace.

8. Wipe the rims of the jars to remove any oil or residue, and then cap them with two-part canning lids. Tighten the rings until finger-tight.

9. Load the filled jars into your preheated pressure canner using a jar lifter. Follow the manufacturer's instructions for loading the jars properly.

10. Close the canner lid, but do not seal the vent yet. Bring the heat up to high and allow the canner to vent steam for 10 minutes before sealing the canner completely.

11. Once venting is complete, bring the canner up to the recommended pressure for your altitude and canner type (see notes).  Process pint jars for 75 minutes and quart jars for 90 minutes.

12. When the canning time is complete, turn off the heat and allow the canner to cool down naturally. Don’t open the canner until the pressure has returned to zero and the canner is safe to open.

Pumpkin

1. Seed and peel pumpkin, then cut into 1” cubes.

2. Place cubes in large stockpot, add water and bring to a boil for 2 minutes.

3. Fill jar with pumpkin cubes.

4. Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired.

5. Fill jar with cooking water, leaving 1”headspace.

6. Remove bubbles, wipe the rim clean, and place on your seal and ring. 

7. Process in a pressure canner according to the directions below.

8. Process pints for 55 minutes or quarts for 90 minutes, adjusting for altitude. 

Sauerkraut

 

If you prefer to can your kraut, pack the sauerkraut and juices into

pint or quart mason jars, leaving 2 inch headspace at the top of

each jar. Close the jars with two-piece caps. Immerse the jars in a

canner of water heated to about 140°F and bring the water to a boil.

Keeping the water at a gentle boil, process pint jars for 20 minutes,

quart jars for 25 minutes.

Basic Pickled Beets

BASIC PICKLED Beets

7 pounds beets, with their rootlets and 2 inches of their tops,

well scrubbed

Two 4-inch cinnamon sticks, broken into pieces

1 tablespoon whole allspice berries

1 teaspoon whole cloves

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 teaspoons pickling salt

1 quart cider vinegar

2 cups water

1) Put the beets into a large pot and pour enough boiling water over

them to cover them. Return the water to a boil and boil the beets

for 15 to 35 minutes, depending on their size, until they are just

tender.

2) Drain the beets and cover them with cold water. When they are

cool, trim them and slip off their skins. If they are large, halve or

quarter them—or, if you like, slice all the beets into Y,-inch-thick

rounds.

3) Tie the spices in a spice bag or scrap of cheesecloth. Put this into a

nonreactive pot with both sugars, salt, vinegar, and water. Bring the

contents to a boil, stirring to dissolve the sugar. Reduce the heat and

simmer the liquid, uncovered, for 10 minutes.

4 While the liquid simmers, pack the beets into pint or quart mason

jars. Pour the hot liquid over the beets, leaving 2 inch headspace.

Close the jars with two-piece caps. Process the jars for 30 minutes

ina boiling-water bath.

5) Store the cooled jars in a cool, dry, dark place for at least 3 weeks

before eating the beets. After opening a jar, store it in the refrigerator.

From The Joy of Pickling pg 108

Sweet Chili Sauce

 

Ingredients

 6 cups apple cider vinegar (5% acidity)

6 cups granulated sugar

½ cup chili flakes

½ cup garlic (peeled and chopped)

1 tbsp salt

1 tbsp soy sauce

1 ½ tsp dried ginger

3 tbsp  ClearJel (cook-type) (optional... you can omit but do NOT use cornstarch, arrowroot, or flour)

Instructions

 

Sweet Chili-Garlic Sauce and Canning Prep:

Fill a large stock pot or boiling water canner with water and begin to preheat the canner. Wash your canning jars in hot soapy water. Check your rings for dents and count your lids to make sure you have enough. Boil or keep your jars warm, but do not heat your lids.

Peel and chop the garlic cloves. In a small bowl or measuring cup, combine with the salt and the soy sauce.  Measure the sugar into a large bowl, and add the dried ginger (you can also measure the sugar and ginger directly into the pot in step four if you want to save a dish).

Measure the vinegar into a large heavy bottomed pot. If you are using powdered pectin, sprinkle that into the pot and whisk well to break up any clumps. Bring vinegar to a boil over high heat.

Add sugar and ginger and stir until the sugar dissolves. Reduce the heat and simmer for five minutes.

Add the chili flakes and the garlic mixture to the pot and stir until well combined. Turn the heat to low and simmer for three to five minutes.

Fill the Jars:

Remove the pot from the heat and ladle the sauce into your hot canning jars. Use a canning funnel if you have one to help keep the chili sauce off the rims of the jars. Stir the sauce as you go so the jars get an even distribution of ingredients (the chili floats and the garlic sinks).

Leave 1/4″ of headspace at the top of each jar. If you have extra sauce, refrigerate it rather than overfilling or underfilling the jars.

Wipe the rims of the jars with a clean, lint free cloth or paper towel dipped in hot water, vinegar, or a mixture of the two. This will remove any sticky residue from the rims of your jars and help make sure you get good seals. Top the jars with lids and rings, and place them in your canner using a jar rack or tongs.

Process the Sauce:

Process the jars in the boiling water bath for ten minutes. Start the processing timer only after the pot reaches a rolling boil. (If you live at high elevation, consult a canning time conversion chart to increase the processing time accordingly for your altitude).

After the jars have boiled for ten minutes, turn off the heat and set another timer for five minutes, leaving the jars in the covered pot. This will help prevent siphoning (losing liquid from the jars).

Using jar tongs or the jar rack, lift out the jars and place them on a tray, a wire rack, or a folded towel. Don’t place hot jars directly onto a cold surface (like a stone, concrete, or stainless counter top surface). Leave the jars undisturbed to cool overnight, or from 8-24 hours.

Remove the rings from the cooled jars and check to make sure your lids are firmly sealed. Refrigerate any unsealed jars, or you can reheat the mixture and reprocess with new lids. Wash the jars to remove any sugar or sticky residue and hard water marks, label them, and store them in your pantry without the rings on.

From https://www.alewyfe.com/mae-ploy-chili-sauce-clone/#recipe

Pickled Sweet Green Pepper Strips

Pickled Sweet Green Pepper Strips 

MAKES 4 PINTS

THESE SWEET, SOUR, CRUNCHY STRIPS are a wonderful addition

to salads or accompaniment for dips such as hummus

and baba ghanoush.

4 thin slices fresh ginger (I used powered)

4 small garlic cloves

2 teaspoons pickling salt

2 pounds green bell or pimiento peppers, cut into Y2-inch

lengthwise strips

2 cups white wine vinegar or distilled white vinegar

2 cups water

1 1/4 cups sugar

Divide the ginger, garlic, and salt evenly among 4 pint mason jars.

Pack the pepper strips snugly into the jars.

In a saucepan, combine the vinegar, water, and sugar. Bring the contents

to a boil, stirring to dissolve the sugar, then reduce the heat

and cover the pan. Simmer the liquid, covered, for 5 minutes.

Pour the hot liquid over the pepper strips, leaving 2 inch headspace,

and close the jars with two-piece caps. Process the jars for 10

minutes in a boiling-water bath, or immerse them for 30 minutes in

water heated to 180° to 185°F.

Store the cooled jars in a cool, dry, dark place for at least 3 weeks

before eating the peppers. After opening a jar, store it in the

refrigerator.

From the joy of pickling pg 137

Marinated Sweet Peppers

 Marinated Sweet Peppers 

MAKES 3 PINTS

IN THIS RECIPE the peppers are softened by blanching, not roasting, so no peeling is necessary. 

The pickling liquid makes a good salad dressing.

2 1/4 pounds pimiento or bell peppers

(green, red, yellow, or a mix of colors)

3 small garlic cloves

3 thyme, marjoram, or oregano sprigs

1 cup white wine vinegar, or more if needed

1 1/2 teaspoons pickling salt

1 cup olive oil

1) Put the peppers into a large bowl and cover them with boiling

water. Let them stand for 3 minutes or until they are flexible.

2) Drain the peppers and cover them with ice water. When they have

thoroughly cooled, drain them well. Put a garlic clove and an herb sprig 

into each of 3 pint mason jars. If the peppers are very long, cut

them in half. Pack the peppers into the jars.

In a nonreactive saucepan, heat the vinegar and salt. As soon as the

liquid comes to a boil, add the olive oil. Bring the contents to a boil

again. Immediately pour the hot mixture over the peppers, leaving

2 inch headspace. The liquid should just cover the peppers; if it

doesn’t, add a little more vinegar. Close the jars with two-piece

caps. Process the jars for 10 minutes in a boiling-water bath, or immerse them for 30 minutes in- water heated to 180° to 185°F.

Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the peppers. After opening a jar, store it in the refrigerator. 

From the Joy of pickling pg 135

Peperoncini Rings

This is the same recipe for the Whole Peperoncini peppers but these are cut into rings

Low temperature processing

Honeyed hot pepper Rounds

 Honeyed Jalapeño Rounds

Although the jalapeño is probably the most popular chile in North America, the many

cultivars sold today vary so much that some are barely recognizable as jalapeños. Big ones,

looking more like Anaheims, are meant for stuffing. Others have had all their heat bred out of

them. For this pickle you want traditional jalapeños—small and hot, but not too hot. If you

can’t find them, consider using serranos instead. The pickle will be particularly appealing if

you mix green and red peppers.

You can seed the peppers or not, as you wish (but wear gloves if you do). After cutting the

peppers into rings, you can take out most of the seeds with a grapefruit spoon (a pointed

teaspoon with serrated sides) or a swivel-style vegetable peeler. Then put the rings into a

colander, and rinse off the seeds still clinging to the peppers. Some people cut the peppers

into rounds and then seed each round with the tip of an apple corer.

Though popular with my readers, this recipe has frustrated me: The peppers soften too

much. To keep them a bit firmer, you can add a pinch of Pickle Crisp (calcium chloride; see

here) to each jar just before processing. For still crisper peppers, you can treat the pepper

rounds with lime, as recommended by the National Center for Home Food Preservation:

Soak them in limewater (1 1/2 cups pickling lime to 1 1/2 gallons water) in the fridge for 18

hours, stirring occasionally; rinse them; and then soak them three times in cold water, for 1

hour at a time, rinsing between soaks.

In the U.S. Department of Agriculture’s version of this recipe the peppers are “coldpacked”—

that is, they are put into jars raw. Cold-packing may lessen softening, but it can

also cause the peppers to float in the jars. For cold-packed pepper rings that don’t float, try

the variation that follows.

Pickled jalapeño rounds are usually used as a table condiment, to spoon right into tacos or

black bean soup.

Makes 8 to 10 half-pints

24 to 30 whole black peppercorns

8 to 10 small garlic cloves, sliced

2 tablespoons Mixed Pickling Spices

1 quart cider vinegar (5 percent)

2 tablespoons honey

2 teaspoons pickling salt

2 1/4 pounds jalapeño peppers, cut into 3/16-inch rings and, if you like, seeded

4 tablespoons olive oil

1. Put three peppercorns and a garlic clove into 8 half-pint mason jars. Have 2 more

half-pint jars ready in case you need them.

2. Tie the spices in a spice bag or scrap of cheesecloth and put it into a saucepan with

the vinegar, honey, and salt. Bring the contents slowly to a boil. Add the pepper rings,

and bring the contents back to a simmer.

3. Divide the peppers among the jars, and pour the hot liquid over them, leaving a little

more than 1/2 inch headspace. Discard the spice bag. Pour about 1 1/2 teaspoons olive

oil into each jar and close the jars with two-piece caps. Process the jars for 10 minutes

in a boiling-water bath.

4. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the

peppers.

Cold-Packed Jalapeño Rounds

Follow the recipe, but toss the peppers with 4 teaspoons salt and let them stand,

preferably in the refrigerator, for 2 to 3 hours. Drain them well, but don’t rinse them

unless you’re trying to reduce your family’s salt intake. Heat the vinegar with the honey

and spices but without added salt; let the mixture simmer, covered, for 10 minutes. Put

the pepper rounds into the mason jars with the peppercorns and garlic, and pour the hot

vinegar over. Add the olive oil, and process the jars

Notes:

cut to 1/4

I used hot Hungarian wax peppers 

Pickled Banana Pepper Rings

 

Pickled Banana Pepper Rings 

8 pints

Equipment

• 8 Glass pint jars with new lids and bands 
• Water bath canner
• Jar lifter
• Canning Funnel Optional: Helps to reduce spills
• Debubbler (aka bubble remover) Optional: You can use a spatula or butter knife
• Headspace tool
• Clean towels or paper towels
• Large stainless-steel pot
• Sharp knife
• Cutting board
• Measuring cups and spoons

Ingredients

  

• 4.5 lb Banana Peppers
• 10 cups White Vinegar
• 2 cups Water
• 1 tsp. Turmeric
• 8 tsp. Canning salt
• 4 T. Sugar
• 4 Garlic cloves Whole
• 1/4 tsp. Pickle Crisp

Instructions

Step One: Harvest or source fresh banana peppers.

Step Two: Wash the peppers.

Step Three:  Slice the banana peppers into rings.

Cut the banana peppers into ¼ inch rings, discarding the ends. I usually push the majority of the seeds out of the rings and discard them as well. Removing them is completely optional, and keeping the seeds will not make the pickled banana peppers spicy.

Step Four: Fill the jars with peppers.

Fill 8 clean pint jars with the sliced banana peppers, leaving ½” of space between the peppers and the top of the jar. 

Step Five : Make the pickling brine.

The remaining ingredients, except for the Pickle Crisp, are combined and brought to a boil in a large, non-reactive pot.  boil for two minutes

Step Six: Add the brine to the jars.

Make sure to leave ½” headspace. 

Step Seven: Add Pickle Crisp (Optional Step).

Add 1/4 tsp. of Pickle Crisp to each jar. Although this recipe is just as delicious without it, I like to add it in to make sure my pickled banana pepper rings come out crunchy.

Step Eight: Remove air bubbles.

.

Step Eleven: Add lids and bands.

Cover the canner with a lid and bring the water to a full rolling boil. Once boiling, process your jars for 10 minutes (adjusting for altitude if needed).

or 

Low-Temperature Pasteurization Treatment

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening 

Modified from https://www.thefromscratchfarmhouse.com/pickled-banana-pepper-rings-easy-canning-recipe/

Beans

Beans, Snap and Italian – Pieces, Green and Wax

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts – an average of 2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces.

Hot pack –Cover with boiling water; boil 5 minutes. Fill jars loosely with beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Cover beans with hot cooking liquid, leaving 1-inch headspace.

Raw pack – Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace.

Adjust lids and process in a pressure canner following the recommendations in Table 1 or Table 2 according to the type of canner being used. (There is no safe option for processing green beans in a boiling water canner.)

Hot and Raw  Pints20 min, Quarts 25 min 10lb 

Added  salt and 25mg zinc tablet to pints 50 mg to quart to preserve green color 

 

Peperoncini

 Peperoncini

This recipe is much like the preceding one, except that here I simplify the seasonings and use

thin, straight, mild-flavored, yellow-green peppers that are just long enough to fit into a pint

mason jar. You may have seen them pickled in jars in gourmet shops. Since these peppers

may be labeled simply peperoncini in seed catalogs, you need to look at the picture and read

the description to be sure you’re getting the variety you want. Japanese fushimi peppers and

some Spanish guindilla varieties make good substitutes.

Makes 4 pints

8 small garlic cloves, peeled

2 small Mediterranean bay leaves, torn in half

2 pounds straight green peperoncini, each slit once lengthwise, stems trimmed to about 1/4 inch

2 cups cider vinegar, white wine vinegar, or distilled white vinegar (at least 5 percent)

2 cups water

4 teaspoons pickling salt

1/4 cup olive oil

1. Divide the garlic and pieces of bay leaf evenly among 4 pint jars. Pack the peppers

vertically in the jars.

2. In a nonreactive saucepan, bring the vinegar, water, and salt to a boil. Pour the hot

liquid over the peppers, leaving slightly more than 1/2 inch headspace. Wait about 5

minutes for the liquid to fill the cavities of the peppers, and add more liquid as needed.

Then pour 1 tablespoon olive oil into each jar. Close the jars with two-piece caps

(make sure the rims are free of oil, which could prevent a good seal). Process the jars

for 10 minutes in a boiling-water bath.

3. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the

peppers.

Pickled Whole Hot Peppers

Pickled Whole Hot Peppers

For this pickle I have used Cascabella peppers, in their glorious colors of yellow, orange, and

red. But you can use any small hot fleshy pepper, such as Floral Gem (a similar wax-type

pepper), jalapeño, or hot cherry. Give a jar of these pickled peppers to some chile-head

friends and stick around to watch them gasp and sweat.

Makes 4 pints

8 small garlic cloves, peeled

8 whole allspice berries

16 whole black peppercorns

2 small Mediterranean bay leaves, torn in half

2 pounds small, fleshy fresh hot peppers, such as Cascabella, each slit twice lengthwise, stems trimmed to

about 1/4 inch

2 cups cider vinegar, white wine vinegar, or distilled white vinegar (at least 5 percent)

2 cups water

4 teaspoons pickling salt

1/4 cup olive oil

1. Divide the garlic, allspice, peppercorns, and pieces of bay leaf among 4 pint mason

jars. Add the hot peppers.

2. In a nonreactive saucepan, bring to a boil the vinegar, water, and salt. Pour the hot

liquid over the peppers, leaving slightly more than 1/2 inch headspace. Wait about 5

minutes for the liquid to fill the cavities of the peppers, and add more liquid as needed.

Then pour 1 tablespoon olive oil into each jar. Close the jars with two-piece caps

(make sure the rims are free of oil, which could prevent a good seal). Process the jars

for 10 minutes in a boiling-water bath.

3. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the

peppers.

Freeze-dried Batch 41 Rice, peppers, celery,

 

Picking of the peppers

 

Mexican Pickled Jalapeno Peppers

Mexican Pickled Jalapeno Peppers

3 lbs jalapeno peppers

1 tbsp pickling or canning salt

6 cups white vinegar

4 cups water

6 cloves garlic, halved

6 sprigs oregano (4 inches/10 cm long)

1. Prepare canner, jars and lids (see pages 7 to 8).

2. Trim off stems and cut jalapenos crosswise into ’4-inch (0.5 cm) slices, discarding seeds if desired (see tip, at left). You should have about 12 cups (3 L). Set aside.

3. In a pot, combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring often until salt is dissolved. Reduce heat to low and keep liquid hot.

4. Working with one jar at a time, place 2 garlic pieces and

1 oregano sprig in hot jar. Pack peppers into jar, leaving room for liquid and leaving 1 inch (2.5 cm) headspace. Pour in hot pickling liquid, leaving V2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.

5. Place jars in canner and return to a boil. Process for

10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.

Jalapeno peppers

Canning jalapeno peppers

Prep Time1hour hour

Cook Time 35minutes minutes

Total Time1hour hour 35minutes minutes

Ingredients

jalapeno peppers

vinegar

water

Instructions:

Wash peppers.

Cut into quarters, removing stems and seeds.

Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.

Remove from pot with slotted spoon.

Pack into ¼ litre (½ US pint) or ½ litre (1 US pint) jars.

Leave 3 cm (1 inch) headspace.

Add 1 ½ teaspoons vinegar to each ¼ litre (½ US pint) jar; 1 tablespoon vinegar to each ½ litre (1 US pint) jar.

Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace of 3 cm (1 inch.)

Debubble; adjust headspace.

Wipe jar rims.

Put lids on.

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: either size jar 35 minutes.

Notes:

The seeds are where the heat are; you can leave some in, if you wish.

From https://www.healthycanning.com/canning-plain-jalapenos

Stewed Tomatoes

 

Freeze dried potatoes

 Got a 50lb bag of potatoes for $5

Freeze dried corn, celery, peppers venison, onions.

 

Freeze dried Eggs and beets

 2 trays of egg whites 2 trays of egg yolks and 1 tray of beets