Canned Hot peppers

Canned Hot peppers

INSTRUCTIONS
1. Wash peppers.
2. 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.
4. Remove from pot with slotted spoon.
5. Pack into 1/2  pint) or  pint) jars.
6. Leave 1 inch headspace.
7. Add 1½ teaspoons vinegar to each q1/2  pint  jar; 1 tablespoon vinegar to each 1 pint jar.
8. Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
9. Top up each jar with clean boiling water from a kettle  maintaining headspace.
10. Debubble; adjust headspace.
11. Wipe jar rims.
12. Put lids on.
13. Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
14. Processing time: either size jar 35 minute

Louisiana Style Hot Sauce

Louisiana Style Hot Sauce
1 lb. of seeded and chopped Cayenne Peppers
1 1/2 cups of white vinegar
1 tsp. kosher salt
1 tsp. minced garlic (optional)

Wearing rubber gloves, and using the knife, remove the stem and cap from all the peppers. Then, cutting the peppers lengthwise, remove all the seeds. Coarsely chop the peppers (1/2" pieces) and place them into a pot with the remaining ingredients.

Heat to a boil, then reduce heat to a simmer for 5 minutes. Remove from heat and pour into the blender. (At this point, put on the face shield!)

Put the cover on the blender and hold it down. Turn on the blender at its lowest setting for awhile, before moving up to the next setting. Progress through to the highest setting.

strain it through the fine stainless steel mesh strainer (use the back of the stainless steel spoon to assist) and then thin it down using more vinegar to the consistency of your liking.

Process pints for 15 minutes

Thai Sweet Chili Sauce

Serves: about 4cup

Ingredients

12 large garlic cloves, peeled

8 red Jalapeno or Serrano peppers, deseeded

2 cups white distilled vinegar

2 cups sugar

1 cups water

2 tablespoons salt

4 tablespoons  Clearjel 

8 tablespoons water

Instructions

In the blender, puree together all the ingredients, except for the last two.

Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.

Combine the Clearjel and water to make a slurry. Whisk in the mixture and continue to simmer one more minute. The Clearjel will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Process 15 min water bath

4 half pints

Sweet Corn

Our neighbors had corn that they were going to cut down and they asked if we wanted some so we picked two bags to can. We have awesome neighbors 

Sweet Corn

3 to 6 lb corn in husks (about 10 to 19 ears) per quart jar
Water
Salt, optional
jars with lids and bands


DIRECTIONS

PREPARE pressure canner.
Wash lids in warm soapy water and set bands aside.

HUSK corn and remove silk. Wash corn cobs. Cut corn from cob and measure.
PACK corn into hot jars according to raw pack or hot pack recipe below.

Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
REMOVE air bubbles.
Wipe rim.
Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude, according to your pressure canner instructions. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Raw Pack
PACK corn loosely into hot jars leaving 1 inch headspace.
LADLE boiling water over corn leaving 1 inch headspace.

Hot Pack
PLACE corn in a large saucepan. For each 4 cups corn, add 2 cups water. Bring to a boil. Reduce heat and simmer 5 minutes.
PACK corn and liquid into hot jars leaving 1 inch headspace.

Spotted lanternfly

Saw (and killed) our first lanternfly today.