Pickled Jalapeno Peppers

CANNING RECIPE: Pickled Banana or Jalapeno Peppers

10-cups banana or jalapeno peppers, sliced into 1/2 inch secions 2-cloves garlic 4-cups white vinegar (5% acidity) 2-tsp pickling salt
Boil vinegar and salt. Prepare jars and lids by sterilizing Pack washed peppers into hot sterile jars Put 1/2 clove garlic in each quart jar or 1/4 into a jelly jar. (This is a guide, if you love garlic add more.) Pack peppers in hot jars leaving ¼” headspace Ladle hot liquid over peppers leaving ¼” headspace Remove air bubbles with a non-metallic utensil (chop stick works GREAT) Put on sterilized caps and then place rings on top. Process 10 minutes in a boiling-water canner Best if left for 5-6 weeks before eating makes 10 cups
Just slice the jalapenos into rings - great on top of homemade pizza

Apple Sauce

Apple Sauce
























Makes about 8-pint jars or 4-quart jars

12 lbs apples, peeled, cored, quartered, treated to prevent browning (treatment 4cups water 1 cup bottled lemon juice)
water
3 cups granulated sugar (optional)
4 tablespoons bottled lemon juice (NOT optional)

1. Prepare canner, jars and lids.




2. In large stainless steel pot, combine apples with just enough water to prevent sticking. Bring to a boil over med-high heat. Reduce heat and boil gently, stirring occasionally for 5-20 mins, until apples are tender. (If you use the corer/peeler the cook time will be 5-10 minutes http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=229&words=apple ). Remove from heat and let cool slightly, about 5 minutes.




3. Working in batches, using a slotted spoon transfer apples in batches to a food mill or food processor fitted with a metal blade and puree until smooth.

4. Return apple puree to large stock pot (if you had extra liquid dump it out). Add sugar, if using and lemon juice, bring to a boil, stirring frequently to prevent sticking Reduce heat and maintain a gentle boil over medium heat while filling jars.

5. Ladle hot apple sauce into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding more apple sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.

6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 mins (quarts and/or pints). Remove canner lid and wait 5 minutes, then remove jars, cool and store.

Note: In step 4, add 4 tsp of spice of your choice, such as cinnamon, nutmeg, or allspice.