Jalapeños
Heat the following in a pan to boiling
- 3 cups white vinegar
- 1 cup water
- 1 cup sugar
- 1/2 cup salt
- 1 tsp garlic powder
- 1 tsp onion powder
Process peppers:
- Cut off stem and discard
- Cut off tip 1/3 of the pepper, and put in “ready” bowl
- Cut remaining 2/3 piece in half and put in “to be processed” bowl
- Use a thin knife (fillet knife) to ream out seeds and veins (put seeds and veins in a “use later” bowl
- Move deveined piece over to the “ready” bowl
- Complete all pieces until “to be processed” bowl has been emptied
- Sterilize jars and lids
- Put enough peppers to fill one jar into the hot liquid and let blanch for 2 minutes,
- Then move pieces into your jar until nearly filled
- Move some of your brine into the jar, leaving 1/2 inch headroom
- Set aside for hot water bath canning
- Repeat until “ready” bowl has been emptied.
- Process in hot water bath
Seeds and Stems – HOT PEPPER OIL
- Place seeds and stems in a casserole dish
- Cover seeds and stems completely with Canola or Olive oil
- Bake in oven at 400 degrees for one hour
- Let cool
- Drain into oil bottle, discarding remnants
- Use oil to spice up any food where oil might naturally be used