Let the canning begin.

[elizabama]

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I have started canning and I still love it. I started this year with some fresh from the garden and store pasta sauce. I had to get mushrooms and garlic from the store but the rest is out of the garden. I had enough for 5 quarts and a dinner and it turned out pretty dang good. This year is looking like a big year for peppers and tomatos. I have frozen all the corn I could get the deer got the rest. I have 4 different tomatos this year and 13 different peppers. I would say salsa and hot sauce will be the next round. Is anybody else doing any canning this year?

[exiledNms]

mrs. exiled's Mom typically cans enough to feed the county. And of course, we benefit since mrs. exiled is an ex-pat from the county...

[bayoutider]

I do canning several times each week. Open a can of this, open a can of that.

[ddsmit]

Yeah, Pole Beans, tomatoes, corn, peas and pepper jelly. They'll be great this winter when we can't get many veggies that have that good flavor. Most of ours come from Elberta, AL in the spring just a few minutes from p'cola.

[BamaLuver]

My mom still cans quite a bit. Her biggies are figs and tomato's. Those tomato's are nice when making spaghetti, soups, gumbo, etc.

[T Town Tank]

I have a lot of Jalapenos and want to can some for the winter. I like to cut them up and cook them with Mexican food. What is the best way to save some so that I can enjoy them this winter?

[ddsmit]

I wash them, put them in pint jars with 1/2 teaspoon of salt and pour boiling white venegar over them. Completely cover them with the vinegar, put a lid on them and let them sit for a few weeks. The vinegar that the peppers are in also makes a good pepper sauce for vegetables if your into that sort of thing.

[bayoutider]

Also take a few peppers and add them to a bottle of olive oil or cooking oil to make some pepper oil. It adds some zing to fried food and salads.

[elizabama]

4 quarts of peppers
1-1/2 cups of canning salt
4 quarts cups of water, plus 2 seperate cups for different use
1/4 cup of sugar
2 tablespoons of prepared horseradish
2 cloves garlic
10 cups of vinegar
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cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour salt and water mixture over peppers and let stand in a cool place 12 to 20 hours. Drain and rinse thoroughly. Comdine the 2 cups of water and remaining ingredients in a large saucepot. Simmer 15 to 20 mins. and remove garlic cloves. Then you can bring the brine to a boil. Pack pepers in your jars leaving 1/4-inch headspace. Ladle the brine over the peppers try and remove air bubbles. Then place your two piece lids on making sure the jar rim is dry. Then turn them upside down on a towel for cooling. Give them a few weeks to a month. This makes a crispy pepper.

To make your peppers softer(place in a hot water bath for 8 to 12 mins. after you lid them). Then place on towel right side up for cooling.

I hope you enjoy this one cause I sure do. It works with any pepper.
Good Luck and Happy Canning

[T Town Tank]

Thanks everyone, I'll give them a try.

[TideRollsInVa]

Out of my little corner of the house Garden I've canned 12 Qt's of whole tomatoe, 10 tomatoe relish and 8 "hot" Salsa. I'll make some pepper jelly next week I suppose.

[CrimsonDonald]

The best thing out of a personal, Alabama vegetable garden besides corn, okra, peas(purple hulls or pink eye), cabbage, and peppers Are fresh green beans, cooked with fresh, red, new potatos and a slice or two of bacon, when I`m not painting my bedroom

[CrimsonDonald]

If yo want something different, try green beans and new potatos cooked in diced garden fresh tomatos with a touch of basil and oregano and onions if you prefer