Archive for October, 2015

green pepper jelly


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5 cups water
2 1/2 cups milk
2 tsps salt
1 1/2 cups corn meal
season to taste with preferred seasonings
1 cup parmesan cheese
2 tbsp olive oil

Bring water, milk and salt to a simmer.

Whisk in corn meal.

Cook on low, stirring occasionally.

Stir in cheese and oil.

Season to taste.





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pickled red peppers


Too many peppers in your garden? No problem! Peppers are amenable to all sorts of preservation.  You can freeze them, dry them and also grill them before processing. Pickled peppers are almost as versatile as garden fresh. Use them in stir fries, soups, stews, salads and sandwiches.
Here is another fast and easy way to preserve them by water bath canning in a pickling brine.

8 cups hot peppers (cayenne, jalapeno, habanero, etc.)
6 cups white vinegar
2 cups water
4 tablespoons kosher salt
3 tablespoons celery seed
3 tablespoons mustard seed
3 tablespoons black peppercorns

Wash peppers thoroughly and snap off the stems. Peppers may be left whole or chopped.
Pack peppers into sterilized pint jars and set aside.
Combine vinegar, water, salt, celery salt, mustard seed and peppercorns in a large saucepan and bring to a boil.
Pour boiling brine over peppers in the pint jars, leaving ¼” of head space at the top.
Seal jars with lids and bands and process in a water bath of boiling water for 10 minutes.
Store at least one week before using. Store up to one year.


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