Sweet Mini Peppers

Sweet Mini Peppers.

 

Wait for the heat!

Lemon-Garlic Infused Olive Tapenade with Rosemary Baguette Chips (via Spoon With Me)

What’s for dinner?

It began with a baguette.  Like all good plans gone awry, this baguette started out with the greatest of expectations.  As it left the market in its crinkly paper bag, it had high hopes for sopping up that last bit of soup, or being dipped in a drizzling of peppery olive oil.  But alas, it was forgotten, neglected, and turned stale. Three days later, I noticed the baguette looking at me expectantly from the counter. “Croutons?”  I suggested “Obvi … Read More

via Spoon With Me

The End

21 jars 5 hours

Canning

Warm jars

Boiling

Seedless

Oops

Relish the New Year

Jalapeño Pepper Relish:

Gloves are necessary so do not start process without them. Gather: 9 1/2 C. of chopped Jalapeño peppers, 4 1/2 C. chopped onion, 4 1/2 C. White Vinegar (9% Acidity), 4 1/2 C. Sugar, 4 1/2 T canning salt. Chop the peppers after deseeding most, rinse and drain three times. Combine the chopped onion, sugar and sale in large stock pot and stir until ingredients are thoroughly combined. Add Vinegar (if 9% Acidity is not available use 5% Acidity Vinegar and reduce sugar by 1/2 C.)

Boil down for 20 minutes and if canning add relish into jars for another 5 minute soak.