Canning: September 2007 Archives

I harvested the jalapeno peppers and the chili peppers. The heated goodness nearly filled a four gallon bucket. Another pink bucket harvest!

They recieved a nice cold bath before I sorted them in to lots of reds and greens so the hot pepper jelly would not have a motled color. While the peppers drained I then made sure to put on a good pair of kitchen gloves. Peppers will give you a chemical burn that is in no way fun. I have burned my hands before and I do not ever want to do that again. Seriously. With the amount of peppers I handled had I not worn gloves I would be unable to type and would be in severe pain right now. If you make hot pepper jelly make sure you wear gloves.

I took off the stem ends and split the peppers down the middle. I wasn't aiming for take your head off hot so, using a small spoon, I scooped out the majority of the pith and seeds which toned down the heat.

I ran them through the food processor. I like bits of peppers in my jelly so I did not puree them. I just don't like green pepper water. It can also make the jelly look cloudy that way. So just a few pulses. This measured out at 4 cups chopped peppers. To that I added 6 cups of sugar. Over slow heat I began to bring it to a boil. If your peppers are not super juicey you'll have to add a little water to help melt the sugar. To my mixture I added 3/4 c. water.

I let the peppers boil for about two minutes. Then I added 1 box pectin to make sure the peppers jellied. Stir without stopping after adding the pectin for another two minutes. Remove from heat. Carefully pour the hot jelly into your scalded jars.

Heat your lids in boiling water to sterelize them.

Place the lids on the jars and seal tightly with rings. Process jars in a hot water bath for 20 minutes. Take out and set on a cloth to begin cooling. You will hear the lids pop as they seal.

Red and green pepper jelly. It is so pretty and festive it makes me think of the approaching holidays and how I need to get busy with my plans and preparations. I also made a batch of cranberry-pepper jelly which I will share with you later.

The best part of making pepper jelly is the really cute little helper who is far too busy for his own good. Since he was so cute and sweet and really needed something that wasn't hot pepper jelly I baked him a pie.

What was left of the peppers I set about and pickled them.

Totals for the day - 9 pints red pepper jelly - 9 pints green pepper jelly - 8 jars cranberry-pepper jelly, 1 quart hot pickled peppers, 2 apple pies.

And how did your day pan out?