Presently there are two containers of pears sitting in the kitchen awaiting to be canned this Saturday. I will can them the same as the peaches with a mixture of fresh juice and light syrup. There's also the balance of the dry beans lying on racks drying in the spare bedroom. Hopefully they will be dry soon so I can finish shelling them, weigh them and put them away for later use.
I haven't decided what I'm going to do about the popcorn. Most of the white corn is hanging in a mesh bag on the back of the door leading to the basement and most of the strawberry corn is hanging from the pot rack in the kitchen. I suppose that I will shell and weigh the white corn. However, we really like the look of the strawberry corn hanging in the kitchen. That corn may stay there for awhile since it's so pretty. There's also dried herbs and dried peppers hanging in the kitchen awaiting to be processed and put away for storage.
It may sound like a lot and I'm sure that there is something I forgetting. With the exception of the canning of the pears, what's left to do really isn't all that bad. Most of it is fun and easy stuff, unlike the never ending canning and freezing of the summer crops this year!
Since I really didn't do any canning or preserving this week, I thought I would share a recipe and a tip.
Hot Pepper Jelly
- 2 Cups of finely chopped and seeded sweet peppers. I use a combination of colors to give the jelly a festive look
- 3/4 Cup of finely chopped and seeded hot peppers. You can adjust the sweet/hot ratio if you prefer hotter jelly or you can add a Tablespoon of Red Pepper Flakes
- 1 1/2 Cups Cider Vinegar
- 6 1/2 Cups Sugar
- 1 Pouch of Liquid Pectin
- Place all of the Peppers and Vinegar in a large saucepot
- Stir in Sugar and bring to a full rolling boil on high heat, stirring constantly
- Stir pectin in quickly and pepper flakes (if you are using them)
- Return to a full rolling boil and boil one minute
- Ladle into prepared jars, filling to within 1/8 inch of the top. Cover with hot lids and process in a boiling bath for ten minutes
Once the jelly is finished processing, I put the jars on a wire rack. Once they cool down a bit, I turn them upside down. Then I continue to turn and shake them until the jelly has jelled enough to keep the pepper pieces suspended throughout the jelly. If you don't do this, the pepper pieces will float to the top.
Isn't it pretty???
What's been going in or out of your Kitchen Cupboard lately....and are you finished preserving your harvest???
Since we will be on vacation for the next two Thursday's, Jody & Belle at Spring Garden Acre will be hosting Thursday's Kitchen Cupboard.
It's a busy time of year for sure with so many harvest related chores. I made some more mustards too. I need to do a post on how they turned out. I hope you have a great vacation!ReplyDelete
Thanks Dave, It's going to be a busy weekend finishing up the canning and getting ready to leave! Can't wait to read about your mustard!Delete
It's been a firestorm of activity in your kitchen the past several months. The pepper jelly is really beautiful and quite festive looking. I have lots of stuff to bring in from the garden yet and I am going to have to get moving on it this weekend, as our weather is about to break on us.ReplyDelete
Laura, it's been the craziest canning/preserving season this year. We are going to have our first freeze tonight!Delete
I'm looking forward to your mustard posts. I still haven't made any. I figure I'd get to it sometime this fall.ReplyDelete
Daphne, I think I'm only going to make 3 mustards this year, maybe 4. We shall see!Delete
That's the same hot pepper jelly recipe that I used for preparing mine - love how it came out. It will be used for glazed foods in winter for sure.ReplyDelete
Jenny, it's a great recipe! We love to eat it with cheese and crackers.Delete
What pretty jelly. Sure looks good enough to eat.ReplyDelete
What nice little hostess gifts for Christmas time.ReplyDelete
We give lots of homemade canned goodies at Christmas. Did you think "The Italian" and I ate all this stuff??? Well, "The Italian" sure does put a dent in the jellies and jams!Delete
That's some great looking jelly. Especially if you put it over cream cheese and serve it up with a hearty cracker.ReplyDelete
You've got it Sandy!! It's great with cheese and crackers!Delete
great looking jelly!!!!ReplyDelete
Your peper jelly looks like Christmas to me!! NancyReplyDelete
I think it does too!Delete
That pepper jelly looks so beautiful! Mmm, I bet it tastes great too with something like a warm biscuit!ReplyDelete
Oh it sure would be great on a warm biscuit on a cold winter day!Delete
Thanks for the great tip!!! I always wondered how those little peppers get evenly distributed throughout the jelly!! I hope you'll have a nice vacation!ReplyDelete
I use that process with any jellies or jams where the chunks want to float to the top.Delete