I have an over abundance of jalepenos i want to can them.?!
Thanks
Answers: Any one have a recipe for this or where can i find one?
Thanks
pickle them
make salsa
fry with sausage
make chile
pickled peppers
1 pound jalapeno peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped
Place the jalapeno peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Pickled Jalepenos
INGREDIENTS:
jalapeno peppers
several small cloves of garlic
sprig of Mexican Oregano
white vinegar, 5% to 6% acidity
PREPARATION:
Wash peppers; drain well and let dry; Prick skins in a few places.
Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic and a sprig of Mexican oregano (both additions are optiona
They actually freeze very well. All you need do is stick them in the freezer. Then when you need a few thaw them out.
Preserving Jalapeno Peppers Recipe
Ingredients:
Jalapeno Peppers
Directions:
Jalapenos can be frozen without processing. Wash the chili and dry them. Put them one-layer deep on a cookie sheet and freeze them. After they are frozen solid, store them in plastic bags. Frozen peppers will keep up to nine months to a year.
Pickled Jalapeno Peppers Recipe
Ingredients:
2 tbs oil
1 pound jalapeno peppers -- washed/dried
1/4 cup carrots -- sliced
1 medium onion -- sliced
salt -- to taste
garlic cloves -- peeled
1 cup vinegar
1 cup water
olive oil
Directions:
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and saute until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices and 2 onion slices. Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar. Insert a dinner knife on inside of filled jar to remove any bubbles; insert knife in middle of filled jars to remove bubbles there. This is done by moving the knife side to side. Add olive oil to within 1/2-inch of rim of each jar. Cover with lids and caps and adjust. Process in hot water bath for 15 minutes. Remove jars and place on towels away from any drafts to drain.
Let stand 30-45 minutes until lids seal. Test seals after allowed time by pressing lids. If lids stay down they are sealed. If not, store those jars of pickles in refrigerator after they have cooled. Store sealed jars in pantry or under sink or in a cool, dark place."
FRIED JALAPENOS
Ingredients:
20 to 24 canned jalapeno peppers
1/2 cup yellow cornmeal
1-1/2 cups flour, divided
1 tsp baking powder
1/2 tsp salt
1 tbsp vegetalbe oil
1 cup beer
oil for frying
3 to 4 oz Muenster cheese
Directions:
Make a small slit in each pepper. Remove the seeds and membranes, being careful to keep the pepper from tearing. rinse each pepper with cold wate and drain well. In small mixing bowl combine cornmeal, 1 cup flour, baking powder and salt. Add 1 tbsp oil and the beer; mis until smooth. Allow this batter to rest for 15 minutes. In small saucepan, heat 3 inches of oil to 350 degrees. Cut the cheese in small pieces and use to fill the cavity of each
. Roll each pepper in 1/2 cup flour; dip in batter to cover, and fry in hot oil 1 to 2 minutes or until golden brown. Drain on paper towels and serve immediately with Chile Mayonnaise. Chile Mayonnaise 1 whole egg, 1 tbsp lemon juice, 2 tbsp white vinegar, 3/4 tsp salt, 1/4 tsp dried mustard, 1 tsp mild chili powder, 1-1/2 tsp ground cayenne pepper, 1 tbsp Dijon mustard, 2 cups soybean oil. Place egg in food processor fitted with steel blade; process for 1 minute. Add lemon juice, vinegar, salt, dried mustard, chili powder, cayenne pepper and Dijon mustard. Process ingredients until mixed, then slowly add the oil through the feed tube in a thin stream, and blend until mayonnaise sets up.
I haven't made this yet but I'll probably use commercial mayonnaise and add the spices. Enjoy
JALAPENOS AL ESCABECHE
Ingredients:
1 Pound Jalapeno Peppers
Salt
Water
3 Cups Vinegar
2 Whole Cloves
1/4 Tsp Oregano
1 Small Cinnamon Stick -- piece
1/4 Tsp Ginger
1/2 Cup Oil
1 Medium Onion
8 Ounces Carrots -- sliced
1 Head Garlic -- Cloves Separated And Peeled
4 Bay Leaves
Directions:
Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in bring made by dissolving 2 tbs salt in 3 cups water. Let chiles stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chiles and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in color, about 10 minutes. Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of onion mixture and chiles until jar is filled, starting and ending with onion mixture. Add boiling vinegar to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend.