Last week I canned 6 quarts of Annie's salsa. Very tasty! We've gone through one quart already....

I just got back from the grocery store where they had jalapeño peppers on sale for 2 lbs for a buck, not limit. I bought 4 lbs. Now I'm looking for a canning recipe to my liking. I will put the jalapeños up in pint size jars.

Somewhere along my ancestry line must be a Mexican...

I was gonna ask if you were an illegal alien Mikey

A dear couple we know are originally from Cuba having immigrated here as teens following Castro's taking over the country. I just assumed they liked things hot and spicy. After all Cuba is located just east of Cancun Mexico and just north of Jamaica.... They won't eat my salsa....too hot... Anytime we make salsa that they will be eating we have to make what we call wimpo salsa....

Wimpo salsa for me too...........I like everything mild and not hardly any salt either. My dad was in the Navy and for some reason..........I don't know if they didn't salt there food in the Navy or what but he had to have no salt on all his food. Everyone had to add whatever salt or pepper they wanted after it was served. So I like everything bland and tasteless my DH always says. I just tell him I have exceptionally sensitive taste buds and I taste everything much better then he does

What nationality are you Mikey.........maybe it's all in your genes?

My foster mom loved salt. She would make a potato salad that was too salty. While it was being passed around the table she would always say it needed more salt as she passed around the salt shaker..... I think her taste buds were dead.....

What nationality are you Mikey.........maybe it's all in your genes?

American thru&thru.... I was raised in foster homes and don't know much about my roots. My father was from the Appalachians area and just last night my wife was doing some genealogy and found my mother's birth certificate on-line. Her birth certificate said her mom was from Denmark.

and maybe she killed yours off ta boot

I guess I'm the weird one here................I hate cooking. I'd rather be outside digging a ditch then cooking or cleaning. I can't help it, I just love being outside working, designing new plant beds or cleaning the road side or mowing the lawn etc. I still cook and clean tho but I'm not happy about it I do love eating the lovely dishes that someone else goes to all the trouble to cook When I cook, I cook for an army and there is only the two of us now. See that way we can eat the same thing every night for a week and all I have to do is heat it up I know I'm bad

My foster parents owned some land in the foothills and had it planted with a hundred or more fruit trees, mostly peaches. Due to the abundance of free fruit my wife used to do some canning. Eventually the property was sold and she got rid of all her canning stuff. Then I retired and got interested in canning and I ended up buying more canning stuff.... I really enjoy the Annie's Salsa that I can. In fact I piled it on my scrambled eggs this morning. Great stuff!.........and not too salty....

Cool Chools wrote:Where I grew up in South St. Louis, we had a peach tree in our back yard. Some years, the peaches would reach the size of a soft ball, no kidding. We would set up a stand down on the corner and, instead of lemonade, we'd sell the peaches.

There is NOTHING like a fresh, truely ripe off the tree, still warm, juicy PEACH. Just about my favorite fruit, those tree-ripened peaches.

I grow peaches in my back yard. You're right, there is nothing like a peach right off the tree!

We bought a little peach tree called a Frost Peach Tree and it is supposed to grow good here in the Pacific N.W and it is doing very well for such a young thing and DH says they are delicious.............I don't eat them myself but then you know I'm the weird one who lives on meat,cheese,nuts,berries and certain veggies :cyclops:

The only advice I can give you about canning japalenos is NOT to boil them in vinegar before putting them in the canning jars. My brother decided he wanted to do some. Filled a pot with the peppers, a few chopped up carrots and onions. He sat them on the stove and turned the heat up high. Soon everyone in the house was outside LOL It took all day to air out the house.

I think if you put the peppers in jars with a few slices of onion and carrot, maybe a teaspoon or less of oil and a pinch of salt, maybe a garlic clove and then either pressure canned or a water bath they might be almost like the canned ones we buy from Mexico. It would be worth a try. I've done cayenne and banana peppers in a waterbath and they came out great. Timing will be the key tho. Too long and they turn mushy.

I put up 7 pints of jalapeños. I chopped up some onions, threw in some garlic cloves, peppercorns and salt. I stuffed them into jars and poured some boiled cider vinegar over them. They now have to sit for a few weeks before I will know if I succeeded.

I have made them before without boiling the vinegar nor did I use a water bath. The old recipe called for using 100% red wine vinegar and then two tablespoons of olive oil on top to seal out the air. The high acid content and the oil on top was enough to preserve them without refrigeration. They were very tasty and I look forward to seeing how my current batch compares....

How did you seal the jars? I think that would be ok for a jar or 2 that you keep in the fridge but would be worried about long term storage.