Each year I grow herbs and peppers in my backyard in containers. This year, I planted two tiny little jalapeño pepper plants I bought from the Home Depot back in March. I think I paid $1.50 for each and by September they are 3.5 feet tall and producing lots of peppers.
I leave them on the plant until they turn red and then harvest and keep in the refrigerator until I have enough. I think they taste better than the green peppers, maybe more mellow? For this recipe, I used a few large green jalapeños from the market to add some color. These are definitely not like my Cowboy candy. These are pickles. Great on a sandwich or as a, well, pickle!
Check em out.
I love the taste of Summer from the fresh corn to the nice fiery hot Jalapenos I grow in the back yard. I also like grilled meats and think that once in awhile you might like to have something sweet and hot on a freshly grilled chop. Enter this jam.
I love strawberries. Sweet. Tart. Pretty. Red. Come on, everyone likes strawberries, right? I've been on a jelly/canning/preserving kick over the past year and I thought, what could I do with strawberries? These Texas grown berries are delicious. They're pretty BIG too. I took a basic recipe from Susan Can Cook and modified it a bit. It came out really nicely. Delicious and tastes like "Summer". Try this. It's easy and delicious.
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| Orange-Ginger Marmalade |
I tried canning in November of 2011 for the first time when I made Chili Piquin Jelly. It turned out well and gave me some confidence to try new things. Up to that time, preservation for me was the freezer. It turns out, that if you follow directions, things work out pretty well! Who knew?
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