I will add some pictures when I start canning. (Maybe this weekend)
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Jalapeno Pepper Relish (A Glorious Canning Endeavor)
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- Nov 2014
- 12720
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Jalapeno Pepper Relish (A Glorious Canning Endeavor)
Well my pepper garden is really kicking out some huge pepper harvests right now. However, being that October is right around the corner and the first northern frost isn't far behind, I know its time to start making one of my favorites. Sweet jalapeño Pepper relish. I love this stuff. I make it every year and its a big hit with a lot of the folks I surround myself with. Its great on sandwiches, dogs and brats, or just plain with tortilla chips, just about anything really. I am just getting geared up for this season. What are some of the other relishes that people make? Always curious to see what seasonal favorites my fellow pit masters are in too.
I will add some pictures when I start canning. (Maybe this weekend)Last edited by Spinaker; September 30, 2015, 10:34 AM.Tags: None
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
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ThermoPop
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Moderator
- Nov 2014
- 12720
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Mrs. Meat-2 loves herself some canning. Among the more exotics she does a great habanero jelly (cut with an orange bell pepper to make the fire manageable and emphasize the fruity taste of the habanero), a sweet and spicy tomato jam (my favorite, absolutely delicious on lamb and big red meats), a date jam (perfect with a cheese plate). I can probably get her to share the recipes if anyone is interested ...
Spinaker, looking forward to your recipe and pics of the jalapeno relish ...
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Seek and Ye Shall Find
Knock and the door shall be opened
Ask, and it shall be given
And the love comes a-tricklin' down.
HOT PEPPER JELLY
1 1/2 cups hot peppers (including seeds), chopped
1/4 cup seeded sweet peppers, chopped
1 1/4 cup vinegar, divided
6 cups sugar
8 oz. liquid pectin (Certo)
Few drops green or red food coloring, as appropriate
Prepare 6 8-oz. canning jars.
Puree hot and sweet peppers in food processor or blender along with 1/4 cup vinegar until “liquefied.†Pour into heavy saucepan and add remaining 1 cup of vinegar. Bring to a boil.
Add sugar and stir until completely dissolved. Remove from heat and let sit for 5 minutes.
Stir and add pectin and food coloring. Return to boil, stirring constantly.
Pour into jars to within 1/4 inch of top. Seal and invert jars for a few minutes. Then, set upright to cool.Last edited by gcdmd; October 1, 2015, 01:26 PM.
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
-
Here is a hot pepper relish I make frequently... usually just eat it like Pico and do not can it. There a zillion variations of this out there... here is my simple variation
Cowboy Caviar
1.5 cups of frozen corn
1 can of black beans rinsed
1/2 onion chopped real small
1/2 large green bell chopped real small
1/2 large red bell chopped real small
a pretty good wad of cilantro chopped real small
1 tsp cumin
1 tsp granulated garlic
salt - pepper to taste
2 - 3 Jalapenos chopped real small
2 - 3 Serranos chopped real small
1 Habenero chopped real small
Mix all this with 3-4 Tblspoons of your favorite vinegarette
Let sit in Fridge for a few hours
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Retired high school teacher and principal
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My garden usually goes for canning salsa. Not this year! Weather has been terrible. Hailed out once & cool spring/early summer weather has everything way behind. Even Farmer's Markets are short on tomatoes.
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