Friday, February 28, 2014
Some Hot Stuff
2 pounds of jalapenos
1 pound carrots
1 medium red onion
1-1/3 cup cider or white vinegar
4 cups sugar
( I'm using cider vinegar and organic raw sugar--tastes better and cans beautifully)
Prepare 7 - 8 half-pint canning jars, or 3 pints, lids and rings. Sterilize and keep in hot water until ready.
Remove stems and de-seed the peppers. Clean and peel the carrots (you can wash the carrots thoroughly and leave the peel on). Use a food processor on pulse mode, add jalapenos. Pulse until they resemble a small dice. Then add the carrots. Pulse the same, then the red onion.
In a large stainless steel pot, combine the vinegar and sugar. Bring to a simmer until the sugar is dissolved. Add the diced vggies and simmer uncovered for about 2 minutes. Fill jars with the solids first, then add the juice. Remove air bubbles. Wipe rims, seal. Once the water bath canner comes to a boil, set timer for 15 minutes.
Can you just taste this now??? Are you rushing to the supermarket?