oh yes I CANNED

[OldUsedParts]

Jalapeno Jelly time was over due and I finally just made myself get the ingredients and fix some.
SWMBO has discovered that this really goes good on Nachos with Monterey Jack Chez so it doesn't last as long any more.

[Rambo]

Beautiful, nice and clear; great job

[k.a.m.]

Pretty OUP!!!
Bagles and cream cheese and the jelly would go a long way brother.

[OldUsedParts]

You betcha, Sir, we often put a block of cream chez on a plate and cover it with "Fischers" Roasted Raspberry and Chipotle Sauce for cracker dipping and I'll bet a jar of this Jelly would be good also.

[Sailor Kenshin]

You betcha, Sir, we often put a block of cream chez on a plate and cover it with "Fischers" Roasted Raspberry and Chipotle Sauce for cracker dipping and I'll bet a jar of this Jelly would be good also.

That would be true!

[bobcat1]

When I retire I'm gonna learn to do this. I was too busy fishing when Mom and Grandma were "putting" stuff up. My Mom made the best candied jalapeno jelly. It was always red. I wish I wish I would have taken the time to learn her secrets before she passed.

[Rambo]

When I retire I'm gonna learn to do this. I was too busy fishing when Mom and Grandma were "putting" stuff up. My Mom made the best candied jalapeno jelly. It was always red. I wish I wish I would have taken the time to learn her secrets before she passed.

You can do it. Getting the right equipment sure helps

[OldUsedParts]

one of the most important things for me is to keep my Canning/Preserving to a smaller quantity - - - - it works best for me to do 5 or 6 pints and then later do 5 or 6 more, rather than try and put up a years supply all at once - - - HOWEVER, that probably won't work with Seasonal Veggies

no way to explain the feeling of hearing the lids "pop" and seal after you've finished canning that also brings back some very fond memories from when I was a youngster at home watching the same thing happen but not having a clue that "I" would ever try such a thing

a lot of Folks put green food coloring in their Jalapeno Jelly but I prefer letting the Peppers control the Color

[Rambo]

Food coloring is like beans in Chili

[OldUsedParts]

[bobcat1]

one of the most important things for me is to keep my Canning/Preserving to a smaller quantity - - - - it works best for me to do 5 or 6 pints and then later do 5 or 6 more, rather than try and put up a years supply all at once - - - HOWEVER, that probably won't work with Seasonal Veggies

no way to explain the feeling of hearing the lids "pop" and seal after you've finished canning that also brings back some very fond memories from when I was a youngster at home watching the same thing happen but not having a clue that "I" would ever try such a thing

a lot of Folks put green food coloring in their Jalapeno Jelly but I prefer letting the Peppers control the Color

They always used Red Jalapenos and that is why it was red. No food coloring. LOL

[OldUsedParts]

one of the most important things for me is to keep my Canning/Preserving to a smaller quantity - - - - it works best for me to do 5 or 6 pints and then later do 5 or 6 more, rather than try and put up a years supply all at once - - - HOWEVER, that probably won't work with Seasonal Veggies

no way to explain the feeling of hearing the lids "pop" and seal after you've finished canning that also brings back some very fond memories from when I was a youngster at home watching the same thing happen but not having a clue that "I" would ever try such a thing

a lot of Folks put green food coloring in their Jalapeno Jelly but I prefer letting the Peppers control the Color

They always used Red Jalapenos and that is why it was red. No food coloring. LOL

I'm tempted to use both colors sometime and to also keep my Puree to a slightly coarser blend so there would be green and red flakes floating all in the Jelly.

[tex_toby]

Oh yeeaaaaaa