Replies

To: Diana in Wisconsin; All

Canning time. We have a glass-topped stove so I 'sweat it' every time I put the big canning pot on it due to the weight - afraid of cracking or breaking the top. Last year, I bought a butane burner, but I didn't use it until this year. It worked just great (has to be used outside) & heats the water much faster than the stove (I boiled water in a large pot & filled the canning pot with hot water to help it heat up faster). Canned two batches of salsa in the big pot/butane burner.

In the meanwhile, I ordered a small wire rack for making jelly in a smaller pot on the stove and got it a couple of days ago. Yesterday, I made 3 batches of Jalapeno Pepper Jelly using the smaller rack/pot. The recipe calls for pureeing (food processor - into small bits, not smooth) the jalapenos with one cup of vinegar. I then put the puree/vinegar in quart Ball jars & stored them in the fridge until I had enough jars to process a couple of batches at a time - worked just great.

I wait until I have red jalapenos - the color is just gorgeous - never made a batch with green jalapenos, but I might do it this year just to see how it turns out.

6 posted on 08/17/2019 7:37:12 AM PDT by Qiviut (Support the country you live in or live in the country you support.)

7 posted on 08/17/2019 7:37:59 AM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)

Oh my....that looks delectable.

8 posted on 08/17/2019 7:41:53 AM PDT by Liz (Our side has 8 trillion bullets; the other side doesn't know which bathroom to use.)

We have a heavy duty two burner “camp stove” we used for canning Albacore Tuna that takes 90 minutes or more. I set it up in the garage with a small TV to pass the time as we did two batches using two pressure cookers...

11 posted on 08/17/2019 7:50:20 AM PDT by tubebender

Perfection!

My favorite treat is a slab of cream cheese (room temp) on a plate, slathered with Pepper Jelly, served with crackers.

Beau bought me a Ball Electric Water Bath Canner - that might be a good solution for your glass stove top terrors. About $140. Worth every penny!

https://www.amazon.com/Ball-1440035017-FRESHTECH-Electric-CANNER/dp/B00SLLS2MI

I’m tackling Salsa today - that last batch I made was WAY too hot, so I have the ‘mild’ version to do, today and can always dilute the hot with the mild as I serve it for our own consumption.

15 posted on 08/17/2019 8:07:20 AM PDT by Diana in Wisconsin (We come from the earth, we return to the earth, and in between we garden.~Alfred Austin)

Nice looking jelly. I remember JRandomFreeper telling me long ago that he made orange marmalade with jalapeno peppers. I love orange marmalade. Wonder if anyone here got his recipe?

26 posted on 08/17/2019 8:43:23 AM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future)

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