This time I pickled the peppers using a brine of 5-parts white vinegar and 1-part water; to each pint jar I added half a teaspoon canning salt; and put in a hot water bath for 15-minutes.
There were so many peppers gathered today I was able to share with a friend and still had enough to can 12-jars!
1 comment:
wow! That's a lot of jalapenos. Our cayenne peppers grew like crazy we canned some but I used the pressure canner and not very much vinegar since my family doesn't like vinegar. Hopefully they will turn out okay.
I like your pan - it matches my bowls!
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