Monday, September 29, 2008

To answer a few questions

Mamoo: The pickles are on the shelf in the kitchen. For those of you who have never been in my kitchen, the shelf is a shelf made specifically for holding your canning jars. It was a cast off of a friend and I was happy to take it. What doesn't fit on the shelf, gets put back in the boxes that the jars came in and they are tucked under the bed. Some people have sweaters under their bed. I have pickles.

Teyani: Thanks! And yes we do use them all winter and spring and summer until they are gone. The banana/ crimson hot mix is so delicious that they sometimes get snacked right out of the jar. Sometimes they get placed on a slice of cheese before being devoured. They also make appearances in hamburgers and sandwiches of all types. The juice gets used up for marinades and salad dressings.
The kids around a jar of dill's is reminiscent of lions around a downed zebra. Actually it is more like piranhas around the proverbial cow. They even eat the dill and peppercorns. And can do it in about 15 minutes flat.

The hot pepper recipe is the same basic recipe that I use for dills.

3 cups vinegar
3 cups water
1/3 cup pickling salt

bring to a gentle boil and scoop in a couple of cups of sliced hot peppers of your choice. Let heat for about 1 minute and transfer with a slotted spoon to jars. The reason that I do this is to soften the peppers a bit so that they will pack more efficiently. They will settle a bit and you can top them up with pepper rings until the peppers are about 1/2 inch from the top. Continue until you have enough full jars for a batch. Ladle the pickling liquid into the jars. I usually use a sieve to catch the excess seeds. Wipe rims. Put on softened snap lids. Apply screw bands.Process in boiling water bath for 10 minutes.

Christine: Most ripe crimson hots were made into pickled peppers. We used to freeze some and make a wonderful hot sauce, but we have found that the hot sauce wasn't getting eaten as much as it used to be, so we stopped. There are still some in the freezer from last year. A lot of the peppers that were in the pepper cookies were green crimson hots as well as the smaller and unripe bananas.
And I have found that the chopped peppers take up a lot less space!

I would also like to note that not all of my produce is in my possession anymore. When I ran out of jars, I put out a call at work asking for mason jars. I offered one jar of pickles for 6 empty jars. I actually had quite a few responses. One woman also offered to buy her pickles from me instead of the lady that she had been buying them from. Which lead to one of her neighbours wanting some Lady Ashburnhams too. Some have also been gifted out. And more will be going out the door at Christmas time. But most of the dills will be staying to be consumed by the children.

3 comments:

Anonymous said...

I got out of bed at 11:55 to go to the bathroom and had to go check your blog. It is an addiction for me.

Thanks for your answer to my question.

Did I ever told you that I am proud of you? Well I am.

Love, Mamoo

Teyani said...

too bad I'm not closer - I'd have traded a couple huge boxes of jars for some of those pickled peppers (grins). I didn't do any canning again this year - and I miss it.
Yours looks wonderful!

The Holistic Knitter said...

I'm hoping to grow peppers next year ...I'll be using this recipe then hopefully ;0)