To finish off the summary of our canning adventures from last summer/fall, I have to include that we also made black raspberry jam for the first time. We didn’t have enough berries for as many batches as strawberry jam, but we made enough to give it as gifts and to still have a few jars for us. The canning process went well, pretty much the same as strawberry jam. We left the seeds in, so it helps if you don’t mind crunchy jam. Here is a picture after the first batch of black raspberry (there were at least two batches), along with the strawberry, and a few jars of grape leftover from the previous fall.
For the last year or two, neighbors have given us a few jars of peppers that they had canned. These peppers had just enough heat and we put them on pizza, nachos, taco salads, salad salads, and more. They were sooooo good. So, last summer we planted peppers. A LOT of peppers, with the idea that we could can them like our neighbors.
We planted Hungarian Hot Wax, Sweet Banana, Anaheim and a green pepper. Of course, we knew the green pepper wouldn’t be hot, but NONE of the others were either. Every now and again we’d get a pepper with some heat when we roasted them with cheese and bread crumbs, but by and large, they were heatless. Better than too hot, I suppose.
They sure were plentiful and pretty…
It was truly our best pepper crop ever. We decided to can them anyway. On the up side, no worries about burning skin/eyes/etc as we spent hours seeding and slicing to fill the pot.
We followed our neighbor’s recipe and cooked the peppers til they boiled.
And we made a few batches.
Even though they are heatless, they are delicious! We have given quite a few jars away to friends/family and we always have one open in the fridge. When I placed our seed order a few days ago, I included peppers. Our garden will be “smaller” this year, but we are not reducing the pepper crop and hope to have enough to can more this fall.