WE BE JAMMING!
I'll admit that I was scared to can anything. I always imagined a can bursting into a million glass shrapnel pieces like in Saving Private Ryan and hurting everyone within a 20 feet vacinity. Yes I know. I lost some marbles when I was in the Army.
Anyways, with all the green tomatoes I have in my garden, I knew that freezing pasta sauce was not going to be sufficient for this year. Also, with Can_It_Rachael
blogs, I couldn't resist trying to jam something. So, I picked the easiest looking jelly recipe I could find. Red and Green Christmas Jalapeno Jelly
was what I resorted to making because I had all the ingredients on hand and fresh jalapenos from the garden.
But before we start jamming, let's prepare and organize.
PRETTY PURPLE GLOVES TO PREVENT JALAPENO BURNS FOR THE NEXT 12 HOURS
STERILE JELLY CANS
STERILE LIDS SOAKED IN ALREADY BOILED WATER
FOR SEASONED CANNERS, THIS IS COMMON KNOWLEDGE.
FOR ME, I RESEARCHED THIS AND FOUND:
Jar Bands can be reused and do not need to be sterile.
Jar Lids must be sterile and can only be used once.
1 CUP CHOPPED RED BELL PEPPER
1/2 CUP CHOPPED JALAPENO PEPPER
5 CUPS WHITE SUGAR
1 1/2 CUPS APPLE CIDER VINEGAR
1 (6 FLUID OUNCE) LIQUID PECTIN
DICE SOME JALAPENO PEPPERS AND RED BELL PEPPERS FOR OPTIONAL PEPPER FLOATIES IN THE JELLY
AS FOR THE REST OF THE PEPPERS, USE A FOOD PROCESSOR TO MAKE...
PEPPER MEDLEY BABY FOOD
POUR PEPPER MEDLEY BABY FOOD AND DICED PEPPERS IN A LARGE POT
I made the mistake of using my second largest pot and the jelly overflowed. Also, please excuse the scratches in my pot. Its my oldest pot and I have a bad habit of using metal utensils and not plastic.
BRING TO A ROLLING BOIL
BOIL FOR 3 MINUTES
REMOVE FROM HEAT AND LET COOL FOR 5 MINUTES
STIRRING CONSTANTLY, ADD PECTIN AND COOL FOR AN ADDITIONAL 2 MINUTES
OPTIONAL STERILIZED TOOLS FOR EASY POURING AND TO MAKE JELLY WITHOUT FLOATIES
YOU MAY EITHER DO
A. POUR JELLY INTO SIFTER/FUNNEL TO MAKE CLEAR JELLY.
B. POUR JELLY STRAIGHT INTO JARS TO INCLUDE FLOATIES.
LOOSELY PUT LIDS AND BANDS ON JARS
PUT JARS IN WATER BATH FOR DESIGNATED ALTITUDE
For those who were concerned that I did not do this part, I actually did but decided to not include it in the blog because I was doing a step-by-step as written in the recipe
I really am not trying to give my children botulism people!!!
REMOVE JARS FROM WATER BATH
TIGHTEN BANDS AND LET COOL ON A TOWEL.
JELLY WITH FLOATIES
THEN YOU ARE DONE!
AFTER COOLING, MAKE SURE LIDS ARE SEALED BY VERIFYING IF THEY POP.
IF THEY DON'T POP, THE LID IS SEALED.
IF THEY DO POP, THE LID ISN'T SEALED.
LAST BUT NOT LEAST...
DOESN'T IT LOOK SO NUMMY?
As for the rest of the cans, I have 24 quart, 12 pint, and soon to be 24 jelly jars. Since I'm a little more confident now, I am definitely canning my pasta sauces in the quart jars, salsas in the pint jars, and using the jelly jars for small quantities of tomatillos and to make more
jams, jellies, and preserves.