Jalapeno help?

email thirdeye, i believe he uses mrs wage pickling packets.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=676105&catid=1

Like fishlessman said, I make bread and butter jalapenos with Mrs Wages Refrigerator Mix. They also make a quick process mix, but you need a water bath canner for those.

The refrigerator ones are crispier but must be kept in the fridge and are good for about 6 months. I do cut back on the sugar that is called out for.

I also use the Mrs. Wage's seasonings...the kosher dill. I make up about half the recipe on the back of the package then keep any I don't use in the fridge until more peppers come in. I then use my food processor to shred the peppers-no having to deal with the seeds and ribs. I pack 1/2 pint containers, add some of the kosher pickle liquid seal the jars and can them. Sometimes I just add a couple of jars to boiling water in my stock pot. No one says that you have to can dozens all at once. makes a dandy relish-gives all new meaning to hot dogs.

Penny

Here is a good one that I posted last year that is great.If you want more heat keep the seeds in.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=438504&catid=1

Enjoy!!

I have had the same problem with the bumper crops of hot peppers. I have learned to throw them into freezer bags and into the feezer for use at a later date. Best use ever-slice off the tops of 2 or 3 and shove into a 1/2 gallon of vodka. Let sit for one week and then use in bloody mary mix. :woohoo: All other seasons can be added gently. I have a great recipe, if you are interested. Oh, and the bloodies are sooooo good while egging....

This is not my night.Forgot two tbs salt.