Tom Ferguson
Banned
Found these from a Google Search:
Bread and Butter Jalapeno Peppers I
4 pounds jalapeno peppers
2 pounds onions
3 cups vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
Wash and cut jalapenos and onions into thin slices and cold pack into jars.
Place remaining ingredients in large saucepot and bring to a boil.
Pour hot mixture into jars, leaving one-fourth-inch headspace. Remove air bubbles. Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 7 pints.
Bread and Butter Jalapeno Peppers II
1 gallon sliced jalapenos, onion bulbs or sweet onion chunks
3 fresh red cayenne-type peppers for each pint jar
7 1/2 cups 5 percent acid white vinegar
3 cups (24 ounces) honey.
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoons turmeric
Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds).
Put the remaining ingredients in a large pot and bring to a slow boil. Simmer for 10 minutes. Add jalapenos, onions, and red peppers and heat mixture to a simmer. Stir and turn mix for 10 minutes.
Pack peppers in canning jars with a couple of red peppers per jar, leaving 1/2 inch head space.
Pour the hot sweet mix on the peppers, filling to 1/2 inch head space. Seal and immerse fully in a simmering hot water bath at 180F (not a roiling boil) for 10 minutes.
After cooling, age for 6 weeks in a dark cupboard.
Bread and Butter Jalapeno Peppers I
4 pounds jalapeno peppers
2 pounds onions
3 cups vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
Wash and cut jalapenos and onions into thin slices and cold pack into jars.
Place remaining ingredients in large saucepot and bring to a boil.
Pour hot mixture into jars, leaving one-fourth-inch headspace. Remove air bubbles. Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 7 pints.
Bread and Butter Jalapeno Peppers II
1 gallon sliced jalapenos, onion bulbs or sweet onion chunks
3 fresh red cayenne-type peppers for each pint jar
7 1/2 cups 5 percent acid white vinegar
3 cups (24 ounces) honey.
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoons turmeric
Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds).
Put the remaining ingredients in a large pot and bring to a slow boil. Simmer for 10 minutes. Add jalapenos, onions, and red peppers and heat mixture to a simmer. Stir and turn mix for 10 minutes.
Pack peppers in canning jars with a couple of red peppers per jar, leaving 1/2 inch head space.
Pour the hot sweet mix on the peppers, filling to 1/2 inch head space. Seal and immerse fully in a simmering hot water bath at 180F (not a roiling boil) for 10 minutes.
After cooling, age for 6 weeks in a dark cupboard.