I CAN’t Seem to Stop Canning!

I have been a canning queen this past summer! Mr. M has informed me that we will never be able to eat all of the stuff I canned! I canned nine different types of jams and preserves, two types of pickle relish, sauces, and several pickles. Not to mention various types of dry beans, chicken and meat stocks.

I know that we will use most of the canned stuff. I plan to give some for Christmas gifts, and most of it will go into our meals. I already have a request for these pickles from my daughter:

I tried to make these as appealing as I could!

Once opened, a jar of these mixed pickles is fated to disappear very quickly! (Like in a single day!) They are made from whatever vegetables I had ripe in the garden at the time. I made a few different batches and each jar is different. I used everything from chilies, to carrots, to various squashes. The little thin bumpy looking thing in the upper left top part of the jar is a radish pod from some overgrown radishes. By the way they are delicious when pickled!

Another rapidly disappearing pickle is the “Cowboy Candy”, or pickled chilies. I used a combination of Jalapeno and Serrano chilies. This particular pickle is a dramatic combination of sweet, hot and spicy! They are fantastic additions to a sandwich or quesadilla.

Sweet and spicy hot chilies!

Here is the recipe for these little charmers:

Candied Chilies (Cowboy Candy)

Yield: About 9 half-pint jars of Candied Chilies plus additional jalapeno syrup.

Ingredients:

• 3 pounds fresh, firm, jalapeno chilies, washed
• 2 cups cider vinegar
• 6 cups white granulated sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno chilies. I used a combination of jalapeno and serrano chilies because I find that oftentimes modern day jalapenos are not very hot.

The easiest way to do this is to slice a small disc off of the stem-end along with the stem.  Discard the stems.

Slice the chilies into uniform 1/8-1/4 inch rounds.  Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil.  Reduce heat and simmer for 5 minutes.  Add the chile slices and simmer for exactly 4 minutes.

Use a slotted spoon to transfer the chilies, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil.  Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices to within 1/4-inch of the rim.  Insert a tool into the jar two or three times to release any trapped pockets of air.  Adjust the level of the syrup if necessary.  Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too.  It is wonderful brushed on meat on the grill or added to potato salad or, used to pickle other vegetables. In short, don’t toss it out! I used the last of my extra syrup to make a delicious slow cooked chuck roast one night.

Place jars in a canner, cover with water by 2-inches.  Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.  When timer goes off, use canning tongs to transfer the jars to a cooling rack.  Leave them to cool, undisturbed, for 24 hours.  When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Good luck with this part since they are so enticing! I won’t tell if you can’t wait!