Nyboy
Garden Master
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like I said on another thread glad your back you been missed
What are you canning now?
- Thread starter Beekissed
- Start date
Jared77
Garden Addicted
Thank you everybody
@journey11 I can't take credit for it. We gifted some to a friend who brought it in her potato salad to a party we had. Never thought to use it that way either till I had it.
@journey11 I can't take credit for it. We gifted some to a friend who brought it in her potato salad to a party we had. Never thought to use it that way either till I had it.
baymule
Garden Master
@Jared77 so glad you are back, you have been missed! Hope your wife is better, anybody in the family can get sick, and the family still runs, but when MOM gets sick, everything stops! I admire you for stepping up and filling in for her. It takes a REAL man to take ALL the care of the family.
ninnymary
Garden Master
Jared, I'd been wondering where you were. Just thought you had been busy with life. Certainly not anything serious. So sorry to hear about your wife. Praying that the worst is behind her and you can all look brightly towards the future. She's lucky to have you. I'm sure you are lucky to have her too.
Mary
Mary
ducks4you
Garden Master
- Joined
- Sep 4, 2009
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What is "Cowboy Candy?" Did I miss the receipt in your post? Please post! Love anything apple, especially when paired with caramel! Thanks!!!!!
baymule
Garden Master
Cowboy Candy is sweet pickled jalapenos. don't have a recipe.What is "Cowboy Candy?" Did I miss the receipt in your post? Please post! Love anything apple, especially when paired with caramel! Thanks!!!!!
journey11
Garden Master
@ducks4you This...is...IT. The recipe that will change your life forever. 
Candied Jalapenos
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Yields: 4-5 pints
"There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more!"
Ingredients:
•3 pounds fresh, firm, jalapeno peppers, washed
•2 cups cider vinegar
•6 cups white granulated sugar
•½ teaspoon turmeric
•½ teaspoon celery seed
•3 teaspoons granulated garlic
•1 teaspoon ground cayenne pepper
Instructions:
1.Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2.Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.
3.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 pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ 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.
4.Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of 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.
5.*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
6.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.
7.Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes:
"I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me."
(source)
Candied Jalapenos
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Yields: 4-5 pints
"There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more!"
Ingredients:
•3 pounds fresh, firm, jalapeno peppers, washed
•2 cups cider vinegar
•6 cups white granulated sugar
•½ teaspoon turmeric
•½ teaspoon celery seed
•3 teaspoons granulated garlic
•1 teaspoon ground cayenne pepper
Instructions:
1.Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2.Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.
3.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 pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ 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.
4.Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of 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.
5.*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
6.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.
7.Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes:
"I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me."
(source)
journey11
Garden Master
We ate the first of our Bourbon Red turkeys for dinner this evening. Amazing how much richer the flavor is on a heritage turkey. Usually I like the white meat, but on this the dark meat was out of this world juicy, tender, packed with flavor, and a lot darker than a store-bought turkey. I tented the bird with heavy foil and braised it with stock I had canned from the Thanksgiving turkey (didn't have these for Thanksgiving because I feared messing them up with all the rush to get here and there). It was a very plump and fat bird and basted itself with all that fat under the skin. I misjudged the time and overcooked it to 200* (was aiming for 165*) and it still came out awesome! 
Stock pot is on the stove making more broth to can up tomorrow.
Stock pot is on the stove making more broth to can up tomorrow.
Nyboy
Garden Master
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Journey I know you had heavy chick loss, but would you do turkeys again ?
