eLvisPug: canning

Arn't you just a little sad you didn't NaBloPoMo?

Just a little?

Every year I try to can something. I love to can. For years I had this plum tree that gave me more fruit than me, my neighbors and all my friends could eat. I canned for days and days. And days.

Now I don't can so much. I missed it. A few years ago I ran across some Habanero jelly at the Balloon and Wine festival. It was delish and I decided to give it a try. It's become so popular that I now find myself making it every year. Last year it made it's way to Korea! And will again. (I haven't sent it yet AM, hopefully before Christmas)

I wait until the bell peppers are plentiful and cheep. Usually I get them at the farmers market but this year I wasn't able to get down there. I found them at the 99 store! 3 bells for .99! How can you beat that?

So I get all my supplies ready.

Peppers, check. Habs, check. Cutting board, sharp knife, GLOVES! Check.

Canning jars, check.

Vinegar, sugar, pectin, check.

Large pot for sterilizing jars, hot jar tongs, funnel and little magnetic lid grabber thingy, check, check and check.

Heavy enamel pot for cooking jam, ginormous pot for processing jars, check.

Clean kitchen? ooops!

Cannot start such a ginourmous project with a mess like this. I clean it up quickly.

Coarsly cut peppers and throw them in the processor. Not too long, just chunk them up a little. I wonder if the pepper heat will infuse the processor as it has with the cutting board.

Cooking pot with peppers and pectin. It may not look like it but this stuff is lethal! You cannot breathe the steam or look over the pot while cooking.

When done cooking, strain the solids out. I hate tossing this stuff as I'm quite sure I could do SOMETHING with it. Until I figure out what, out it goes. The wooden spoon will now be hot as blazes.