Canning or Non-Canning Quesion
Of course my garden is like everyone else's and not doing much. I do have a couple of Jalapeno plants that I am getting some peppers off of, and a Cajun belle that has some on there. I don't have enough to really do a big canning batch, ( or even a small canning batch) but I have enough to do a couple of jars. My son wanted to know if I could make a jar or two of peppers, carrots and onions like at the Mexican restaurants. Couldn't I just do that without canning, and he could keep them in the frig until he would eat them? Which would be less that a week. Seems crazy hot to get out all the stuff, for maybe a jar or two. If you think that would be OK, any suggestions about a recipe? I am kind of at a loss to do such a teeny amount. It is almost as crazy as cooking a side order fried okra for one person. Thanks.