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Mon, Sep 8, 14 at 9:59
| ok. I have reached that age where I am excited to "can" stuff. I have done Strawberry, Jalapeno and even some B&B pickles. So I wanted to can more but all I had were some cayennes and a few Santa Fe Grande. Well they were all nice orange to red color so I thought why not. So I did. And they look beautiful. Brought some to work and I am glad someone had a metal knife. They were hard as a rock. Couldnt figure out what went wrong then I realized they probably dont have the same water content of Jalapenos. Is that the issue? BTW, it tastes really good. Is there anything I can do to the other 5 jars to thin it or is it what it is? |
Follow-Up Postings:
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| I'm confused. How did you can these peppers? Strawberry pepper jam? Pickled? Were the peppers whole? Chopped? |
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| Strawberry pepper jam? Just pepper jam? What recipe did you follow? Sounds like too little liquid (should be vinegar if a lot of peppers) and/or too much pectin and/or too hard/long a boil. Please give the recipe and describe exactly (how long) you cooked/processed them. |
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- Posted by lpinkmountain 5b/6a border PA (My Page) on Mon, Sep 8, 14 at 11:16
| I know this, when I had one batch of overly watery pepper jam, I did use it as a glaze for meats, and also as a base for a stir fry sauce and salad dressings. It didn't work as an appetizer spooned over cream cheese like I wanted it to, but was fine for those other purposes. Did take me a while to use it all up though, and I couldn't use if for Christmas gifts which was what I originally intended it for. So it seems to me you could use this jelly in reverse, by thinning it to use in cooking. |
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