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Tasty Tuesday From Pickled Hot Peppers
Packing pickled peppers, and these babies are hot ones! Isn’t it funny how in the heat of the summer, it is time to put the heat in the kitchen and fire up the canner. Our pressure cooker is steaming, rattling, cranking out pints and quarts of the best our land has to offer.We planted jalapenos, yellow banana peppers and Hungarian wax peppers. Our peppers with heat are the latter: the Hungarian ones. Glad that we have that, as I want to taste that zip when I crunch on a nacho!Putting up these three varieties melds the taste together. We enjoy the fruits of the summer all year long. But the…
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Our Pepper Plants are A’Popping: Ready for Nacho Topping
No luck this year with green beans… at least not since early July when we got our first harvest. Then the bugs, or elements or something came in and wiped them out. Ugh. Little luck with tomatoes. We have walnut trees, so I know the tomatoes have to fight for survival. Other rows of plants have flourished… and I love it. Ball jars or Mason jars will never go out of business as long as I am in control of the pressure cooker. That big old pot goes nonstop during this time of the year. But what to do with peppers. Can’t can them; chopping and freezing work well.. but…
