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Hot-N-Heavy 2010

paulky_2000

paulky_2000

Here it comes!!

Paul's freezer has reached capacity........so it MUST be time to can some peppers!!! :dance:

This year, I grew 5 orange habanero plants and 3 cayennes. I've mainly been dehydrating my habaneros for powder...like this:

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But, I did manage to stuff some of the little beauties into gallon-size freezer bags......along with the cayennes:

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Sooooooooo.....whithout any further delay......let the mayhem commence!

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Into the SS sink we go for de-stemming. Just look at those little beauties!!

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YESSSSSSS.......396 orange rectal bombs.......and they're ALL MINE!!!

How do I know there are 396?

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Because I COUNTED them!!!

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Here's a gratuitous shot of my 60's model Waring blender and ANOTHER 100 habs drying in the RONCO:

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to be continued....
 
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Assume the position......

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NO NO NO!!!!! Not that position!!! :rofl:

Sit back, crack a beer and enjoy the show!

Let's start by de-stemming these bad boys:

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THIS is going to take a while....

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There we go!!! Time for a beer!!

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This year I've decided to go with a puree.....so it's just peppers, white vinegar, and kosher salt.
Into the blender we go!!

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ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ!!!!!!!!!!!!!!


Looks like THIS:

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After a few blenders full.......it's time for the stovetop.

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I'll cook this for about an hour, then repeat with the other half of the habs.

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to be continued.....
 
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DEFCON Creator said:
Dude, you crack me up!
Click to expand...


WAZZZZZZZZZZZZUUUUUUUP!!!!

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Glad y'all are enjoying......now, ON WITH THE SHOW!

Here's a shot of the cayennes......gonna let'em thaw/dry overnight. Then, I'll toss them in the dehydrator.

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Habs....on the stove gettin happy:

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It'll cook there for 3 of these:

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Then, into the giant bowl to cool.

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Now, I will let it cool down completely overnight, then reblend......reheat.....and can!

More to come tomorrow! :beer:
 
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Nice haul there, Pauly! No massive mayhem with Tim this year,huh?

I like your timing device. Here's the recipe according to Paul-"Simmer on the stove for 3 beers. Cool in large bowl."
:rofl:
 
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salsalady said:
Nice haul there, Pauly! No massive mayhem with Tim this year,huh?

I like your timing device. Here's the recipe according to Paul-"Simmer on the stove for 3 beers. Cool in large bowl."
:rofl:
Click to expand...

I invited Tim out, but he had other commitments. :( I simply could not wait till the weekend (throwdown) so I'm muddling through with my goof-ball kids! (you should see their Halloween costumes!)

Hey....3 beers is the perfect measurement of time: :beer: :beer: :beer: ---> Cool..........Repeat.


DuvallDaves said:
You are truly a pepper master - love the precision timing method! :beer: More please! :onfire:
Click to expand...

Oh, you can count on it!! :woohoo:


Thanks!!
 
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DEJA'VU Y'ALL!!!

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Here we are again.....back in the Circle-H kitchen for the second half of "Hot-N-Heavy 2010"

It's 9:00 in the AM, and only on my second beer. I have some catching up to do!

Dig that CRAZY robe!!


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Another shot of the habs in the RONCO....drying nicely...

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Cayennes....on deck for drying:

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Just LOOK at the size of these monsters!!

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OOOOOOOOOOOOOOOoooooooo........

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I must have radioactive soil or something............ANYWAY.....back to the puree!! :woohoo:

Here's the setup for today. From right to left, we have:

1) Cooled habanero after 1st. blend/heat
2) Killer 60's Waring blender----(I LOVE this thing!!)
3) 4qt ready to re-heat 2nd. blend
4) Canning pot with water heating
5) Resting area and sterile station
6) oh yeah.....and a beer


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to be continued.......
 
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moving RIGHT along....

Puree has been boiling for a few beers:

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Lids, jars, and utencils sterilized.....ready to start filling:

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MUHAHAHAHAHAHAHAHAHA!!!.......

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On goes the sterilized lid:

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....followed by the sterilized ring.....screwed on loosely.....and then into a boiling water-bath for 10 minutes or 1.5 beers:

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Brandon has emerged from his slumber.....and is now munching on generic Cap'n Crunch.....why he's dressed like this shall forever remain a mystery.....

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Now that the jars have had their bath....let's put them on the towel and tighten down the rings and lids:

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dot...dot...dot.....
 
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:woohoo:

I love the show! :clap:

Paul, you are on fire my friend and I bet your house has such a wonderful aroma ATM. :lol:

I always thought when water bath canning, you wanted the water at least an inch over the lid of the jar...
 
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TINK!.................TINK!....................TINK! go the lids......

....one by one.....till they're all sealed and ready to mature for a month or so...

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We did 9 pints in all. Not a bad little haul! Here are the money shots!!!:

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TA-DA!!!

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WHO da man????.......I'M da man!!!!

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AWWWWWWWWW.......YEAHHHHHHHHHHH.......

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Time for a victory beer:

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That's it for now.....I'll be updating as I get through all those damn cayennes!


PEACE-OUT! :dance:
 
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