Ahhhh yes.
You 'splained me Lucy perfectly.
Muchas gracias SL!
You 'splained me Lucy perfectly.
Muchas gracias SL!
food Candied Jalapenos & Habaneros
- Thread starter DaQatz
- Start date
DaQatz said:If he had really used 6 pounds of sugar in his recipe I suspect you could consider them "candied"
Negative.
That would be.
"Diabetessed".
13 days.
I couldn't help it.
I had to taste 'em.
Bread and Butter.
Canned.
Pickled jalapenos.
With muenster scheeze.
Have mercy Miss Percy!!!!
Way bettern' store bought.
Not too sweet.
Normal jalapeno heat.
Super wombat goodern' hell!
I need to get my skinny butt to HEB.
And buy at least another 8 pounds.
And more canning jars.
They call this stuff.
Cowboy Candy.
This sheeit ROCKS!
I couldn't help it.
I had to taste 'em.
Bread and Butter.
Canned.
Pickled jalapenos.
With muenster scheeze.
Have mercy Miss Percy!!!!
Way bettern' store bought.
Not too sweet.
Normal jalapeno heat.
Super wombat goodern' hell!
I need to get my skinny butt to HEB.
And buy at least another 8 pounds.
And more canning jars.
They call this stuff.
Cowboy Candy.
This sheeit ROCKS!
i soft candied about 300g frozen chocolate habs. they basically turned into a firm preserve/jam. i certainly overstirred them (using too little syrup forced my hand), but i'm wondering if it's even possible to get frozen peppers to come out as solid candy pieces like if you start with fresh peppers.
btw, i inverted with an excess of malic acid. this added tartness that reinforced my 'preserved fruit' impression of the result.
btw, i inverted with an excess of malic acid. this added tartness that reinforced my 'preserved fruit' impression of the result.
Myself.
I would have used fresh for candied.
Freezing and thawing breaks them down.
And gets more of a jam result.
But jam wouldn't be so bad.
I would have used fresh for candied.
Freezing and thawing breaks them down.
And gets more of a jam result.
But jam wouldn't be so bad.
salsalady
eXtreme Business
sinensis said:i soft candied about 300g frozen chocolate habs. they basically turned into a firm preserve/jam. i certainly overstirred them (using too little syrup forced my hand), but i'm wondering if it's even possible to get frozen peppers to come out as solid candy pieces like if you start with fresh peppers.
btw, i inverted with an excess of malic acid. this added tartness that reinforced my 'preserved fruit' impression of the result.
Freezing breaks the cell structure, so I would guess it wouldnt work like fresh peppers.
salsalady
eXtreme Business
BUMP! cuz i got a request from our local store owner for something similar, had to refresh and compare this recipe to the one requested.
The requested recipe...
3# jalapeno peppers
2 cups cider vinegar
6 cups sugar
1/2 tsp turmeric
1/2 tsp celery seed
3 tsp garlic granulated (dry, i am assuming)
1 tsp cayenne pepper
Prep jars and lids, rings
Bring vinegar, sugar and seasonings to boil, reduce and simmer 5 minutes.
Add pepper slices, simmer 4 minutes
With slotted spoon, transfer peppers to canning jars
Bring syrup to full rolling boil for 6 minutes
Ladle syrup over peppers, release air, wipe, lid
BWB 10 minutes for 1/2 pint jars
This sounds like Texas Blues' bread and butter peppers.
Btw...why are they called bread and butter when made with cucumbers or peppers? I suppose i could google it....
I will probably make the above recipe and the DaQatz's recipe. I did the candied recipe with red jalapenos years ago.....Beautiful and soooo good! I prefer red or ripe peppers in jams, candied, sweet products.
SL
The requested recipe...
3# jalapeno peppers
2 cups cider vinegar
6 cups sugar
1/2 tsp turmeric
1/2 tsp celery seed
3 tsp garlic granulated (dry, i am assuming)
1 tsp cayenne pepper
Prep jars and lids, rings
Bring vinegar, sugar and seasonings to boil, reduce and simmer 5 minutes.
Add pepper slices, simmer 4 minutes
With slotted spoon, transfer peppers to canning jars
Bring syrup to full rolling boil for 6 minutes
Ladle syrup over peppers, release air, wipe, lid
BWB 10 minutes for 1/2 pint jars
This sounds like Texas Blues' bread and butter peppers.
Btw...why are they called bread and butter when made with cucumbers or peppers? I suppose i could google it....
I will probably make the above recipe and the DaQatz's recipe. I did the candied recipe with red jalapenos years ago.....Beautiful and soooo good! I prefer red or ripe peppers in jams, candied, sweet products.
SL
Cowboy Candy, yeah. Good stuff.
salsalady
eXtreme Business
Had a free afternoon....( not really, i just didnt want to work on taxes...) so i made some Bread and Butter jalapeno using the above recipe
Then i tried to make DaQatz's recipe for candied jalapenos. Something didnt work.
That pan might get pitched. It is soaking right now.
No worries, not going to waste the peppers.
Cold Packed Pickled Peppers!
If I had time to plan the cold pack, it would of includes cauliflower too.
The peppers will be in the fridge about a week, then packed into 16oz plastic jars and given away. If produce was thicker, i would leave it up to 2 weeks to make sure the vinegar has permeated everything. This batch has thin slices and small carrot shreds.
Then i tried to make DaQatz's recipe for candied jalapenos. Something didnt work.
That pan might get pitched. It is soaking right now.
No worries, not going to waste the peppers.
Cold Packed Pickled Peppers!
If I had time to plan the cold pack, it would of includes cauliflower too.
The peppers will be in the fridge about a week, then packed into 16oz plastic jars and given away. If produce was thicker, i would leave it up to 2 weeks to make sure the vinegar has permeated everything. This batch has thin slices and small carrot shreds.
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