But we could have.
While harvesting tomatoes at a local ranch last Saturday, JJ said, "Hey! I'll get some jalapenos to make some salsa and poppers this week."
He picked, like, 15 pounds.
Cool. So, we used about 10 peppers for 21 pints of salsa.
Probably need another 10-12 for poppers.
We could TOTALLY make our own pickled jalapenos and can them!
It can't be that difficult, and since we already have the jars and peppers, this will be FUN!
It isn't like we don't already have enough fun, but new experiences are a "thing" around our house. And we don't have enough to do with work, school, yard and housework, as well as trying to enjoy family and friends' company. Seriously, though, we DO like to try new things, and the garlic dill pickles we canned a month ago were
AMAZING!
to the point that they are pretty much gone. That's for another post.
SO...
Since I made my first batch of salsa when I lived in Portland, OR in the 90s, I have had to put gloves and a face mask on to clean, like, four jalapenos when making a small batch of salsa for a party. Knowing that we planned to fill a Tupperware "That's-a-Bowl" with jalapeno slices, I seriously had the food-safe gloves (a 100-count box) and four clean facemasks at the ready.
The Cuisinart was ready.
The peppers were clean.
JJ had his knife sharpened and the cutting board ready to roll.
The strainer was over the sink, ready for the sliced peppers to be transferred from the Cuisinart and be rinsed before placing them into the That's-a-Bowl.
JJ sliced the stem end off of the first pepper.
(Let the coughing commence.)
We powered through, like the troopers we are.
One thing worth noting is that while we were slicing peppers, 5 cups of vinegar diluted with about 1.5 cups of water and 1/2 cup of salt was simmering on the stovetop.
If you have ever boiled vinegar, I do not need to explain this.
All the windows were open. Exhaust fan turned on high. We thought the neighbors might call, text, or check on us.
nope
After all face masks were sullied with sneezes, we washed our hands again.
Pulled the sterile jars out of the hot oven.
Put 1 Tablespoon of mustard seeds, 1 teaspoon of celery salt, and 1/2 teaspoon of pickle crisp into each jar.
Packed those bad boys with peppers.
Topped off with the brine.
Steam-canned for 15 minutes.
Let cool on the stove for 1/2 hour.
Carefully removed the jars with a jar-lifter and placed on towel to rest for 24 hours.
SWORE
to each other we would never do this again.
Got up this morning.
High-fived each other about how great they looked.
Promised not to try them for 2 weeks, when the flavors had sufficient time to marry.
Talked about what we might try for the flavor profile next year...
because we KNOW we'll do it again!
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