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I have a massive quantity of peppers of various kinds: bells, shishito, "snacking peppers," jalapenos, habaneros, and weird hot crossbreeds that my farmers market guy hasn't named yet. Can I swap in these other non-hots into canning recipes calling for bell peppers, provided I'm using the same weight/volume measurements? This will be my first time doing proper canning and not just winging it (I'm gonna throw away the stuff I winged it with... Four jars of pasta sauce is not worth it) so I figure it's best to check.
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Sep 4, 2023 15:03
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thunderdome winner
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| # ¿ Apr 27, 2024 23:03 |
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I have four to six pounds of blue, black, and raspberries that I want to make into jam for Christmas gifts in half pint jars. I have some basic Ball Book of Canning recipes that would make perfectly adequate jam, but does anyone have an especially delicious recipe they'd recommend?
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Dec 22, 2023 14:41
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