The temperatures have dropped considerably...and they will continue like this all week.
MrD decided to give the brickwork in the front of the house a fresh lick of paint...
I decided its the perfect time to start my preserving. And up first is hubbys favourite.. Cowboy Candy
Simply speaking.. its jalapeño slices cooked in a sugary syrup which makes a deliciously sweet and spicy treat. Cowboy candy is a condiment that can be added to so many dishes We like it on hot dogs, tacos, nachos and burgers... but the uses are limitless
But...a word of warning.. when chopping dont forget to wear disposable gloves. The first time I made them I didnt know... and my hands were burning for two days.
Cowboy Candy
5 lbs jalapeños
2 cups cider vinegar4 cups white sugar
1 tsp turmeric
1 tsp celery seed
4 tsp granulated garlic
1 tsp ground cayenne pepper
Disposable Gloves.. important!
- Wash and drain jalapeños.
- Slice the stem off of jalapeños.
- Cut into 1/8 - 1/4" slices.
- Add the rest of ingredients to a large stock pot.
- Bring to a boil.
- Then reduce heat and simmer for about 5 minutes.
- Add the peppers and simmer for 4 minutes.
- Use a slotted spoon to load jalapeños into washed and sterilized jars.
- Leave 1/4 inch head space.
- Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
- Ladle additional syrup over top of peppers in jars, leaving the head space.
- Wipe edges of jars.
- Place lids and bands on jars. Finger-tip tighten.
- Place the jars in the canner with hot water in it.
- Bring to a full rolling boil.
- Boil for 10 minutes for half pints, 15 minutes for pints.
- Turn off burner and let stand in hot water for 5 more minutes.
- Remove and leave stand on counter overnight.
- The next day check for seal.
- If center of lid flexes up and down, they must be stored in the refrigerator.
- Place sealed jars in a cool, dry place.
- Try to resist the temptation to open them for at least 2 months for the flavors to develop
Love and Hugs
Phoebe x
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