Canning Pepper Jelly & Chow-Chow tomorrow

[Reciprocity]

Pepper Jelly

Ingredients-
2 cups of Jalapeno (fresh) Seeded and chopped
1 Package Certo
1 1/2 cups Apple Juice
1 1/2 cups cider Vinegar
6 1/2 cups sugar
Pepper Jelly


Directions-
Wash, seed and chop fresh Jalepenos from the garden
Combine apple juice, Vinegar and Certo in a pot
Add Jalapenos and bring to a boil and stir occasionally
Add sugar and bring to rolling boil that cannot be stirred down
Stir constantly and boil until at the jelly stage where it slowly drips from the spoon
Pour into half pint jelly jars
Place rings and lids on and hand tighten
If peppers float to top invert every 15 minutes.
Continue until they are spread evenly throughout the jelly.
It may take a week to set.
This is good on peas and beans.

This is good with fresh peas and on bagels and cream cheese.

Chow-Chow

4 cups green tomatoes (chopped)
8 cups cabbage (chopped)
1 1/2 cups chopped onion
2 cups vinegar
1 tsp black pepper
1 1/2 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1 tsp dry mustard
1 cup sugar

In large boiler, mix all ingredients. Cook one hour or until tender (simmer). Add water if too dry. Seal in jars.

[politicat]

1. How did it go?

Not a big fan of either, but anyone who cans their own anything gets :applause: in my book.

[Reciprocity]

2. It got delayed until Friday.

We don't can allot of veggies mostly tomatoes and tomato juice. Talk about a taste of summer in the wintertime.