Tuesday, August 16, 2011

Snap! Snap! Chop! Chop!

Well, hello, there! I'm back from my unscheduled and unexpected break from the blogging world. I'll fill you in on what that was all about in a later post. It's very exciting. You won't want to miss it!

But, today, I will be busy in the kitchen. Hubby went to a produce auction last night, and brought home a bunch of goodies for me to can. I would much rather be freezing the beans, because I like them so much better than canned beans, but, I also want to have some food that can be stored on the shelves instead of the freezer. You know, just in case we lose electricity in the middle of winter, or something.

Here is the recipe I'm using for the banana peppers. (It's a secret family recipe, so don't tell anyone I gave this to you!)

Dad's Vinegar Solution for Banana Peppers

1 gallon white vinegar
1 gallon distilled water
1 cup salt
8 cups sugar
4 teaspoons dry mustard

Bring to a boil then remove from heat and let cool. Meanwhile, slice and seed peppers and put in hot jars. Pour cold solution over peppers. Then add 1 teaspoon olive oil to each quart jar. Seal with a hot lid.

Allow to marinade in cool, dark place for at least three weeks.

This recipe will do about 1/2 bushel of peppers.

Try it! You'll like it!

Here's a couple pictures of my unfriendly kitties. Spooky-Dude No Tail runs fast and far away, but he's still keeping an eye on me.
 Sahshe lets me get a little closer, but not too close! Spooky-Dude Half Tail wasn't around for the photo op!


  1. I have never pickled anything before. I always wanted to learn though. The picture of the cat peeking around the wall is priceless!
    Blessings, Joanne

  2. Welcome back!!! Gosh, I had been wondering what had happened to you, you haven't posted in so long!! Can't wait to hear about your adventure, whatever it was!!!

  3. I was beginning to wonder where you'd hidden yourself. Glad to see you're back and eager to hear your exciting news. Looks as though you'll be busy in the kitchen for some time! I am impressed to say the least Me? Far too lazy! Nice to see your shy feline visitors are still around.

  4. Welcome back! I've been back from my own break too! Thanks for sharing your recipe... I have so many questions though! I have never canned or jarred anything in my life. First: You said banana peppers. Is the peppers in the photo above the recipe? (Because if so, we always called these Italian peppers; or cubanelle, I've heard them called too.) Second, you say put peppers in hot jars... what do you mean hot jars? Do I have to boil the Ball jars (that's what'd I'd use, correct? Then after doing the steps you gave, the jars don't have to be boiled? (I remember seeing that somewhere... hence, a lot of work and I have never done any jarring of anything!!) I'M SORRY FOR ALL THE QUESTIONS! Welcome back. ;)

  5. P.S. Do the peppers stay crisp in the jars? And then what do you use them for (meaning, I always use that type of pepper for a Sausage and Pepper Hero!)

  6. That is a lot of vegetables. I am so glad it is not up to me to can all of them. My back would not take all that standing up. But then you are the ones who get to reap the rewards of all that work you are doing. I will just be happy to see the pics. I think that opening up a can is about all the canning I am willing to do.

    The pic of the cat is so cute. Cats and dogs make for some of the best pics.

    God bless.

  7. I'd love to get into canning stuff, but I don't have the space to work OR to store.

  8. Pickled peppers...love 'em!!! Thanks for the secret recipe!!!

  9. hi darlene, welcome back!
    it's good to have you back.
    i love veggies...so thanks for posting this.

    i'm on vacation.
    just checking out my GFC followers-friends and i don't show you as one of them yet. lol!

    hope you have a great day!
    betty xx


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