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!