Hot Pepper Glaze In A Jar Food

HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE

Steps:

• Clean the jars.
• The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
• Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
• When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
• Fill the jars with peppers, as many as they fit tight inside.
• Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
• Great with soups or as a condiment in stews. They last in a cool place for years.
• The peppers need to sit in vinegar for at least one month before they are ready to be consumed.

HOT PEPPER SAUCE

Steps:

• ***Caution - you must wear food-safe gloves when preparing this***.
• Wearing gloves, seed and chop the chile peppers.
• Simmer vinegar, salt and peppers in a large saucepan over medium heat for 10 minutes. ***BE CAREFUL NOT TO BREATHE THE FUMES***.
• Let cool and then process in a blender until smooth.
• Store in a glass bottle and age for at least 3 months.
• Strain sauce into small bottles for gifts or for home use.

HOT PEPPER PEACH SPREAD

Steps:

• In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
• Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
• Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
• Remove pot from heat and skim off foam with a metal spoon.
• Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
• Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
• Remove jars and cool on wire racks.

HOT PEPPER GLAZE IN A JAR!

Steps:

• 1. Select the Hot Peppers *I went to a farmer's market and purchased fresh crisp peppers that were locally grown! I stuck with mainly red and orange to obtain that beautiful color in the picture. No food coloring needed!
• 2. Throughly Wash the Peppers and WEAR GLOVES for the whole process!
• 3. Remove the Stems and Seeds. *I used my faucet to help me with this part. It's so much easier to have the water flush the seeds out once they are cut open.
• 4. Puree the peppers in a food processor or blender. Use the first cup of apple cider vinegar to assist with the blending.
• 5. Combine the Splenda and Sugar. *I cut back on the sugar because I try to limit the amount of sweetness I have in my life. If you prefer you can just use 4.5 cups of regular sugar or more according to taste.
• 6. Cook the pepper puree, rest of the apple cider vinegar, and sugar in a preserving pan or pot. Boil for 12 minutes and stir as needed to prevent the mixture from burning. *I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
• 7. Add the 3 packets of Liquid Pectin and boil for 1 minute. *Keep Pectin upright in the box or a glass until this step.
• 8. Skim the foam if you happen to have any. *Foam is harmless but best left outside of your canning jars.
• 9. Fill your Clean and Sterile jars with the pepper mixture. *Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
• 10. Process jars in a waterbath canner for about 15 minutes.
• 11. Remove from waterbath and let the jars cool in a dark cool spot away from drafts overnight! *You will hear the lovely popping noise as the jars seal. It's music to my ears!
• 12. Test the jars to make sure the seal has properly set. If so, you can store them for up to a year!

SWEET HOT PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Preheat a grill to medium-high heat; lightly oil the grill grates.
• Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving.
• Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times.
• Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.

EASIEST HOT PEPPER JELLY

Steps:

• Spoon out apple jelly into a saucepan.
• Add chopped jalapenos.
• Bring to a boil and let boil for 2 minutes.
• (This could also be done in a microwave).
• You can add a drop or two of food coloring if you want.
• Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
• Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
• (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING

Steps:

• Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
• Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.