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badseed1980So, for those following from home, the titles of these cooking-related posts come from the fact that I'm doing them as part of the "100 Things" blogging challenge, where you make 100 posts on a subject. Yes, I have been working on it for years. No, I don't post enough. But I am intent on finishing.
I've done a post on pickled jalapeños before (9/26/13), but I figured I'd write about my second time around because it's good to keep track of how small changes work or don't work as you tweak recipes and techniques. Of course, looking back at my old post, I didn't really say a heck of a lot about the process.
This time around, I used this recipe. I made one mistake: I was completely inattentive, and while I was careful in halving the recipe to account for the fact that I only had 1 pound of peppers, I failed to note that the original recipe called for four PINT jars. I thought, "Oh, then I'll only need two jars, but I'll prep one extra in case I have more stuff than will fit." Good logic, sure...but I was using HALF-PINT jars. Oops. As a result, after filling my three prepped jars, I had to fill two more non-sanitized jars to be refrigerator pickles. Heck, they'll still last for a few months without actual canning!
My peppers this year are much hotter than the last time I posted about pickling jalapeños, which makes me happy. Aside from that, the thing that I changed that I hope will make a big difference is that I added Ball Pickle Crisp to each jar. Of course, now that I think about it, I added enough for a pint jar to each of my half-pint jars. Um. I hope it doesn't alter the taste too much!
I want to do some more refrigerator-canning soon, too. I need to make a new batch of homemade maraschino cherries. That will be an interesting post, since I'll be trying a few new things!
I've done a post on pickled jalapeños before (9/26/13), but I figured I'd write about my second time around because it's good to keep track of how small changes work or don't work as you tweak recipes and techniques. Of course, looking back at my old post, I didn't really say a heck of a lot about the process.
This time around, I used this recipe. I made one mistake: I was completely inattentive, and while I was careful in halving the recipe to account for the fact that I only had 1 pound of peppers, I failed to note that the original recipe called for four PINT jars. I thought, "Oh, then I'll only need two jars, but I'll prep one extra in case I have more stuff than will fit." Good logic, sure...but I was using HALF-PINT jars. Oops. As a result, after filling my three prepped jars, I had to fill two more non-sanitized jars to be refrigerator pickles. Heck, they'll still last for a few months without actual canning!
My peppers this year are much hotter than the last time I posted about pickling jalapeños, which makes me happy. Aside from that, the thing that I changed that I hope will make a big difference is that I added Ball Pickle Crisp to each jar. Of course, now that I think about it, I added enough for a pint jar to each of my half-pint jars. Um. I hope it doesn't alter the taste too much!
I want to do some more refrigerator-canning soon, too. I need to make a new batch of homemade maraschino cherries. That will be an interesting post, since I'll be trying a few new things!
