Around the House

Have you ever heard of Pepper Jelly?   I had not until my sister told me she was making some last week.  I asked her to take pictures so that I could share with all of you.

Ingredients:

2 cups of finely chopped peppers
(You can add more if want, depending on how chunky you want your jelly.  I used two red bell peppers and 10 jalapenos.  I only used half of the seeds from the jalapenos.  The more seeds, the hotter your jelly)
1 1/2 cup vinegar (any kind)
1/2 tsp salt
6 cups sugar
liquid pectin (The recipe called for 1 pouch of liquid pectin, I used two to make it thicker.)

Instructions:

Prepare pint jars and lids (about 5).

Chop peppers up really fine. In a pan, mix chopped peppers with vinegar, salt, and sugar.  Bring mixture to a boil for about 10 minutes. (Watch carefully and stir to make sure it doesn’t boil over).

Next stir in pectin, and bring to a boil again.  Once jelly comes to a boil, carefully fill the jars.  Leave about 1/2″ on the top empty.  Wipe around top to make sure the jars are clean.  Then place lids on and screw the rings on tight.

If you have a steam caner or a water bath, process for 10 minutes (This is for sea level. You add a minute for every thousand feet you are above sea level.  Rexburg is almost 5,000 feet above sea level so I processed mine for 15 minutes).

I do not have a processor so I used a large pan. Bring a big pot of water to a boil.  Once the water is boiling, carefully place the bottles in the boiling water.  (The bottles just have to be covered completely by the water for them to process correctly).  I do not have the canning can grabbers, so I used our salad tongs.  let them boil for 10 minutes. (add one minute for every thousand feet you are above sea level).

Once they have processed, remove the jars and let them cool.  You should hear popping noises as they cool.  Once they have cooled, check the jars to make sure they sealed correctly.  The lids should be intended in the middle.  If the lid pops back up when you push down on it, it has not sealed.

We enjoy eating our pepper jelly with crackers and cream cheese.  Enjoy!

Thanks Shaleece for the recipe!

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Last weekend we had the opportunity to visit a local pumpkin patch.  A family friend owns the patch, and it is a family tradition to go there to get pumpkins and colorful gourds for decorating.

I picked out several medium size pumpkins (15-20lbs) to bake, puree, and freeze.  I have done this the last 2 falls, and I love having the pumpkin puree in the freezer to use.

For me, this is a much more cost effective way to enjoy pumpkin puree. This time of year I can easily get a 15-20lb pumpkin for $3.  That will make a lot of puree to bake with and freeze for later use.

Read more information on how to bake & freeze pumpkin.

Here are a few of our favorite ways to eat pumpkin:

Pumpkin Chocolate Chip Muffins or Bread
I love making pumpkin chocolate chip muffins and freezing them for an easy snack.  You can also use this recipe to make pumpkin bread

Pumpkin Bisque
Natasha shared a pumpkin bisque recipe.  It sounds delicious!
Pumpkin Pancakes

I love breakfast, and this is a great way to put a fall twist on pancakes.  These pancakes are super soft and delicious.

Dinner in a Pumpkin
This is a great stew for Halloween!

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