After boiling the peppas in vinegar and salt, I threw the whole nine yards into a food processor with some garlic and some bourbon.
I ended up with two half-pint jars.
They are now in the basement aging away. The last time I made the stuff, I found that it took 10-12 months for the marriage of the flavors to be consummated. Prior to that, it tasted like peppas and vinegar. Afterwards you could taste the bourbon and the garlic along with the rest of the ingredients.
I also made jalapeno jam. The first thing you do is chop up some peppers and mince them.
Then the mash was boiled along with some apple cider vinegar and lots of sugar.
WARNING! If you do this at home, have your exhaust fan running on high because this (as well as boiling cayennes in vinegar) emits a toxic fume. Ignore your urge to lean over and take a whiff. If you do it anyway, it'll clear your sinuses and get the tears running. Anyway, once it had boiled for a while, I added pectin, boiled some more, and then threw the stuff in jars. They were processed for about 5 minutes.
I ended up with a few pints of the stuff.
Now, the root cellar is stocked. I hope to have some time one of these weekends to make a load of pasta for the coming months. I've got about a million pounds of seminola flour that needs to be dealt with. Now that I look, I see that I've only got one bottle of mead left. How can I get through a harsh winter with only one?
No comments:
Post a Comment