Tuesday, September 14, 2010

Hot Banana Peppers Canned

From start to clean-up finish, three hours.
My eyes were burning, I must have sneezed 20 times.
Working with peppers inside is no easy deal.
Mick thanked me.
I won't eat anything even remotely hot.
I made pints and ended up with 13.
Per quart jar
- 1/2 teaspoon of Oregano (I used fresh from my garden.)
- 1/2 teaspoon of black pepper
- 4 cloves of garlic
- 2 teaspoons of salt
- 4 tablespoons of olive oil
- 1/2 & 1/2 water vinegar solution to fill jars
Let sit two weeks prior to eating.

4 comments:

Mau said...

Did you take that first picture while sneezing?

Mau said...

Did you take that first picture while sneezing?

GEL-Oh said...

I was holding the camera with my left ungloved hand. Oh, and you are so clever with your two comments!!

Bone said...

Some of these cans better make it down to me.