Shake Your Can-Can

Okay, I don't know where that title came from, but at any rate, I've been busy lately canning all the wonderful goodies my mom has brought to me from their farm.  Here is the latest I've made:

Here is the recipe for the candied jalapenos, in case any of you were interested.

Candied Jalapeno Rounds

There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread.  You'll need more and more!

Ingredients:

•  3 lbs fresh, firm jalapeno peppers, washed
• 2 C cider vinegar
• 6 C white granulated sugar (I don't see why you couldn't substitute any other type of sugar, i.e. turbinado)
• 1/2 tsp turmeric
• 1/2 tsp celery seed
• 3 tsp granulated garlic or 1 1/2 tsp garlic powder
• 1 tsp ground cayenne pepper

Instructions:

1. Wearing gloves, remove the stems from all jalapenos. The easiest way to do this is to slice a small disc off the stem-end along with the stem.  Discard the stems.
2. Slice the peppers into uniform 1/8-1/4 inch rounds.  Set aside.
3. In a large pot, bring vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil.  Reduce heat and simmer for 5 min.  Add the pepper slices and simmer for exactly 4 min.  Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.  Turn heat up under the pot of syrup and bring to a full rolling boil.  Boil hard for 6 minutes.
4. Use a ladle to pour the syrup into the jars over the jalapenos.  Insert a knife into the bottom of the jar two or three times to release any trapped air pockets.  Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-ti tightness.
5. If you have left-over syrup, and it is likely that you will, you may can it in half-pint or pint jars too.  It's wonderful brushed on chicken or added to potato salad.
6. Place jars in canner, cover with water by 2 inches.  Bring the water to a full rolling boil and then set timer for 10 minutes for half-pints and 15 min for pints.  When timer goes off, use canning tongs to transfer the jars to a cooling rack.  Leave them to cool for 24 hrs.  When fully cooled, wipe them with a clean, damp washcloth and then label.
7. Allow to mellow for at least 2 weeks, but preferably a month before eating.

I haven't tried these yet but I'm still in that 2 week wait time.  You can bet yer britches I'll be partaking as soon as they're ready though!  I'm thinking of a Ritz cracker with a piece of Colby-Jack topped with one of these would be YUMMO!

Stay tuned for my review!

Also on the canning front, I've put up apple jelly, blackberry jam, strawberry-fig preserves, salsa, dill pickles and "come and get it".  Y'all just let me know if you'd be interested in any of those recipes.  Simple simple simple!

Farm / Homestead update:

House planning is going well. Waiting to hear from the bank! :o)
We've added 9 more chickens to our animals (8 hens and a rooster). The first group of hens we got have just started laying.  I went outside the other day and found 3 or 4 eggs but only 1 the days since then, if any at all. 
We've also been gifted a black lab puppy.  I call her Tootie... for a good reason.  ;o)

The garden is still giving us a few cherry tomatoes and peppers here and there but it's almost time to mow it down.  I'm thinking of trying some cabbage for a fall crop.  I need to make another big batch of sauerkraut!

OH!  We discovered we're in a good spot to attract feral honey bees so I'm hoping The Dude or Paw can help me by building a bee hive so I can try to get some.  I'd LOVE to be able to make our own honey for our family... and to sell some too if there's an abundance.

Sorry for the gap in posts.  Things have been so crazy busy here lately that I've not really had the time, although I have plenty to post about.