Well, I did it. I ventured into canning! I have wanted to learn for a long time now. This was the time. My friend gifted me with a huge box of Zinfandel Grapes that were grown on her daughters orchard in Temecula. They sell their grapes to a local winery. They are small, and have seeds, but I thought I could still make some jellly with them.
After the pepper jelly, I had enough roasted tomato sauce to jar and process three large containers of sauce. When all was said and done, many hours after beginning, I had a beautiful basket of jellies and sauce.
HOT...pepper jelly!!! Aw well. This is what I tasted for heat. Oh my, it was way...way...way too hot!!! But a couple of days later, my Mom and I opened up one of the jars to try it. It was far too hot for us. So she suggested mixing a jar of the grape jelly, with the pepper jelly. Oh wow!! Was THAT ever good!!!!! We were saying how great it would be on a pork roast. Or ribs. Or even chicken. I actually grilled some pork chops using this as a basting sauce and it was fabulous!!!! So all was not lost in the too hot pepper jelly. I will make more and tone it down with the peppers.
After spending an entire day canning, I knew that I would be doing it again. In fact, just a couple of days ago, I found a good sale on strawberries, and guess what?
These berries were so plump and sweet! I proceeded with the directions, and it all went so smoothly. I had done enough research and now knew just how to best sterilize jars, lids, and rings. I had my system down pat, and thoroughly enjoyed the process.
I have been trying to read along on your blogs with my ipad, but it is not operating correctly, and keeps bouncing out of whatever I am trying to read. So I will be getting caught up with you in the next few days.
Come on back soon.