Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Thanks, Marsha. I've successfully tested these jars after about an 8 month time period, and again after 12 months, and they were fine. It really is very easy, as long as you make sure everything is sterilized properly. Christiane ~Check out my vegetarian food blog: http://28cooks.blogspot.com - " darkcydesky " <darkcydesky Sunday, February 26, 2006 3:17 PM Re: Hot Pepper and Garlic Jelly canning > I've always wanted to try canning something but there's always been > that fear I would get a bacteria in the jars not knowing what I was > doing. You make it sound pretty easy, your pictures on your blod > look like they should me in a Gourmet magazine. Good job! > Marsha > > > , <cl.britton wrote: > > > > I recently catered the pre-wedding ceremony cocktail party for one > of my very good friends down in the Outer Banks, NC. One of the > favorite things was the cheese platter the bride's father had put > together of all sorts of gourmet cheeses from his deli. I had brought > along a few jars of this, and we set it out with the cheeses. Paired > with an extra sharp cheddar, this jelly practically sings. It's > actually fabulous with almost any kind of cheese, or by itself on a > cracker. It can also be mixed into cream cheese for a super-fast dip, > or melted down and used as a glaze. Pictures of the finished recipe > can be seen at http://28cooks.blogspot.com > > > > I've also included some super-easy canning tips that won't require > any special equipment. > > > > Hot Pepper and Garlic Jelly > > Quote Link to comment Share on other sites More sharing options...
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