Canning Time

[Feathers and Fins]

This really could have gone in here or on the gardening thread.

I spent most the day canning up and making tons of Salsa. The garden really went crazy and I had to put it to use, next week I will be starting on the BBQ Sauce full force.

But this is one of several buckets today,

And this is where it ended up.

Now I did do one Jar for those people who always say they can handle any salsa and no one can make it to hot. This is what I used you tell me how hot you think it is.

I got my hands on a Carolina Reaper and added Habanero, Jalapeño, green-red-yellow-purple Bells, Vidalia onion, chives, cilantro and lots of maters.

[BilletHead]

Looking good there Scott. We popped open one of the jars of peppers/cauliflower/ carrots we canned. Yummy. you just can't beat putting it up your self. Remember there is sauce waiting up here for you. Maybe duck season?

BilletHead

[Feathers and Fins]

Duck season for sure... Ill bring you up some salsa and bbq sauce.

[podum]

I've canned pickles, peppers and green tomatoes 5 of the last six sundays. Nice wet summers make everything come off in spades.

[podum]

plez share BBQ sauce recipe . . .

[Feathers and Fins]

I have so many it would be impossible but the messier the sauce is to make the better it is to eat so I will go with one of them.

2 cups fresh Molasses

2 cups fresh local honey

2 cups A1 sauce

1 cup Worcestershire sauce

4 Bell peppers pureed

2 Jalapeno pureed

4 Large tomatoes peeled and pureed

2 Vidalia onions pureed

1 Red Onion pureed

2 lemons squeezed

1/4 cup sesame seed

1 garlic glove finely diced

Add all those in a large pot and bring to a boil... then reduce to simmer stir every 15 minutes, at 1 hour add 1 cup of brown sugar and keep cooking and stirring at 2 hours add 1 cup of Makers Mark Bourbon and continue cooking for an hour. Bring back to a boil a rolling boil stirring often for 15 minutes.

You will want to have sterilized 8 to 10 1/2 pint jars during the cooking and pour the contents in them. Set them in boiling water for 15 minutes and pull out put on a towel and let cool till they seal.

[MeatintheFreezer]

This sounds delicious........I'm just trying to calculate how much Maker's Mark I would need to begin with to have 1 cup left at the 2 hour mark......