Pepper Jelly
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Tex_77 I have never heard of cowboy candy. Had to look that one up. Does look good. There are a few recipes on line so I’ll have to try it.
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I just made some cheese scones this morning. Man, some pepper jelly would go very well with them.
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I just made some cheese scones this morning. Man, some pepper jelly would go very well with them.
TexLaw Sounds great, haven’t made scones, but I know great on biscuits
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Might try the Hatch, but wife makes Habanero jelly. It’s great just enough heat but doesn’t linger very long.
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Chef I think the only real difference between the two is the title of the recipe.
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I came across this recipe. It sounds good, but I know so little about making jelly or jam that I don’t really know. Do you have any comments?
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I came across this recipe. It sounds good, but I know so little about making jelly or jam that I don’t really know. Do you have any comments?
TexLaw Looks reasonable, a bit hi on the vinegar, but that is likely due to them not using proper canning procedures. Worth a try.
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TexLaw Looks reasonable, a bit hi on the vinegar, but that is likely due to them not using proper canning procedures. Worth a try.
Chef Thanks for the input on that. I would can it by water bath (I’m waiting for that pressure canner).
What would you go with for vinegar if you were canning by water bath, if you are comfortable answering?
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Chef Thanks for the input on that. I would can it by water bath (I’m waiting for that pressure canner).
What would you go with for vinegar if you were canning by water bath, if you are comfortable answering?
TexLaw without the pressure, I would increase the acidity with the vinegar. with even 10 pounds of pressure, I would leave out the vinegar. Acid foods do can at lower the requirements pressures or water baths. Another thing you could do is to can with a water bath and then prior to sealing it, top it with a paraffin wax of about 1/4 inch. A very old fashion way to can.
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TexLaw without the pressure, I would increase the acidity with the vinegar. with even 10 pounds of pressure, I would leave out the vinegar. Acid foods do can at lower the requirements pressures or water baths. Another thing you could do is to can with a water bath and then prior to sealing it, top it with a paraffin wax of about 1/4 inch. A very old fashion way to can.
Chef one could also just add citric acid correct?
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yes, it would help, but is will shift the flavor
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Chef Interesting because in my experience using it hasn’t changed the flavor of anything I have made. I did some quick research and from what I found it looks like people say that citric acid is the preferred acidifier for many things, because it does not change the flavor.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef Interesting because in my experience using it hasn’t changed the flavor of anything I have made. I did some quick research and from what I found it looks like people say that citric acid is the preferred acidifier for many things, because it does not change the flavor.
Tex_77 In the food industry, citric acid is very popular because it is the cheapest of all preservatives. It is in so many things we buy. In foods that we like that critic, like lemon lime type flavors, it works well. I’t really is a matter of taste as to what people like.
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Chef Interesting because in my experience using it hasn’t changed the flavor of anything I have made. I did some quick research and from what I found it looks like people say that citric acid is the preferred acidifier for many things, because it does not change the flavor.
Tex_77 Citric acid does have a flavor, rather tangy. It’s a large flavor component in citrus juice, but it’s a flavor that so many of us are familiar with that we just sort of tune it out. It’s almost like a white noise when it comes to many drinks, jellies, dips, etc.
I played around with that when teaching a judging class. I added citric, lactic, malic, and phosphoric acid to samples of the same (light) beer to teach picking each of them out.
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Tex_77 Citric acid does have a flavor, rather tangy. It’s a large flavor component in citrus juice, but it’s a flavor that so many of us are familiar with that we just sort of tune it out. It’s almost like a white noise when it comes to many drinks, jellies, dips, etc.
I played around with that when teaching a judging class. I added citric, lactic, malic, and phosphoric acid to samples of the same (light) beer to teach picking each of them out.
TexLaw It is good to clarify beer!
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This look fairly simple, maybe substitute with hatch chilis?
https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/
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