Jalapeño Pappier Recipe

Wauseon, OH(Zone 5a)

Does anyone have a recipe for Jalapeño Pappier?

I have allot of them in the garden and would like to do something with them.

Southern Dutchess Co, NY(Zone 5b)

I'm not quite sure what it is you are looking for, but this recipe is absolutely fantastic! I make it often and have passed the link to so many others: http://allrecipes.com/Recipe/jalapeno-popper-cups-2/detail.aspx

So easy, and I'm sure you can freeze for quick appetizers in a pinch.

Wauseon, OH(Zone 5a)

That sound good

I have allot of red ones and would like to make something out of them. Canned would be ideal that way I can take them to my son in GA.

Any good canning recipes?

Elkhart, IA(Zone 5a)

We have a bumper crop this year and have decided to try putting them whole in the freezer. This winter when we want to make something that's got a kick we'll just pull out a few, cut out the seeds and whirl them in the food processor. It's just an experiment and since we don't have time to cut them up and freeze them individually we thought we'd give this a try. I'm a member of the K.I.S.S. club. Keeping it as simple as I can is the goal.

Phoenix, AZ(Zone 9b)

Ann, that works just fine, been doing it for years. Works fine as long as you don't need 'pretty' peppers for the recipe. ;-)

I also like to smoke them with mesquite or other flavored chips. Smoke until dry, then freeze. Love the smokey jalepeno flavor. I have a small, stovetop smoker from Cameron http://www.cameronscookware.com/Stovetop%20Smoker.aspx that works great. But I don't use it in the house but on the grill. I found one of these at Goodwill for $5 but would not have known what it was if I didn't already the its smaller version.

Elkhart, IA(Zone 5a)

Mary, I happy to hear that it works to freeze them whole. We weren't quite sure if it would work but thought it's better than letting them go to waste. I'm thinking about freezing whole tomatoes and whirling them both in a processor to have salsa. Does freezing tomatoes whole work? What have you used your whole frozen jalapenos for? I'm excited about it! :)

Phoenix, AZ(Zone 9b)

Yes on freezing whole tomatoes also. Rinse under cool water before completely thawed and the skin slips right off.

We eat jalapeno's on everything but chocolate chip cookies!!

Northeast, WA(Zone 5a)

Here is one that is really good. If it looks like it might be too hot for you, too much jalapeno, then exchange more bell pepper pulp, but maintain the same amount of pulp.

Jenny’s Jalapina Jam/jelly Corrected

1 T Fruit Fresh
2 pkg MCP
40 oz zuchinni pulp
40 oz /bell pepper pulp
12 oz jalopino pulp
1 C vinegar
2 C Water
6 C sugar

Boil 8 to 10 minutes and bottle in HOT jars, lids, & rings.

added: When I make this, as with any jams & jellys, I turn the jars upside down after filling and put them on a folded towel, for 5 minutes. This helps them seal. Then turn them over so they can POP!! LOL

edited to add: This is great with pork steak, chops etc. But also, cream cheese for cracker spead and a lot of things.

This message was edited Sep 18, 2011 12:48 PM

Cleveland,GA/Atlanta, GA(Zone 7b)

We always let ours turn red until freeze threatens and can them along the way. We use fresh ones as needed. The Ball Blue Book gives a ratio of six cups vinegar to two cups water. Salt and garlic are optional but I don't use them since the peppers are being preserved for other use. Here are the directions...

Bring six cups of water and two cups vinegar to a boil and boil five minutes. Pack peppers tightly into clean, hot jars leaving 1/4" head space. Ladle hot liquid over peppers. Cap and process ten minutes in a water bath canner. I do all kinds of hot peppers this way.

Northeast, WA(Zone 5a)

Laurel, you have your vinegar and water amounts twisted in your different paragraphs.

I can look in my BBB and see but others may not have it. Thanks for the idea though.

Cleveland,GA/Atlanta, GA(Zone 7b)

Oh, jnette, MIA culpable. Thanks for the correction. It is indeed six of vinegar and two of water.

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