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.
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.
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! :)
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.
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.