For the past two weeks at the farm, the hot peppers have been in full swing. Since I could get 20 each time, I ended up with 40 Hungarian Hot Wax peppers to make hot sauce with. This is the recipe from my brother-in-law, which uses mustard, vinegar, sugar and hot peppers to make a spread. It's thickened with a flour and water mixture which, while not the preferred thickener for canning, works well as long as it's used quickly.
This batch made about 19 cups of the sauce, and I put 10 cups into 20 half-cup jars to add to my gift stash. I don't really know how many jars I need for the stash this year, but this gives the stash a significant boost.
Sometime over the weekend, I'll take the next round of plum tomatoes and make more tomato sauce.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.