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10 Hours Ago
Thursday at 12:52 PM
Wednesday at 6:51 PM
I took a bite out of one of them an it was not hot at all. I cut it open and tasted were the seeds are and no heat. I posted this info in another group asked family members and got no closer to my dilemma. It tasted like a bellpepper.
So I added it to some hamburger cooking to make burrito meat and sautéd for a minute.
No heat just a slight taste of Jalepeno at best.
Then I thought well they must be using canned Jalapeno even the direction in the pectin box for ball calls for 12 oz. I assume they are talking canned Jalapeno.
So I decided to make a meatloaf today and thought what the heck might as well use up that Jalepeno. I bit into it just to see if it was like the other one and yes no heat tastes just like a bellpepper. So I thought ok good I can use this up in this meatloaf and it will be good.
Well my meatloaf messed up and the onions and celery, Jalepeno did not cook and only the meat cooked because I used lean ground beef and it cooks faster bcz no fat.
Now here's the kicker. When I took out the meat loaf and touched the top of if to check for firmness of the loaf I ended up tasting my finger and I got a blaze of heat.
I was like What! How can that be, I tasted this before putting it in. I am thinking my meatloaf is ruined bcz I don't want it hot tasting from the Jalapeno. So can anyone tell me what happened. Also when I cut slices of the meat loaf the uncooked Jalapenos were not hot on the inside. So only the bits of the pepper on top of the loaf were hot.
Now the foil was touching the top of the loaf were the heat was. Could there be a reaction or something to set off heat and oil in the Jalapeno's. I don't understand because the first Jalapeno I sautéed it in my burrito meat a few days earlier and it did not turn hot.
Are these just 2 weak Jalapeno's I bought or is there a way to get them to be hot? Shouldn't they be hot as soon as you bite into them?
Also how many Jalepenos = 12 0z
Friday, February 5 at 12:27 AM
How long do you boil the jars of jelly so you can keep it on the shelf or for a long period of time. I have all the ingredients to make jelly, please help!
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Sep 19, 2015