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[Leslie <cayadopi AT yahoo.com>]

I have actually never been in the state of Missouri.  What is the natural 
disaster ratios?  And how cold in the winter?  
 
And most important of all, do they have PowerBall in your state!  It keeps 
hopes and dreams alive of being able to afford a loaf of bread in 2012... :-)
 
 

--- On Sun, 7/19/09, VAN DELL JORDAN <vdjor AT yahoo.com> wrote:



--- On Sun, 7/19/09, Leslie <cayadopi AT yahoo.com> wrote:

> Some days I'm tempted to hang out my shingle:  "WANTED: 
> Small spot on Homesteader's farm to park my RV and truck,
> and personal garden space, in exchange for manual labor on
> the homestead. Can handle a weapon and help protect
> the homestead from those who want their cake, eat their
> cake, and then want to come take your cake, and return for
> seconds, too."


I've thought about making that offer leslie.  Interested in central Missouri?

Van Dell
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>From cayadopi AT yahoo.com  Sun Jul 19 19:03:38 2009
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Subject: Re: [Homestead] pickled jalepenos with oil?  Banana Peppers
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I grew them, Banana Peppers, specifically for sub sandwich making. 
 
But canned them  in the sweet pickeled recipe, since that is the way the 
ones are in the Deli that I used to work in for a short time.  (Yes, I was 
overqualified for that job....but I could walk there in 3 minutes.)
 
If the attachment comes thru on the mailing list, the recipe is in the one I 
sent on pickled jalapenos..  If not, sending the PDF to your email also.  
 
One thing.... You cut them in rings... and when you stuff the jar packed as 
tight as possible, they seem to shrink  to about 1/2 size after the canning 
process.....(at least my first case turned out that way).
 
 
Pickled peppers 7 pounds firm bell peppers  (including Banana Pepper)
31/2 cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
41/2 tsp. canning or pickling salt
Yield—About 9 pints
Procedure
Select and wash your favorite sweet peppers, cut into quarters, remove
cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil
vinegar, water, and sugar for 1 minute. Add peppers and bring to a boil.
Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint 
jar; or
double the amounts for pint jars. Add pepper strips and cover with hot
vinegar mixture, leaving 1/2-inch headspace. Adjust lids and process jars as
described in the table on page 2.
 
(Ipage 2, hot pack, half pints or pints, process 10 mins, boiling water 
method)

--- On Sun, 7/19/09, Robert Walton <waltonrp AT gmail.com> wrote:


Mexican escabeche has a little oil in it. I've bought it canned in the
store. I agree with James, I'd leave the oil out. It really serves no
purpose.
I've got lots of yellow banana peppers. Has anyone canned them to get
peppers like they put on a deli sandwich? The ones I'm thinking about are
not vinegary. I'm thinking they are just canned in water with salt, maybe a
little something to keep the crunch.

Rob - Va
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