Looks awesome Mike! Love pickled jalapeños, Need to do up a batch myself, simple and tasty I'm gonna bet👍 thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻
Hey Miss Booger I sure did. If I had known it was this easy I would have tried it sooner. Thanks for the encouragement. I appreciate your friendship very much.
Mike you've gotten that canning going good over there.....I seen on the news where there was a big shortage of masson jars because so many folks had started canning......
Yeah SK I'm liking this canning thing. I've been able to find jars at Walmart from time to time. The canning shelf is pretty empty though. I appreciate you stopping by brother
Subscribed, Liked, will be watching your other videos. This is a Very good recipe! Very similar to El Chico’s “relish”… I’ll be watching more of your cooking videos, and maybe a few fishing videos. Good Job! Note: it would be helpful if you included a link to the recipe, or perhaps included it in the comments section. Many thanks, LK
Thank you very much Larry I really appreciate that. Most of the recipes I make come out of my head and my measurements are mostly estimates but I will try to put some kind of written recipes up for now on. I hope you enjoy more of my videos.
Do you have to cook it? I thought I have seen it done cold in a plastic bucket at the jail kitchen. They just throw the jalepenos into the bucket. It takes weeks for the green jalepenos to absorb the liquid? Don't know if the liquid is from first cooked batch. I would like to do the cold method if it is ok.
I'm not really sure about a cold method. When pickling you need to be careful to avoid food poisoning. Do more research I'm sure there is lot of information out there.
When I am at the final process of boiling canning jars filled with jalapeños, carrots and onions my pot is not deep enough for my 2 quart canning jars to be covered with water, so can I lay them down in the pot?
I don't believe that you should lay them down but I'm no expert. I know that you need head space at the top of the jar. So you should get a deeper pot.
@@mikecha1957 even though my pot was about an inch too short I stood up two 64 ounce canning jars, but during the boiling process they fell to the side lying down in the pot, Since The water was boiling I let them boil through the process for 10 more minutes. After they cooled I stood them up put them on top of a towel on the counter and let them sit. As the jars cooled I heard the pop of the lids sealing. I guess I learned something new regarding the lid ceiling and popping.
Hey Miss Gina, the white powder is called Pickle Crisp. It's used to keep the peppers from getting mushy. Shelf life is about 2 years just as long as you still have a vacuum on the jar tops. Thanks for watching and for the question
The bands need to come off incase the contents go bad the disk will pop. If you leave the band on and it goes bad the band will hold the dial down and you will not know that you have a bad product. Also the bands can rust over time. Thanks for watching 👀
Hey David thanks for asking. Just the ring is removed the top is still on. This is incase the vacuum is ever lost the ring won't hold the top in place. Strictly for food safety 😎
