Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
My roasted salsa verde is pretty special, but be warned: mine uses way less onion than the NCHFP recipe for canning, but it uses more tomatillos. It has the same amount of lime juice, though, so I figure it all comes out in the wash.
A local farmer's original peppers get fermented to make a hot sauce. Technique will work for other spicy peppers, but if you can find some Tennessee Cherry peppers, you'll be in for a treat.
Hot and sweet peppers are available throughout the Summer. This Pepper Jelly is a mixture of both and a great way to spice up toasts, grilled meat, sandwiches, noodles, rice dishes...
I wanted for a recipe for jalapeño jelly that didn't rely on food dye or commercial pectin. I've come up with the following recipe which uses apple jelly made from Granny Smith apples and cranberries.